海外在住シェフの作り方 カンパーニュ サワードウ・ブレッド　Sourdough Bread　全粒粉

Thank you for watching!! To keep us motivated, please like and subscribe. If you have any questions, please leave a comment and we'll reply. This bread is hugely popular in the UK and has a 5,000-year history. It's leading the unprecedented boom in fermented foods, such as kombucha and kimchi. In Japan, it's called campagne, a French word. It's egg- and dairy-free, so it can be enjoyed safely by those with allergies. Please give it a try. Click here to learn how to make sourdough starter (natural yeast made from flour and water only) ↓    • [ENG SUB]サワードウ種の作り方 天然酵母 ルヴァン種　Easy Sourdo...   Click here to see foreign dishes that go well with bread ↓    • パンに合う海外料理   Natural yeast bread playlist:    • 天然酵母パン Sourdough   Instagram:   / otsukare_cooking   This recipe is for a room temperature of 20°C. If you're using a warmer temperature, reduce the amount of sourdough starter. Recipe 150g sourdough starter 300g water 370g bread flour 80g whole wheat flour 9g salt Procedure 1. Autolyse (30 minutes) 2. Kneading (approximately 15 minutes) 3. Bulk Rise (3 hours) 4. Pre-shaping (a few minutes) 5. Resting (30 minutes) 6. Final Shaping (a few minutes) 7. Second Rise (3-4 hours at room temperature or refrigerate for 8-24 hours) (Preheat oven to 250°C) 8. Scoring (a few minutes) 9. Oven proofing (25 minutes at 250°C) 10. Baking Bake uncovered 20-25 minutes at 230°C 11. Cool Down Ingredients: 150g sourdough starter (active) 300g tepid water 370g white bread flour 80g wholemeal flour #MediterraneanChefMakes #NaturalYeastBread #LivingInTheUK