【レシピ】HBでポーリッシュ法！3日経ってもしっとり「ちぎって食べるぶどうパン」

#bread #breadmaking #happybaker #bread #howto Tear-and-eat grape bread♡ Serves 2 (12 loaves) ----------------------------------- [Medium dough] 100g bread flour 20g sugar 4g dry yeast 40g whole egg 70g water (40°C) [Kneading] 100g bread flour 15g sugar 2g salt 20g water (27°C) 20g unsalted butter 70g raisins (rum-soaked) *For a fluffier dough, soak the raisins in rum or hot water for about 30 minutes. Wipe off any excess water before mixing. 1. Make the dough 2. Proof (60 minutes) 3. Knead the dough 4. First proof (30 minutes) 4. Divide/roll 5. Rest (20 minutes) 6. Shape 7. Second proof (50 minutes) 8. Bake at 220°C for 8 minutes or more -----------------------------------