【プロの製法基礎：ポーリッシュ法】「基本の山食パン」の作り方

How to make "basic mountain bread" using professional methods / This time we'll introduce the "Polish method" / Have fun baking authentic, delicious bread at home! / KitchenAid #See ingredients (+purchase link) and process below ------ How to make Japanese-style fluffy white bread with KitchenAid. ■Ingredients: 1 loaf pan (1843ml) / 260g of dough 　*Baker's percentages in parentheses --------------------------------------------------------------- Poolish dough Strong flour (1 cup water)...78g (30%) Instant dry yeast: Red suff...0.8g (0.3%) Water...86g (33%) Kneading Strong flour (1 cup water)...182g (70%) Instant dry yeast: Red suff...1.8g (0.7%) Salt...4.7g (1.8%) Sugar...16g (6%) Skimmed milk powder...5g (2%) Butter...21g (8%) Water...101g (39%) *The total amount including the starter is the same as the "Straight Method" ■Steps: (Mixing with KitchenAid) *Mixing time is an estimate *For details on ingredients and dough preparation, please see the recipe at "   • 【プロの製法基礎：ストレート法】「基本の山食パン」の作り方  "! --------------------------------------------------------------- Pollish Starter (1 day before the actual kneading) [1] Hand Mixing Combine all ingredients and mix with a spatula until no lumps remain. *Kneading temperature: 24°C [2] Fermentation 2 hours at room temperature (27°C) → Overnight in the vegetable compartment of the refrigerator (5°C) Actual Kneading [0] Preparation Add all the water to the bowl in which the poolish starter was made and remove the starter. [1] Mixing Ingredients other than butter: Low speed: 2 minutes → Medium speed: 3 minutes → High speed: 6 minutes or more Add butter: Low speed: 2 minutes → Medium speed: 2 minutes → High speed: 6 minutes or more *Kneading temperature: 28°C [2] First rise: 28°C 40 minutes → Punch → 20 minutes [3] Divide into 2 portions → Rest time: 20 minutes → Roll out → Pack into a greased loaf pan. [4] Final Proof 35-38°C: 50 minutes or more [5] Finishing Dried [6] Baking Preheat an electric oven to 190°C (heated steam mode) with the baking tray. Add steam with a spray bottle before placing in the oven. 190°C (heated steam mode): 7 minutes 190°C (normal mode): 15 minutes Turn the oven over after about 15 minutes. The heat steam from the Toshiba oven I'm using is a tiny amount of steam that's invisible to the naked eye. If your oven produces a lot of steam, you can stop baking after 3-5 minutes, and bake on normal mode for the remaining time. (Check the condition and bake for a total of 22 minutes.) ■ Bread Baking Tools --------------------------------------------------------------- ▽ Bread Pan Used This Time (Recommended!) Kappabashi Asai Shoten "Well-Shaped Yamashoku Bread Pan (1 Loaf)" https://a.r10.to/hkWSrK ▽ Pastry Board: Original Large by cotta 　※The designs and prices listed below may vary slightly. (The video shows the same type as the one on Amazon.) Rakuten: https://a.r10.to/hkDyuH Amazon: https://amzn.to/48epN1d ▽ Bread mold release spray (Baking oil spray separator) Rakuten: https://a.r10.to/hk17Y9 Amazon: https://amzn.to/40OMjt1 ■ Where to buy ingredients --------------------------------------------------------------- Strong flour (1 cup) Rakuten (1 kg): https://a.r10.to/hkVp0v Amazon (1 kg): https://amzn.to/4nThjlF Salt (Guérande salt) Rakuten: https://a.r10.to/hFNkLJ Amazon: https://amzn.to/4n3dIRu Skim milk powder (Yotsuba) Rakuten: https://a.r10.to/h8SvBG Amazon: https://a.r10.to/h8SvBG ・Instant Dry Yeast (Red) Rakuten: https://a.r10.to/h5OyEh Amazon: https://amzn.to/45SEmGr ■Link for KitchenAid recipes --------------------------------------------------------------- ※This is a blog from my time teaching bread! (The classes are currently closed.) https://hurebull.exblog.jp/28056632/ ※The video uses the 'KSM5'