【コネずに簡単】超簡単なのに本格的！一度も手が汚れずに作れるリュスティックの作り方！

[Ingredients] Yeast (red saf) 1.5g Water 160g (Use room temperature in summer, and hot water at about 40℃ in winter) Honey 2g Strong flour (Kitano Kaori) 200g Salt 4g [Recipe] 1. Weighing ingredients Weigh the ingredients listed 2. Mix ingredients Mix until no flour remains 3. Fermentation Ferment for 20 minutes at 35℃ → punch Ferment for 20 minutes at 35℃ → punch Ferment for 30 to 40 minutes at 35℃ (Until the dough is about doubled in size) 4. Divide and shape Prepare a hot plate and line it with cooking paper Sprinkle flour on the dough and divide it into roughly 4 parts with a spoon Shape the dough into a round shape on the hot plate Shape the dough so that it is firm. 5. Final fermentation Ferment at 35℃ for 30-40 minutes Preheat the oven to 230℃ 6. Finishing Sprinkle flour on the dough and make cuts with a coupe knife (optional) 7. Baking Spray the inside of the preheated oven with water. Bake at 230℃ for 10 minutes, then turn and bake for 3-4 minutes while adjusting. [About original items] Aprons and sweatshirts are on sale! While supplies last, so if you're interested, please check them out! https://jamonishop.base.shop [About recipe books] A recipe book has been published by KADOKAWA! It's been very well received! Please take a look as it's a work of great confidence😊 https://amzn.asia/d/dUk44mB [List of recommended wheats] Haruyokoi - All-purpose domestic wheat Soft and fluffy texture! 1kg https://amzn.to/3U002sa 2.5kg https://amzn.to/3zlMOwD Type ER Wheat for hard bread Rich and fragrant wheat aroma! 1kg https://amzn.to/3G81zH0 2.5kg https://amzn.to/430B9AM Kitano Kaori Domestic wheat with a chewy texture Good aroma and strong sweetness! 1kg https://amzn.to/3zo0g2X 2.5kg https://amzn.to/3KrNBT8 Dolce Domestic weak flour Add a little when you want a lighter texture. 1kg https://amzn.asia/d/0o86J80 [Recommended items list] My favorite oven range https://amzn.to/3LytLpV 18cm square mold (used by Jam Onii) https://amzn.to/3Iuyzty 18cm Angel mold https://amzn.to/3Ly2Iue Muffin mold (used by Jam-onii) https://amzn.to/3x9QunM Brown card used when kneading dough https://amzn.to/3Y9ben6 Yeast always used (red saff) https://amzn.to/3K91iX5 Yeast for dough with a lot of sugar (gold saff) https://amzn.to/3J1QR5A Unsalted butter https://amzn.to/3YN7PfG Extra virgin olive oil https://amzn.to/48GaLyX Scraper used when cutting dough https://amzn.to/3xP8mkv Oil spray to prevent dough from sticking htt ps://amzn.to/41tFEDp Easy-to-use rolling pin https://amzn.to/3Zjs57p Silicone spatula https://amzn.to/3SbxMC7 My favorite coupe knife https://amzn.to/3TqIHZb [Other] Jam Onii and his butter bread brothers channel    / @jambrother3112   Jam Onii's TikTok   / sousu312   Jam Onii's Instagram   / jamoni08131   [Frequently Asked Questions] Q: How do you make the dough rise? A: I use the fermentation function on my microwave to make the dough rise. If your microwave doesn't have a fermentation function, we recommend placing a thin, tray-like container in the microwave, pouring boiling water over it, and raising the temperature and humidity inside the microwave to ferment! Or you can directly heat the container with the dough in a water bath at about 40-50 degrees. Q: Is it okay to use a different type of flour? A: It's okay to use a different type of flour, but the water absorption rate is different, so you'll need to adjust the amount of water. #breadmaking #bread #recipe #jambro #bread #cooking #cooking #easyrecipe #homemadebread