Seed bread making in sake lees (6) puchipan

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It can retain medium kind with the refrigerator.Because only those of still 4th day it is tried, whether retention no days it is possible, it is not understood, but at least, four days is all right.It expands than original kind at brief.In finely the tsu dust and the skin, become the final printout of the kind of feeling which adds satsukuri to the Paris Paris.
When the medium kind of 120g is used in powder 300g, it was good condition, but because it is wasted, just to leave a little, today, remaining, it mixed ru medium kind 134g entirely.Powerful powder and soft flour 1: It made 1.

New homemade natural yeast pan making
Cone meal bread
It makes with medium kind manufacturing method the tsu dust moistly the non addition pan
The dry fruit fully the pan
Franc span

Powerful powder and soft flour 1: 1

Petite pan

* The material which is used *

Powerful powder n/a g
Soft flour n/a g
Two medium kind n/a of refrigeration days 134g
Butter n/a g
Salt (alga salt n/a g
Sugar n/a g
Water n/a cc
Dusting powder (powerful powder n/a Appropriateness

* Method of making *

Medium kind

1. Two day half fermenting, in the original kind which it is possible, the powerful powder and mixing the water of the same quantity a little, 8 hours putting in the interior to a pan cloth condition of the judo pot, fermenting to 3 times, while being possible, using those which insert kind, in one late refrigerator.

Pan making

1. Morning 7: 30
bread flour in a bowl, species in, salt, sugar, gradually add water while mixing with spatula, when the permeate water knead flour. once the dough come together, in addition tear the butter, knead firmly put strength. (total10~15minutes)

2. placed in a container with a lid together round, place the room with a lid, 2~2.5fermentation times.

3. 12:20
about5hours after, already3it swelled to about double, following the end of the fermentation a.

4. taken out on the table shook the powder out, 45~50geach divided into, rounded to tuck in the cut15minutes to rest.

5. press the dough gently degassed, stretched into an ellipse with rolling pin, go round and round and firmly around from the front.

6. close when finished winding finger. shaping roll.

7. down into the winding end, placed on the top plate lined with parchment paper, snick with a knife. the spray, 30 in place1.5~2ferment until the swell times.

of home30 the location of the (today is sunny window side30 but roh, not put the top plate is, put the top plate for each large plastic bag, fermented into the edge of kotatsu. )

8. 1completion of secondary fermentation in the time.

(shook the fruit of the poppy in half. )

n/a was placed in an oven preheated to, 180~190 in18minute bake.

today’s impression
eat plenty of light in the oven. it goes well with japanese-style cuisine. it went faster fermentation, and that the increase in species, it may affect higher temperatures can.

the next, dried fruit bread an improved version of

it was introduced yesterday


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