[一緒に作る製パン動画]弾ける旨味、濃厚コーンバターパンの作り方(213)

ありがとうございます。

卵パンとハーフ＆ハーフ全粒粉塩パン仕上がりましたよぉ(๑´ڡ`๑)　
ですが・・・やはり塩パンの成形が困難で、結局カンパーニュのような丸ですﾁ───(´-ω-｀)───ﾝ。はぁ～～。
しかも、欲張って倍量で作ったら、中身上部が少し生焼け(￣▽￣;)。明らかに予熱の温度が低かったなぁ(´；ω；｀)
250℃/18分土鍋のスチーム焼成です。（欲張り過ぎました・・・(T T)）
でも、お味は抜群！！こんなパンが毎日あると幸せ╰(*´︶`*)╯♡　内橋さんの”愛”がわかるぅ～。

細長い成形、目の前で習いたか～～～( ͒ ु•·̫• ू ͒) ♡。　濃厚コーンもがんばるけん！！ (๑و•̀Δ•́)و

今低温長時間発酵させてるところです！！

オーブンにスチーム機能がないのですが、何か方法はありますか？

WHOLE CORN KERNELS BREAD
Taste Of Corn And Butter
by Baker's Channel
Ingredients
160 g Bread flour
3.2 g Salt
8 g Sugar (cane sugar)
1.3 g SAF Red (Instant dry yeast)
160 g Whole corn kernels
60 g Water (corn soup), from
cooking the corn kernels
64 g Water (pure water, warm)
60 g Butter unsalted (cut in 6
pieces), for stuffing

Directions

01. In a bowl, place flour, sugar
and yeast next each other, and
salt in the other side. Mix the
dry ingredients.
02. Add the drained corn kernels
and mix well.
03. Add water (corn soup) + pure
water and mix all the
ingredients, until they are
blended and moistened.
04. Transfer the dough to a
container, cover it with plastic
wrap and the lid.
05. Let it rest for 60 minutes, at
room temperature (25 °C).
06. Or refrigerate it for 12 hours
at 5 °C , for long fermentation
at low-temperature.
07. Place the dough in a floured
board and deflate it.
08. Cover the dough with the bowl
and let it rest for 30 minutes
at room temperature.
09. Dust the dough well with flour
and cut it in 6 pieces of equal
weight.
10. Pre-shape into balls, cover
with the bowl and let them
rest for 20 minutes, at room
temperature.
11. Stuff each ball with 10 g of
butter and final shape each
bread carefully.
12. Place the loaves in a baking
sheet, lined with parchment
paper.
13. Final fermentation, 50 minutes
at room temperature (30 °C).
14. Dust the loaves with flour and
cut each top with scissors.
15. Bake the loaves of bread in
pre-heated oven at 230 °C
(446 °F), with steamer, for 12
minutes.

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常温60分してから低音長時間発酵するのですか？