[一緒に作る製パン動画]とても簡単な「ほったらかし食パン」の作り方(132)

皆さん、こんにちは!!ベーカーズチャンネルの内橋です。

自家製パンの作り手に寄り添う[一緒に作る]シリーズです!!
製パン初心者の方や時間を有効活用してパンを作りたい方、あまり労力をかけずにパンを作りたい方へおすすめする「ほったらかし食パン」を作りました。
軽く混ぜ捏ねて発酵させ分割成形と非常に簡単なレシピにしております。
ですが、味は格別です!!特に焼き立ての破壊力!!美味ですよ♪

——————–

〜レシピ〜
・春よ恋(強力粉) 390g
・塩 8g
・きび砂糖 20g
・インスタントドライイースト 3.1g
・浄水 270g

——————–

〜関連キーワードとアイディア〜
パン　製パン　自家製パン　手捏ね　捏ね方　成形　発酵　低温長時間発酵　オーバーナイト　フランスパン　食パン　生食パン　天然酵母　自家製酵母　小麦粉　砂糖　塩　水　牛乳　生クリーム　時短
美味しい　ふわふわ　簡単　作り方　レシピ　簡単　パン教室　初心者　ライフスタイル　人生を豊かにするもの　日本パン歩き　簡単なパン

——————–

〜私の好きなYouTuber〜
Peaceful Cuisineさん　EMOJOIE CUISINEさん　はるあんさん　クリスの部屋さん　Bilingirl Chikaさん　瀬戸弘司さん　スーツさん　メンタリストDaiGOさん　Ghibli Ojisanさん

——————–

〜普段使用している食材(amazonアソシエイト)〜
・特宝笠(薄力粉)←サク味があり美味しい。
https://amzn.to/2FvmIw1
・春よ恋(強力粉)←北海道産小麦粉。
https://amzn.to/2TTDhdR
・きび砂糖←沖縄さんのきび砂糖。
https://amzn.to/2FvaDqH
・ベーキングパウダー←オーソドックスな商品。
https://amzn.to/2U3XwVh

——————–

〜普段使用している使用機材(amazonアソシエイト)〜
・キッチンエイド(卓上ミキサー)←とても便利。
https://amzn.to/2Tg81FD
・1.5斤型(食パン型)←1.5斤は美しい!!
https://amzn.to/2IVYmPH
・石窯ドーム(東芝)←オーブンはやっぱり東芝!?
https://amzn.to/2tSg3VV
・DMC-G8(パナソニック)←それなりに良いカメラ。
https://amzn.to/2NKcuuj
・HIフライパン(アイリスオーヤマ)←コスパ良いよ。
https://amzn.to/2IcwTcc
・微量測り(タニタ/スケール)←見やすいよ。
https://amzn.to/2Ie1u9a

@Bright-It on 2020.04.08 22:11

EASY & SIMPLE BREAD
Homemade Easy To Make
by Baker's Channel
Ingredients
390 g Bread flour
8 g Salt
20 g Sugar (cane sugar)
3.1 g Instant Dry Yeast
270 g Water (pure, warm)

Baking Pan (deep, rectangular)

Directions

01. In a bowl, place the bread
flour, yeast and sugar next to
each other, and salt on the
other side. Mix the dry
ingredients.
02. Add the warm water and mix
all the ingredients, lightly.
03. Transfer the mixed ingredients
to the board and work the
mixture, by hand, to form the
dough. It will be sticky. Stretch
and knead it for about 3
minutes. Check its elasticity.
04. Transfer the dough to a
container and cover it with
plastic wrap and the lid.
05. Refrigerate the dough for 12
to 14 hours at 5 °C, for long
fermentation at low
temperature.
06. Dust the dough and the board
with flour, lightly. Transfer the
dough to the board and test
elasticity. It is ready, when it
is stretched, you can see
through it and does not break.
Deflate the dough, fold and
shape it into a ball. Place the
dough in the bowl and cover
with plastic wrap.
07. Let it rest for 60 minutes, at
room temperature (25°C).
08. Transfer the dough to the
board and cut it in 4 pieces
of equal weight. Pre-shape
the pieces into balls.
Place them inside the floured
container and cover with
plastic wrap and the lid.
Let them rest for 20 minutes,
at room temperature (30°C).
09. Dust the balls and the board
with flour, lightly. Final shape
the balls into oblong loaves.
(Flat, roll and shape them
tightly).
10. Arrange the loaves inside the
oiled rectangular baking pan.
11. Final fermentation:
Let them rest for 70 minutes,
at room temperature (30°C).
12. Remove any bubbles.
Place oven liner or parchment
on the baking rack, to collect
any oil that could escape from
under the baking pan.
13. Place parchment paper on top
of baking pan to avoid burns.
Bake the bread in pre-heated
oven, at 200 °C (392 °F), for
about 30 to 35 minutes.

LET'S KEEP BAKING WITH
BAKER'S CHANNEL!
Please give your Like and Subscribe.
Thanks a lot.

5件のコメント

@tomatoyummy6857 on 2019.04.24 13:51

内橋さん、凄〜い‼英語バージョンですか!!😁👍曲もおしゃれ〰💕
@receitasdazaia8063 on 2019.04.24 22:31

Magnífico!! Bravoooooo BRAVOOOOOO DELIIIIIIIICIA 😋 POR FAVOR FAÇA A TRADUÇÃO em português…🤔 👏👏 QUE O MUNDO SEJA COLORIDO PARA TODOS 🙃🍀🌹👏👏👏
@kamenride9400 on 2019.04.24 23:11

muito bom, parabens
obrigado por mais esta receita maravilhosa
@jun.m410 on 2019.05.05 19:59

この動画みて、パンを作ってみようと思いました！
なので、チャンネル登録させていただきました！

ちなみに、もし、バターを入れるとしたら、
どのタイミングで、何ｇ入れたらよろしいでしょうか？
御教授いただけると、有難いです。
@Bright-It on 2020.04.08 22:11

EASY & SIMPLE BREAD
Homemade Easy To Make
by Baker's Channel
Ingredients
390 g Bread flour
8 g Salt
20 g Sugar (cane sugar)
3.1 g Instant Dry Yeast
270 g Water (pure, warm)

Baking Pan (deep, rectangular)

Directions

01. In a bowl, place the bread
flour, yeast and sugar next to
each other, and salt on the
other side. Mix the dry
ingredients.
02. Add the warm water and mix
all the ingredients, lightly.
03. Transfer the mixed ingredients
to the board and work the
mixture, by hand, to form the
dough. It will be sticky. Stretch
and knead it for about 3
minutes. Check its elasticity.
04. Transfer the dough to a
container and cover it with
plastic wrap and the lid.
05. Refrigerate the dough for 12
to 14 hours at 5 °C, for long
fermentation at low
temperature.
06. Dust the dough and the board
with flour, lightly. Transfer the
dough to the board and test
elasticity. It is ready, when it
is stretched, you can see
through it and does not break.
Deflate the dough, fold and
shape it into a ball. Place the
dough in the bowl and cover
with plastic wrap.
07. Let it rest for 60 minutes, at
room temperature (25°C).
08. Transfer the dough to the
board and cut it in 4 pieces
of equal weight. Pre-shape
the pieces into balls.
Place them inside the floured
container and cover with
plastic wrap and the lid.
Let them rest for 20 minutes,
at room temperature (30°C).
09. Dust the balls and the board
with flour, lightly. Final shape
the balls into oblong loaves.
(Flat, roll and shape them
tightly).
10. Arrange the loaves inside the
oiled rectangular baking pan.
11. Final fermentation:
Let them rest for 70 minutes,
at room temperature (30°C).
12. Remove any bubbles.
Place oven liner or parchment
on the baking rack, to collect
any oil that could escape from
under the baking pan.
13. Place parchment paper on top
of baking pan to avoid burns.
Bake the bread in pre-heated
oven, at 200 °C (392 °F), for
about 30 to 35 minutes.

LET'S KEEP BAKING WITH
BAKER'S CHANNEL!
Please give your Like and Subscribe.
Thanks a lot.

コメントを投稿するにはログインしてください。