[Bread making without kneading] Pumpkin gratin France✨

[Ingredients] 5 pieces

◆ Fabric

A strong flour...120 g

A cake flour...30 g

A malt powder...0.5g (can be omitted)

A millet sugar...8 g (or your favorite sugar)

A salt...3 g

B water (room temperature)...100 g

B East...1.5 g

Soy milk for glazing (or milk is also acceptable)

◆ Pumpkin gratin

Pumpkin...About 100g

Roast ham...2 slices (or bacon)

・ Onion...1 / 2 piece

Consomme...Appropriate amount

Salt and pepper...Appropriate amount

Soy milk...150 g (or milk)

Cake flour... tablespoon 1 〜

◆ Topping

Black pepper...Appropriate amount

・ Cheese for pizza...As much 😋

[How to make]

Put B in a bowl and dissolve the yeast

Put A in another bowl and mix lightly with a whisk

In a bowl of yeast water, add half of the amount of the yeast and mix well with a whisk. Once mixed, add the other half and mix with a rubber spatula until the powder is gone.

Gather the dough on a rubber spatula or bowl and make it into a lump, then wrap or cover and let the dough rest at room temperature for 20 minutes

Punching (2 sets)

Apply a small amount of oil (rice oil is used this time) to the surface of the dough and the sides of the bowl

Turn the dough over and let the air out lightly, then pull and fold the dough until it is about to break

(🤛 15-20 times)

After making a lump with the dough surface stretched, cover with plastic wrap or lid and leave at room temperature for 20 minutes

Turn the dough over and let the air out lightly, then pull the dough and fold it

(It's hard to stretch, so 🤛 about 5 or 6 times)

Primary fermentation (until doubled in size)

Prepare pumpkin gratin during primary fermentation

Cut the pumpkin, onion, and ham into appropriate sizes

Put the pumpkin in a heat-resistant container and heat it in the microwave at 600W for 3 minutes

(※ If you like a rumbling texture, I think that it is good to shorten the heating time a little)

Fry the ingredients in a thinly oiled frying pan and add soy milk, cake flour and consomme

Mix over medium heat until thickened and season with salt and pepper

When the rough heat is removed, cool in the refrigerator until molding

💡 You can adjust the softness of the gratin with the amount of cake flour

(※ The more cake flour, the thicker the gratin will be)

💡 You can make it the day before with plenty of time 👌 it will be easier to mold by cooling it in the refrigerator

After dividing into 5 parts and rounding, bench time 15 minutes

💡 If you take the gratin out of the refrigerator during bench time and warm it up a little, the dough will not get too cold and it will be easy to secondary ferment

(* If you prepared the gratin the day before, heat it in the microwave at 600W for 30 seconds 👍)

Roll out the dough into a circle with a diameter of about 10 cm with a rolling pin

Put the pumpkin gratin in the center, gather the dough in the center like wrapping and bind

Secondary fermentation (until it becomes about 1.5 times larger)

💡 To prevent drying, spray several times to moisten the dough slightly

3) Preheat the oven to 250 ° C

When preheating is almost complete, make a cross cut with scissors and put black pepper and pizza cheese on it.

Apply soy milk thinly on the surface of the dough with a brush and dry the surface a little

Bake at 230 ℃ for 20-25 minutes.

💡 To prevent uneven baking, rotate the top plate on the way

🔅 fermentation time depends on room temperature and dough temperature, so please judge the fermentation by the size of the dough

🔅 The baking temperature and baking time vary depending on the oven, so please adjust while baking

I love making bread. I want to connect with people who like to make bread. # bread _ making The Pumpkin Recipe French bread?