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🍞 Have you ever had a problem with frozen bread dough not swelling well? 

if you freeze it

Something got worse with the bulge... "

how to thaw

I don't know if it's right. "

"I made it, but

I don't want to fail. "

Don't you think so? 😢

---

Just protecting these three

It swells up properly every time ✨

① Thawing method

Keep the bag at room temperature

The microwave is absolutely ❌

When you warm it up rapidly

East is dead.

It will not swell

② Temperature control

In a cool room in summer

In a warm room in winter.

The temperature of the dough

Be aware that it will be 24 to 27 🌡️

③ Timing of molding

Press gently with your finger

Even if it's cold, it's OK if the dough stretches ✅

Molding as it is for secondary fermentation

When you get a little bigger

It's a baking sign 🍞

---

When you understand a little conscious

Baking bread

It will be more fun 😊

Also request bread you want to bake

Waiting in the comments 😊

Videos of salt bread and bagels are on sale ✨

Please check the profile for details!

# bread # making # bread # frozen # bread

4/27 Edited to

冷凍パン生地を使うときの最大の悩みは、やはり発酵がうまくいかず膨らみが悪くなることですよね。私も最初は何度も失敗してパン作りを諦めかけたことがあります。ですが、この記事で紹介されているように、電子レンジでの急速解凍は絶対に避けることが重要だと実感しました。急激な加熱はイースト菌を殺してしまうので、ゆっくりと袋のまま常温に置くのが安全です。特に気をつけたいのが生地の温度管理です。夏は冷房の効いた涼しい部屋、冬は暖房で暖かい部屋に置いて、生地温度が24〜27℃になるように意識すると、二次発酵の成功率がアップしました。自宅で温度計があれば測るのが理想的ですが、手で触れて生地が冷たすぎず適度に伸びる状態ならOKと覚えておくと便利です。成形のタイミングもポイントで、指でそっと押して生地がゆっくり戻る感じがあれば成形して二次発酵へ。発酵が進みひとまわり大きく膨らんだら焼くサインです。この一連の流れを理解してからは、冷凍パン生地にも自信が持てるようになり、さまざまなパン作りを楽しめるようになりました。また、冷凍パン生地は急がず慌てずじっくり発酵させる忍耐も必要ですが、逆にそれがホームベーカリーやパン屋さんのプロの仕事の深さを感じられて楽しいです。失敗や膨らみの悪さに悩んでいる方へ、ぜひ今日からこの記事の3つの守るべきポイントを試してみてほしいです。パン作りがもっと楽しく、上達するはずです！

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