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1.5 loaves of easy bread with croissant dough🥐🍞

YO baked this quality even in a year of bread history 🔥

[How to make]

• Bread flour 280g

• Sugar 33g

• Salt 5g

• Unsalted butter 30g

• Dry yeast 4g

• Egg 15g

• Milk (lukewarm) 145g

Unsalted butter (for folding) 125g

Everyone with this recipe.

Let's become a bakery together 🤤🔥

👇 want to tell everyone the point 🙏

Croissants don't have a gluten film ♡

Rather, if you let too much gluten form, that crunchy texture will be lost and it will become the fluffy texture of ordinary bread 🥺

In other words, when making croissant dough, the most important point is to control gluten ⚠️

The amount is less water, but

That's a lot of butter.

The dough is crispy on the outside and moist on the inside ❤️

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

# croissant # bread # danish Handmade bread I want to connect with people who like to make bread.# Good to know

6/11 Edited to

... Read moreクロワッサン生地で作る食パンは、普通の食パンとは違った食感と風味を楽しめるのが魅力的です。私も最初はサクサク感が出るか不安でしたが、グルテンを作りすぎないことが重要と知ってからは仕上がりが劇的に変わりました。 実際に作るときは、特に折り込み用の無塩バターを冷やしてしっかり層を作ることと、生地の温度管理を丁寧に行うことが成功の秘訣です。記事にもある通り、生地は冷たく保ち、発酵は寒い場所や寝かしつけ中など時間をかけてじっくり行うのがポイント。私も夜に生地を寝かせて、翌朝焼くスタイルで作っています。 また、めくって食べられるこの食パンは、家族みんなでワイワイ楽しめて特別感があります。1.5斤の大きさなら食べ応えがあり、朝食やおやつにもぴったり。生地の分量の水分はやや控えめですが、バターの風味がしっかり感じられるのでリッチな味わいになります。 さらに、こねはホームベーカリーを活用するとラクなのも嬉しいポイント。動画や写真で工程を見ながら作業すれば、初心者でも安心して挑戦できます。折り込みの時に使う綿棒は太くて大きいものを選ぶと、生地を伸ばしやすく層もきれいにできます。 私自身、このレシピで何度も楽しんでいて、特に家族から「パン屋さんみたい!」と喜ばれています。忙しい日でも手軽にできるので、パン作り初心者でこれから挑戦したい人にぜひおすすめしたい一品です。 ぜひ多めに作って冷凍保存し、忙しい時の朝食に活用してみてください。サクふわの食感と香ばしいバターの風味はきっとクセになりますよ!

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