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2 loaves of bread at home bakery

2 loaves of bread

Bread flour 500g

30 g sugar

6 g salt

6 g dry yeast

Cold water 370g

30 g skim milk

30 g butter

※ I used buttermilk powder today

was

Primary fermentation: Room temperature 24 ° C 40 minutes ➕ oven fermentation 35 ° C 10 minutes

Secondary fermentation: Oven fermentation 30 ° C 30 minutes ➕ 35 ° C 15 minutes

Bench time 15 minutes

Oven residual heat available

180 ° C 32 min

Home bakery is Shiroka

In kneading only mode of independent menu

25 minutes → Add butter → 15 minutes, 40 minutes in total!

Depending on how you use it, you can make it beautifully, so please try it!

Strong flour used spring yo love

I recommend Kitano Kaori!

Because it absorbs water so much that it doesn't get soggy ✨

5/15 Edited to

ホームベーカリーで食パンを作る楽しさは、準備から焼き上げまでの過程を自分で調整できることにあります。私もこのレシピを試してみて、特に水分量と発酵温度を細かく管理することで生地の状態が大きく変わることを実感しました。まず、冷水370gを使用することで生地の温度上昇を抑え、安定した発酵ができるのがポイントです。特に夏場や室温が高い日は、生地の温度管理が難しくなるので冷水の使用がおすすめです。また、捏ね時間をホームベーカリーの捏ねのみモードで25分、バター投入後15分と分けることでバターが均一に行き渡り、しっとり感が増します。強力粉は「春よ恋」を私も使いましたが、「キタノカオリ」は水分の吸収力が高くべちゃべちゃになりにくいという点で評判が良いです。実際に使い比べると、生地の伸びや焼き上がりのふんわり感もだいぶ違いました。自分好みの粉を見つける楽しみも料理の醍醐味ですね。発酵では室温発酵とオーブン発酵を組み合わせることで温度が安定し、安定した発酵膨らみが期待できます。ベンチタイムを15分取って生地を休ませることも、グルテンが落ち着き扱いやすくなるので焼き上がりの食感に影響します。私の経験上、ホームベーカリーで焼いた食パンは市販とは違った味わいと香りがあり、家族にも好評でした。粉選びや水分調整、発酵温度など細かい部分に気をつけることで、自宅でも手軽に美味しい2斤食パンが焼けるので、ぜひチャレンジしてみてください！

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