SUB) 夏に最適レシピ！天然酵母パン カンパーニュ 全低温発酵で過発酵なし！予熱無しオーブンでクープぱっくり！Great Sourdough Bread Cold Rise & Cold Oven

SUB) 夏に最適レシピ！天然酵母パン カンパーニュ 全低温発酵で過発酵なし！予熱無しオーブンでクープぱっくり！Great Sourdough Bread Cold Rise & Cold Oven

Sourdough Bread Recipe for Summer I recently harvested fruit yeast from goumi berries In this video I will show you a sourdough recipe great for hot seasons Use fruit yeast or traditional sourdough starter in the same way The dough is almost entirely cold fermented Reduced time to use oven by cold start The actual work is minimized and flexible And the result is amazing The recipe is also in the description The starter was activated with scraping method 50 g each bread flour & water were added to a little starter remaining in the jar It males powerful starter Also no discard Click the link at the right upper corner for more info Stir well until gluten develops Let stand until it doubles in volume It may take several hours to overnight depending on the temperature and the amount of starter 8 hours later at 75 F/ 24 C Let’s mix the dough 80 g active sourdough 170 g water 200 g bread flour I used 13.2 % protein but OK to be around 12 % 50 g whole wheat flour 5.5 g sea salt Mix well Rest 15 minutes Some gluten already formed Stretch & fold You can start mixing dough in the evening place in the fridge and go to bed Next day take a little time to shape and put in banneton On the following day, just bake Slow fermentation brings out good flavor as well Turn over and round the dough Rest 15 minutes 15 minutes later Flip the dough smooth side down Fold Stretch & fold # 2 Turn over and round the dough Rest 15 minutes 15 minutes later Flip smooth side down Fold Stretch & fold # 3 Turn over and round the dough Good gluten has formed Wrap well to prevent drying Place in the fridge for 12-24 hours 24 hours later Let the dough warm at room temperature for 30 minutes It may still be cold But ok to proceed if it gets flexible enough to manage If the dough looks almost done with bulk fermentation with the volume almost double and jiggly with lots of bubbles you can shape now If not, add one set of coil fold and let rise a little more This dough is actually ready to be shaped But I wanted to push fermentation a little further 1 hour later at 75 F / 24 C Let’s shape Gently stretch into a long rectangle Just roll up Pinch the seam to close Wrap well Place in the fridge for 12-18 hours 18 hours later Do not let the dough get warm Work on the cold dough right out of the fridge Flip the dough onto parchment paper cut to size Place on a cold baking sheet Score the cold dough in shallow angle You can cut in the slit deeper for more oven spring Cover with a stainless steel bowl or aluminum roast pan Place the whole thing in a cold oven Set at 475 F / 245 C and turn the oven on Bake 30 minutes 30 minutes later Remove the cover Bake about 8 minutes or until the loaf gets golden brown Good oven spring with cold start It is interesting that the second line here is always blurred with cold start Perhaps, because the slit opens slower? Good ear Nice crunchy crust Medium open crumb See the soft, moist crumb I highly recommend this recipe!

(難易度中) すき間時間に生地作り、一次発酵も二次発酵もオーバーナイト冷蔵発酵。コールドスタートで暑さ対応＆省エネ。夏のサワードウカンパはこれしかない！Perfect summer recipe of sourdough country bread. Cold overnight fermentation throughout. Start baking in cold oven.

[レシピ Recipe in English is below]

仕込み数時間前に粉1：水1を与え活性化した元種 　80 g
水 　170 g　　
強力粉 または準強力粉 　200 g　(動画では蛋白含有量13.2%を使用)
全粒粉 　50 g
海塩 5.5 g

１）材料を全て混ぜて 15分おく
２）ストレッチ＆フォールドを15分おきに３セット行う。
３）冷蔵庫に一晩ー1日入れておく。
４）30分復温。よく発酵していれば 5)の成形に移る。発酵が不足ならコイルフォールドを1セット行い、1.5−1.75倍まで室温で発酵させる。
時間は環境や温度で変わるので生地をよく見ること。
５）動画を参照して成形、布を敷いて米粉を振った型に入れてビニール袋などで覆い、冷蔵庫に12-24時間入れる。
６）生地をベーキングペーパーにひっくり返して冷たい天板に乗せる。クープを入れて冷たいままステンレスボウルまたはアルミトレイなどで覆う。オーブンを245℃に設定して点火し、30分焼く。蓋を取って８分ほど好みの色に焼き上げる。

80 g active sourdough
170 g water
200 g bread flour (12% or more protein)
50 g whole wheat flour
5.5 g sea salt

1) Mix all the ingredients and rest 15 minutes
2) Stretch & fold 15 minutes apart x 3 sets
3) Place in the fridge overnight
4) Remove the dough from the fridge, let it warm at room temp for 30 minutes. If the dough is ready, skip to 5). If not ready, coil fold and let rise until 1.5-1.75 times of size.
5) Shape as the video. Place in banneton lined with a cloth & rice flour, wrap well and cold retard 12-24 hours
6) Take the dough out, place on parchment on a cold baking sheet. Score and place in a cold oven. Turn the oven on, set the temp at 475 F/ 245 C, bake for 30 minutes. Remove the cover and bake about 8 minutes or until golden.

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パン作り道具のお問合せ・アマゾンのリンクのご希望がよくあるので、以下に貼りました。アマゾンジャパンで類似のものもjpとして載せました。
Here is a requested list of essential tools similar to what I use in Umai lab videos

– Kitchenin Stand Mixer https://amzn.to/3IT7y4z
(キッチニンスタンドミキサー amazon jp: https://amzn.to/3QLApdd
-Mercer Culinary 10 ” Bread Knife: https://amzn.to/3RCNZ2c
-Lodge Combo Cooker / Dutch Oven: https://amzn.to/3ut5Grk　
（Amazon japan；以下jp　ダッチオーブン：https://amzn.to/3IjHAF7）
-Lodge Cast Iron Loaf Pan: https://amzn.to/3R8ZEGd
-Hario Kettle: https://amzn.to/3yHmgpX　(jpケトル: https://amzn.to/3utLhm8）
-Small Silicone Spatula: https://amzn.to/3P5qQ6O
-Danish Dough Whisk: https://amzn.to/3yNr3X8
-Anchor Hocking 2 qt Glass Bowl With Glass Lid: https://amzn.to/3uvB34B
-Pyrex Glass Mixing Bowl 2.5 qt With Lid: https://amzn.to/3AvsEll
-Pyrex Square Glass: https://amzn.to/3yLTe8G
(jp角形の浅いガラス容器: https://amzn.to/3bPjpSV)
-Reusable shower caps for bowl cover: https://amzn.to/3P9qUlW
-Bosch Compact Mixer: https://amzn.to/3RiWhN4
-Nontoxic Silicone Coated Sandwich Loaf Pan: https://amzn.to/3ylJhNR
-7 inch Medium Oval Proofing Basket: https://amzn.to/3OMUBcJ
(jpバヌトン17x12x6cm https://amzn.to/3OQDird)
-6 inch Small Oval Proofing Backet: https://amzn.to/3R9X42N
(jpバヌトン15x8x5cm https://amzn.to/3ylDgki)
-Baker’s Couche (Proofing Cloth): https://amzn.to/3NP1hWB
(jpパン生地カンバス布: https://amzn.to/3AuHZCK)
-Rimless Cookie Sheet useful as a Peel: https://amzn.to/3bUsUjz
-Lame: https://amzn.to/3ArIvkX　
(jpセット: https://amzn.to/3RjVITc 替刃のみ:https://amzn.to/3ArXhZ7）
-Baking Steel: https://amzn.to/3youvFV
-Lava Rocks: https://amzn.to/3ArHedF

Amazonアソシエイトを利用しています。As an Amazon associate I earn from qualifying purchases

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#天然酵母パン #カンパーニュ　＃SourdoughBread
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