Sunday, March 15, 2015

White bread - Recipe for Rebecca

Japanese strong baking flour, "Haruyokoi" (Spring love??).
I'm using three times the amounts listed in the recipe.
Of this flour I'm using 600g.

 So, 600g of strong baking flour in your favourite mixing bowl.
Fine cane sugar. I don't know what you would call this in Australia. The measurements are three large spoons. Large spoon here is 15ml, which I think is the same as France (Australian tablespoon is 20ml). I measured it on the scales and it came to 30g, so as long as you use 30g I guess it doesn't matter too much what kind of sugar you use.

Table salt. 9g.
Mix the dry ingredients.

I use "Hoshino" brand natural yeast. It's as sweet yeast with a nice flavour. I used 48g. Not sure what you would use instead but I imagine that in Where you are there are plenty of yeasts to choose from.

Natural mineral water. 330g

48g unsalted butter, softened.

Pinch the butter into the flour.
Mix the yeast and water together and then add to flour.
Mix thoroughly.
And knead
And knead. Goes from being a bit drier than you expect to being a bit wetter than you expect before settling down so don't panic and try adjusting too soon.
It is supposed to get to a stage where it forms a membrane when stretched.

Ends up forming a nice ball. I knead in the bowl.

Transfer to any container you like and cover for first proofing.
I have a setting on my oven for proofing. 35 degrees for an hour and a half. Went out so leaving for a few hours. Already been five hours. Be home an a few more


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