HOW TO CALCULATE BREAD DOUGH TO FIT YOUR PAN (EP186)
Today I want to share with you, how to calculate bread dough to fit your tin.
I am so glad that many of you tried making Shokupan during this period.
I have seen beautiful bread that tagged me on Instagram.
On the other hand, I have received so many questions, asking, How much dough do I need for my pan? or Can I half the recipe because my pan is small?
Here is the answer video for you!
Calculating the dough is critical when you bake Shokupan with the lid.
If you do wrong, the bread comes out like this.
I needed a little bit of math, but I tried to make it as simple as I could.
SHOKUPAN / Japanese Milk Bread / Bread Baking 101 (Udemy course)
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Full recipe:
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music: YouTube music library
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Baguette Pullman Loaf Bread|Pain de mie|Super Simple bread|Rofco Oven
It is a light meal bread that anyone can make quickly and easily.
Great for various purposes such as sandwiches and toasts.
It is a bread with a small amount of sugar and butter in the baguette formula.
It is moist and chewy. Of course, it is also soft. (๑•᎑•๑)
A bread mold from MATSUNAGA is used.
Mold frame size: 95 x 185 x 90mm
After applying butter to the inside of the bread pan, put the dough.
■ Click the subtitle button → Subtitles will be displayed in the video.
■ Dough formulation : about 400g
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
B's(%): 68.0%, Tr(g): 153.0g Water (28℃)
B's(%): 2.0%, Tr(g): 4.5g Instant Dry Yeast
B's(%): 3.0%, Tr(g): 6.8g Sugar
B's(%): 2.0%, Tr(g): 4.5g Salt
B's(%): 3.0%, Tr(g): 6.8g Butter
B's(%): 100.0%, Tr(g): 225.0g Strong wheat flour (Bread Flour)
■ Process|Room Temperature : 23℃
1. Pour water into the bowl.
2. Add instant dry yeast and mix well.
3. After adding sugar, dissolve it in water.
4. After adding salt, dissolve it in water.
5. Add melted butter (35℃).
6. After adding flour,
Mix evenly until no flour is visible. (Dough temperature 25.0℃)
7. After 15 minutes of rest, the first fold (folding).
8. After 15 minutes of rest, the second fold (folding).
9. First fermentation: 1 hour at room temperature.
10. After rounding, rest for 20 minutes.
11. Shaping: Please Refer to the video.
12. Second fermentation: 1 hour at room temperature.
13. Put the dough in the Rofco oven preheated to 200℃.
14. Lower to 190℃ and bake for 30 minutes.
■ Caution: Always be careful when using the oven.
(Because it is very hot, use it after wearing very thick oven gloves)
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Perfectly Square Bread Made With A Pullman Loaf Pan. Made For The First Time On Camera!
I am seriously impressed with my new Pullman Loaf Pan. Now I know the secret to perfectly square pieces of bread. I made this live on camera so you can see what is like to make this for the very first time as a new baker. I will SO be making this again! So good! It was pretty easy to do too.
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Here's the recipe:
Perfect Sandwich Bread with the USA Pan Pullman Pan | 100% Freshly Milled Wheat
While my simple yeast bread recipe is perfect for sandwiches, sometimes you just want that IDEAL sandwich shape. The way to get that shape is by using a pullman pan!
I LOVE my USA Pan Pullman pan for this reason! In this short video, I show you how I use my simple yeast bread recipe with 100% freshly milled wheat in the pullman pan.
//Grab your USA Pullman pan here:
//Simple Yeast Bread Loaf Recipe:
//My Kitchen Scale:
//Small Pastry Roller:
//Further information:
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How to bake Pain de Mie Bread
Pain de mie is bread baked in an enclosed box for a more dense loaf that is well suited for sandwiches, croutes, French toast, etc. You will need a Pullman pan, which is a bread pan with a lid. The dough uses typical bread ingredients—flour, yeast, liquid (milk in this case), sugar, salt, and fat (butter)—and the rising time is about the same. It's the finished loaf that sets this bread apart from all the others. My favorite use for pain de mie is to make French toast and then top it with sliced strawberries and whipped cream, which I think is much better than strawberry shortcake.
See the full recipe on my web site at:
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How do bakeries make bread with square corners - Pullman Sandwich Bread - Pain De Mie
Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan. This simple and easy recipe for Pullman sandwich bread makes a light and fluffy loaf of bread with perfect four square corners. And, it has a delicate soft texture, soft crumb, and delicious flavor.
Get the full recipe with progress pictures here -
Pullman Bread Pan x 2 -
Pullman Bread Pan x 1 -
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