Rice Koji Yeast / 米麹酵母

米麹酵母を使ったパン作り Making a bread using Rice Koji Yeast

米麹酵母の作り方 / How to make Rice Koji yeast

ごはん/gohan(steamed rice) 25g

米麹/rice koji 10g

元種 / original Rice Koji yeast(あれば/if possible)どぶろくでも/even doburoku 小1/ 1 tbsp

水/water 25g

全部を瓶に入れて混ぜる/ add all ingredients and mix them all in a jar

毎日最低1回は蓋を開けて混ぜてね/ open up the lid and mix well at lease once a day

if you can, mix well every morning and evening( 2 times a day) when it bubble up and calm down, it should be ready to use.

一旦冷蔵庫に入れて休ませる/ place in a fridge to rest

その後は冷蔵庫にて保存/. Once is done, keep in a fridge

make a new one once a month, with an original yeast

*冷凍保存はできません / do not keep in a freezer
*たまに餌を与えないと、長生きできません / yeast needs an food to alive

末長く可愛がってあげてね/Take good care of the yeast for a long time.

プチパンのレシピ / Peptite bread

強力粉 / hard wheat flour 200g

塩 / salt 3g

砂糖 / suger 10g

水 / water 100g

酵母 / yeast 20g

全てをざっくりと混ぜたら5分ほど放置 / Mix them all and wait for about 5min.
捏ねやすくなるのでしっかり捏ねる(5分ー10分ほど)Knead them until it become easy to knead
乾燥しないように蓋付きの容器に入れて、1時発酵、倍になるまで / Keep it in a container with a lid to avoid dryness.
First fermentation until it become doubled size
約10時間ほど / takes about 10 hours

ガス抜きをして形成 / Take out of the gas and shape as you like
If you want to make Petite bread, divide it into six equal parts, form a circle, and chop the top part with scissors.
その間にバターを入れるのもよし。You can also add butter in the meantime.

2時発酵を経て(数時間) After the 2nd fermentation (about couple of hours)

200c(428F)にて10分焼く. bake 200c, 428F about 10min..