SHIRAKAMI KODAMA KOUBO(yeast)

When I returned to Japan, I bought 「SHIROKAMI KODAMA KOUBO」 which I had been interested in.

「SHIRAKAMI KODAMA KOUBO」is wild yeast found in Shirakami-Sanchi (white god mountain area), a UNESCO World Heritage Site, staddling between Akita and Aomori, in northern Honshū Japan. And due to its strong leavening power and high trehalose content, it is said to make bread more tasty.

So, in accordance with the enclosed recipe, I made Petit Pain.

*in Japanese, we call small bread "PUCHI PAN" as more less in french.

＜Recipe＞

Hard flour          　　       　250g

Sugar   　　　　　　 　　　     　6g

Salt　  　　　　　　　　　　     　3g

Yeast   　　　　　　　 　　     　5g

Lukewarm water(35℃)　     15g

Water 　　　　　　　   　130-145g

1.　Mix yeast and lukewarm water and leave it for 5min.
2.　Mix flour, sugar and salt in a bowl.

3.　Add 1. and water to 2. and mix them.

4.　Put the dough on the board and knead it for 5 min. (The dough is supposed not to be slammed)

5.　Cover the dough with the bowl and leave it for 5 min.

6.　Start kneading once again for 7-10min, and once the surface becomes moist, roll it into a ball.

    (Primary fermentation: depending on the temperature, around 1-2 hr. until the size becomes around 2.5 times). 

7.　Punch the dough down, cut it into 8 pieces and leave them for 15 min.

8.　Roll each pieces into a ball, and place the rolled dough with smooth side top in the baking pan with cooking sheet.

     (Secondary fermentation: depending on the temperature, around 1-2 hr. until doubled in size). 

9.　Bake them in the oven for 10-15 min. (200℃)

  The bread does not contain any butter but so tasty and elastic.

We can enjoy it as it is and also make nice sandwich!

Bon Profit!!!