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1
Place the ingredients marked with in a bowl and mix with a whisk.
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2
Place the ingredients marked with in a separate, large bowl and mix well with a dry whisk.
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3
Using either your hand or a rubber spatula, make a depression in the middle of Step 2, then pour the Step 1 ingredients into it.
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4
Combine the flour and the liquid by mixing from the middle and outward using either your hands or a rubber spatula.
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5
Turn out onto a working surface once the dough has more or less come together.
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6
Use a dough scraper to get all of the flour that is stuck on the sides of the bowl.
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7
The dough will still be quite sticky at this point, but that is okay.
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8
Knead the dough onto the surface, then combine again with a dough scraper; do this several times.
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9
If you repeat Step 6 several times, the dough will become easier to handle and will stick less to the surface.
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10
Grab an edge of the dough and slam it onto the surface.
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11
Once you slam the dough, fold it over, and...
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12
Hold an edge of the dough, rotate it 90 degrees so that it faces the same direction as in Step 8, and slam again.
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13
Repeat several times.
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14
When the dough is no longer sticky, fold it toward you, stretching out the surface of the dough, and...
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15
Push down with the heel of your palm.
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16
Repeat for about 10 minutes, occasionally using the motions from Steps 8~10.
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17
Once the dough has become glossy, cut a part of it with a dough scraper and stretch it out carefully.
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18
You will be able to see your fingers through the dough without it tearing if gluten has formed.
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19
Once the gluten has formed, spread the dough out.
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20
Place room-temperature butter in the middle, and wrap the dough around it.
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21
Combine the butter with the dough with a tearing motion.
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22
The dough will come apart, but it will come back together soon since gluten has been formed (Step 13).
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23
Repeat Steps 8~12 for about 10 more minutes until the surface is springy and shiny.
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24
Form into a ball by stretching the surface of the dough and pinching it at the bottom.
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25
Place the dough ball in a greased bowl and let it rise.
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26
If your oven has a proofing setting, then put it in there at 30C for about 45 minutes.
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27
You could also cover the bowl with plastic and leave it at a warm place.
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28
It has doubled in size.
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29
The time is just a guideline, so you should check the dough to see if it is done.
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30
Put some flour on your finger and poke a hole in the dough.
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31
If the dough does not spring back, then it is ready.
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32
Once the dough has risen, turn out onto a working surface and punch out the gas by pushing down the whole thing.
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33
You could put extra flour on it if it is sticky, but I almost never do.
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34
Divide into portions depending on your liking and the type of bread you are making.
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35
Form the divided portions into a ball by folding it in on itself, then let them rest for 10~15 minutes.
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36
Leave them at room temperature, but cover with plastic wrap or damp cloth to keep them from drying.
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37
After resting the dough, shape them into the shape you like.
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38
Then let the dough rise again, in the same way as the first time for 35~45 minutes.
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39
It will become 1.5~2x the original size.
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40
Let the shaped dough rise on the baking sheet with which you will be baking.
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41
When they have risen...
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42
If you like, brush on the egg wash to add gloss and color to the bread.
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43
In which case, the egg left over from the dough making process should be more than enough.
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44
Bake in an oven oven that has been preheated to 200C for about 12 minutes.
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45
Please adjust oven temperature and baking time depending on your oven and the shape of your bread.
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46
The amount of liquid that is needed depends on the type of flour you use as well as the temperature and season.
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47
Until you get used to it, it would be good to leave out 1 tablespoonful of water in the beginning to see if you need it when you start kneading.
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48
I used the Haruyutaka brand and the Golden Yacht brand flours this time at a 1:1 ratio.
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49
Even if you are using a bread maker, wait until the gluten has formed before you add the butter.
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50
I really like to knead by hand.
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51
Little Anpan Made with Standard Bread
