Скачать с ютуб Sourdough Oatmeal Bread / No Knead Sandwich Bread / Tangzhong Method 천연발효 오트밀빵 в хорошем качестве

Sourdough Oatmeal Bread / No Knead Sandwich Bread / Tangzhong Method 천연발효 오트밀빵

Sourdough Oatmeal Bread / No Knead Sandwich Bread / Tangzhong Method / Roux Made with natural yeast sourdough starter. Adding quick oatmeal tangzhong makes bread extra soft. Easy no knead sandwich bread. You can also make crusty artisan bread Great toast or sandwich bread! Super soft, fluffy & delicious! Please like and subscribe! Thank you so much for watching!❤️ #oatmealsourdoughbread #oatmealbread #sourdoughbread #sourdoughsandwichbread #sandwichbread #tangzhongbread #bread #CastleCooking #오트밀빵 #오트밀천연발효빵#천연발효빵 Sourdough Sandwich Bread recipes: Sourdough Milk Sandwich Bread / Tangzhong Method recipe video link:    • Soft Sourdough Milk Sandwich Bread / ...   Sourdough Whole Wheat Bread / Tangzhong Method recipe video link:    • Soft Sourdough Whole Wheat Bread / Ta...   Sourdough Whole Wheat Loaf / Sourdough Bread recipe video link:    • Sourdough Whole Wheat Loaf / Sourdoug...   Soft Sourdough Milk Loaf / Shokupan recipe video link:    • Soft Sourdough Milk Loaf / Sourdough ...   Best Purple Sweet Potato Bread / Sourdough Bread recipe video link:    • Best Purple Sweet Potato Bread / Sour...   Soft Sourdough Pumpkin Sandwich Loaf recipe video link:    • Soft Sourdough Pumpkin Sandwich Loaf ...   ***Room temperature is around 75-78F/24-26C - after 3 sets of SF and 3.5 hours or longer fermentation until 80% rise. If the room temperature is higher or lower the fermentation time can be shorter or longer. Shape, cover, let sit at room temperature for 2 hours & bake. Or after letting sit at room temperature for 1 hour, refrigerate overnight & bake next day (bake 5-10 minutes longer).*** 3 sets of SF. 3.5 hours or longer BF until 80% rise. Shape, cover, let sit at room temperature for 2 hours until the dough reaches 85% of the pan. Bake in preheated inside of roaster big enough loaf pan fits in at 410F for 35 minutes covered. Bake 10 more minutes uncovered. Enjoy!❤️ Open bake without steam: Bake in preheated oven at 375F/190C for 40 minutes. Turn the pan around last 10 minutes of baking until internal temperature 206-209F/97-98C golden brown. Enjoy!❤️ Sourdough stiff starter / Levain ingredients (prepare before going to bed): 42g active starter 42g bread flour 16g water Oatmeal tangzhong ingredients: 50g quick oatmeal 150g water Dough ingredients: 100g prepared stiff starter Prepared oatmeal tangzhong 210g water 400g bread flour 25g honey 4g salt 오트밀 천연발효빵 / 탕종빵 천연발효종으로 만든 빵입니다. 오트밀 (압착귀리) 탕종을 넣어 부드러운 빵입니다. 치대지 않고 쉽게 만드는 샌드위치빵입니다. 아티산빵을 만들어도 됩니다. 토스트나 샌드위치빵으로 좋아요! 부드럽고 맛있는 빵입니다! 구독 좋아요 눌러주세요! 영상 봐주셔서 감사합니다!❤️ ***실내온도 75-78F/24-26C 3번 펴서 접기한후 3.5시간 거의 80-90% 부피가 늘도록 발효해요. 만약 실내온도가 높거나 낮으면 발효시간이 짧거나 길수 있어요. 빵틀에 담은후 샤워켑으로 덮고 실내온도에 2시간 반죽이 팬의 85% 부풀때까지 둔후 구워요. 또는 실내온도에 1시간 둔후 냉장고에 넣고 다음날 구워요 (냉장고에 밤새 넣으면 5-10분 더 구워요).*** 뚜껑 닫고 굽는 온도와 시간: 샌드위치팬을 넣을수 있는 무쇠솥이나 로스팅팬을 오븐에 넣고 410F/210C 예열합니다. 샌드위치팬을 뚜껑 있는 팬에 넣고 뚜껑을 닫고 35-40분 구워요. 뚜껑 열고 10분 더 구워요. Enjoy!❤️ 뚜껑 열고 굽는 온도와 시간: 예열 오븐 375F/190C 에 40분 구워요. 마지막 10분은 팬을 돌려서 빵속 온도가 206-209F/97-98C 될때까지 황금색으로 구워요. Enjoy!❤️ 천연발효종 식재료 ( 전날 자기전에 준비합니다): 천연발효종 42g 강력분 42g 물 16g 오트밀 탕종 식재료: 오트밀 50g 물 150g 반죽 식재료: 준비한 천연발효종 100g 준비한 오트밀 탕종 물 210g 강력분 400g 꿀 25g 소금 4g