The reason this bread is so soft and nice is the extraordinarily high hydration! 75% of the flour’s weight is water and don’t forget there is some water in the butter as well. So it is even higher. For a dough that is so high in hydration, it warrants the many rest periods. The instant yeast he used is correct. 0.4g which 0.2% of the flour’s weight. It gives the yeast time to multiply and also use the sugars to impart the flavour. You can’t really knead it since it is so slack. The only way is to do the multiple rest periods and folds you see him doing using most of the time for the yeast to “knead” the dough. A lot patience but the results are worth it.
@bakerschannel15304 жыл бұрын
Jin's, Hello. That's what you say. "Patience" leads to "worthy consequences". I am most glad that my intentions were transmitted!! Convey the greatest "thanks".
Here is the recipe (as best I can translate): 200 g flour (don’t know if it’s bread flour or all-purpose) 20 g sugar 0.4 g dry yeast 150 g water 4 g salt 30 g unsalted butter, room temperature
@bakerschannel15305 жыл бұрын
Thank you for your kindness.
@sq83845 жыл бұрын
You are welcome. 😃
@soshio_5 жыл бұрын
bread flour (春よ恋 is a type of high gluten flour) and cane sugar
I’ve done this recipe and it shines well in the hot and humid kitchen of mine with no air conditioning. The high hydration means the yeast really grows and multiply very fast from the little amount you put in. I substituted the sugar he used with normal white sugar. It still works. I used instant yeast as in the recipe.
@bakerschannel15304 жыл бұрын
Jin's, Hello. I am excited to see the growth of yeast! Of course, not white sugar but also cane sugar. Thank you for your comments and comments !!
@ronzbake70065 жыл бұрын
I just tried it, so soft!!!! Really glad to find this video, thank you so much
First time making bread, and this recipe worked really well! My bread was soft and they tasted good too,although mine didn’t look as nice but I was proud of the results of my patience and the long making process 😊
@bakerschannel15304 жыл бұрын
Thank you for your wonderful comment. We hope this recipe will reach many people !! With love from Japan.
@hdlpm17414 жыл бұрын
@@bakerschannel1530 Hi, can I use all purpose flour in this recipe?
Thank you I’ve made the rolls very successfully even thou I don’t speak your language Japanese. I can follow your videos from Frances UK Look forward to many more 👍
@bakerschannel15304 жыл бұрын
Dear Frances Morgan. Thank you for your kindness. With love from Japan.
@juliaalfonsogarcia6464 Жыл бұрын
Saludos desde España todas sus recetas me encantan
Look so fluffy even you used water than milk. I will try with your recipe. Thank you!
@Bright-It4 жыл бұрын
Annie와 Danny's맛있는 한끼 Hello. Now you can find the full recipe of Melting-in-the-mouth Bread, in the comments section. Please help the channel to grow. Give your Like and Subscribe. LET'S KEEP BAKING WITH BAKER'S CHANNEL! Thanks a lot.
Отличный рецепт! Хорошее видео и полезное. Все без лишних разговоров. Все ясно и понятно. Это тот самый случай, когда незнание языка не преграда для понимания. Спасибо!
@bakerschannel15305 жыл бұрын
Спасибо Как видите, язык очень важен. Я также буду стараться учиться у меня твердо.
Will be great if you have in English, awesome bread though
@bakerschannel15305 жыл бұрын
English vocabulary is hard work.
@Iren30005 жыл бұрын
Baker's Channel but you would have many subscribers.
@casalabella47775 жыл бұрын
I'm agree 😊
@roblox212425 жыл бұрын
Some Americans can be so entitled and demanding, expecting someone from another country sharing a video in his/her native language to learn another language and post the description in different language because they feel inconvenient that they don't understand instead of learning the language or wait for someone from the comments to post the translation. I'm probably one of a few Americans who are not like this....
@apimpnamedslickback17955 жыл бұрын
Ирина Курбатова u cant force someone to speak english weirdo
@nafal-ha-asimon4 жыл бұрын
Merci pour cette recette, kisses from Paris, France
@bakerschannel15304 жыл бұрын
Merci pour le baiser de Paris, France. J'envoie des "remerciements" du Japon. Merci beaucoup.
@paletalinda4 жыл бұрын
Very good
@bakerschannel15304 жыл бұрын
Dear paletalinda. Thank you so mach.
@reemal-harbi70405 жыл бұрын
Write the recipe in the description box in your language and we can translate through google
@bakerschannel15305 жыл бұрын
Thank you so mach.
@assaassa82954 жыл бұрын
The time to relax the dough is greatly exaggerated Four hours a lot to make dough
@bakerschannel15304 жыл бұрын
Thank you so mach.
@zeynepp123 жыл бұрын
Hanımefendi,rica etsem açıklama bölümüne malzeme adlarını açıklama bölümüne ingilizce veya türkçe yazarmısınız.Undan sonra koydugunuz sarı renkli malzeme mayamıydı anlamadim.
@disnarhb5 жыл бұрын
Please add English subtitles. It would be very helpful .Thanks
@bakerschannel15305 жыл бұрын
Thank you so mach. English subtitles I will try.
@Sombrachuchi4 жыл бұрын
me ha encantado, muchas gracias
@bakerschannel15304 жыл бұрын
Hello. Thank you for your nice comments. With gratitude and love from Japan.
@user-rj3lr2li5g5 жыл бұрын
イーストが少ない、そして捏ねずにすむオーバーナイトのパンの作り方、レシピ、知りたいです!!
@bakerschannel15305 жыл бұрын
こんにちは。 徐々にリクエストにお答えいたしますね!!
@ina.yutube79655 жыл бұрын
How many times this propping 😫😫
@Bright-It4 жыл бұрын
Ich Ich Hello. Now you can find the full recipe of Melting-in-the-mouth Bread, in the comments section. Please help the channel to grow. Give your Like and Subscribe. LET'S KEEP BAKING WITH BAKER'S CHANNEL! Thanks a lot.