Japanese high water bread

[Fabric material]
Strong flour 250g
Sugar 5g
5 g of instant dry yeast
5g of salt
Water 250g
If you have it, spray it (spray it before baking for a crisper finish) *You can bake deliciously without it.

・How to make
【table of contents】
00:21 Ingredients and weighing
00:43 Make the dough (mix with a spatula)
01:42​ Let the dough rest (about 15 minutes at room temperature)
01:51 Make the dough (fold the dough around the bowl 4 times)
02:26​ Let the dough rest (about 15 minutes at room temperature)
02:36 Make the dough (fold the dough around the bowl 5 times)
03:08 Final fermentation (approximately 2030 minutes fermentation at room temperature)
03:25 Preheating (preheating at 230°C for about 30 minutes)
03:30 molding
06:01 Bake (Bake at 230°C for about 30 minutes after spraying) If it has a beautiful brown color after 25 minutes, it is OK.
06:16 Baked

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