省力絶品カンパーニュ完成！ Effortless, exquisite campagne completed!

省力絶品カンパーニュ完成！

Effortless, exquisite campagne completed!

Youtubeのレシピを見て、色々変えてカンパーニュ完成！　平たくならず丸くするポイントは、円の中心に外側から巻き込む（頂部または底部）作業を最後の発酵中に繰り返して、球体に近くすること。あとは、冷蔵庫から出して常温まで1時間ぐらいほっておくこと。Watching a YouTube recipe, I changed various things and completed a campagne! The point to making it round without becoming flat is to repeatedly, during the final fermentation, roll it in from the outside toward the center of the circle (top or bottom), bringing it closer to a sphere. After that, leave it for about one hour until it reaches room temperature after taking it out of the refrigerator.

上のレシピとの違い。冷蔵庫から出して常温慣らし時間１時間。その後、頂部から底部へのプレートテクトニクスをやりながら４０分ぐらい二次発酵。焼き時間は４０分、Differences from the above recipe. One hour of time to let it adjust to room temperature after taking it out of the refrigerator. After that, while doing plate tectonics from the top to the bottom, about 40 minutes of second fermentation. Baking time is 40 minutes,

まとめると、To summarize,

水　３７５ｍｌ　ドライイースト７ｇ、干しブドウ等をタッパーの中で攪拌。その後リスドォル　５００ｇ　塩　１０ｇ　入れてさらにタッパーの中で攪拌。Water 375 ml, dry yeast 7 g, raisins, etc. are stirred in a plastic container. After that, Lisdor flour 500 g and salt 10 g are added and further stirred in the container.

冷蔵庫１２時間、その後１時間常温放置 12 hours in the refrigerator, then left at room temperature for 1 hour 

頂部から底部、または底部から頂部へ時々プレートテクトニクスしながら　４０分発酵 Ferment for 40 minutes while occasionally doing plate tectonics from the top to the bottom, or from the bottom to the top

予熱後２１０度で４０分焼く。オーブンレンジ最下段に加湿のための少量の水カップを置く。Bake at 210 degrees Celsius for 40 minutes after preheating. Place a small cup of water on the lowest rack of the oven microwave for humidification.