Baking with Grand Chef Yukichi Matsubara
Scale all ingredients and keep in the refrigerator.
Sieve the flour. Add coconut milk and fresh yeast into the bowl.
Beat the unsalted butter, sugar and salt in a mixer bowl. Add in all the ingredients and mix thoroughly. Rest the dough for 30 minutes.
Divide into 280 g balls and rest for another 15 minutes.
Shape into one loaf and final proof for 40 minutes.
Bake for 23 minutes in the oven with top at 180°C, bottom at 150°C.
Cool and sprinkle with snow powder on top.
Ingredients
Directions
Scale all ingredients and keep in the refrigerator.
Sieve the flour. Add coconut milk and fresh yeast into the bowl.
Beat the unsalted butter, sugar and salt in a mixer bowl. Add in all the ingredients and mix thoroughly. Rest the dough for 30 minutes.
Divide into 280 g balls and rest for another 15 minutes.
Shape into one loaf and final proof for 40 minutes.
Bake for 23 minutes in the oven with top at 180°C, bottom at 150°C.
Cool and sprinkle with snow powder on top.