We use the strong flour for bread.
1,kneading
First, in a large bowl, mixs strong flour,
yeast, salt, sugar and water.
Knead them well.
"Gluten" is formed in flour,
so we can make spongy bread.
2,Fermentation (pre-fermentation)
![](img/hakkougo.gif)
Next, ferment the dough about 1 hour.
After that, the dough is about
1.5~2 times as large as before.
Be careful to keep 28 ~ 40℃ (83 ~ 104?)
to keep the temperature asyeast working well.
3,Bench time
![](img/nekaserupan.gif)
After fermentation, divide the dough into several pieces.
Then, leave them alone for a short time.
This time is called “bench time”.
4,Fabrication
Shape the dough as you like.
5,Post-fermentation
![](img/seikei.gif)
Ferment the shaped dough again
in order to make the bread spongier.
Keep the temperature as 32~38℃ (90~100?).
6,Baking
bake it with lots of checking
because bake time vary
from kind of bread.
7,Finish!
![](img/pan.gif)
Finally, you eat it!