Rice yeast water called Sakadane (酒種) was sitting in kitchen last week. I started it to bake Japanese fluffy bread. It's used in one of the oldest and most famous bread in Japan; Anpan by Kimuraya.
Unfortunately I didn't have my Anko stock in freezer or Azuki beans to make Anpan. Instead of Anpan, I decided to make Japanese style super fluffy toast bread with the Sakadane for @breadbakers Best Sandwich Bread Challenge.
It took longer to rise but the result was fantastic (excuse me!). It may look like a ordinary toast bread ...
But see this loooooong fluffy fibers (I don't know how to call them).
One thing I could improve was the timing I start the dough. As it was over wrapped with my daughter's nap time, I had to put it before it finished second rise completely.
Ah I look forward to toasting them and put butter and jam on it tomorrow morning.
(Making rice yeast water isn't difficult but you need "Koji", fermented rice to make it. It may not easily available outside Japan. I had some leftover from Miso making. The steps I followed is written in this post.)
先週は台所の片隅で酒種をおこしていました。先週後半に入ってぶくぶくし始め、そろそろ使いどきと思い、本当は木村屋風にあんぱんを焼くつもりだったのですが、あんこや小豆がなく、食パンを焼いてみました。
いやあ、、、ふわっふわですね。何これ。ドイツで焼いた食パンの中でダントツでふわふわです。
酒種のおこし方、使い方は小麦＋（こむぎプラス）さんの方法を参考にしました。本職のパン屋さんがここまで惜しみなくつくり方を公開しているなんて！
酒種（ご飯と麹の酵母）の作り方 - 小麦＋｜自家製酵母で作るおうちパンレシピ
焼きたてのものすごく切りにくい状態で子どもとバターを山盛りぬって食べ、「ふわっふわーーー」と台所を一緒に飛び跳ねました。明日の朝軽くトーストしてバターとジャムで食べるのが楽しみすぎです。