How to Make Authentic Japanese Cracked British Bread | イギリスパンの作り方

Discover how to make authentic Japanese Cracked British Bread (イギリスパン) using the poolish method, known for creating a soft, fluffy interior and a beautifully cracked crust. This recipe is unique—no eggs or sugar are used, making it a simple, delicious loaf perfect for breakfast or sandwiches. Follow along to achieve the perfect texture and flavour at home! Recipe: Poolish Water 105ml - (If it is a warm day then just use room temperature water , otherwise if its a cold day you should use lukewarm water)　 Instant Yeast 1g Bread flour 105g Main dough Water 145ml - (If it is a warm day then just use room temperature water , otherwise if its a cold day you should use lukewarm water)　 Malt Extract 2g All Poolish Instant Yeast 2g Bread flour 245g Salt 7g Unsalted Butter 18g Baking 210°C bake for 20 minutes with steam Remove steam, bake another 10 minutes Note: 1. Room temperature 26-28°C 2.Finger test :Gently press your finger into the dough about 1-2 cm deep, if the indentation springs back slowly and partially, the dough is ready for its first rise. レシピ ポーリッシュ種 水　105ml 　 インスタントドライイースト 1g 強力粉 105g 本捏ね 水　145ml 　 モルトエキス 　　2g 　 ポーリッシュ種 インスタントドライイースト 2g 強力粉 245g 塩　7g 無塩バター 18gを加えます The tin I use in the video is this one: https://amzn.to/3OPzEQt Brod & Taylor: https://brodandtaylor.com/MYFORMOSAFOOD If you would like to support me, you can buy me a coffee: https://buymeacoffee.com/myformosafood Find me on IG:   / myformosafood