Whenever I see mentaiko french bread at a bakery, I can't help but reach for it.
The fragrant aroma when you first encounter it freshly baked, the crispy skin, and the saltiness of the mentaiko butter...
Wouldn't it be great if you could experience that happiness at home, whenever you want?
That's why I created this recipe.
This time, we will show you how to make French bread dough that can be easily kneaded with a rubber spatula to create large bubbles and keep your hands clean .
This is a mentaiko French bread made using the technique of applying a thin layer of oil to the surface, which allows the cuts to open up beautifully .
This method is recommended even for beginners at bread making, so be sure to enjoy the happiness of freshly baked bread at home!
Key points
Just knead with a rubber spatula to create large bubbles
To create the rough bubbles typical of French bread, it is important to mix gently so as not to tighten the gluten more than necessary .
Using a rubber spatula will keep your hands clean and prevent the dough from becoming overly compacted, allowing you to create a beautiful crumb at home.
The secret to opening the coupe is to apply a thin layer of oil
By applying a thin layer of oil on the coupe,
・The incision opens smoothly
・It has the effect of giving a beautiful brown color to the food. It will give you a higher-grade finish even in a home oven.
Using a bread mat makes fermentation and shaping easier
The bread mat is moisture-absorbent, making the dough easier to handle.
・Second fermentation
・Division
- All molding is smooth. This is a tool that beginners should use.
Ingredients (for 4 pieces)
[French bread dough]
・Risudoru...250g
・Dry yeast...3g
・Salt...5g
・Water…175ml
[Mentaiko butter]
・Mentaiko…40g
・Butter...30g
・Mayonnaise...20g
How to make it
① Making the dough
1. Put risdor and salt in a bowl and mix lightly.
2. Make a well in the center and pour in the dry yeast and water, then mix from the center with a rubber spatula.
3. Once it has come together, turn the bowl and knead the dough as if folding it for about 10 minutes.
→ It's OK if the surface is smooth.
4. Cover with plastic wrap and let rise until it becomes 1.5 to 1.8 times its original size. 
② Punching and primary molding
1. Dust a bread mat with flour and take out the dough.
2. Lightly release the air, fold in thirds, rotate 90 degrees, and fold in thirds again.
3. Roll the dough with the seam facing down, place it back in the bowl and let it rise until doubled in size. 
③ Dividing and bench time
1. Spread the dough on a bread mat and divide it into 4 equal parts.
2. Roll the dough into a ball, cover with a bread mat and let it rest for 15 minutes. 
④ Shaping (baguette)
1. Place the dough with the seam facing up and gently release the gas with the palm of your hand.
2. Fold it
・Fold the first third from the front and press down. 
・Fold 1/3 from the other side and press down
・Fold it in half again from the other side and close it tightly 
3. Place the seam side down and roll it lightly to stretch it to about 20cm . 
4. Make a wave shape on a bread mat and arrange the dough. Let it rise at room temperature (about 25°C) for 50 minutes .
*If the bread mat dries out easily, place a tightly wrung-out cloth over it. 
⑤ Firing
1. Transfer the dough onto a baking sheet using a board.
2. Sift the flour through a strainer.
Place one coupe in the center, lightly coat with oil and drizzle. 
3. Bake in a preheated oven at 230°C for 15 minutes.
⑥ Making Mentaiko butter
1. Put the butter (at room temperature) in a bowl and knead well.
2. Add the mentaiko and mayonnaise and mix until smooth. 
⑦ Finishing
1. Make a cut in the baked French bread.
Spread a generous amount of mentaiko butter on the inside and outside. 
2. Reduce the temperature to 180℃ and bake for 8 minutes.
Why does this method work? (Key points explained)
・Mix with a rubber spatula to prevent air bubbles from popping.
Kneading vigorously with your hands tightens the gluten and makes air bubbles smaller.
When using a rubber spatula, the pressure is not applied evenly, which creates the vertical bubbles that are characteristic of French bread .
・Oil in the coupe = for a clean opening
The oil film acts like a lid, keeping the coupe stable.
A technique that can recreate the "curling of hard bread" that is often lacking in home ovens.
・Pan Mat is a humidity control professional
The mat absorbs excess moisture,
The dough is easier to handle, the fermentation is more stable, and the finished product is different.
Tips to make sure you don't fail
・If the dough is sticky: Use minimal flour. Do not knead too much.
- The slits won't open: Check that the cuts are not too shallow and that the bread is well oiled.
- The color is light: You can adjust this by raising the temperature for the last 1-2 minutes.
Summary: Enjoy the joy of freshly baked bread at home
The excitement of freshly baked Mentaiko French bread found at a bakery
This is a recipe that you can recreate at home.
It's easy to make with a rubber spatula, but the finished product is authentic.
Please enjoy the happiness of biting into a freshly baked bread!
