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Hi everyone I’m Ryoya.
This apple cinnamon roll is the last recipe for “bread recipes of the month”.
Making bread is not difficult at all.
So I hope you give it a try.
In addition, I used “shirakami kodama yeast” which is almost the same as normal dried yeast. So the fermentation time is quite the same.
I believe you won’t need any tips to use the yeast.
You could start making bread as soon as you feel like making bread.
If you’re using natural yeast or sour dough, you have to watch the dough while it’s fermenting because fermenting time depends on temperature, humidity and how strong the yeast is etc.
Fermentation time of both first and second is about 30 to 60 minutes with Shirakami Kodama yeast if room temperature is somewhere between 70 – 80F. It’s really easy to estimate.
So, with Sirakami Kodama yeast or normal dried yeast, You don’t have to worry about anything. You won’t fail I think.
If you’re used to bake with natural yeast or sour dough, of course you could arrange my recipe with your yeast.
But I guess sour dough is not a better choice to make apple cinnamon roll. Maybe.
So, see you next week!