Hi, there ! with a bit of shyness from my absence of blogging. It’s the first blog of 2017….. (already it’s February) Not to worry that I’ve been keeping well…. no excuses….just gone really lazy on blogging. I’ve started to redesign my blog to encourage myself to blog more.
Time flies so fast, especially in December when I try to get everything done before Christmas and to welcome the New Year but never seems enough during the season of gifts and appreciation for all. Here comes a glimpse of my weekend baking which the bread went to most of my friends, quite anxious and kept waited for my (aka chako bakery) to come back on a (sort of) regular basis. 12月に入ると24時間が足りなくなるくらい、、やりたいことが増えていきます。 クリスマスの用意やら、、 お正月の用意やら。 実際にはあまり進んでいるわけではないのですが、、気ばかり焦って忙しい感じがするだけかも。（笑） 平和な日常が戻りつつあるこの頃、「パン焼」（通称チャコベーカリー）を少しずつ再開。気まぐれパン屋には変わりありませんが週末のベーカリーシーンをupします。 Here are some behind the scenes of the bread making process, all made from the French bread / baguette dough. Items baked are : Baguette (バゲット） Baguette with cheddar cheese （チーズ入りバゲット） Twisted baguette with salted macademia nuts （マカデミアナッツ入りバゲット） Cheese Batard （チーズバタード） Sesame Batard （胡麻バタード） 保存 保存 保存 保存
This is one of my favorite breads, come second to the french baguettes. The bread making process is no different from making a french baguette or french breads except it has over 80% of water which make it quite tricky to handle but once you get the hang of it….it is an easy bread with only a light kneading process. The outcome is a moist bread, not as dry as the french breads and baguettes. It goes well with soups and as dinner breads. The best place to get Pain de Lodeve in Tokyo (if you are ever in the city) is a place called SAWAMARA in Hiroh, Tokyo. 高水パン。 SAWAMURAさんの「パン・ド・ロデブ」 が大好きで午後のならないと焼き上がらないパンです。 でも、少量しか焼かないみたいで売り切れていることも多々あります。 どうしても自分の家で作りたくて、みようみまねで作ってみた自家製ロデブです。 フランスパンとほぼ同じ材料ですが水分がとても多いパンです。もちもちしていて食材とのからみも良くて、、とっても美味しいパンですよ〜。スープには最高！ Pain de Lodeve Recipe – Bread Flour (100%) 270g Rye Flour (10%) 30g Salt (2%) 6g Dry Yeast (0.45%) 1.5g Water (80%) 30g (Optional – Natural Yeast 10% 30g) Mix the bread flour, rye flour and salt. If you are using dry yeast, not required pre-fermentation, add the dry yeast at this point. If you are using fresh …
October, being the best month for pumpkins. Here is the recipe for – Pumpkin Twist Loaf
This is our second ‘Baking Class’ from a month ago. I had both nieces, Miss M – 4 year old and Miss R – 12 year old. They worked together to make the following breads.
The hot summer heat seems to have blown away by the powerful typhoons which has emerge most every week. It’s been raining, I mean ‘pouring rain’, feels like we’re back again into the rain season which is a rare phenomenon. The coolness helps me to slowly get back into the ‘baking mode’
My niece who has turned 13, no longer a small little baby girl has stared to share interest in ‘cooking and baking’ and this is a glimpse of our 1st baking class.
Although I think I have millions of recipes on muffins… sometimes…. I clean out my memory and try other people’s recipe as if I am making it for the first time.
At the midst of summer vacation for children’s lunch. Perhaps this may be a colorful and appealing lunch for small gatherings at home. I’ve done this colorful lunch sandwich a few times with a few of my incidental gatherings.
Trying to get back into the baking mode. ‘July 17th Sunday Bakery’, which most will be sent to my parent’s house where then be collected by my sister and brother and into the different avenues, stomach of my nieces and nephew. (lol)