All posts tagged: baguette

Saturday ‘chako’ Bakery | 土曜日の気まぐれベーカリー

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

Pain de Lodeve | 高水パン – パン・ド・ロデヴ

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 …

Homemade Breakfast Breads | 自家製ブレークファーストブレッド

Spring brings back a lot of rain to prepare the plants for the coming new season. It is also gives me some inspiration, especially ‘time’ on  a rainy day to bake an assortment of breads which I keep stored in the freezer, variety of breakfast breads for each morning enjoyment.

baking..Breakfast Breads | 朝食パン

Gosh… 2016 New Year seemed just like few days ago to notice we’re in the middle of January. Wow…time seem to fly so fast these days which just proves that I am keeping myself busy. Today’s post is on ‘Breakfast Breads’ – (handmade). CREAMY MILK LOAF; a sandwich loaf with milk and cream making it into a soft and rich dough. The making process is the same as my BRITISH LOAF. SHREDDED CHEESE BREAD and SESAME & CHEESE BREAD are just a twist from the BAGUETTE DOUGHS (with added wholewheat flour).   2016年が始ったかぁ〜と一息つくと、、既に中旬にさしかかっていますね。時間がこんなに早く感じると多く人が口にするのは、、本当に時間が早くすぎていっているのでしょうかね? (歳を取ると感激が少なくなるので時間の早さを感じるという説以外に理由をあったら教えてほしいな)日々忙しく充実しているせいかな?と思う様にしていますが。 今日は自家製の朝食パンで〜す。 イギリスパンを少しリッチにした『生クリーム食パン』とバゲット生地で作った『チーズ・フランス』と『セサミチーズ・フランス』です。バゲットは全粒粉を多少多めにいれて焼き上げてみました。パンが豊富にあるとちょっと気分が落ち着きます。多いものは冷凍しておきますが。。。     Creamy Milk Loaf | 生クリームローフ 1斤 Bread Flour (100%) 350g Sugar (10%) 35g Salt (2%) 5g Dry Yeast (1.5%) 5.25g Fresh Cream (20%) 70g Milk (56%) 196g (adjust +/- 10%) Butter (10%) 35g (Optional) Natural Yeast/Hoshino (10%) 35g     <MIX> Mix the bread flour, salt, sugar. If you are using dry yeast, not required pre-fermentation, add the dry yeast at this point. If you are using fresh yeast, dissolve the fresh yeast into the water before use. (Note …

Juicy & Tender ! White Chicken Sandwich | 超柔らか〜い!鶏胸肉サンドイッチ

Red meat or white meat? The  ‘red meat’ gets the majority of votes, ‘white’ never gets even a glimpse of glory. We all know….white meat is more healthy than red…. but only except for the minority of genuine chicken lovers…. or California where fitness, beauty and health is like a contagious disease….. CHICKEN BREAST IS TOO DRY!!!! is a natural response. Well…here is a introduction to ‘magic cooking – how to make juicy, tender white chicken breast’.  It’s simple and of all, it truly works. I’m not selling the idea for money so just give it a try and your idea towards ‘dry white chicken breast’ will vanish – totally!!!! Turn your chicken breast into a ‘CHICKEN BREAST SOFT JUICY STEAK’ and knock out some few pounds or become an satisfying diet helper. Ooops….my story was supposed to be about this sandwich but superb meat = superb sandwich!!! (This magic cooking was introduced couple of years ago in a Japanese TV program callled ‘tameshite  gatten’ by NHK). 外国ではチキンの肉を『白肉(white meat)』か『赤肉(red meat)』、どちらにしますか?という表現を使います。 白肉はムネ肉のこと。赤肉はもも肉のこと。 ムネ肉は健康にはとってもいいと分かったいるけど、どうもパサパサ、もさもさしているから嫌い〜という意見、多いのではないでしょうか。我家の主人もその一人。 うちの主人なんかはムネ肉は鶏肉だと思っていなかったというのですから鶏さんにはとっても失礼な話です。 しかし、、 『ためしてガッテン!』の番組で紹介された魔法の料理法を会得してから『鶏肉のステーキ』は本当に別物になりました。簡単な準備方法でムネ肉が柔らかく、ジューシーで本当に別物の様に思えます。薄切りにして軽く小麦粉をはたいてソテーにしてもいいし、卵にくぐらせてソテーにしてもいいし。美味しいバゲット(むふ、我家は自家製です)に挟んで好きな具材を挟めばとっても美味しいバゲットサンドの出来上がりです。これからの季節、アウトドア活動、キャンプなどにも便利。 …

Home Party Cooking | 我家のパーティお料理 | Part 7 fin

Good wine… …with good bread. Although I tend to lean to Italian food when hosting a home party, unfortunately the bread of my preference is not Italian….but French. The baguette dough can be assembled into various types of French breads. When we spent 2 months traveling from Milan to Amalfi by car, the real Italian breads were too dry and coarse and to me. Later to find out that the Romans valued their salt and was not used for daily consumption food like bread and thus the original recipes of Italian bread does not (or minimal) use salt until this very day.  Since I believe salt – a super condiment which brings out the best of each food and ingredients especially with bread  to produce a nice flour aroma. 美味しいワインには美味しいパンがつきもの。 食事はイタリアンの方が作り易いけれど、、イタリアのパンはどうも私の趣味には合わない。ローマ帝国の時代、塩は貴重は資源だったらしく、それからイタリアのパンは塩を使わないタイプが多い。パンを作らない人にはわからないかもしれませんが塩の入っていないパンは味もバサバサした食感。モチモチした食感を好む日本人にははおそらくあまり好みではない為、東京のパン屋さんは殆どがフランスパンの趣向に傾いていると思います。(あくまでも印象的な主観ですが、、) 話が大きくそれましたが今回のパーティーに用意したパンの種類。 Baguette (バゲット) Bacon & Cheese Epi – the classic Epi (エピ・クラシックバージョンのベーコンとチーズ) Epi – with well saute onions (エピ・焦がしオニオン入り) Epi-with hot fish roe (mentaiko)-this you will only find in Japan (エピ・明太子バター入り) Rustique with Japanese Parsley (Seri) , Cheddar Cheese and French Mustard セリとチェダーチーズ、フレンチマスタード入りのリュスティック さて、さて、今回のパーティーメニューの紹介は一端ここで終了です。

Homemade ‘Baguettes’ | 自家製バゲット

I’ve been meaning to put up this baguette recipe post for a long long time but since I personally am constantly evolving to improve my ‘baguette’ techniques, I have never come to a point to post this with confidence and assurance. I’ve been constantly making ‘baguettes’ (French breads) since god knows…..probably a decade by now but I cannot seem to solve just one problem which bothers me. My current agenda it for the coupe crum to open (curl back) as like a thin mountain like ridge (skin rolling back) like in this picture. I can only detect the reason to be with the steam which I have to manually insert with our gas oven at home, but I also think the shaping process may also play a vital role in the perfect of baguette making. Anyway, making French breads and baguettes is one of my addictions. The taste of baguettes differ enormously with the selection of bread flour which come in handy to home bakers at Japanese web sites for bread makers. Being able to …