This is a nice ‘soft dough milk bread’ which is nice to have in your bread making recipe files. The dough is the all time favorite, a soft white bread which essentially can be made into a loaf or shaped into these little table buns which you can break it with your finger at your dinner table. It’s simple to make and the best think with home made breads are….guaranteed no added preservatives.
My ‘daily’ homemade French breads meets the typical Japanese Lacquerware.
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 …
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’
Since I’ve been doing a lot of Instagram photos lately, this is a post to share my photos, perhaps may show a glimpse of my daily lifestyle here in Tokyo.
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.
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 …
It has become a irregular short summer and autumn has arrived unexpectedly early. Chestnuts are in season
Today I’m just playing around to see how the Japanese lacquerware called ‘URUSHI’ – a symbolic ‘WA (Japanese)’ tableware photograph with other foods from other cultures.
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 …