All posts tagged: french bread

img_4366

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 …

Assortment of French Breads

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.

Breakfast Breads

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 …

DSC_0026

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 …

DSC_0032

Japanese Parsley ‘Seri’ French Toast | セリのフレンチトースト

Weekend coming up and a nice simple recipe for a late morning brunch. A good way of making good use of leftover baguettes or french bread in your bread bin. Any type of herbs will do but my ‘window garden’ is showing signs of early spring and I have a pot of Japanese Parsley (called ‘seri’) growing new leaves so using the ‘Seri’ and ‘Cilantro (Coriander)’ and bacon, this is is a lovely brunch recipe not sweet but rather….goes with some wine or champagne. 忙しかった一週間。 買ったバゲットが余ってしまったら、、 甘くないフレンチトースト。 遅く起きた週末の朝のシャンペーン・ブランチにいかがでしょうか? 季節の香味野菜、『セリ』と『香菜』と『ベーコン』。カリカリなバゲットが好きな方は事前にトースターでバゲットを焼いてからフレンチトーストにしてみては? ちょっとおしゃれな気分にひたれる、、シンプルなレシピです。 Japanese Parsley – Seri French Toast Recipe – 4 slices of Baguette (1.5cm thickness) 1 + 1/2 Tablespoon finely chopped Japanese Parsley ‘SERI’ 1 + 1/2 Tablespoon finely chopped Cilantro 1 + 1/2 Tablespoon finely chopped Bacon 2 eggs 2 Tablespoons of Milk or Cream 1 Teaspoon of Salt Pinch of black pepper Vegetable Oil or Rapeseed Oil Chop the Japanese parsley, cilantro and bacon. Beat the eggs and add milk or cream (desire) adding salt and pepper. Combine the ingredients with the eggs. Dip …

DSC_0024

Weekend Bread Bakery

My weekend breads which I make for my small group of friends. My homemade bread baking goes back ….oh gosh…..over 10 years. Breads could be a time consuming process (at times) but I got totally addicted to the organic reaction of ‘fermentation’ which to think of it…a lot of Japanese food such as MISO, SOYSAUCE, SAKE are also produced from the process. My breads uses YEASTS and NATURAL DERIVED YEASTS which I hope to introduce at due course in my future blogs. A distinctive process of my bread-making is leaving it overnight to proof in the fridge which makes the bread soft and moist compared to a ultra-speed yeast boost.   Croque Monsieur Soft boiled egg, ham and cheese baked on a English Muffin Bun, served as a light lunch snack.   EGG NESTED MUFFIN Soft boiled egg nested inside a English Muffin dough.     CRANBERRY SCONES My scones is sort of a moist bread scone, proofed at least 24 hours with yeast (or natural yeast) and then refrigerated before it goes into the …