State of Emergency Chako Bakery | Day 2 The French baguette dough once mastered can be used for various bread forms. This particular shape is called the ‘Rustique’ (a square french baguette bread) which I like to add fillings to be folded into the dough and then baked, yielding a savory bread. フランスパンのバゲット生地をマスターすると成形方法によって、色々なパンを作ることができます。本日はちょっとお惣菜なパン、セロリの葉、オリーブとチーズを挟み込み「リュスティック（四角フランスパン）」に仕上げました。 How to […]
Tag Archives | French Breads | Baguettes
My goodness…time flies. As cherry blossoms feather away, it’s already the middle of April and our country looks forward to a spring break, namely Golden Week (4/29 – 5/6). Spring is supposed to be one of our best seasons in Japan but rarely are we experiencing the pleasant “spring days”
Baking homemade breads fills the room with a nice scent of fresh baked bread, readily out from the oven especially during the cold winter months. Since I like my breads to ferment (proof) and expand over a slow and long period of time, I let them stay in the refrigerator or the coldest area of […]
My ‘daily’ homemade French breads meets the typical Japanese Lacquerware.
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 […]
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 […]
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’
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 […]
It has become a irregular short summer and autumn has arrived unexpectedly early. Chestnuts are in season
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, […]
This is a nice ‘soft dough milk bread’ which is...
See【Baguette Dough | バゲット生地】 Baguette doughs can be used to...
QUICK BAKING SUMMARY 【MIX | ミキシング】 10min 【1st PROOF...
Banana Chocolate Ganache Pastry, almond paste cream and chocolate ganache...
See how to make 【Croissant Dough | クロワッサン生地 】
QUICK BAKING SUMMARY 【MIX | ミキシング】 5min 【1st PROOF...