Mannan Bagel

Found interesting bagel.

It contains Konnyaku in it, so lower calorie and more fibre...
Who thought of doing this?






Then realized that the bakery (Maybe) is located where famous in Konnyaku in my home town.


Texture was quite soft but very very chewy!!
Really interesting!!

Only boutique in the world, I heard.



people queue up mostly for croissant.

Their Croissant is only avail 10am onwards till sold out around noon. Only limited to 6 pcs for one preson.






I heard so, but I found their financier nicer than croissant, I felt.
Rich in butter....juicy then =P



Echire Maison du Beuree
Marunouchi Brick square 1F
www.kataoka.com/echire-shop.html

Bagel lover

My favourite bagel shop.



It's all hand kneed...!!!





They'll close only after less than a hour they open...everyday like this...
Very very worth queuing up to get their bagels....

Really love it =DD


Chelsea Bagels

finally...

This trip back, I have very important mission to complete.
It's to learn Baguette and finish my baking study.


Today, I finally, really finally learned this.
waited for half a year!!!




From now onwards, I have to do self study baking and to improve my baking skill!!! =)

long hours "Coupe"

When I was still in Japan, I went to newly opened bakery nearby my house. I bought "Coupe", small version of baguette.


*French bread is named by weight, size and shape. Coupe is about 20cm, have only one Coupe on the bread.



should be nice with potage soup...


this coupe is bake with 20 hours proofing. smelled like using natural yeast but I am not sure.


their coupe is quite moist inside, and many air halls.
not bad I thought.


Look forward to try their table bread next time =)

anything SORA.

Found in Narita Airport.



you can find it at "Vie De France"


[Sora anpan]


normal redbean paste with whipped fresh cream.



fyi...
sora = sky = airport.

mottainai (wat a waste)

today's bread.


Yeagle 50% + Stone ground 50% = 300g
other ingredients same amount as normal table bread.


12hrs 1st proofing since last night.



took slightly longer 2nd proofing...about 1hr +...


below bread used left over flours...Don't waste then.
Super King, Yeagle and Kitano Kaori = about 60%.
CUOCA wholemeal flour and stone ground = about 40%,
total amount is 250g.

Butter used 20g, and other ingredients were normal amount.



I was meeting with friend and took about 4 hrs for 1st proofing.


left over but still become normal bread...
not bad hor =P

looks like bagel.

I only baked one bread today.

amount of ingredients are same as yesterday.



didn't pour hot water to dried blueberries...just rolled it.


rolled Blueberries in it.
shape it to bagel.

texture is quite light then.

Bread of the day

Stone ground strong flour fever!!!
amount of ingredients are same as normal table bread, only flour amount is 300g.
Yeagle 50% + Stone ground 50%.

for my mum.

contains camembert cheese. 220deg 17mins.


rolled shape only. 220deg 17mins.
proofed in room temp (12-17deg) since last night.

for my good friend.

little bit charred on top...mengo! fren...200deg 35mins.



Middle ground flour is suitable for maybe hard bread.
not very nice on table bread, I thought.

zusshiri (dense)...

Today also I bake.

Releasing frustrated feeling of quarrel with shiu-chan and to study baking/proofing in winter/cold condition.


Yeagle 50% + stone ground 50%. Campagne style.

Amount of other ingredients are same as normal table bread, only used 300g of flour. Lazylazy bake, roughly check temp and adjust baking temp...210deg 25mins about...


NOT BAD HOR!!! =P



same amount as above bread.

continuously bake, placed in mould and took 2nd proofing time slightly longer.


not bad too...quite dense bread.


I think for placing mould, use 250g flour is still prettier and nicer.


Baking in winter is just needs longer proofing time and warmer temp water, other part is not much different...

Stone Ground wholemeal flour

Bought this flour.



Canadian 15% protein flour is also from same brand

Organic wholemeal flour.
about 14% protein I think...



I am not very interested in Organic but I just heard that stone ground flour is very nice fragrance of wheat and wanted to try to use it then.


I realised that I seldome see 'finely ground' wholemeal flour in Singapore...is that just I didn't check enough????


This stone ground flour was middle ground, and it wasn't easy to handle.


yeagle + stone ground 40%

Taste....I couldn't feel the defference of the fragrance...
(I think I shouldn't use yeagle flour...)

Broccoli!!

It seems like there is a huge renovation at Hakata Station. I feel so because I didn't come here for quite sometime already.

Found new bakery and bought 'Broccoli Bread'.



It was hard to feel that contains cheese, was it just because of my lousy tangue?


Mix Broccoli, bacon and cheese with dough, I thought they use broccoli powder or extract or something but they use chunks of broccoli. tasted very broccoli and broccoli!!


I would like to buy again once I visit to Hakata station again =)



I found interesting remote controller at the hotel I stayed there, it was typo error.
It was so surprised to see typo error thing in Japan, while it can be found quite commonly in Singaproe.


Supporsed to 'Channel', not 'Chasonel'.

Bagels from north island

Now most of department stores having Hokkaido Fair,
I went down to one of it for look look see see.


Found one bagel shop,
[Tokachi Bagel].



They use selected ingredients from hokkaido,
and what's their original is, use white birch sap for kettling.


Their bagels are cute size, semi-hard and
looks so shiny.



cute size and look so tasty =)




Maybe can go to Sapporo shop if I go to Hokkaido?




Tokachi Bagel
http://www.bagels.jp

country bread

It's been quite sometime since last baking lesson.



I am busy practice baking at home and researching bakeries all these days. very fascinated to bake white bread.





Learned french country bread
'Campagne', it is no oil added bread.



contains rye and wholewheat.
first time to bake non oil bread other than bagel.


The size was half sized from common size,
but it's just nice I thought =)



I didn't know that this bread a.k.a 'Pain de Grand mere'...

German Bread

There was Pretzel at sweets and bread fair at department store.



bought those...




Simple taste, chew and get more wheat taste.



I've never traveled to German before,
and I don't know the real taste of these breads,
but I prefer to have hard pretzel like this.

I was only able to have soft Pretzels in Singapore.


Anyway the baker worked and trained baking in Munich.
Taste should be more familier to original.

Taste was quite simple, but should be nice to have with soups or beer!
(beer, especially nice w pretzels!!!)



Bakerei Ein
9-29-102 Nakajima-cho, Nakaku, Hiroshima

yacchatta!! (did something funny)

Thought of making something healthy,
thought of add TOFU to bake bread.



Tofu is watery food, used less water.






......not,







Totally no need to use water...




supposed to bake tofu bread, turned out to something not like bread.
IT'S OKAY!! just upload as blog's topic!!
nyahaha =P




baked 210deg, too high temp...outside became so hard!!! inside not well done yet..


I will revenge to bake better one!!

Bread of the week

Last week's baking practice.


Yes, I've been baking for table bread...ONLY!!!



cuoca's original brend Jap flour, 'Kitano kaori'


Yeagle


wholemeal 40% + Kitano kaori


wholemeal 40% + Yeagle


Wholemeal 20%, Yeagle 40% + Kitano kaori 40%


Realised that really Jap wheat flour makes the bread chewy.

Breads of the week

Last week, was also do baking almost everyday.



Practice practice.



I am very biginer for baking then.



bake, bake and bake!!





200g flour, 'Haru yo koi'. I should bake it longer.



'Yeagle' (Canda, U.S), this flour quite nice to knead. top of bread still a little bit charred...



First time to use lid to bake. did 1st proofing twice. 'Camellia' (Canada, U.S).



English bread (contains skimmed milk), 'Camellia'.



Lazy weekend bread. too much water...haha. soft and plain taste. 'Camellia'.




need to practice more and more....!!!

Natural yeast breads

While I was away from Hiroshima,
it seems some nice bakeris opened.



Bagel from [Yamadayama Shokudou]


small but very chewy!!


Just recently opened its branch in the City area,
[deRien]'s Pavot (poppy seed bread)


nice sour taste of natural yeast and maybe rye flour.

deRien is well known shop but becouse of the bakery's location,
I had no chance to try their bread.
At last I can try!!

those bakeries uses natural yeast, (they make by themselves)
and deRien uses stone oven.



Yamadayama Shokudou
http://yamcook.com

Boulangerie deRien
http://www.dorian.jp

invest for myself : excuse

So long, thinking to buy one stretch board (or pestry board)...


Think think think...





Finally I bought it!!



bought from CUOCA, set come with stretch board, roller and skepper =)


Also bought kitchen scale which can be measured from 0.1g,
Thermometer (to check dough temperature) and Baking text books.



Study about baking and bread more seriously, maybe???



Anyway all these will be bringing back to Singapore for self study =P






Take my pace to slowly study lor~~~~lol