Japanese


January 18: I baked savory bread
by Mie


We usually have bread (home made rolls) and coffee for breakfast. Today, I intended to enjoy bread hot from the oven in a relaxed atmosphere. Above illustration shows the amount of ingredients for daily baking. I weigh ingredients on the scale and put them into a baking pod.
Previously, I used to put it in a bowl and kneed by hands, but as the new large oven can work as a baker, I decided to make the most of it. After setting the pod in the center of the oven, I close the door and set the dial to "full auto", then push the "Run" button. After a while, the oven will bake a loaf of bread.
When making butter rolls, I take the primary leaven dough out of the pod for further processing by hands. The volume of the dough was about the half height of the pod. After the primary fermentation, it grows about double in volume, showing a smooth surface like this.
The leaven is taken out from the pod, then spread on a canvas for rounding into loaves. A loaf is cut by a plastic knife into smaller loaves. I make it a rule to make 16 small rolls from them. After rounding them neatly and gently, I leave them for about five minutes for aging. I call it "Five minutes bench time."

The next step is to distort the round leavens into spindle shape with using a palm skillfully. After the secondary bench time for ten minutes, I gently roll them out with a roller to make triangular stripes before curling up into raw rolls (on the right.)

Raw rolls are neatly arranged on a baking pan. The distance between each roll should be carefully decided because the roll will swell double at the end point of baking. A plastic sheet covers the pan so as not to evaporate the moisture from the surface of the roll. The pan is to be kept in a warm atmosphere for at least an hour for fermentation. Yeast loves a temperature range of 25-28 C. It will die over 50 C. On the contrary, it will sleep under 10 C. As yeast is a kind of living creatures, it it important to control the temperature.
I left the pan in a room heated with a kerosene stove for an hour and twenty minutes to get the proper size of the roll. The oven was set to 180 C in advance. I add one large table spoon of water into a scrambled egg to prepare egg-liquid for coating the surface of the rolls. This coating will give a shinning to the baked rolls.

The oven has been preheated to 180 C. Let's put the raw rolls into the oven. I set the pan on the lower shelf. I can see the baking status through the oven glass. The rolls still continue to swell a little and the color is turning to mouth-watering brown.

After 15 minutes, I take out the pan with good-flavored rolls on it. I soon move the rolls onto a metal mesh to quench the excess heat of the rolls. Wait for another ten minutes patiently until the activity of the hot yeast stops. For preserve, put the rolls into a plastic bag and seal, then keep it in the refrigerator.
Well we can enjoy hot-from-the-oven butter rolls for lunch. Four hours have already passed since I first weighed the ingredients, (It will take about an hour in summer.) Today's lunch menu was the roll, brand citrus jam, and thick egg soup. The desert was fruit with yogurt. It was a wonderful lunch.
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