I have cards of bread recipes in my kitchen. They are hung in my kitchen. While making croissants today, I was wondering how do I make recipes.
Talking about bread recipes, most of the cases, there is a base recipe I found in a book or a website. I rarely make bread from scratch. Over the years, I develop my own by adjusting the taste and making process.
At first, I see a recipe on my computer or my phone, then after few times of following the recipe, I write the recipe on a card, add some notes to and rewrite it over time.
For example, croissants I am addicted to make now, I started from the NY Times recipe. I like it but first of all the croissants were too big. I want to make it sweeter and less salty, reduce the amount of butter etc. On the other hand I like its overnight method. I haven't made a card for croissant yet but soon I will 😁 It will be one of our house bread.
Bread we often have is: Toast bread, bagels, butter rolls, overnight whole wheat bread, rye/wheat sourdough bread and so on. Croissants will be a new member.
Another bread I want to add this year is English muffins, which my mother often made for breakfast. Yes, I am baking what my mother did and some recipes are from her :)
How do you develop your recipe? I'm happy to read about your experience.
🍞 🥐 🥖 🥯 🍞 🥐 🥖 🥯
台所にはいくつかよく作るパンのレシピを吊るしています。クロワッサンを作りながら、どうやってレシピってできていくのだろうと考え始めました。
パンの場合はもとになるレシピがあって、数年かけて自分の好みの味や、作りやすい作り方に寄せていきます。最初はコンピュータやスマホでレシピを見て作るのですが、よく作る常連になると、レシピをカードに書いて、これに書き足したり、書き直したりしていきます。
たとえば、今はまっているクロワッサンは、New York Timesのレシピで作り始めたものの、大きさが大きすぎて、味としては塩味よりも甘みを強くしたくて、バターはもうちょっと少なくしてもいいかも・・・、でもオーバーナイトで作るのは時間の自由がきいていいななどなど。まだカードは作っていませんが、近々作ることになるでしょう。
みなさんどうやってレシピを作っていますか？聞いてみたいです :)
(Croissants of the day ... I will take a bread as I feel really stuffy after tasting them a lot 😂 最近クロワッサンの練習が止まらず、食べ過ぎで若干バターがお腹にもたれるので、ちょっとお休みしないと。。)
