Tuesday, March 17, 2015


僕: (昨夜の稽古で)ギボーと一本勝負したら小手を取ったけど、三本勝負に変えられ、ぼろ負けした。
妻: ...
僕: 一本目取って満足した。
妻: ギボーもギボーなりに満足したでしょう。


Busted foot

So much for easing back into kendo. Busted my right foot last night and am having difficulty walking. Bruised heel I guess.

Monday, March 16, 2015


Back at kendo. Went to the doctor to get something for tummy bugs, meaning I get to go to kendo early. Killing some time at Komeda coffee, where they make old style coffee with cinnamon. Reminds me of Castle Towers before karate at the Castle Hill RSL. Killing time usually involved a Mars bar eaten layer by layer starting with the chocolate coat, or a croissant purchased at Brumby's bakery and eaten slowly. A good rest before karate, which was usually pretty hard.


Bread - 2nd installment

When the dough has doubled in size it's done. How long that takes varies widely depending on climate and type of yeast.
Remove from bowl onto a floured board
Divide the dough into as many balls as you want mounds in your loaf. Make the balls by folding the dough in on itself so you end up with a smooth side (up in the photo) and a bum side (down in the photo.
Cover with a damp tea towel and test for ten minutes.
Prepare your bread tin (using oil spray here).
Roll the dough out and fold in three.
All folded in this pic.
Roll and stretch nice and long.
Roll up in spiral and pinch the end closed.
Place in the baking tray with the pinched side down.
Second proofing. How long you leave it will depend on how fluffy you want the bread, how much time you have etc. I covered for most of the proofing until it rose above the height of the tin.
Once I got it to this stage I baked for about 40 minutes at 150 degrees centigrade and then for another 10 or so at 200. I was doing tax and got distracted.
The result looks and tastes pretty good, but it's a lot easier to buy a loaf for a few dollars down the shop.

Sunday, March 15, 2015

White bread - Recipe for Rebecca

Japanese strong baking flour, "Haruyokoi" (Spring love??).
I'm using three times the amounts listed in the recipe.
Of this flour I'm using 600g.

 So, 600g of strong baking flour in your favourite mixing bowl.
Fine cane sugar. I don't know what you would call this in Australia. The measurements are three large spoons. Large spoon here is 15ml, which I think is the same as France (Australian tablespoon is 20ml). I measured it on the scales and it came to 30g, so as long as you use 30g I guess it doesn't matter too much what kind of sugar you use.

Table salt. 9g.
Mix the dry ingredients.

I use "Hoshino" brand natural yeast. It's as sweet yeast with a nice flavour. I used 48g. Not sure what you would use instead but I imagine that in Where you are there are plenty of yeasts to choose from.

Natural mineral water. 330g

48g unsalted butter, softened.

Pinch the butter into the flour.
Mix the yeast and water together and then add to flour.
Mix thoroughly.
And knead
And knead. Goes from being a bit drier than you expect to being a bit wetter than you expect before settling down so don't panic and try adjusting too soon.
It is supposed to get to a stage where it forms a membrane when stretched.

Ends up forming a nice ball. I knead in the bowl.

Transfer to any container you like and cover for first proofing.
I have a setting on my oven for proofing. 35 degrees for an hour and a half. Went out so leaving for a few hours. Already been five hours. Be home an a few more