パン作り

                        

3つの材料

レストランの厨房で、シェフたちは豊富な材料から選んで料理しますが、パン屋は違います。小麦粉、水と塩。このシンプルな3つの材料と向き合うことになります。そしてたった3つだけれど、最高の3つを選べば、最高においしいパンが出来上がります。In the kitchen of a restaurant the chef can choose from a great diversity of ingredients. In a bakery this is different. Flower, water and salt, those are the three ingredients a baker works with all his life, every day. And although there are only three main ingredients, they offer unlimited possibilities. It all depends on the quality of these three ingredients and the way you work with it. 
Try our bread yourself and taste the difference!

全粒小麦粉

普通のパンの普通の小麦粉は高タンパク質な為、発酵するまで時間はそうかかりません。その結果、味に深みが無く、また味を強くする為に他の材料を加えたりします。サワードウブレッドは、発酵に時間がかかり、小麦粉はタンパク質をあまり含んでいません。そして味わい深いパンが出来上がります。パンを早く焼きたい場合には不向きですが、本当においしいパンを焼くためにIt starts with selecting the best cereals. Regular cereals for regular bread contain high levels of protein so it doesnt take long to rice. The result is a bread without a lot of taste and often bakers add ingredients to make the taste stronger. Sourdough though requires a long time to rice so the cereals that are used can contain less protein. And this result in a much tastier bread.
Not really very convenient if you want to bake a bread very fast, but for real bakers with passion for their product, this is no problem. 

ケルトの海塩

塩は大切な材料の一つです。小麦粉を選ぶのと同じように、塩も正しいものを選ばなければなりません。私たちは、フランスから輸入したケルトの海塩だけを使用しています。味に旨味があるだけでなく、全く精製されていないのでミネラルが豊富で健康的です。Salt is a necessary ingredient to make a quality bread. And like you have to choose the right cereals, you also have to select the right salt. We only use Keltic seasalt that is imported from France. This salt is famous and some consider it the best salt in the world. And not only the taste is excellent, this salt is also more healthy as it contains high levels of minerals and a relative low level of natriumchloride. 

精製水

私たちは最高級のサワードウブレッドを焼きたいので、水も一番良いものを選んでいます。日本の水道水はBread & Chocolate company wants to bake the best sourdough bread and that is why we also searched for the best water to use. Japanese tapwater is of high quality but still contains low levels of

生地に加える前に水をThis is why we vitalise our water before we add it to the dough. It そうすることによって、パンはマイルドな味わいになります。makes the taste softer and is perfect to make the best sourdough bread. 

サワードウ

私たちはほとんどのパンをサワードウで作ります。ほんの少しのイーストを加え、効率的に発酵させます。サワードウブレッドは栄養素に富んでいるだけでなく、味と香りが良いです。発酵を促すために添加物を加えるパン屋も多くあります。そうすると見た目も良くなり、長持ちもします。でも、私たちはナチュラルな材料だけ使います。時間もかかりより多くの労力を要しますが、これが伝統的な方法です。そして健康的で、味わい深く、本物のパンが出来上がります。At Bread & Chocolate company we make almost all our bread with sourdough. We only add a minimal amount of yeast to make the bread rice sufficient. Sourdough bread is not only more rich of nutrients but it also has a better taste and smell. While many other bakeries use additives to make the bread rice faster, look better and last longer, we only use natural ingredients. This form of baking takes time and patience. It is the traditional way of baking. And the reward is worth it; more healthy, tasteful and authentique.

忍耐は ご褒美をくれる

全ての材料を混ぜ、丸めて、一次発酵します。次は生地を成形します。私たちはこの工程を手で行います。とてもとても長い間低い温度で2次発酵を行い、ベストな味と香りを持つパンがお店に並ぶまで2日間の準備期間が必要です。we have all our ingredients together we shape the bread and the dough can rice for the first time. Next is the modelling of the dough. With the bread & Chocolate company we do this by hand. After they can rice for a second time in so called 'bannetons', basket made of かごは藁で覆われたリネンで作られています。 This second rice is under low temperature en lasts very long. Very long. Even that long that the bread that is in our shop today already has been busy for almost two days to give it the unique taste and smell.
2次発酵後、パンに切り込みを入れて、260度に熱した石窯へ。After the second rice we cut the bread with razorsharp knives and they get put in the oven. We bake the bread on a stonefloor that has a temperature of 260°C and immediately the crust start forming because of the high temperature. 30%大きく膨らみ、切り込みを入れたところが開きます。The bread adds another 30% in volume and the crust opens where we made the cuts.オーブンから出して、そのままお店へ並べます。 Once the come out of the oven we put them directly in the store to cool down.

出来上がり!And then it is time to taste!