パン生地の最終発酵中に夕方散歩で城北公園へ行きました。今朝ここに来たときは寒くてガチガチ震えていましたが、午後から気温が上昇して夕方には今朝と同じ服装では少し暑いくらいでした。タイガのオヤツスポットになっている築山で一休み。
While waiting for the bread dough to finish its final proofing, we went out for our evening walk. When we came to this park this morning, it was freezing cold. However, the temperature started rising in the early afternoon and by evening, it was too warm wearing the same outfit as this morning. We rested on the mound which is Taiga's designated treats spot.===============================
これが散歩前に準備しておいたパン生地。今の暖かい気候では、朝の10過ぎに準備を始めて夕方には焼けるので時間短縮できます。これが冬場なら、前日の夜に始めて翌日の夕方に焼くという長時間発酵ですが、生地を捏ねない方法なのでヒマな私にはうってつけです。
I left the bread dough in a baking tin before leaving home. I use the 'no-knead' method. Thanks to the warm weather of early summer, by starting to prepare the dough after 10 in the morning, it is ready for baking by evening. In winter, it would take much longer - start preparing the dough the night before, for baking in the evening the following day. Since I have all the time in the world, I find this no-knead method much easier.































































