今日の雨のなか、大雪棗の残っていた実のうちの最大果が色づきました。7月の開花から２個だけ着果したうちの一つです。もう１個は先日のアクシデントで枝が折れた際、青いうちにもげてしまいました。
Another rainy day, but the last of the large-sized Big Snow Jujube ripened. This is one of the two fruits from July flowering, and they were larger than those from August flowering. Of the two, the other one fell off the branch when the whole tree was knocked down by the typhoon gust.
The fruit is red all over and looks ready for picking.
果皮はまるで油を塗ったかのようにピカピカです。
The skin is shiny as if covered in oil.
他に残っているのは非常に小粒で時期的にこれ以上肥大しないと思います。よって大雪棗はこれで2026年度を終了、同時に棗全体がこれで今年は終わりました。来年は、今年買った新疆棗王が実を着けてくれれば、もう少し収穫期間が延びるかも。
What is now left on the tree are tiny fruits and they are not likely to grow further this late in the season. Therefore, this is the end of 2026 for Big Snow Jujube as well as for all jujube varieties I have. Next year, however, I am hoping that the Xinjian jujube variety that I bought this year will produce some fruits. As a late maturing variety, the Xinjian jujube should extend the harvesting period in the future.
果重は29gで、先日もげてしまった７月着果からの最大果の31gに届きません。
This fruit weighed 29g, whereas the other large fruit that fell off the tree the other day weighed 31g.
でも、こちらは完熟なので糖度は高いです。46.3%と
The other fruit was still green when I lost it but this one being ripe, the sugar content is higher with 46.3% and
44.4％。とても甘いですが、果汁が少ない。来年以降に期待です。
44.4%. When I tasted it, it was very sweet but not juicy. Hopefully the juiciness will improve in the future as the tree matures.
＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
発酵完了
YouTubeで見たベトナム風のフランスパンに挑戦。正統派のバゲットとは異なり少量の油・バターも入ります。生地の成形が終わり最終発酵へ。
I baked sandwich buns using the recipe for no-knead crusty bread.
The dough is ready for final proofing.
Final proofing one.
クープを入れて230℃で30分焼きました。
After making coupes, bake for 30 minutes at 230℃.
焼き上がり
Done
冷めたら試食。
The bread is now cool enough.
外はバリバリ、中はフンワリです。
It is hard on the outside but very soft on the inside.
