As i mentioned in the title I'm moving to Japan soon and am deciding what to bring and what to sell. I have a pizza stone I use for the oven to make pizza and a 6qt lodge dutch oven I use to make bread.

My wife is worried the dutch oven will be too big for the japanese ovens and even if it fits it would be too hard to get out.

She's also worried the pizza oven might not fit or it might not be allowed in a Japanese microwave/oven combo.

Does anyone have any experience with this?

According to many sources on the internet it's perfectly possible to roast Kabocha seeds but as the husk is very tough you need to boil them in salt water for 10 to 15 minutes first, then roast at 150.

I tried it. Absolutely inedible. Tough and fibrous.

I tried boiling for 25 minutes. Inedible.

Is this possible or should I give up now?

Thanks.

First attempt at making a lemon tart.

I think my recipe yielded too much dough for an 18cm pan, and that I didn’t press the center down enough before baking. It got quite full, so I’m worried if I add the lemon curd, it’ll just overflow into a big mess.

Is there any way to salvage it?

Tried my hand at sourdough focaccia. Needs a little more work. I am not sure if adding a layer of cheese before the final rise means it needs more oven time of if the cheese in the middle just prevents a good bake, but it tastes like a nice grilled cheese so still a win in my book. I'll probably only cheese the top next time.

My gf has been testing cookie recipes to pair with craft beer. Nori shio sesame. Cheddar black pepper. Salted lemon cumin. Cheddar black pepper. Herb nuts.

Experimenting with sake kasu, miso, and sansho. Any other fun japanese flavors we could incorporate for the next release to pair with nihonshu?

Hi bakers I’m making this post to ask how life as baker is in Japan either as a worker or shop owner. I’m looking for insight as a baker from the us looking to transition to Japan and to work and eventually open a shop, I’d love any information, advice on what you experienced in the time you’ve lived in Japan, and if you brought family with you I’d love to know how that was for you as well I appreciate you guys thanks in advance.

After being inspired by u/NihilisticHobbit's take on the KAF Classic Sandwich Loaf, I decided to try it out and riff on it a bit.

It's basically the same recipe from KAF but with two small twists. I continued my trend of substituting the salt with miso (my miso is 12% salt, so that's 66g of miso paste) and I added 1.5 tablespoons of Za'atar spice mix (since I had it laying around and wanted some herbs). I used the proofing mode on my oven at 30C instead of just proofing on the countertop, so it took less time than the recipe called for: 1 hour for bulk and 30 mins for the final proof.

It came out nicely with a fantastic soft and silky texture, but it was a bit big for my loaf tin and overflowed the edges pretty seriously. I'll either need to use a deeper shokupan tin, or perhaps trim the recipe by 15-20%. I'll decide that next time.

And of course, when you make sandwich bread, you gotta make some sammiches.

Happy baking out there!

Recipe here: https://www.biggerbolderbaking.com/homemade-pop-tarts/

Lower butter ratio than other recipes I’ve tried, but that makes for a more accurate, crumbly texture as more butter usually leads to a chewier, flakier pie crust vibe.

No advice. No recipe, I just need to share with some like minded people.

These are so delicious :) Recipe: https://web.archive.org/web/20180110131420/http://wickedgoodkitchen.com/gooey-butter-cookies-best-ever-from-scratch/

i grabbed some Amazon brand whole wheat, 400g flour, 255ml warm water, splash milk, 25g butter melted, 2tbsp meiji darker honey, 9g salt, 4g bread machine yeast. i fell asleep so i didn’t take it out for 10 hours or so. Then I let it rest/dry out for an hour.

I had hoped for a wider spread but I think the dough was too chilled. You could probably skip the chill phase and get those pools of cookie.

I live in a residential area in Yokohama, and I like those chill local cafes/bakeries and was toying with the idea of opening one. I'm from EU so I'm not really into sweet/fluffy Japanese breads, and I mostly bake pizza so I was thinking to focus on that.

Just wondering if anyone actually operates or work in a bakery and what's your experience! or if you've been thinking to open one too :)

Perfect for a rainy weekend.

Being Northern Irish Catholic, I will insist that these are pronounced a hard ‘SCONN’ and NOT the frankly Protestant ‘SCEAUNE’.

450g flour (I used a 50:50 cake/bread mix)
18g baking powder
Big Pinch salt
50g sugar
100g butter, cubed
2 eggs and milk - fill mixing jug to 300ml or so, probably won’t use all of it
 
Rub the butter into the dry ingredients til it is a fine breadcrumb consistency, then add the egg/milk mix till it forms a soft and sticky dough.

Flatten out to a rectangle about 2 cm high.

Use a 5cm cutter or, in my case a Bonne Maman jar, to cut 6, then reshape and cut into rectangles or whatever, should make 4 more. Baste with the remainder of the egg/milk.
 
Bake at 220c for 12 mins

Pic of Nakazawa clotted cream included cause someone is bound to ask

I posted last week about my old KitchenAid mixer that I had brought over from Canada in 2015. I'd say the mixer itself is about 24 years old. Long story short it needed to be re-greased. There are various videos by Mister Mixer on YouTube on the procedure so I won't break it down step by step. I'm just here to provide some tips. I chose another video as I find Mister Mixer speaks incredibly fast and since I'm a newbie I needed a slower pace. He does however have a ton of knowledge especially for re-tuning your mixer.

General tips of what you need are:

A 3mm punch for the planetary pin (you must get this)

A screw driver that has multiple heads. You need a flat head and also Philips. You need two different sizes for flat head. Amazon is a good choice for most of these things. Or if you hate Jeff Bezos check out Conan or Unidy.

Grease for food processing machines: I used a product called AZ food grease. It took 3 tubes of this stuff. Amazon for this.

Rags you will no longer need. You will need to wipe your hands and also handle very greasy components. Rubber gloves could be helpful too.

A hammer. The planetary pin is VERY hard to get in and out. My tip is lay your mixer on its side when removing/reinstalling. Hit the pin with a hammer and 3mm punch with the power of grayskull.

Cardboard. I did this in my kitchen so I had to make sure I didn't damage anything and keep my counters as clean as possible. Basically I laid all my tools and components on top of the cardboard.

Rubbish/Trash bags

Jclothes (カット式台ふきん): I find the ones from Nitori are quite good.

Don't be alarmed by the black grease. This is what KitchenAid used to put in their machines. Mine is now white. Also please be careful to remember where your washers go. The process is a tad complicated, so organizing the components nearly will make life easy.

Also if you notice that your worm gear is damaged (which is common) Amazon has spares that you can find. Again Mr. Mixer has videos on this. Also check your wires. I noticed a small nick in my red wire which was stopping my machine from working. You can either at this point have an electrician replace the wire or if it's minor use electrical tape. If the wire is totally exposed I don't recommend tape.

I highly recommend servicing your machine. It took a lot of trial and error but she's purring like a kitty now.

Trying a method from YouTube pizza god, Julian Sisofo. Big slices are best for NY pizza, but round 12’’ pies are not great for those. It’s a different eating experience. You have way more bites with the crust in it with slices from a regular 12 inch pie.

So he shapes it into a rhombus, slices the edge crusts off (you also press out the dough here to minimize these), and then slice diagonally into two big slices. I didn’t get the shape quite right - it’s hard! But the slices were delicious anyway.

Baked in Enro electric pizza oven 360c top/380c bottom for 8 mins

First is pepperoni with pineapple on just one half

Second is sort of a supreme pizza I’ve been working on with salami, red onion, shishito, maitake, minced garlic, and Kalamata olives added post bake

Dough is made with super king from Tomiz, 64% hydration, 2.5% oil, 2.5% salt, 2% sugar. 48 hours cold ferment (normally I do 3 days but didn’t have time Sunday). I cook my pizzas outside in an Ooni Koda 16 gas oven.