Wallabi's Farm: The English Hototogisu Bakery and Farm Blog

Hello, my name is Sara. In 2005 my husband and I bought an old farmhouse in Okayama, borrowed a few fields and set to building ourselves a pleasant rural life. Now, several years on, we have fields a-plenty, what was until the end of 2012 a wheaty bread bakery and is now prepping to be a gluten-free space, and have incorporated our efforts into the Hototogisu Bakery and Farm. Welcome!

Sunday, December 09, 2007

Time, it flies

Hmm...look at this post I actually wrote some time back but failed to post. oops! Since I have little to write about at the moment, I"ll put it up anyway.

Here we are, practically mid-December already! Oh my! Things progress with the bakery - last Friday was the second baking in the bakery, and tomorrow the new mixer arrives. That will mark the end of the major purchases - hoorah! Some time in the next week we hope to get to finishing the interior and a few exterior details - molding around the flooring, frames around the windows and doors, exterior ceilings and exterior ceiling-wall molding. Also, we really ought to finish nailing the roof down. And, we need to finish planting the winter garden - burdock root, overwintering peas and more nanohana (a mustard family vegetable - you eat the buds,kind of like broccoli before domestication). Then, I have got to get a better handle on the New Year cleaning. Ideally one begins the new year with a clean house, but so far, I have not managed to do that. Last year I cleaned out the shed for New Years and the year before...I have no idea. But this year we do hope to get to the housecleaning and the old-house-maintenance chores such as replacing the paper on the shoji sliding doors. Many of them have holes, and are rather drafty. As we are leaving for a visit with Shuzo's parents in just over a week, I do not know that we will get to all of these things, but I shall try.

WoIn the comments a few posts back, there was a question about what kind of bread we make, so I thought I would answer.

We bake several types of bread - some hard crusted chewy ones, some soft fluffy sweet ones, some soft fluffy savory ones, some rye ones, bagels and sandwich bread. Some of them have lots of whole grain flour in them, and others are pure white flour. The next challenge is to perfect an anpan recipe. Anpan, for those of you not in Japan, is a roll filled with sweet bean paste. I do not like it very much, so haven't baked any in quite a while, but it is popular. We will make bean anpan with a neighbors adzuki beans and also a sweet potato anpan and a squash anpan. Last week we cooked up some sweet potatoes while the oven was preheating, so sweet potato anpan is first up.


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