新たな挑戦

こんにちは。

お料理教室Table Bourgeons...の和実です。

夏の気配が感じられる《立夏》を迎え、お外での食事がとても心地よい季節となりましたね。

折角のゴールデンウィークも生憎の外出自粛生活でしたが、快適なシーズンを満喫すべく我が家では庭で過ごす時間を大切にしています。

そういえば、昨年はこの時期にレッスンでもテラスでお食事を企画していましたね。懐かしいです。

お庭のお花も今が見ごろ！

壁のジャスミンは一面真っ白になるほど満開で、窓を開けたら芳醇な香りがおうちの中まで届きますし、アンティークローズの「ブランシュフルール」はたくさんのつぼみを付け、あちこちで花開き始めました。

庭中央のシンボルツリーも遅ればせながらに葉が芽吹き、今年も枯れずに生きていたんだと安堵しています。

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おうち時間で始めた編み物は先日完成してしまったので、次なる手仕事を。。。

と意気込んで始めたのは洋裁。昔から趣味でお洋服を作っていて、長女にはたくさんの手作り服を作ったものです。

母娘で色違いのリネンでブラウスを。そして長男には同じ生地でクロップドパンツを。

手作りする際の私の小さなこだわりは、あまり手作り感が前面に出ないようにタグやリボンでアクセントをつけることです。

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本当に小さなこだわりですが、一気に完成度もオシャレ感もアップするから不思議！！自分の中のちょっとした楽しみとして付けています。

麻１００％の生地で作ったので通気性も抜群。この夏重宝しそうです。

お気づきの方もいらっしゃるかと思いますが、これらの生地はTable Bourgeons...オリジナルのキッチンクロスで使用した生地と同じものです。ミストグリーン色のキッチンクロスはすでに販売開始しておりますが、紫系のヒースグレイ色の生地は秋冬コレクションとして、これから商品化していく予定です。

色違いでキッチンクロスを揃えて、キッチンに立つ時間が少しでも楽しくなれば嬉しいなと思います。

この自粛生活で私が新たに挑戦していることの一つは、自家製酵母でのパン作り。

酵母のことは全く無知でまだまだ手探り状態ですが、とりあえずはパンらしく仕上がり、家族の胃袋は十分に満たされております。

手始めに参考にさせてもらっているのは、製菓材料などを扱うサイト《Cotta》。こちらで記載されていたレーズン酵母のおこし方を実践しております。

レーズン酵母の作り方　*Cottaさんから抜粋

レーズン　　６０ｇ（オイルコーティングなしのもの）

砂糖　　　　１０ｇ

浄水　　　２４０ｇ

煮沸して消毒しておいた瓶に材料を入れ、一日1，2回瓶を振り、一日一回蓋を開けて空気に触れさせる。

5.6日後にはすべてのレーズンが浮き、ふたを開けるとシュワシュワっと泡が立ち込めるようになっていたらOKです。

意外にも酵母を培養するのは簡単です。時間がかかる分愛着も沸きます。

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*写真は同じ回の酵母培養ではないので容器が違うので比べにくいのですが、６日目にはすっかりレーズンが浮き上がっているのを確認してください。

そしてこれを使ったパンを研究中。

なかなか成型や発酵具合が難しくて苦戦しているのが正直なところ。

まだ納得のいく仕上がりではありませんが、味やクラム（気泡）、そしてクラスト（表面の焼き具合）はいい感じです！

味はとても美味しく、噛むほどに小麦のうまみが出ていい感じなのですが、水分が多い分成型しにくかったり、パンかごにくっつきやすく、クープと呼ばれる切り目の立ち上がりなどはまだまだ勉強が必要、、、

そんな段階なのにここで共有するのは悩みましたが、参考までに配合も記載しておきます。

パンドカンパーニュ

レーズン酵母液　　１１５ｇ

冷水　　　　　　　１２５ｇ

リスドール　　　　３００ｇ

海塩　　　　　　小さじ1，5

酵母は生き物なので、その時々で発酵時間なども見極めなければならないのですが、その分奥が深いと感じていて、いつか自分のものにしてみたい！！と自分に誓った今日この頃です。

外出自粛要請の延長の発表があり、まだまだ出口の見えないこの生活。

ですがこのたっぷりある時間をチャンスだと思って、皆さんもいろんなことにチャレンジし、楽しみながら乗り切りましょうね！

今日も最後までお読みくださり、有難うございました。