パンつくり2009/06/04 08:25

 今、自分にとっては不得意といえる分野を勉強してます。
 その一つが、パンつくり。

 まぁ、あまり家で自家製パンを作る人は多くないとは思いますが、料理教室なんかは結構流行っているそうで。
 私の場合例によって、独学です。
 本やネットで調べて作ってます。

 意外と簡単。
 でも毎回作り方を変えているせいか、味が安定しない。
 一つ分かった事は、マーガリンではなく、バターを使ったほうが、断然味が良いということ。
 独特の臭い(ドライイースト臭なのか?)もしていたのが、バターにしたら無くなりました。

 知りたいことは、キャンプなどで、パンを作る際、醗酵やオーブンを如何に道具に凝らず簡単に出来るのか、ということ。
 醗酵は、ほっとけば出来るが時間がかかる(湯船にボールごと浮かべる手も有るが、、、)。
 全体をマンベンなく焼くには、ダッヂオーブンがあれば良いが、重いし値段も張る(上下をフライパンではさみ、炭火を上下からあてる手も有るが、、、)。
 もっと良い方法は無いだろうか?

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