The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread machines- France:instant! Japan:Rice

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RobynNZ's picture
RobynNZ

Bread machines- France:instant! Japan:Rice

Couldn't resist sharing a link to David Lebovitz's post:


http://www.davidlebovitz.com/2011/02/the-french-bread-machine/


 


and how about Sanyo's GoPan!  This rice bread machine was released in November and has been a hit in Japan with sales beyond their projections. In Japanese cooked rice is called 'gohan' and bread is called 'pan' so they've come up with a cute name for the machine  combining the kanji for rice and kana for bread  and assigning the pronunciation GoPan (米ぱん)


http://search.japantimes.co.jp/cgi-bin/nb20101229a2.html


Take a look at some photos: 


http://jp.sanyo.com/gopan/recipe/komepan/index.html


The first recipe is for white rice, the ingredients  are is as follows:


50g gluten


3g dry yeast


420g rice plus water (wash 220g white rice grains, drain and add water to total 420g)


16g sugar


4g salt


10g shortening (unsalted butter)


There is also a gluten free recipe and for brown rice etc.


The original breadmakers were made by adapting the machines which had been developed in Japan for making mochi (rice cake/dough). In these sticky rice was first cooked and then the machine kneaded the cooked rice until a soft dough formed. This is a further adaptation.


There's a video explaining how to use the machine,  turns out it 'mills' the rice, kneads etc etc. 


http://direct.jp.sanyo.com/eclub/pages/gopan.aspx#howto

Mini Oven's picture
Mini Oven

Interesting concept.  A sourdough would be right in line with a sour tang to it, wrapped around fillings and banded with a little sea weed or green onion.  

proth5's picture
proth5

that's seriously cool.  It also puts me in Okinawa flashback. I'm glad to be home, but "Anywhere you go there is someplace to miss."  It always crack me up that there will be just enough English words used (like "Gopan Q&A") to convince you that information will follow in English and then - nope - it's all in Japanese.


I wonder, though, given the general lack of taste in most of the wheat based breads I ate in Japan if "tasty" rice bread is a relative thing...

teketeke's picture
teketeke

That Gopan bread maker  is very interesting! I didn't know about this.


I saw the video of GOPAN here.


http://www.youtube.com/watch?annotation_id=annotation_80733&v=3EKGAnWKHmI&feature=iv


I should try it soon. Thank you, Robyn


Akiko

sarafina's picture
sarafina

Robyn,


I was enjoying your post about the gopan and then realized you posted this the day before earthquakes hit NZ. Here's to hoping that you and your kitchen came thru ok.


Sara

teketeke's picture
teketeke

Hi, Robyn. 


It is little hard to make such a gopan without using the rice bread machine obiously. I thought I could make it. Anyway  I tried it without using the rice bread machine. I had to add some bread flour and used water roux starter to make strong gluten.  I made " MOCHI PAN" intead of GOPAN.  It was too wet dough to shape.. I just put them in a muffin pan.  



The crust was really crispy and thin and the taste of the crumb was MOCHI.  The sweet level is like Peter Reinhart's whole grain bread.  My daughter said, " That is good"  I think they are sweet mochipan.  I really like the crust.  


Thank you for sharing this formula. I will study and make my gopan. :)


------


Next day:


I freezed them after they are cooled, then I put  one of them in a microwave for 20 seconds to eat it.  The taste was good.  Very new texture.   I like it.


Best wishes,


Akiko 

RobynNZ's picture
RobynNZ

Hi Akiko


Your rice based buns look really light and yummy! The thin crispy crust looks very good. Have you created a new product to sell at the local farmer's market?


I am curious about the rice you used. The GoPan machine mills the rice, did you use rice flour, or .........


Congratulations,


Robyn

teketeke's picture
teketeke

Hi, Robyn


Thank you for your compliments!  I just thought this GoPan is really unique texture that some people don't like. So, I just didn't write the formula.  My son and daughter liked it and wated more of them.   I leave this formula here for you and somebody might be interested in.


Ingredients:


The day before:


* water roux starter: 30g King Arthur All Purpose flour/ 20g boiling water


mix and kead until combine, cover it with saran wrap tightly that the dough doesn't get dry on the surface for overnight.


Final dough:


3g dry yeast ( I used Fleischmann's bread machine yeast. * Be careful when you use bread machine yeast, you should mix it with dry ingredients first before you mix it with other liquid)


420g rice and water ( Wash 220g cooked white rice and drain well and add water total 420g and put it in a microwave for 1 minute)


16g sugar


160g bread flour ( If you add more flour, the taste will be more like bread)


4g salt


10g shortening


----------------------------------


Method:


1. Put the warm rice and water mixture in FP and crush the rice for 1-2 minutes until the rice and water get incorporated.


2. Mix the all the ingredients and knead until the dough is elastic. ( the dough is very sticky. I used a dough cutter to scrape the dough that sticks on the surface)


3. Bulk fermentation  until tripled at room temperature  about 1.5-2 hours.


4. Shape  I divided it in 8 pieces and put them in a muffin pan.


5. Proof until doubled at room temerature. ( About 40 minutes to 1 hour or so)


6. Bake  375F  18 minutes (  I used egg wash on the surface and sprinkled some white and black sesame seeds before baking)  * Every ovens are vary, so please consider the temperature and the time.


-------


If I make a GoPan loaf, I will use more bread flour so the texture will be bread like.


Best wishes,


Akiko

johnalex176's picture
johnalex176

Nice Idea in making bread. I love the ingredients, it looks delicious and very pleasing to everyone.. Panasonic SD-YD250

teketeke's picture
teketeke

Yes, Robyn introduced us to a very interesting bread. I am not sure if everyone likes this bread. I don't know if it is true or not, but I heard that Asian people prefer moist bread,and European people like dry bread because Europeans produce more saliva than Asians.  I am happy to hear that you love the ingredients though. :)  Panasonic bread machines are good in my opinion. My friends own it and they are pleased with it.


Best wishes,


Akiko

Daisy_A's picture
Daisy_A

Hi Akiko,


My that looks delicious - very light and fluffy!


Is that true about the moister bread? Well your bread is certainly making me salivate LOL.


I think the drier breads must be to do with available grains also. I have just been reading a fascinating text by historian E.J.T Collins about different historic British regional breads.


Britain has never been great for growing wheat and Collins claims that well into the 1800s most poorer people relied on bread from other sources, using rye, oats, barley, potato, bean, pea and nut flours. These would generally have produced denser loaves.


White wheat flour and moister breads then took over. However in the contemporary period of changing preferences and increased allergies to wheat some of these older flours are making a comeback!


What is really fascinating to me is how the flours used for bread making differed from region to region. In central England, where I now live, apparently barley was used widely in bread making. 


Interesting to see how history informs breads. I guess the use of rice flour in your gopan bread is using a grain that would have been available locally in Japan?


With best wishes, Daisy_A

teketeke's picture
teketeke

Daisy, You and I am in the same boat!! Bread tells history. I like to track it down to where bread was invented. I am a totally beginner of grain bread, Hard ones. I thought I didn't like rye bread because of the taste of caraway LOL  I love rye and spelt flour. Barley flour... I mixed up with barley flour and water and sourdough starter to make levain,  I kept it in a drink cooler box with temperature controler that I use when I make  " NATTO" which is fermented fine soybeans.  I was really shocked to see the barley flour levain got a greenish molds... Later that, I found out wild yeast dislike natto yeast!  Since then, I haven't used barley flour...  LOL  even it was not barley flour's fault...


 Thank you for mentioning of  historian E.J.T Collins. I will look up to read more about it.


I use cooked rice in the Gopan although many Japanese home bakers use rice flour to make Gopan. Recently, rice flour became more popular in Japan. They sell special rice flour for baking now as if we can use as regular white flour.  When I looked up rice flour (米- rice 粉- flour )in Japan, Rice flour is avaiable locally there. I can buy Bob's red mill's rice flour at the walmart which is an American public corporation that runs a chain of large, discount department stores.


Best wishes,


Akiko

lumos's picture
lumos

Yeah, I've seen this when it first came out in Japan...............Am I wrong to be unpatriotic and confess I can't get very excited with this idea of making bread with rice?   It's a great invention for someone who suffers from gluten intolerance, but that's very rare among Japanese, and the biggest reason the people who suffer from diabetes are increasing at an alarming rate in Japan in recent years is because they eat too much white rice. By increasing the intake of white rice flour even more by eating bread made of rice instead of wheat is the last thing they should be doing. Grrrrrr.....

But, thank you for posting this, Robyn. It's nothing against you, you know.... I mean....why do Japanese always have to come up with a weird 'new idea'?  They often come up with brilliant new ideas, but some of them can be a bit unnerving.  I sometimes wish they stayed  conventional and normal like everybody else, just occasionally for a change...one day? :p :)

best wishes....really....honestly......:p

lumos