Komugi Craft is starting a couple of new classes over the next few weeks. First new class is for adults on Thursday mornings at 11am for 1Hr. The second new class is on Mondays at 16pm for elementary school students.

it's that time of the year again, halloween. So. we have been setting up for our first halloween party since opening our nakatsu classroom in February of this year.
halloween party plan

day : saturday 31st october
time: 16:00 - 18:00
entrance fee: 1000 per person

This time round we are having a pizza party using the PIZZA PARTY brand Italian oven that was generously forwarded to my friend Fidel who lives in Ako, a city located in the far west of Hyogo Prefecture.
今回のピッツァパーティはイタリア産の移動式ピッツァ窯を使います。この窯はフィデルさんの窯です。フィデルは播州赤穂に住んでいる友達です。アメリカ人で、ピッツァが大好き！とてもいい人です。
このポストに付いている写真はFidelさんの移動式ピッツァ窯です。

9月20日のパーティに参加をしたい方へ、

始める時間：ＡＭ１１：００
終わる時間：ＰＭ１５：００
参加費：お１人に付き１５００円

ピッツァは食べ放題になりますけど、飲み物はＢＹＯ.
小麦クラフトの教室でパーティをするから、アルコールは禁止です。ノー・アルコールプリーズ。

駐車場はない為にお近くに住んでいる人は歩きか自転車でお願いします。

遠くからくる人へ、
ニッケレポスで車を止めて、バスを乗って小麦クラフト教室の前のバス亭で降りて下さい。

The time has come for the first pizza making class of the year. This year being 2015. It has been a long cold winter and now that it is nearly over we can begin to make plans for a fun year.
2015年度の一番最初の石窯手作りピザ教室の時期が来ました。今年の冬は長かったね。もうそろそろ終わりだから、今から、凄い楽しい１年間に向かって行きましょう。
 

イベント情報
３月１５日　日曜日　３～４時間頃
朝１０時からスタート。
参加費：大人お１人に付き４５００円
お子様お１人に付き２２５０円
（参加出来る人数は１０人までが決まっています）

持ち物：エープロン・ハンドタオル・バンダナか帽子・水筒・引き用具・ノート・
やっと冬が終わりそうだね。日向に美味しいピザを作って石窯で焼いて、楽しい１日をしましょう。


習う事：　①ピザの材料とレシピを教えてから、英語の単語を覚えます。
②基本のパンとピザの生地の作り方を教えます。　道具は大体自分の手とボウルと調理台以外はなにも要らないから、帰っても家で出来る事になりますね。
③石窯の中に火を作る。ちょっと難しい事ですけど、練習すれば出来ます。現地の石窯も自分の手で作ったものだから、石窯の作り方も話をします。
④ピザ生地の伸ばし方とピザトッピングを乗せ方を習い事が出来ます。
⑤石窯の管理を勉強してから、ピザを焼ける。管理て言うのは床面の掃除と炎の管理。石窯ピザは直接床面に焼くから、大事な事です。
⑥ピザを焼いてから、ご褒美ですね。やっと食べる事が出来ます。

At the beginning of February, Komugi Craft will open the first of possibly a few learning classrooms in Nakatsu a suburb of kakogawa city in Japan.

Turkish simit is a very popular bread in Turkey. Most people eat it for breakfast or as a snack at various times throughout the day.

The process in which this delicious bread is made is very similar to that of the common bagel. It is made with a simple dough of flour, salt, yeast, and water. The dough is made purposely firm to make it easy to handle. This bread (like the bagel) is handled quite a lot during the production process and therefore needs to be firm.

The process I will outline:- 
The dough is mixed and then left to bulk proof for a time. Then it is sliced into thin strips with a large knife and rolled out to approximately one meter in length. This long piece of dough is then folded in half, twisted, and then made in to a ring. The ring is then dipped in PEKMEK. (Pekmek is grape juice that has been boiled and reduced to a caramel like solution and then mixed with water to make a dipping solution). Once dipped in this PEKMEK solution the rings are then coated with sesame seeds and baked in a 220 degree oven for about 20 minutes.  
They are absolutely delicious to eat and extremely addictive. I first ate SIMIT in Coburg, Victoria, Australia and fell in love with it almost instantly. Now that I live in Japan, I am forced to make it myself. Thus it has become one of the many  breads that I teach my Japanese students to make at the Komugi Craft bread baking lessons. Why not come along and learn to make this wonderful treat?