SylviaH's blog

This is my first attempt at Howard's formula for Petiti Pain/Check out holds99's Blog for Bernard Clayton's S.S France Petite Pain - Revisited and Revised ....Thank you so much Howard for posting the recipe and especially for adding a poolish to it!!  These are just out of the oven and hot!  Sorry no crumb post!  They smell deliteful.  I placed these on parchment and put them on a preheated stone under a cover and steamed.  I overproofed them a little to much....they deflated a little when I sliced them!  I know you warned me...Howard!  We will enjoy these Sunday!

This is another recipe from Beth Hensperger...This bread is intoxicating!  I love it and I can't believe how wonderful light and airy it is with a crisp to the thin crust...I baked it under cover for 30 min. steamed it about 5 seconds, uncovered and baked another 20 min...registered 200 done!

I had everyting except the fennel seeds...darn!...couldn't keep my nose from smelling the cooling chocolate, caraway sent!...I thought the taste was very good....I can just imagine it with a poolish!!  This was actually set on a dough cycle last nite in my bread machine!  It finished at about 10AM this morning mixing and first rise of the dough!  Shaped it and put it into my pre-heated 400 oven..turned down to 350 and placed on a hot stone.  There is a very similar recipe given  on-line under Russian Black Bread my Beth Hensperger.

Thought I might as well give this one a try...since I was going to heat up my oven to make rolls that Howard had just listed recently...I'll post them a little later today.

Shaped

My X on top was rather blown away...prep. for dinner while it cooled!

Crumb is light and airy with a thin crispy crust.

Crumb shot! There is Wheat Bran, Medium Rye Flour, Bread Flour, Caraway seed, Chocolate, and I used Robust Molasses and Expresso Powder.

Sylvia

I needed some easy  burger buns and these were perfect with just a few changes!  Hamburger/sandwich Buns with added 12 grain KA flour and potato.  I left out the gluten...original recipe from Beth Hensperger Bread Machine Cookbook.  She has some amazingly good recipes in this book!  These had a very nice flavor and crust with a tender crumb....great for sandwiches!

I made this danish pastry from the recipe on Breadcetera by Michel Suas.  "Thank you very much Steve, your video is wonderful!"  It's definately an improvement over the first posted Danish Pastry...being Irish I of coarse used the suggested unsalted Kerrygold Irish butter...but I really think I would have liked a Danish Cream butter better in my pastry...this is just a personal opinion....the very first time I attempted making a Danish Pastry it was a sourdough one and I used a regular unsalted organic butter and I just liked the way it baked up a lot better and the flavor seemed good to me....not quite so...I hate to say it but...oily as the Kerrygold!!  I guess it's just to rich for my taste buds!

Shaping pinwheels really flattened out my pastry....the croissants however did puff up very nicely and I was pretty happy with the way they turned out...though to rich tasteing for my buds!!  Hope you enjoy the photos:  Sylvia

This dough is ready to roll out and shape into croissants...marked with 3 imprints...showing it's had all it's folds!  It was a lot easier to work with than the first recipe I posted earlier today.

I made these pinwheels, cherry, apricot a lot smaller than the last batch...some rolls have chocolate centers.

The Croissants puffed up very nicely.

Next morning ... I have added in a crumb shot of the croissants, pain au chocolat and danish fruit pastry!

The flavor is very good!  Now I wish I would have made them all a little larger and more pain au chocolat pastries!

Sylvia

I printed out a recipe for this Danish Pastry dough and made the recipe:  I was not happy with the way the dough came out at all...it seemed way to stiff from the beginning and it had some brown sugar in it...which seemed strange....the dough just did not handle easily for me.  They did not bake right for me at all.  After making these I went back to the site where I 'thought I had copied the recipe'...It had a different recipe on it!!  I looked at my copy of the recipe...only to discover I had printed out a recipe from another site...Ooooh!  I knew there was something odd when I saw the brown sugar ingredient!!  Though these are very tastey...they are not what a Danish should be at least to me anyway...though they used my good butter,organic flour, ect...I will not repeat this recipe or mistake copying again...hopefully!  This recipe below is from Epicurious.  The one I wanted was from 'Joe Pastry.com'  I have not made it before and wanted to try it....

I also have another recipe for Danish Pastry that I have the dough almost finished...I will post pictures later today...hopefully..they will turn out to be a little better...as I'm just a novice baker... the recipe is not from Joe Pastry...it's another different recipe...I know it makes a nice Danish Pastry!!  I just hope I can have a successful bake with the next batch!  I have made Danish Pastry once before it was a sourdough recipe...I made bearclaws and fruit danish with it...it was pretty good!

Danish Pastry is made with yeast.  I used Cherries and Apricot for the topping with a sugar fondant drizzle.

The dough just before rolling out and cutting>>>you can see the butter peaking through>>>not good!! 
The dough was started last nite.  One good thing my new camera now automatic sets the image size...that's a big help posting.

We ate some and they are really good!!  But as I said not what they should be like!!

I hope the next recipe turns out more like a Danish should....this seemed more like a puff pastry than a danish pastry....

Sylvia

Thanks for the help, explaining and incouragement 'dmsnyder' from your post on this subject......I was having a little practice run on slashing...on Susan's Sourdough little boules...I was asked earlier to post before bake photo's..they were beginning to open up on the slashes from sitting to get this photo...the only thing I have maybe improved a little on is I'm slashing without much hesitation...I would like to take a loaf and make about 20 slashes in it just for practice... it's one of my favorite things to do when making bread!!  I haven't decided if I like my little red tomato knife or my double edge razor best for slashing...I'am leaning towards the razor...because I don't tend to go as deep...the knife seems to make the slashes a little wider and I tend to go cut deeper!! And then there's all the other things that come in to play with how the slashing turns out...steaming, dough ect., ect....practice!! : ) 

 MEOW!!!  I still need a lot of practice!!  Looks like two cats ears!! : )  Sylvia 

I made 4 Sourdough Boules today and totally messed up the recipe '

'big time' making the first two large ones in the back of the photos...the ones with the nice cracks.  They sang loud and clear!  I rescued them by just going pretty much on the feel of the dough and cheated with a little added yeast... My husband said that they were his favorite kind of bread to eat!!  Go figure!!  Well they did have a very crunchy crackly crust and a very tender light crumb...the flavor was very mild sourdough flavor with the nice flavor plus from the new 12 grain flour KA mixture I been using for a little extra fiber and flavor.  They went nice with the chili con carne made with small red beans I soaked the nite before...I got a new camera for Christmas and wanted to try out these photos...hey I did pretty good...but I think I still better read the instructions!!  Just not enough hours in the day!

Sylvia

 I used K.A. Organic 12 - Grain Flour Blend...Wheat, Amaranth, Quinoa, Sorghum, Brown Rice, Spelt, Barley, Millet, Oats, Rye, Buckweat, Corn.  to replace some..about a cup of the bread flour in P.R. Italian Bread recipe with a Biga...  I thought it's time to start sweeping out some of the Holiday feasting and this would be a beginning!  The bread tastes delicious..it has a sweet toasty flavor.

Sylvia

I used my Buttermilk Bundt Cake recipe and added fresh/frozen cranberries and topped with cinnamon, brown sugar streusel with a sprinkel of swedish pearl sugar.   RECIPE CORRECTION:  Should read 1 1/3 Cups of Buttermilk in the Batter!

Happy Holidays, Sylvia 

                                                                                                                                                                                                              This is a recipe I made

called Steakhouse Blackbread...It is made with a combination of Rye, Whole Wheat and Bread Flour...It turned out to be a very nice dense, tender, flavorful dinner roll...I was very tempted to add some raisins..next time I will as raisins would go very good with the rich flavor.

Sylvia