So I'm 26, soon to be 27 and for work have traveled to Europe a few times. I love how they always have fresh bread, GOOD breads to eat with dinner/lunch/breakfast. I decided I want to learn to bake breads. I have an Escali Arti scale, been using a pizza stone for pizza crusts for quite some time too.
Hello from Denver. Any other denver home bakers here on the forum? I'm curious if anyone has a good flour source in the area. There is a new micr0-grocer, The Clever Turnip, based out of Black Eye Coffee Shop (new shop in the highlands.) They currently have a couple products from Heartland Mills (barley, malted AP) so I asked them if they could bring in the strong bread flour. If they do I'll post here so you can get it also and support this shop.
hi everyone, I just baked my first batch of croissants. I used the recipe in the Tartine book, and I have to say I'm pretty pleased with the results. the dough is flakey and delicious.
however, I've got a quandary: I only baked half of the recipe because I only have one baking sheet. the other half is now shaped and rising for 2 hours. I have read that you can freeze the croissants after they have risen, but prior to baking. I've also heard that you can bake them and freeze them right away, then pop them in the oven to reheat.
The time has come!
It started out as a joke, but with my freezer huffing and puffing with baked goods yet again, maybe starting a local facebook-page to get my friends to come by and pick up some croissants isn't such a bad idea after all, now that my 3 glorious weeks (holiday!) of immersing myself in laminated dough have kicked off.
Last year I saw a video for laminating dough using cream cheese instead of butter! I can't find the link to the video but will keep searching. Has anyone heard of laminating with cream cheese and if it actually works?
Might have been mascarpone, not sure.