The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pain aux

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jennyloh's picture
jennyloh

http://www.thefreshloaf.com/recipes/painauxraisins


Followed the recipe above from Floyd,  I had a lot of fun doing this, especially the shaping of the dough.  Somehow the 1st method of shaping caused the middle to rise more than it should, perhaps I shaped it too tightly.



The 2nd with raisins,  I think I put too much raisins,  all the raisins started to spill out.  


 



 


Interestingly, the dough didn't turn out as sweet as i thought it would be. The dough had a good oven spring.  It was so nice to watch it "grew" in the oven.  And I learnt about sugar glaze and egg glaze from this experience.  It was nice to see the shine,  just that the hands get sticky handling the bread after that.


Thanks Floyd - for the great recipe.


 


 

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