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The families--DNA'ed and extended--loved last year's bread and cookies, so we chose to do it again this year. Pictured is last week's baking. It's not everything but the freezer was chock-a-block, so we're starting shipping today to make more room. We found shipping Priority mail gets fresh or fresh-frozen sourdough--with refresh instructions (375°F oven, 5 mins.)--delivered still palatable and tasty. This year's packages hold a loaf of sourdough or Orange Pecan loaf, a dozen and a half of assorted Biscotti and, of course, a dozen of my rendering of Grandma's Welsh Cakes. This year's Biscotti: Tart Cherry-Pecan, Citron-Macadamia Nut, Almond-Ameretto, and Chocolate-Chocolate chip-Chipotle. Sixteen mailing, and then there is the neighborhood cookie swap, and special friends to gift. We love this time of year!

David G

I've had this book "100 Great Breads" by Paul Hollywood for many years when my friend Grace gave it for my birthday. I've always wanted to try one of the recipes but laziness always got in the way. Until my passion for baking started coming back and thought, why not give it a try? So today at work, I made sure I would make this bread no matter what. So during my spare, short time, I was able to prep the mise en place and just dump them all in the mixer. It was pretty quick, no need to soak the yeast in warm liquid. But proofing took atleast 3 hours (1st for 2 hours and 2nd for an hour) just what the recipe says. And I am so pleased with the result :) For my very first attempt in baking a loaf bread, it's not bad at all :D But your honest judgement will also be appreciated.

Mixing all the ingredients.

Ready for 2nd rise

Baking at 400 deg F for 20 mins and additional 10 mins at 375 deg F.

Cooling but forgot to place on a rack but it was alright. I had to tap the bottom of the loaf to check for doneness. It sounded hollow so I thought it's done :)

I know, I didn't score it well :(  I only used a paring knife, next time i'll use a razor blade, promise :)

I had to take a picture with the Book in the background for comparison :D I didn't shape it round just like on the cover.

Sliced right away to check the texture & flavor.

First slice is gone! Spread some butter and let my colleagues try it :O

 "DRIED FRUIT AND NUT BREAD"    Makes 1 loaf

Scant 2  1/2 Cups Whole Wheat flour

2/3 Cup White Bread flour, plus extra for dusting

1 Tbsp Salt

1 oz/ 30 g Yeast - Compressed Fresh   ( I used 0.8 oz  Instant Yeast )

Generous 1/2 stick Butter, softened

1  1/4 Cups Water

1 Cup Nuts (any kind)

2/3 Cup Dried Fruit (chopped)

DIRECTION:

Put all ingredients except the water, nuts and dried fruit into a bowl, then slowly add  the water, and using your hands, bind the ingredients together. When all the flour has been incorporated, tip the dough into the floured counter and knead for atleast 5 minutes. Put the dough into a greased bowl, slightly covered & let rise for atleast 2 hours.

Line a baking sheet.  Incorporate the dried fruit & nuts into the dough, then shape into a loaf or ball. Dust with flour then place on the baking sheet and let rise for an hour.

Preheat oven to 400 deg F. Bake bread for atleast 30 minutes or until golden, then transfer to a wire rack to cool.

Note: I just decided to score my loaf before baking eventhough the book doesn't say it.  I only used All Purpose flour and mixed all the ingredients together in a mixing bowl with a dough hook. Guess, it would've turned out better had I followed the recipe. I'll try it again.

What follows is my attempt at passing on what I've learned from watching a Youtube in a language I do not speak.

Some new toys. Both the dough whisk and the silicone scraper are great. AP and WW, poolish, milk, sugar, butter, and salt.

Maybe 30 seconds of mixing with whisk & dough was starting to come together. Another half minute or so & scraped the dough out onto the board. Picture doesn't do the scraper justice. The bowl was a little wet when I added the flour. Kneaded the dough for a minute, but should have developed it a little more.

Bought some safety razor blades, too. Wow! Much sharper than anything else I've tried to cut dough with so far. My attempt at 'Pointage' allowed the dough to spread while resting.

While the dough rested, I worked on folding my parchment for the butter. Watch the video. He makes it look very, very easy, in the effortless way only someone who has done something many, many times can do.

Even executed somewhat poorly, the parchment still makes getting the butter to fit the dough much easier.

Butter is 6" x 12" and dough 12" square. Single fold. Tap with pin and roll out.

 Rolled out to 12" x 24" and trimmed to make square and expose layering. No 2, is a "book fold" and the seam must be offset.

If I'm counting right, should be at 4 layers of butter now. Before and after resting (and almost getting dropped on the floor when I realized I'd forgotten to set the timer on my pain levain that was in the oven!).

Here the dough is again rolled and trimmed to 12" x 24" for Fold C. Scraps are re-incorporated.

I messed up by pressing the scraps in too firmly before finishing the "tri-fold" and had to roll out the top a bit more to get everything looking right again. Some more tapping and time to rest. Not for me of course, but for the dough while I got some Struan in the oven. 12 layers of butter now. I had been trying to layer more than this and ending up with no layers at all.

Getting short on time and a little tired of snapping pics. Should have got pictures of the shaped croissants, but again watch the video. It is important to shape firmly and push out while rolling if you want the really pointy ends of a 'manly croissant' (what I pretend he's saying in the video since I don't speak French).

The better looking ones had been either sold and/or eaten by the time I snapped these pics. Should have proofed longer and at a lower temp. Running short on time, proofed at 80 ish for about 90 minutes.

Not perfect by any means (either the croissants or this blog) but I feel like I'm getting better.