What really gets me excited about breadmaking these days is consistency:
I have those much-loved recipes that I keep making over and over again, and with the same ingredients, kit and techniques the results get better and better.
Do you have a similar experience?
The negative side of this: there is not much to post about.
Toast Bread and Pullman Bread from Jeffrey Hamelman's "Bread" have become a firm family favourite - here some toasted slices:
Apart from that, I keep making Vermont Sourdough and variations (Hamelman),
Bakery Challah (Inside The Jewish Bakery),
my Rice Sourdough,
Detmolder Rye Sourdough variations
For a wedding last week I supplied 4 Apricot Couronnes (Paul Hollywood, like here:
3 Kg of Chocolate Brownies (Bo Friberg's recipe)
and about 100 gluten free Financiers (choco and natural). I used a standard recipe and substituted the wheat flour with ground Azuki beans. The batter tastes awful but the result is really great.
You see (those who remember me), I am keeping myself busy.
Finally, on Sunday we went out to Cuckmere Heaven to forage wild Damson plums and make some delicious jam to go with all my baking
What about the croissants, you might wonder?
I make them about once a year, really not enough to get consistent results ...
I flooded my oven with butter, and during the second batch the oven fan died ....
Never mind, they are delicious.