The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Great Video..

Bread1965's picture
Bread1965

A Great Video..

There's something so relaxing about watching this video.. I found it in my mailbox this morning.. it's from some mailing list I must have signed up for at some point.. I don't think I'd every make this, but I loved watching it.. enjoy..

https://www.chefsteps.com/activities/kouign-amann--2?utm_source=ChefSteps&utm_campaign=15f484c21e-friday_newsletter_oct_20_2016&utm_medium=email&utm_t...

 

dabrownman's picture
dabrownman

was enough salt and sugar.......:-)

andythebaker's picture
andythebaker

and

that really was a lot of salt and sugar!

dabrownman's picture
dabrownman

froze the dough?  I din't get why freezing the dough but I wasn't listening to the audio since K-State was playing Texas on TV.  Will ahve to watch it again.  Still this has to be some fine puff pastry.....

drogon's picture
drogon

Especially the last paragraph:

 

We’re gonna be honest: they’re hard to make. They take a full day of investment, and you might not get them right on the first try. Your kitchen will be a mess. You may get stressed out. But when you do get them right (and you will), oh boy. Nary is there a prouder moment in the life of a dedicated home cook than when he or she presents a basket of handmade kouign-amann to flabbergasted friends and family. Serve them with a mug of hard cider, and you might as well move to Brittany and open a boulangerie-pâtisserie. And if you do, you’re probably not coming back. Chañs vat!

 

I reckon a final proof would cause it to lose the shape although I'd probably be tempted to give it a few minutes rest before going into the oven, if nothing else. The freeze step time wasn't mentioned, but I suspect it was no more than half an hour - that's what I do when making croissant dough myself. Just enough to firm up the butter, but not too long to make it sold.

Needs more sugar ;-)

-Gordon

Truth Serum's picture
Truth Serum

I thought that was so accurate and endearing!

 

drogon's picture
drogon

... slightly different perspective:

https://www.youtube.com/watch?v=_2uvy-rMG5Y

More explanations/talk.

I like these things, not necessarily for the actual recipe, but more for the technique and ideas.

-Gordon