8:30 AM - a full hall to listen to Ciril Hitz talk about laminated pastries and brioche.
Even the professional's heads were reeling with the amount of information Mr. Hitz can pack into a lecture. We were given a CD with links to Youtube instead of the traditional paper sheets. There was just that much material...
[size=18][b]Tales of doing every mistake you can do[/b][/size]
After the first failed attempt at croissant making, it caused me a long hesitation before attempting it second time around. It also made me thinking that croissant was probably just too hard to make and I should leave them to the professional. However, some recent TFL posts kind of encourage me into believing that I can also do it.
So, here goes my second attempt.
I'm probably trying to learn too much too fast. And my brain is not as absorbent as it once was. But surrounded by the centuries--maybe millenia--of collective knowledge on TFL, I want to both catch up and enjoy the learning process. I know I'm doing the latter.
After a martoonie or two and an early night, Tuesday 8:30AM found a very large crowd of bakers and imposters ready to listen to Craig Ponsford and Jeffrey Yankellow talk about the science and application of sourdough based pre ferments. Both seemed somewhat subdued and I was reminded of a quote about folks in another party town who made an early morning appointment. When they rolled into the restaurant for breakfast they remarked to the waitress that their counterparts were late and they could have used that extra few minutes to gently recover from the previous eveni
There's no doubt about it - Pflaumenkuchen (German Plum Cake) is my birthday cake. In the beginning of September the first prune plums show up on the market just in time for my birthday.
My birthday party was always arranged by my grandmother, my Omi, who invested all her love and imagination in coming up with games and other entertainment for me and my friends. She definitely was my role model on how to make a child's birthday party a huge success!
For this weeks bake I wanted a loaf that had some seeds or nuts as a component as well as one using a levain so Hamelman’s Sourdough Seed Bread seemed to fit just what I was looking for. The formula uses a liquid levain at 125% hydration for the leavening and never having used the liquid type in any previous bakes I was curious to try it out to see how it would differ from a stiff levain in terms of fermentation and flavour. The seeds that are called for are sunflower, sesame and a cold soaker of flax seeds.
I gave this recipe a try over the last couple of days. Here is my report!
First of all, OF COURSE I had to tinker with it. I cut it in half, and converted to rough volumetric measurements.
soak soak soak
