I made these the other day and they were gone in minutes. I went to a restaurant called Bar Louie and ordered these and said, "I have to make these". I already love pretzels, so why not?
I see I'm not the only one who was on a quest for the perfect croissant...I'm on the quest for the perfect pain au chocolat i just want the dough to be right. I want my croissant and pain au chocolat to taste like the one from Galaxy Desserts/Williams-Sonoma. I came relatively close and this is the results I have thus far. These tasted great but I have no idea where to get fresh yeast from so I used active dry rapid yeast and I think the fresh yeast is what I'm mixing for them to be absolutely perfect. I love the way the layers looks.
Hello Fresh Loaf Friends,
Hi,
Along with croissants, the miches (Hamelman and Shiao-Pings post Miche Gerard Rubaud, the post that initially lured me into TFL) felt quite out of reach, and I had as many failures as trials.
Recently I ordered a bag of
Bacheldre Watermill Organic Stoneground Strong Unbleached White Flourin the belief it was strong white flour.
We haven’t talked about bread in a while, though I have been baking. Not as much as I would have liked, but I do have a couple of breads to tell you about.
Today is a lovely pain rustique that I’ve baked three times already and it’s just delicious, with a sweet perfumed crumb and a lovely caramelised crust. I think it’s one of our favourites, together with a white and semolina mix and a rye and caraway seeds one 
.
Traditions get all tied up with the way things used to be but they point to a better future too. There aren’t too many traditions that are tied to bad things. No one wants to celebrate them year after year. Those we try to forget. But, the good things we want to remember and renew. St Paddy’s Day is such a tradition and everyone can be Irish one day a year, put on the green and look forward to a better future.
My plans to make green bread started before St Paddy's with me deciding to try and make bread in the artichoke shape I saw at the back of the Village Baker and then saw on video here: http://www.archivesaudiovisuelles.fr/FR/_video.asp?id=1690&ress=5424&video=120392&format=69#22065
the last bake was with raisins yeast water. it gave some super tasty loaves. trying my luck with some organic dried apricots this time, making yeast water. to my surprised it bubbles more and faster than the raisins. nice aroma and delicate sweetness. choices and supplies of flour is very limited. i only have bob's red mill graham flour on my shelve..hmm
steamed some japanese pumpkin and puree it. add 2 table spoon of maple syrup, 1 cup of toasted pumpkin seeds, 2 table spoon of pumpkin seeds oil.
The other day Pips posted a link to a video of Eric Kayser making his baguettes. Thank you, Pips. I very much enjoyed watching the video.
I have made E.K. baguette monge, tweaking the formula given by our 'french connection' Janedo. The hydration was changed and, some white whole wheat flour was used and it made some very nice baguettes.
