I just finished making croissant dough for the very first time with information I could find on the internet. Wow. Making croissant dough is tough, and I'm still I'm not sure I did it correctly. What I just made tastes good, though it's reminiscent of a bread-child between a buttermilk biscuit and a croissant.
In a continuing attempt to improve my handling of higher hydration doughs, I baked Jason's Quick Coccdrillo Ciabatta Bread and a Focaccia bread. They actually turned out good enough that I wasn't ashamed of them so here are some pictures.
Jason's Quick Coccdrillo Ciabatta Bread
Crumb
Focaccia Bake
I use three enamelled pots with cast iron cores (each is 3.5 qt. size, one round and two oval) frequently now in my bread baking---all three fit nicely into my oven at the same time--- and am delighted with the perfect crust and crumb this Lahey method delivers unfailingly. And for superior taste, I always employ a 24-48 hr+ initial cold refrigerator ferment, using ice cold water (77%), instant yeast .7%, table salt 2%, and 100% unbleached Canadian white all-purpose flour.
My recent obsession with Macarons. No actually, I've been obsessed with Macarons for quite sometimes...but my first attempt at making macarons was a total disaster. So much so that I dreaded making them again. It took me another year to come up with enough courage to give it another try.
I still remember the first time I bit into my very first macarons. It's from a french patiserrie in The Rocks, Sydney. It's passionfruit macarons...and it just taste sublime and so heavenly....umm macarons, my new best friend.
I said that I would post this recipe. They are delicious but although the pastry is satisfactory it isn't as fine as machine made. I would love to hear from anyone who attempts to make it.
http://turosdolci.wordpress.com/2010/08/05/sfogliatelle-or-canolli-the-ultimate-italian-pastry/
As an old Chinese saying goes, 'If a craftman wishes to do a fine job, he must first sharpen his tools' (工欲善其事，必先利其器）, proper gear and setup, in addition to the right techniques, are essential in making good breads.
Wow, I just just realized I've been on a bit of a roll kick lately :-) As the result of being busy, and being lazy about blogging when I actually do have the time, I am a bit behind. I would like to give more details on each of these bakes, but at this point I know that if I try to put in too much information I'll never get around to writing anything at all!
Very delicious and fairly simple to make, these appealing cookies make a very nice accessory cookie to an elegant dessert or just simply to snack on alone.
With 'Mis en Place' I made these while preparing dinner, placed them in the oven to slow bake. The recipe is HERE updated..this link should work, scroll down to the recipe.
This wonderful bread made with sugar pears, unbleached all-purpose, whole wheat and rye flours, is based on Sandra Avital's (Le Pétrin) recipe for "Pain Rustique aux Poires".
