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Golden, fragrant, delicious, pretty crust, holey crumb, what's better than these pumpkin laminated sandwich loaves as festive holiday gifts? Ok, maybe sourdough panettones are as good, but these come close.
Not much substance in this post. I got a new 8 inch brioche mold in the mail and decided to make a gigantic brioche a tete, along with two small ones. The photo below is kind of cute because it looks like the big brioche is cuddling against the little brioche. Please excuse the obvious technical flaws. The tete was too large - it's 200 grams of dough vs. 400 grams for the body. Next time I'll scale it down to 150 for the tete and 450 for the body. Anyway, I hope you enjoy this entirely inconsequential photo!
One of the top three entries in the Koshereye recipes trying out the Platinum yeast. Your 60 minute rolls are a hit with everyone, those folks must have good taste!
Some days I don't know where my mind goes. I was baking 2 loaves of New York Onion Rye Bread from Peter Reinhart's book Bread Baker's Apprentice. Everything was going smoothly. The loaves were proofing in my make-shift proofer (microwave with cup of boiled water in it) but then disaster struck.
Continuing on with her Puff Paste adventure, my apprentice decided to do a take off on rugelach. Rugelach has cream cheese in the dough and are just fantastic with any filling imaginable. If you aren't making them for the Holidays then the Holidays where will be slightly less festive than they should be ;-)
A touch of rye, i made this bread on the 4/12/2012 at work
1 kg wholemeal flour
500g rye meal (coarse)
2.5kg bakers flour
Now that the AZ weather has turned off the 6 month oven time bake, we can get back into puff pastry and other laminated dough like croissants – Yeaah!!
I took some paper and cut squares with scissors until I got a shape I liked. You fold the square corner to corner first. Then you make 4 cuts from the long folded edge toward the opposite point but don’t cut all the way.
The first week of December featured a lot of baking, in marked contrast to the prior week. Having my hands in that much dough was a genuine pleasure. Even better was the knowledge that most of it was for the benefit of others, rather than for myself.
