Why not try something different for Valentines Day and give your love ones a real double chocolate treat. These biscotti are perfect and wrapped in a pretty red box with ribbons would be a real surprise when opened.
My friends thought I was crazy when I started grinding my own flour, but my love of baking I couldn't shake and I open my award winning bakery. Any one should be able to live their dream! I get a lot of inspiration from everyone loving the same thing - bread, and the baking of it. I sell the supplies or my bread I don't care as long as you have a passion for it...
Hi,
I thought some detail on creating laminated dough for croissants etc may be a popular subject.
CROISSANT DOUGH
MATERIAL | FORMULA [AS % OF FLOUR] | RECIPE [GRAMMES] | RECIPE [GRAMMES] |
Strong White Flour | 100 | 600 | 1000 |
Salt | 1.3 | 8 | 13 |
Milk Powder | 5 | 30 |
I watched a doco on TV recently on the erratic but – to my mind – much under-rated 60s UK band, The Small Faces. Their 1968 ‘concept’ album Ogden’s Nutgone Flake, a psychedelic rock classic, was one of the first albums I bought. I still treasure this unique work – for the great music, the warped and inspired narrative in “Unwinese” by Stanley Unwin, and the eccentric fold-out tobacco tin cover (in good nick, this album is now a prize collectors’ item fetching $300+ …but I’d never sell mine).
I have baked bread for few times and feel comfertable working with the dough, but sweeets that's another story. This is my first posting sweet cookies here I origenaly had it on my blog http://www.ourwholesomehomes.com
Growing up as the grandaughter of Ukranian immigrants, this was a staple every time we visited. As relatives have died off, this isn't made in my family (in its true form) anymore. I have a sister that makes it in a bread machine every so often, but it isn't the same. I figured I'd make some practice loaves since Easter is coming up. This is my first brioche since I started baking about 14 months ago. The bread came out exactly as I remember from my childhood--a wonderful incredible crumb...yeasty, slightly sweet, delicate, tears in nice strands. How
Today I made Ciabatta Rolls from the formula found in "Local Breads". This is of course a very wet dough but since there isn't really shaping involved it's pretty fun to work with. Instead of loaves I stretched the dough out and used a pizza cutter to make rolls.
I placed these on parchment and let rise for about 30 minutes, until they start to get 'pillowy' - yes a very technical state of dough.
