The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

20201224 Le Cordon Bleu Pain des Rois with CLAS

Yippee's picture

20201224 Le Cordon Bleu Pain des Rois with CLAS

 To learn more about concentrated lactic acid sourdough (CLAS), please see here and here





    Happy Holidays! I wish everyone a safe and healthy holiday season. Let's look forward to a better year in 2021!




A gigantic 1.2 kg loaf! A perfect holiday gift!         

After decoration


Before decoration 






89%    T55/Beehive AP                                                                          

8%      almond flour

3%       whole rye CLAS

13%     water

37%     milk

17%     butter

10%     egg

1%       dry yeast

5%       sugar

1.3%    salt

12.5%  rum-soaked raisin

12.5%   candied orange




30-33C x ~45 mins until doubled







30-33C x ~75 - 90 mins until doubled


Egg wash


Score (scissor-cut)


Sprinkle pearl sugar


Bake (1.2kg)

410F x 20 


410F x 10 

cover with foil

410F x 10

rotate, cover with foil

410F x 15

skewer test for doneness                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   As I was about to settle in at the end of a busy day of baking,  at 11 pm on Christmas Eve, I suddenly realized that almond flour = NUT!!! One of the families to whom I was gifting the Pain des Rois has kids who are allergic to nuts!!! I had planned to give the bread to them at 8 am on Christmas morning. What should I do  I frantically searched the bread books and settled to bake a Cramique.  So, I pulled an all-nighter of baking to kick off my 2020 Christmas.  By 6:30 am, the loaves were cooling; by 7:45 am, they were packed and delivered. Whewwww!  
        Some beautiful scenes of autumn.     




Benito's picture

Yippee, Merry Christmas, that bread is super festive, what a wonderful way to celebrate the holidays.  I love the wreath shaping and the detailed cutting of the glacé cherries on top.  The way you’ve scored it is very pretty and the crumb looks amazing.  Hope you had a nice Christmas.


DanAyo's picture

That is a masterpiece. It is gorgeous, eatable art...

Yippee's picture

Happy Holidays to you all! 


Isand66's picture

Simply gorgeous!  A fantastic work of art that must have tasted just as good as it looks.  Love the fall foliage shots as well.  Winter is here in NY and I can’t wait fir the spring ?.

Here’s to a much better 2021!

Best regards,


Yippee's picture

Best wishes to you and yours ???