Hello Friends! I apologize for not posting for a while. I was without a computer for a while, but we are back in business. The last two weeks have been about breads. It has been a high carb situation at home recently. I have over 80 pictures to show you, so we're going to jump right into it.
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| Our homemade proof box |
We don't have a humidity and temperature controlled proof box, but we make one with a pot of hot water and a plastic covering over our speed rack.
We made babka! I filled mine with cinnamon and pecan.
And then there were pretzels... So, if you don't know you can pretzel any bread product, by dipping it in lye. Lye is what drain-o is made from. The pretzel flavor and color comes from the lye dip, before baking.
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| The pretzel on the upper right was baked on the same tray as all the other pretzels, but it didn't get a lye dip... |
Up next bagels...
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| Boiling bagels in malt |
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| Boiled bagels with toppings before going in the oven |
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| Finished bagels |
Brioche!
Super delicious English muffins...
Grissini (aka breadsticks)
Dinner rolls..
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| Parker House Rolls |
We also made focaccia! Unfortunately, ours got extra brown, but it still tasted delicious.
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| Color is flavor, right? |
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| Rosemary Olive Fougasse |
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| Bread round up! There is ciabatta in the upper right corner |
We then moved into laminated doughs. (That means croissants!)
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| Butter Enclosure |
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| Using a biyclette cutter |
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| Pain au Chocolat |
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| Pain Amande |
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| Cutting croissants |
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| Twice Baked Almond and Hazelnut and Chocolate Croissants |
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| Twice Baked Ham and Cheese Croissants |
We made Kouign-Amann which is a laminated pastry made with salted butter and copious amounts of sugar.
One day we made steam buns for lunch one day!
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| Pork Belly Steam Buns |
We spent one day up in Petaluma at
Central Milling with Nicky Giusto making baguettes.
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| The deck oven |
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| We made baguettes with three different types of flour. |
We also did a sourdough workshop with
Michael Kalanty.
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| Pain au Levain |
We made puff pastry from scratch and used it to make Tarte Tatin.
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| Our Tarte Tatin before we turned it out...It was a little crispy... |
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| Whole Wheat Croissant Knots |
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Morning Buns
(tossed in sugar and grains of paradise) |
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| Palmiers |
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| Whole Wheat Pretzel Croissants |
We used the leftover puff pastry to make turnovers.
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| They really expanded...Such puff. Much Volume. Wow. |
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| We made a few with rough puff from a few weeks ago. It was not nearly as voluminous. |
