200g flour 200g potatoes 1 egg pinch of salt Boil potatoes until cooked. Puree them. Mix potatoes and egg and flour and knead for 5 minutes (until having a homogeneous dough) Cut part of the dough into small balls that are rolled into rope of 1cm of diameter. Flour the plan de travail and cut… Continue reading Gnocchi
If you haven’t tried growing your own wild yeast from scratch and using it to make bread, go for it! It is a fantastic journey. In theory it takes 4 days but in practice you may get there not as quickly. Below is a picture of my wild yeast at three different stages. For the… Continue reading Wild Wild Bread
For my daughter’s party I prepared small brioches with mini chocolate kisses. Kids loved it! Brioche recipe, (based on a recipe for Pain au lait) 1kg bread flour 100g sugar 10g active dry yeast (approximately a pack, maybe less) 400g milk (cold) 4 eggs (200g) 200g butter 18g salt semi sweet chocolate mini kisses TOTAL:… Continue reading Petites Brioches au Chocolat
I discovered bagels relatively recently and they are now part of my favorites baking things. I already posted on a wholewheat bagel recipe. In this post, I extended the recipe by adding cinnamon and raisins to get cinnamon raisin bagels. On the universal scale of pleasure, no doubt it competes with fresh morning croissants. For… Continue reading Cinnamon Raisin Bagel
Surface tension is very important. That’s something I should always keep in mind when I shape the bread. I decided to explore this one more time and observe the benefits of creating strong surface tensions in order to improve how the loaf of bread rises during proofing and to improve how the bread opens up… Continue reading Tip 1: Surface Tension
This weekend, fun project with my 4-years old daughter. We made our first Elsa sourdough bread. The night before I prepared 10 pounds of sourdough bread, following a sourdough bread recipe already posted. My daughter helped me transfer this gigantic dough from the container to the counter, knead, shape the Elsa braid hairstyle, et voilà!… Continue reading Elsa in Sourdough Bread
I tried a variation on the rum raisin brioche recipe I published previously. I changed the egg/milk ratio to have more egg and less milk; shying away from pain au lait and leaning towards real brioche. Notice the amount of liquid (milk or egg) is the same. Next time, I’ll try to go even more… Continue reading Happy New Year!