This traditional choux is found mos often on French wedding cakes, they are delicious. Puffs, stuffed with cream and covered with a crystallized caramel. Every bite is a three momenta experience of crunchiness, creamy savory and tastiness. Don’t forget to add some good quality brown rum to the cream.
Flavorful, light, crusty outside, soft inside, colorful, delicious, that’s a baguette! 600g flour 400g water 12g salt 1/4tsp yeast Mix the flour with the yeast in a large bowl. Warm up the water to a temperature between room temperature and body temperature. Add the water to flour and mix with a large spoon. Mix the… Continue reading Baguette
I followed the same steps as for the previous sourdough bread I made. The only difference is replacing one of the three 300g of bread flour with 300g of rye flour. The dough is more dense and more sticky. The flavors of the rye flour are very strong, very sweet and it is kind of… Continue reading Sourdough rye bread
Sourdough Bread. 4-5 days of cultivation for the barm. The barm reflects the environment it is growing in with flavors and strength. It will grow well at room temperature if this temperature is comfortable for you to live in. At its full strength, the barm doubles in size in half a dozen hours; you know… Continue reading Sourdough Bread