Bonne Grosse Fournée 4Kg
1200g whole rye flour 600g white flour 400g whole wheat flour 200 Sesame seed flour 1600g water 48g sel 1/2 tsp of active dry yeast Total: 4.2Kg
Author: benoit
Caramel Custard – Crème Caramel
Where I grew up, there is access to many many yogurts of all kind. Most of them come from industrial brands and they are very creative to come up with new products, packaging fancy deserts, for a day to day consumption. I’d rather not giving up enjoying these delicious yogurts, custards or deserts every day.… Continue reading Caramel Custard – Crème Caramel
Gnocchi
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
Wild Wild Bread
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
Petites Brioches au Chocolat
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
Cinnamon Raisin Bagel
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 on 3kg Sourdough Bread
Surface tension is very important. 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 while baking.… Continue reading Surface Tension on 3kg Sourdough Bread
Elsa in Sourdough Bread
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
Happy New Year!
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!
… And Multigrain Bread for All
The secret to making good bread is practice, practice and practice again. This being said, a simple trick to improve the taste of your bread no matter how much practice you have, is to make the bread multigrain. It’s going to make the bread so much flavorful. Here is a simple multigrain bread recipe that… Continue reading … And Multigrain Bread for All
Baguette Croissant 