I knead a batch of bread and let it rise over night. Unfortunately, when I woke up at 6 to prepare my baguettes, the dough had almost not risen! I always assumed that it was important that the dough double in volume before shaping the baguettes… I was wrong, and it defies all the bread… Continue reading Baguettes with very slow fermentation
I tried to bake at the same time 4kg of bread, split into 8 loafs of 500g, 4 breads per rack, it was packed in there! I set the oven at 500F, the top rack definitely got more steam that the bottom one. As a result, and I am not sure why, the breads on… Continue reading Une fournée: 4Kg (9lbs) for 8 loafs
Usually using sourdough as a levant for the bread bring a sour taste to the bread. This time we could barely see the difference in taste. Baguettes were great, in particular with the grains, but the sourdough flavor was extremely light.
On a weekend morning, brioche makes breakfast such a delightful moment. The first slice is reveals the great flavors of rum and lemon. Three slices later, you’ll start realizing how it will be difficult to stop, in particular because of the raisins that surprise you from bites to bites. 666g flour 66g sugar 400g liquid… Continue reading Rum Raisin Brioche
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
Baguette Croissant 