my first attempt at croissants - the recipe was really long, I started at 6am and on the morning of day three they went into the oven. The flavour is excellent and the texture light and crisp on the outside and pull apart soft on the inside. A bit of a faff to make but so worthwhile.
Some of the mini rolls that I made for the fine dining event. All no longer than 4.5”. Long fermented hence, the tiny bubbles on the crust and super tasty.
I have an order for 180 rolls to be served as part of a starter at a fne dining event.
Fine. Dining. No pressure then.
I’m then told that Heston Blumethal will be a guest at this function.
My bread rolls are going to be the best he ever tasted!
Bring it on…
mini English muffin or giant hand?
This was an amazing loaf…
baked 27 October 2012
It’s a good one and just had to share a picture. I made two - one went to Wales and the other one to Gloucester. My bread definately gets about a bit.
Panettone | 1st attempt
15-17 October 2012
A totally acceptable result for a first attempt, with a lovely flavour, but I’m going to push this one further and modify the recipe. It’s a hassle to make, and I figure if it takes so long to make 3 days, I may as well aim for a result that hits all the buttons All I’m looking for is a texture that shreds when it’s opened up - this one is definately dough like, but not the shreddy dough I’m after…
I have a number of adjustments I want to make to the method that I think might get me where I want to be, but this baking lark can be a bit hit and miss now and again. Ah well, back to the kitchen…
filled with all kinds of good stuff and just delicious…
Sourdough and long fermented light rye and spelt
Sat on a single peice of quarter sawn English oak from Cumbria… nothing but the best for my breads…
more sourdough - pain de campagne