20160513 Pain Au Lait
French style milk loaf... If you prefer milk bread that's less fluffy, this one is for you.
French style milk bread. Chess table painted by my kids...
This milk loaf has more bite than the Japanese ones. If you prefer milk bread that's not fluffy, this one is for you.
74% hydration baguette dough....
Lebanese Roasted Tomato Soup - ran out of fresh basil, garnished with cilantro instead. It feels wonderful when I see my family enjoying my bread and soup...
Coral bells...
Going through the usual marathon bulk ferment - 5 days this time
0% pre-ferment, liquid 100% yeast water
70% bread flour, 30% cake flour, egg yolk 5%, yeast water 65%, butter 8%, salt 2%, sugar 8%, milk powder 16%
Using my new tool in shaping...
Applying egg wash...
Scoring BEFORE the final proof...
My oven is being used, so proving in the proofer my husband built me years ago. Having used it mostly for making yogurt these days...
Looks kinda spooky and smells stinky, especially when it heats up, all because of the dairy spilled before. No matter what I do, still can't get rid of that smell
Covering with a rainbow blanket for additional insulation...
SteveB's ingenious design using a reptile thermostat...
Done proving...
The 15 minutes following loading is "ShowTime". I'd turn off all the lights in the kitchen and sit in front of the oven to stare at the dough, "nervously" waiting for that oven spring...
Preheat oven @425F; dough weight about 1200g, bake @365F x about 60 min, first 15 minutes w/ steam