Blog posts

According to Reinhart's first hand knowledge, dmSnyder's interpretation, and modifications.

The Will Falzon method.

Total formula 

Flour - 500g

Water- 355g

Salt -        9g

IDY -         5g

The Autolysis (Refrigerated overnight 8 hrs.)

300g King Arthur Sir Lancelot ( high gluten 14%)

100g All purpose flour (11.5%)

50g Sprouted Whole wheat 

50g Dark Rye

325g Water (Ice Cold)

The Final Dough

All - The autolysis dough

30g - Water

 Been baking bread for years, but scones gave me trouble for the longest time. Always came out dense and cakey, never that shaggy flaky thing I was after.

My problem? I was letting the butter warm up.

Cold butter straight from the fridge, cut into small cubes. That's what finally worked. When cold butter hits a hot oven it creates steam pockets, and those become your flaky layers. Warm butter just disappears into the flour and you end up with something dense and uniform.

Featuring un-blanched ground almonds, and monk fruit sugar.

I wish there was a way for me to practice making panettone more than the one time a year that I bring it to my parents' house to share with the whole family. I used the Roy recipe again, since it worked so well before and I didn't want to risk ruining my one batch. Luckily, this year they turned out well enough that my wife wants me to make more for her later. At least, that's what she says now; pregnancy makes her tastes change quite quickly.

It’s been an incredibly sad year, with our loved ones leaving us one after another. In those difficult moments, when everything felt bare, I found comfort in the quiet life of flowers. Wanting to share that comfort with others who were mourning, and to pay my last respects in a heartfelt way, I created a wreath for the memorial service.

This is an older way of baking bread, probably unique to Germany and other German speaking countries. The dough is placed and baked in a wooden frame (Holzrahmen). I used the dough of a basic miche but placed in a frame made of maple wood. It makes a wonderful moist bread.

Baked these this morning for dinner at a cousin's home.  They paired very nicely with the smoked whitefish pate and with the fish chowder.

Paul

I baked these today have on Christmas morning and to bring to friends on Boxing Day who have kindly invited for a Boxing Day dinner.  I made a couple of mistakes, I forgot to include the orange zest the dough and then forgot to include the pecans in the filling.  So I added the missing zest from the dough in the filling and used a lot of the pecans on top.  I made cardamom rolls in the past and didn’t think there was a good balance between the cardamom and cinnamon.  I used equal parts cardamom and cinnamon and I think it is better this time.

For today's exercise, I reconstituted 4  powered egg whites, and one half cup of heavy cream powder. Look for the finished products later. I always allow the reconstituted ingredients time to rest and fully incorporate. 

 Why use the dry?

1. I don't always have heavy cream on hand

2. No left over yokes to use.

The cake

Not bad for a first attempt m Many issues. Starting with a runny glaze, and a sloppy transfer to the dish.