1st try croissants
I used the "short method" from the Sunset book but next time I'll use the layered way as in the Sunset book or Jacque Pepin's "The Art of Cooking, Volumne 2".
I think the oven should have been hotter (such as 425F instead of 325F). I should have made more folds to try to get better layers but they are crunchy, chewy, and tasty........and like a magician, they dissappeared.
After reading in Reinhart's WGB pages 205-209, I made up my mind to give it a try. I discovered my very nearby microbrewery gives away their spent grain so I dropped by to gather up a few plastic containers of rather warm steaming fresh spent barley grain. Using white bread flour, a little rye, salt, instant yeast, water, and caraway seeds, I made a free standing loaf. I'm not good at free standing loaves despite some years of baking -------not that I was baking in great amounts-----but ever so rarely in free standing loaves.
An old favorite for over 30 years, walnut cinnamon lemon bread is simple, crunchy and chewy. The basic recipe is flexible rather than perfectionist. I used frozen orange juice, thawed and room tmperature, back in those days.
3 cups AP flour
instant yeast perhaps a big pinch
pinch of salt
1 maybe 2 ounces oil
8-9 ounces water
cinnamon as you like, I like it so I may use more than you
