Dedicated bread oven so as to not destroy my new domestic unit. Dual top and bottom elements (no steam device unfortunately but we know how to make that)
For size reference the top photo has a 45lb bag of flour on top. This gives a human perspective below. Also for additional reference I have abnormally long arms -
Heres attempt 2 at the croissant/ canele that, should it eventually work out - well you saw it here first ;)
One thing that can frustrating with croissants is having nice crumb towards the periphery but a hollow and collapsed interior. One way that can help reduce this is to cut a 1/2 slit in the base of the triangular cut out. I think the original purpose of this slit is allow for wider loaf since it promotes lateral rolling motion widening the loaf as it rolls up. A nice benefit if this technique is for whatever geometric, physical reason I at least will see far fewer cases of cavernesque crumb. Just a little tip / observation for other croissanteurs out there ;)
On a pastry kick. For those of you who love to laminate and work with brioche doughs, I always have about 1-2 croissants worth of off-cuts which usually get balled up and baked along side the croissants then promptly cursed and thrown out. This is what they 'monkey bread' it's just quasi laminated waste. So today I decided to stuff it into canele molds. It's a bit of trip since they look like canele but taste like kouign aman. This has got thinking of some interesting ideas from here. Main thing to note here is that all the dough went to good use !&
Greetings peeps ! Been a little while and miss y'all. I been on hiatus piecing my life together after this proverbial s#!+ hit the fan with my biz and getting back on track.
I wanted to pop a thread and see if I can get some thoughts. Bottom line is that I'm in need of a new oven but not sure what the best course of action is so here we go -
Mise-en-scene :
- lonely gas oven sits in an appliance cocoon after years of abuse including at 2 points catching on fire.
