That is ,If My first attempt did yield anything close to a croissant. I Was inspired by Akiko's Post here about her great croissants adapted from Steve's Great website: Breadcetera, and i had to try my luck at croissants.
This was our favorite, and there isn't much left of it. I used a soaker for the rosemary herb. Wish I could get fresh here in Thailand! The internal temperature didn't quite reach 200F and the top got a bit dark, probably because of the oil, but it was soooo delicious, I can't believe I made it.
My sourdough boules are churning out of the oven regularly now.
Recipe:
DAY 1
Biscotti di Greve in Chianti
I have just started to move to Sourdough Rye bread section of Jeffrey Hamelman's Bread book after baking from the book for several months. I like the flavour that rye adds to the bread, the tang and acidic taste.
I wanted to use some Goji berries in my baking and so I thought muffins would be a good start. I purchased the softer more like raisins dried berries from Whole Foods. The combination of whole berries, with a pecan topping made a delicious breakfast or snack muffin. The fresh candied orange peel I recently made was a great tasting combination with berries, especially the goji berry. The recipe is my version of Blackberry Muffins from Williams - Sonoma Muffins book.
Topping:
90 g sugar
3 TBsp. All Purpose Flour
I think i'm finally getting the hang of making french bread. I won't say my recipe/technique is perfect, but I finally feel confident enough to share bread with freinds. Here's some pictures of what I've been up to.
A good bostock turns my day around 180 degrees. From wrong to right, goodbye to hello, ok to fan-freaking-tastic.
Just yesterday happened to be one of those times I needed a bostock to help me out. While my other classmates are out and having fun during spring break, I am still at home baking each morning at 3 a.m. for work (and home!), trying to catch up on arranging our new apartment, and getting an early start with semester end projects. Not really much of a spring break, considering it is still in the thirties outside too!
I'm so excited - I just can't hide it - I'm about to lose control and I think I like it.
Until today, I had no idea the Pointer Sisters were bakers.
Hi - another guess loaf;
demerera sugar
strong flour
salt
dry yeast
honey
milk
1 egg
olive oil
------------------------- I just warmed the milk, honey and oil in a pan until luke warm, then whisked it in a bowl with the yeast and salt (don't know that it makes any difference but I don't put the salt and yeast in the same pile at first, more superstition that sense) - cracked the egg in and gave it a good mix with the whisk: sprinkled some flour in to make some goop.
