I am still trying to develop a recipe for cream buns something like the scones from Murchies in Victoria, BC (see my previous posts on the topic here and here). What I baked yesterday turned out awfully good and, if memory serves me right, is along the same lines of what they serve at Murchies.
This baguette has many inspirations: the long cold autolyse from Anis, long cold bulkrise from Gosselin, SD instead of instant yeast from David's San Joaqin SD... With 12 hr autolyse, 24 hr cold rise, the process last at least 40 hours from start to finish, however, very little time is spent on real work, most of the time, I just have to wait and let time do its magic.
After having drooled over Floyd's Blueberry Cream Cheese Braid for a long time, I finally made it yesterday. I made half a batch and am glad I did. I would recommend at least 3 braids if you make a whole batch. The half batch was so big it was hanging of both ends of my 15" sheet pan. That being said, after breakfast this morning there is a big piece missing! It was great.
Changes and observations.
Yes, yes, I know that now that my life has resumed its "normal" rhythm, I should get back to baking. (And I did do a pretty good first bake in the new oven - which was eaten before pictures could be taken - but which showed me just how many adjustments I was making for my old oven and what kind of better results I might get with one that actually works.) But believe it or not I had never been to Las Vegas and in one of those jet lagged induced flights of fantasy that I sometimes get, I had booked the tickets and registered for some lectures, and well, here I am at the IBIE (Inte
I saw a recipe for Bath Buns--a traditional sweet, glazed bun from Bath, England--in Richard Bertinet's "Crust." The buns looked rather like the baked char siu bao of dim sum, so I thought I'd tart up the traditional dim sum dish with a higher-end bun.
The result was eerily reminiscent of the dim sum dish--I'm now thinking that the dim sum dish is likely a descendant of the Bath Bun (by way of the British in Hong Kong). Any food historians out there? According to Google, I'm the first to advance this poorly supported theory. Anyhow, onto the baking...
Retaurants have house wines - the reasonably decent go-to when you can't make up your mind - so why can't I have a "house bread" as a fall-back standard when I can't figure out what else to make?
I'm trying (so far unsuccessfully) to get onto the sourdough/levain train, but my strength so far seems to be straight dough formulas. Nonetheless, I wanted a bit of pre-ferment action, so I've adopted a dual-use strategy with one of my previous fads.
I got to playing with pepper jelly.
Ingredients: gelatin, sugar, one orange habanero, assorted sweet garden peppers, one garlic clove, water, and one glass 250ml. Method: slice everything colorful and thin and mix with sugar, gelatin and a little water to let all the vegetables shrink and curl up for about 6-10 hours. Amazing how they do that! Bring to a light boil until passing the gel test on a cold plate. (about 10-15 minutes) Pour into hot sterilized jar and cap, let cool.
