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Hi,

I thought some detail on creating laminated dough for croissants etc may be a popular subject.

CROISSANT DOUGH

I watched a doco on TV recently on the erratic but – to my mind – much under-rated 60s UK band, The Small Faces. Their 1968 ‘concept’ album Ogden’s Nutgone Flake, a psychedelic rock classic, was one of the first albums I bought. I still treasure this unique work – for the great music, the warped and inspired narrative in “Unwinese” by Stanley Unwin, and the eccentric fold-out tobacco tin cover (in good nick, this album is now a prize collectors’ item fetching $300+ …but I’d never sell mine).

I have baked bread for few times and feel comfertable working with the dough, but sweeets that's another story. This is my first posting sweet cookies here I origenaly had it on my blog http://www.ourwholesomehomes.com

This was first posted on my blog Healthy Living @ http://www.ourwholesomehomes.com

Growing up as the grandaughter of Ukranian immigrants, this was a staple every time we visited.  As relatives have died off, this isn't made in my family (in its true form) anymore.  I have a sister that makes it in a bread machine every so often, but it isn't the same.  I figured I'd make some practice loaves since Easter is coming up.  This is my first brioche since I started baking about 14 months ago.  The bread came out exactly as I remember from my childhood--a wonderful incredible crumb...yeasty, slightly sweet, delicate, tears in nice strands.  How

Today I made Ciabatta Rolls from the formula found in "Local Breads".  This is of course a very wet dough but since there isn't really shaping involved it's pretty fun to work with.  Instead of loaves I stretched the dough out and used a pizza cutter to make rolls. 

I placed these on parchment and let rise for about 30 minutes, until they start to get 'pillowy' - yes a very technical state of dough.

In another thread a few days ago, Andy (ananda) was discussing what a true artisan bread looked like and clipped a photo of this white bread in with a beautiful crumb structure. I asked him if he would share the details, which he was kind enough to oblige me.

I have come to the realization that I don't like bread flour...  Let me clarify this by saying I don't like making bread with all bread flour...

I recently acquired a 50lb bag of King Arthur Bread Flour through the generosity of Will Slick...  It has 12.7% protein...

I find that breads made with all bread flour are too chewy for my taste.  I have found that my sweetspot for bread flour is not more than 30% with the remainder in AP flour.