Weekend gauntlet

Profile picture for user kendalm
kendalm on 9 Jul 2017 at 00:41
From top counter clockwise - pain aux chocolat, kouign amann (traditional), kouign amann (coins), canele de bourdeaux, baguette de tradition. And the weekend is not over so may add some additions - baguette aux levain, elclairs etc. What tempted me, hmmm, not sure ... Madness perhaps - On a side note, just as the viennoises were about to go into the oven a summer rolling black out hits, for about 30 minutes so most of this stuff baked on residual heat. That was a total kisser because prepping all these doughs and batters was not a -- in the park - unreal !
Lol my 11yr old loves rolling croissants and I just so happened to buy some canele molds (they got consumed hence the single remaining one). If making viennoise may as well add some sugar to a stop and make some kouign amann as well. The other motivation is trying to perfect croissant interior that's another one of those insanely tricky phenomena - inviting the entire tfl community to help defile this batch !

Qu'avez-vous mangé pour que vous ayez fait beaucoup de produits de boulangerie ?Je ne sais pas lequel j'aime le mieux. Le canele peut-être ?

P.S.
Je n'étudie le français que tout seul. :D

Your 11-year-old is obviously far better educated and more sophisticated than I am when it comes to fancy breads --- I had to go web surfing to find out what some of these delicious-looking treats are!

Great job, especially with the power issues --- and thanks for sharing (and educating me a bit more)!

Been so focused on baguette recently that I had to make a change of routine. One of the hardest things here is the croissant crumb and its a bit annoying having things suddenly go dark because in this cross section photo its obvious the croissant was stating to show good signs of desalination and aeration which I am sure would have been much better with the right heat profile :(. Btw the canale is the easiest and most most delicious. The molds are a fortune bit I use aluminum cheapos which do an near perfect job. If anyone wants to try this recipe one of the best is bruno albouze (just my opinion) it has to liquors and tastes amazing !

Is really satisfying - its just nice to see them get excited and understand that not all food comes in boxes in the frozen section. Any opportunity for them to get involved is not only fun for you but great for their understanding of the world. Wish my other boy could extract from the computer to participate :(
Profile picture for user dmsnyder

dmsnyder on 9 Jul 2017 at 14:03

I'm exhausted just thinking about baking all those in a day. I believe I'm going to lie down for a bit ... and go on a virtual diet!

David

Standard yeasted bread dough, a sourdough, a viennoise, canale batter and choux pastry.  After glazes etc I went though 10 eggs.  

Btw thinking about you in az, we here having a nasty heat wave in los angeles and proofing times are really off the richter.  Yesterday I over proofed and so today cut final to 35 minutes.  By the time it came to slashing it was obvious I had over proofed again ... What the !! I noticed the temp coming out of cold retard was high so even refrigeration is affected by the heat.  I almost think in conditions like this a final of 15-20 minutes is pushing it?  Do you have any advice on final proofing (time examples dealing with Arizona heat?) 

I had what I think was canale when at the Borough Market in London last autumn, and it was amazing. I didn't know what it was called though, and have searched in vain for a recipe. Do you have a link to the Bruno Albouze recipe?

*edit* - never mind, found it on Youtube. Canelé de Bourdeaux. Here it is for anyone else who wants it > https://www.youtube.com/watch?v=yfklt2KQ0x4

This is such an easy recipe - a couple of points first totally agree with bruno regarding liquor rum and grand Marnier and second they tend to want to levitate it seems the tops are pushed upwards and it appears as though they are expanding but really they are being forced upwards you can see on some,of mine where the top was not in contact with the mold.  If this happens you can push them down again after about 30 minutes.  Not sure if the same happens with the silicone molds but these were baked with aluminum which is a good compromise as the copper molds are about 40 dollars each !