I was right! I just had to reduce the water a little 🙂
Process below. I’m terrible at taking notes for baking but I think it’s accurate enough.
Poolish (24h in advance)
122g bread flour
1g of yeast
Actual bread recipe
250g warm water 90 degrees (F)
6g diastatic malt powder
400g all purpose
(and all the poolish of course)
7:50am – mixing all ingredients (with minimum mixing)
9:10am – Folding #1
10:30am – Folding #2 and shaping
11:00am dumping in the hot dutch oven, scoring, covered => oven at 500F
11:15am reducing the oven to 430F
Thought I’d jump on that trend of baking bread in a Dutch oven. It was either that or the “Small waist, pretty face, big bank” challenge. I think I chose wisely. You’re welcome.
Anyway, I used a 24h Poolish starter. Did ten good minute of hand mixing, then one hour rest, some folding / stretching, two hour rest, more folding and…not much resting* before dumping the dough in the hot Dutch oven.
*That’s why it’s rather dense. It taste / smell fantastic though. And that cracking sound out of the oven…so awesome.
I think I used these measurements below. Hand mixing only. Fairly high water ratio. I might tune that down a little next time…
Friday morning: Poolish starter
112g bread flour
1g of yeast
280g warm water 90 degrees (F)
400g bread flour
+ Poolish starter
Much better than last time although the dough was too soft for the butter. I’ll reduce the water to 190g next time.
375g all purpose flour
8g instant yeast
I knew using the bread machine to make croissants would be a terrible idea! 🙂
As expected, the dough was super elastic and difficult to work with.
Extensibility; yes, Elasticity? No good.
Now if you’ll excuse me, it’s 10am and time for my second breakfast.
I bought a “galette des rois” for epiphany. It was good but nothing amazing. I’ll try a different bakery next time. Anyway,
I made some coconut cakes.
30g coconut flour
180g organic shredded coconut
375 degree baking with double heavy duty baking sheets highly recommended for these. I finished them with some light grilling on top. Yummy.
Might as well stuff my face…
Made a cake for the yearly cheese fondue party 🙂
Base: Genoise & Caramel Syrup
Filing: Swiss Butter Cream mixed with Nutella
Frosting: Dark Chocolate Ganache
New bread. This time with 25% wheat flour, 80% bread flour + sunflower, chia, sesame, and flax seeds + some organic bulgur wheat
- Hike along th South Mesa Trail near Boulder, Colorado
- Photos of the Full Moon from last night
- Also, trying out my new bread machine (Zojirushi Home Bakery Virtuoso) with this recipe
Flour 447g Bob’s Red Mill Artisan Bread
Heavy Cream 40ml Horizon Organic
Salt 10g Morton Sea Salt
Yeast 9g SAF Red Instant Yeast
Salted Butter 45g European Style Salted Butter
Diastatic Malt Powder 10g King Arthur
One of my favorite pastry chef just turned 30 so I figure it would be a good opportunity for me to bake something for the party. I believe she was pleased.
The stripes on the side are a bit more subtle than I wanted though.
Lemon zest genoise filled with a mix of lemon buttercream and lemon cream.
Top with yellow almond paste and orange tuiles.
I also made some meringue, sugar work and other tuile cookies but ended up not using any of that really.
Thin 3 inch tall sides made of genoise + tuiles dough (up side down here)
After filling, placing the side around the cake and topping with almond paste:
Final touch with lemon drops and some orange tuiles
– May 6, 2018
Making Croissants for the first time in a while…
Not spending too much time on cooking / baking but I survive somehow…
- White / Milk chocolate fudge with rum raisins
- Chicken liver paté with basil
- Onion Soup with bread & cheese
Poach Pears, Blueberries & Walnuts Pie
Lemon Tart with Swiss Meringue
Pears poached in red wine with orange, lemon zest & cinnamon
Pastry Cream with Nocello liquor and Walnuts
Sweet dough (recipe: Pierre Hermé)
Apparently “Friendsgiving” is a thing.
Baking “Date & Pecan” Pie & Lemon Meringue Pie.
I followed this recipe which is pretty good: http://www.foodandwine.com/recipes/brown-butter-pecan-pie-espresso-dates
As always for the Lemon Pie I used Pierre Hermé’ sweet dough & lemon cream recipe and added Swiss meringue on top.
Trying out Christophe Adam’s recipe for Choux Pastry. Cooked at 350F for 30 minutes.
Milk – 320ml
Water – 320ml
Salt – 8g
Sugar – 24g
Butter – 320g
Vanilla – 8g
Flour – 320g
Eggs – 560g (10)
I’ll try a slightly softer dough next time (either more milk or more eggs) – Also need to crack the oven door open after maybe 20 minutes to remove the steam and see how it goes…
Some cooking from last week…
Upping my game a notch (date night) – The original recipe is from Food & Wine under “Striped Bass Crudo with Popcorn Crema and Shishito Vinaigrette”.
I found some Wahoo fish instead and thought I’d spice things up (literally) by swapping the Shishito pepper with Serrano…
Also made some Lentil Purée with Cilantro (Bon Appétit mag) and Flatbread and a nice Salted Caramel / Chocolate tart for desert.
The wine pairing was Maipe Torrontes from Mendoza, Argentina. Pretty happy about my selection on that note.
Note: The food was the highlight of the evening really 😉
Also, more Cannelés. This time I added some raisins & rum.
Baking a lot of Cannelés these days. Trying to perfect this specialty from Bordeaux, France.
Bought both copper and aluminum molds and used melted beeswax instead of butter to coat the molds.
So far my recipe looks like this but I’m modifying it at every try.
Next step? Buy more molds 🙂
400g Confectioner Sugar
100g Sugar (mixed with the milk)
100g Butter (browned and filtered gives 80g really)
8g Vanilla Extract
(for about 20 Cannelés)
Chocolate Cake with Coffee Meringue
(Dark Chocolate Ganache + Salted Milk Chocolate Glaze)