We love to bake!
Despite recently purchasing an oven with a built-in proofer, a recent bake still resulted in what's known as a "blow out." A blowout is when the inner core temp of a dough isn't quite ready to bake. It results in an awful lot of un-even...
Stollen is one of my favorite holiday sweet breads. Wrapping one for a gift, I decided to read up a bit to describe its origins. Wiki it here for the story. And try baking some at home. It's delicious.
In the last two weeks I've made alfajores, a delicate cookie with origins in Spain and Latin Ameria. The first recipe was from the book, The Art of Peruvian Cuisine. The basics were pretty basic; a simple dough with just flour, sugar and...
This is my first panettone of the year. Using last year's mold, I also went a bit short on dough amount. Saving resources may have prevented brilliance but the end result was still delicious. New molds and more dough next time to see what changes.
Sometimes time is your friend. Other times, it's your annoying neighbor. And sometimes it's a lovely surprise. Reworking a formula for Danish, I diligently played with the numbers, but then short on time to get back to it, I left the dough laminated for almost a week...
With work a full grind, baking at home is on the back burner. But I had time to try an old school levain. I played with it, using a whole grain levain and long bulk ferment of four hours. My trick is to refresh levain in the morning, get off work and start the dough...
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