I would say that experiment turned out okay. Next time I might add a little more sugar to the dough and also roll the triangles out thinner before forming the crescent shapes but it was a decent start.
Monday 1 August 2011
by wulf
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Tag Archives: baking
Sunday 31 July 2011
by wulf
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Croissants
When I was growing up, Sunday breakfast was frequently a francophile treat, with hot buttered baguettes accompanied by bowls of café au lait. Sometimes we would enjoy croissants as another treat along the same theme and Jane and I have … Continue reading
Saturday 23 April 2011
by wulf
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Hot Cross Buns
Yesterday’s baking handiwork: I made two twists on the recipe. The crosses were made with poppy seeds (pressed into crosses I had painted with milk). I then slashed down the centre of each line to give some expansion room although, … Continue reading
Thursday 27 January 2011
by wulf
2 Comments
Nice Rice Bread
I made another loaf of bread last night with two twists in the recipe. Firstly, I ground up some rice to make flour and combined that with the strong bread flour I normally use. The combination was about 85% white … Continue reading
Wednesday 12 January 2011
by wulf
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Loaf
I think I might get back into adding a small amount of fat to the bread I cook. My typical recipe is just bread flour, water, yeast and salt in the ratio 100:70:2:2 but, on Monday night, I substituted about … Continue reading
Sunday 21 November 2010
by wulf
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Solid Bread
Friday night’s rehearsal for “Peter and the Wulf” was great for music but not so good for my bread making. It threw out my timings for the loaf I was working on and the result was very dense. It is … Continue reading
Saturday 30 October 2010
by wulf
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The Percentage Game
Serious Eats ran an interesting post on bakers’ percentages. I’ve posted before about how I tend to think of my bread recipe as a series of ratios. The article explained that bakers tend to describe their mixtures using percentages. However, … Continue reading