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| Loaves and Rolls, second batch |
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| Flat Breads, Sweet Breads, and More |
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The San Francisco Baking Institute, from which I graduated earlier this year, has launched a series of baking videos as a companion to its comprehensive textbook, Advanced Bread and Pastry.
I can’t comment on the series in general as I haven’t seen it, and there is an annual access fee, but one of the free sample videos is on shaping a baguette. It’s worth a look. It explains the process in clear detail, but starts from the point where the dough (about 350 grams) has already been preshaped into a cylinder.
Happy Holidays to all!
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| More Loaves and Rolls, Flat Breads, and Savory Pastries |
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| Sweet Breads and More |
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My daughter M lives in a place without a proper kitchen, and while this is not nice for her, it is great for me because it means I get to see her when she gets the (increasingly frequent) urge to cook or bake.
Last weekend M wanted to make Christmas cookies for her friends. I proposed an additional challenge: make brioche pudding with one of my extra lemon-anise snowflakes that was a little past its prime. She came through with flying colors!
| Loaves and Rolls, first batch |
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| More Loaves and Rolls, Flat Breads, and Savory Pastries |
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| Sweet Breads and More |
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Meet my new favorite snack…
… my new favorite gift food…
… and my new favorite Christmas tree ornament…
… all rolled (literally) into one crunchy little Italian wheel called a tarallo.
These taralli, which are a cross between a bagel and a hard bread stick and which Ilva assigned as the Bread Baking Babes’ December project, are better than the taralli I have made before. I attribute this to the greatly-increased proportion of olive oil, which gives a tender, crumbly interior texture while keeping the outside firm and crunchy. Oh, and there’s a lot more fennel, too, so you’re pretty much guaranteed a superior result right there. And then there’s the wine…
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