Team Shambles For our annual trip – twice makes it annual right? – we decided to hit up NYC and go on a full pastry tour. This included eating an obscene number of pastries, but also taking a Croissant and Brioche course at the Institute of Culinary Education (ICE). We made plain croissants, almond croissants, … More Croissants
Team Shambles As mentioned in the previous post on croissants, the other thing we made in our pastry course was Brioche. Brioche is a viennoiserie, or a “baked good from a yeast-leavened dough in a manner similar to bread, but with added ingredients …and approaching pastry” (Wikipedia, 2018). In case it wasn’t obvious, that is code … More Brioche
Alana This is another recipe that I’ve had on my Pinterest board for quite a while. I’m in LOVE with peanut butter, so when I saw this I needed to try it. I’m not generally into gluten-free baking, or anything based around specific dietary omissions, because I personally eat anything and everything. As a result, … More Flourless Peanut Butter Bread
Alana It’s been a while since I initially tried this recipe for spinach muffins, so I decided to give them another shot! As I mentioned in my last post, these muffins make a great snack or quick breakfast in the morning. I used a jumbo muffin pan, so one muffin was the perfect amount of … More Sweet Spinach Muffins II
FOUGASSE Roopa Some extra baguette dough was chopped off, and slit up, and this lovely fougasse was formed, complete with pumpkin seeds, rosemary, and paprika.
Roopa The last loaf we made in the Breads course was a carrot loaf with herbs and caramelized onions. It was definitely more challenging to work with after the addition of all of the wet ingredients! I don’t love onions and can’t be counted on to judge accurately, but my coworkers loved this one! INGREDIENTS … More Carrot Loaf
Roopa Who doesn’t love a French baguette?! I was most excited to make a baguette and bagels when I started this class. One thing to note about this recipe is that it’s a great go-to white dough recipe. I definitely need to work on my slashing technique, but regardless of appearance, it was delicious! Technically … More French Baguette
The “punch down” technique is used for stretching out the gluten in the dough. It also helps to redistribute the yeast, and even out the temperatures difference between the core and the surface.
Roopa I’ve tried to make a summary of the key things learned about bread baking from my course at the Vancouver Pastry Training Center. Desired Dough Temperature (DDT) Calculations This is the method of calculating the proper water temperature for fermentation. Unfortunately, it is done in the objectively sub-par imperial system. Determine your DDT. … More Bread Baking Tips
Roopa The next bread from pastry school was bagels. The dough for this was quite a bit different than the other breads. Interestingly enough, the recipe was very similar to the baguette recipe but in different proportions. Bagels have one of the driest doughs. I never liked working with sticky dough, but after this class, … More New York Style Bagels