“deconstructed pesto” sourdough loaf

 

To be honest, my heart usually sinks whenever I see the word “deconstructed” on a menu: rarely do such dishes seem to add anything new after all that tinkering with a classic! But in a very tongue-in-cheek way I felt I had to flirt with this trend in this bread in at least the title of this recipe! Continue reading ““deconstructed pesto” sourdough loaf”

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Roasted garlic, red pepper & parmesan bread “flower”

This is my savoury version of the classic Fiore di pan brioche, this time using a standard bread dough into which roasted puréed garlic and olive oil are added prior to kneading. Packed with flavour, it is great fun to make and is excellent as a tear and share bread. Continue reading “Roasted garlic, red pepper & parmesan bread “flower””

Passion fruit & raspberry swiss roll with passion fruit ganache

When I make patterned Swiss Rolls and other sponges there has to be flavour in the colours and patterns. For patterns, I tend to go for simplicity: usually spots or stripes, but occasionally I go for fancy shapes or lettering across the Swiss Roll. However, stripes are certainly my most common choice. Continue reading “Passion fruit & raspberry swiss roll with passion fruit ganache”

Croissants & pains au chocolat

Updated with further troubleshooting and general tips

Baking Fanatic

Updated Jan 2014: a few more tips & troubleshooting; clearer pictures for shaping pains au chocolat.

Sections in this post:

  • Introduction
  • Recipe for a laminated yeasted dough
  • A few tips
  • Troubleshooting
  • Proving: a cooler environment
  • Shaping the dough for croissants and pains au chocolat
  • Variations
  • A rough timescale for making croissants
  • Quicker croissants
  • A slightly different approach

Introduction

There really is something quite magical when you get the lightest croissant, pain au chocolat or savoury variation – all with the crispiest flakes and a rich, buttery flavour. The photos in this post are of various batches of croissants I have made. 

Rather than just a light, cresent-shaped, bready concoction with not much flavour – ie) your typical mass-produced croissant – I like a croissant to have a crisp outer shell as you bite into it, with bits of the flaky exterior falling off; a honeycombed interior structure; a rich, buttery flavour and…

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Product Review: Lakeland’s “My Kitchen 12-Cup loose-bottomed Mini Sandwich Tin”

Loose-bottomed, sturdy, vertical sides and minature: a wonderful idea, especially for other admirers of bakes that are smaller-scale. This tin has become one of my most-prized kitchen items. Continue reading “Product Review: Lakeland’s “My Kitchen 12-Cup loose-bottomed Mini Sandwich Tin””

Ciabatta with a touch of rye

Although I am an unashamed bread addict, I will confess that until fairly recently I have never got excited by ciabatta; I have tried many ciabatta but have never really been blown away by the flavour – and particularly with bread, I like to be blown away! Continue reading “Ciabatta with a touch of rye”