This class started with preparing the dough for Vienna rolls. I got to class late so I don’t know if Chef explained the name, whether it refers to a specific Austrian bread or technique (the Internet provides a clue here). Anyway, the recipe we used incorporated milk powder, o...
Recent acquisitions, counter-clockwise from top-left:Home Baking: The Artful Mix of Flour and Traditions from Around the World by Jeffrey Alford & Naomi DuguidThe couple know a thing or two about baking (their first cookbook was about flatbreads) from their trips around th...
This is my contribution for the January 2006 Sugar High Friday hosted by Sam; the theme is Sugar Low. I knew I wouldn’t make anything that used artificial sweetener, because, well, I try to use natural ingredients as much as possible. Plus, I don’t believe in low-fat or low-su...
I wanted to make a dessert for someone who likes apples and raspberries and came up with this. The apple component is Hermé’s Twenty Hour Apples (10 hour bake in a very low oven, followed by a 10 hour refrigeration) which I made from organic Granny Smith apples (just under fou...
I was a bit disoriented at the start of this session because we moved into a different lab and my partner was nowhere to be found, but the ingredients had all been scaled out on our bench. It turned out to be a classmate I hadn’t seen since Baking Basic who had registered late...
I used the middle-class brioche dough as suggested in the book to make cinnamon buns. The dough was a breeze to make in a mixer, just be sure to mix it until it becomes smooth as it starts out quite shaggy. It wasn’t clear how to proof or bake, so this is what I did: Made the ...
The first Bread class began with our instructor having us introduce ourselves. The Chef herself has been teaching at the school part-time for about 6 years, and has been working at the Metropolitan Hotel (and its affiliate Senses Restaurant) for a long time. Other students I t...
There is a serious typo in the hardcover edition, in at least the 1st printing: in addition to the all-purpose flour, the ingredients list should include 1 ¾ cups of cake or pastry flour (substitute an additional 1 ¼ cups all-purpose flour). I found this out from the authors’ ...
For the next ten weeks, I will be taking Art of Breads at George Brown.Week 1: Freeform loavesWeek 2: Butter Crust and BaguettesWeek 3: Vienna Rolls and Oatmeal BreadWeek 4: Whole Wheat and 9-Grain BreadsWeek 5: Chop Suey Bread and ChallahWeek 6: Sourdough BreadWeek 7: Pullman...
Very easy to make. I used some ripe Sharon fruit (a seedless Fuyu persimmon) in this. In the baked cake, the fruit chunks are bland, this would be better with mango or peaches. Anytime a recipe calls for dipping in butter then cinnamon sugar, I usually omit it, but I made the ...
My Dad bought a big package of pecans and asked if I could make him a traditional pie. He dislikes soggy crust bottoms, so I knew right away to try the crisp crust variation. The recipe in the link above is Kimball’s regular pie dough recipe. His version for prebaked pie shell...
Making croissants is hard. I knew this before embarking on my first attempt so I armed myself with two cookbooks and read various threads on eGullet (here and here). A few years ago, I successfully made Danish pastries and after making puff pastry this summer, I felt equipped ...
I followed the advice of others on the forum and used only 1 stick (1/2 cup) of butter and this cake turned out fine. There’s a slightly different version on RecipeGullet which uses twice the cardamom and a smaller pan. Some people who tried it at the party said they could det...
