Archive for December, 2013

Been sick lately. Coughing and blowing my nose. It seems like a never ending story.

I’ve been baking spite that, though. But nothing so blog worthy. Just basic things.

One funny test I did do. I wanted to under-knead and over-knead the dough, and see how it would affect the baking results. Well, under-kneading was easy. The under-kneaded baguette is on the left, it was clearly smaller and the flavor of the yeast came through.


Over-kneading then again. Well, the middle one was supposed to be optimal kneaded, but I think the “overkneaded” one on the right was actually the best one of these. I had it kneading in the machine for half an hour, and then even kneaded it further by hand. Blah. Impossible to tear apart that gluten net. Too good flour.

Finally started Christmas baking. Made gingerbread dough today. Be baking it tomorrow. Without snow it’s difficult to understand how soon Santa will be here… Only two weeks, or less.


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Some weeks ago I visited my friend’s bakery in order to learn how to make croissants (we don’t make them). Got some good tips and recipes to try out. Absolutely fell in love with the idea of mixing the butter, which gets laminated in the dough, with some flour in order to make it more workable. Wanna keep trying that method. And also thought the way they squeezed the ends of the ready croissants together was quite cute (like in the picture). These I made at home now, just became a bit too small in the end. Want bigger croissants! But the taste, was delicious.

Croissant breeding

Been making more fancy cakes too. This one with cherries, chocolate basis,  kirsch mousse (alkohol), chocolate mousse and some marzipan (like all the cakes in Germany). Was quite sophisticated and deluxe, indeed.

The Confectionery I call home

Then I made a monster bread. Decided to spray it with some lye. Ha! Looks so funny. And I still can do the plaits!

It was the monster bread

Now testing some baguettes.


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