Technique is perfect. I prepared my dough as usual, then followed your « cooking with Le Creuset » tutorial. Very happy with the outcome.
Mr @kov reminded me I hadn't bake bread for a while... So I decided to bake one for the guests staying tonight in our B&B
@LesXL, I just have to say that your breads look absolutely incredible!!! They look like bread you would find in an artisanal bakery - congratulations to you! I envy those that are staying at your B&B.
Thank you Sir! I most say I'm overall impressed by the quality of the pastry of our fellow members here... Great source of inspiration
Bravo Mrs Muddlerminnow- what delectable bakery goods!!! And you made croissants - I would like a dozen, please.
Okay not a baker at all, but we had some buttermilk we needed to use, so I decided to try my hand at making biscuits... These were very tasty... Froze a bunch so all we have to do is pull them out of the freezer and bake them when we want.
I actually made this. A “traditional Canadian meat pie” had them on a few of my visits to Canada always liked it. Found a recipe in food and wine magazine I’ll see how it is
Biscuits? They look like scones to me (and very nice ones!). I hope you washed your scone cutter (Glencairn glass) properly after use so it would be ready for a wee dram.
Revived a sourdough starter and produced a couple of rounds using the Tartine method last night. I had to stop regular bread baking due to poor self control with the consumption, turns out nothing’s changed.