As soon as I posted my potato sandwich loaf recipe people in the comments section asked me if that recipe would work for individual buns. I love trying different variations of the same basic recipe because nothing is ever perfect and something different can always be...
This leavened laminated pastry recipe has been working surprisingly well and it is quite versatile. First, we made kouign-amann then we made Danish pastry knots, and even pain aux raisins. It’s just as good as the regular unleavened rough puff pastry that I am so fond...
Making high hydration bread does not need to be difficult. We’ve done a couple 100% hydration breads in the past few months although they were sandwich loaves baked in bread tins. This time I decided to push the hydration of a free-standing bread. The method for...
Tangzhong is a roux made of flour and liquid. Part of the total flour of a bread recipe is cooked with the liquid until it becomes thick. The cooking process gelatinizes the starch in the flour and makes it swell up and absorb much of the liquid be it water, milk, or...
Blondie is a white chocolate version of a chocolate brownie. But it’s not as simple as swapping dark chocolate for white chocolate. The problem with white chocolate is that it’s crazy sweet and not very pleasant by itself. Some adjustments need to be made to change...
