From Peaky Blinders. A great crime series set in post WWI England. Terrific story, acting, and cinematography. If you're in UK, you got this before we did in the U.S. If you're here, find it on Netflix.
Bread slicing isn't the most difficult task; basically it is a back-and-forth motion. Simple, right? But when I spotted this antique Danish slicer, I had to get it. It's ideal for rugged and dense breads, designed and engineered for performance. And I did give it a couple wacks on some pretty hard rye and spelt loaves, as well as a fresh baked levain bread. Some of my bread buddies poo-pooed me for it; others drooled and cheered me on. It'll be sort of a conversation piece in my arsenal of food toys. You should hear its "swish." Powerful.
I had two loaves going simultaneously; mixed without any folds and popped into fridge. Both shared ratios and flour content (including high extration flour and hydrated levain builds), though one of them had two ferments using enkir and high extraction flour. Otherwise they were very similar. After 24-hours,I shaped the dough, left the loaves out for an hour to get ambient temp, and then baked them.
After the bake, the breads were a bit wobbly, but the amber color and crust was fabulous and the crumb was moist and delicous, full of flavors.
Baba rhum is a rum soaked pastry whose origins were in Poland, by way of Alsace and Lorraine. A relative of the babka, I think of it as much-too-unappreciated classic. Having craved them for the last few months, I made some at work last week. Not having mold, I used muffin tins and it worked. There's nothing as light but also wet like a baba imbibed with rum.
When I was playing micro baker I picked up a book from school and decided to give reverse puff pastry a go. It's a process where the laminated dough is actually laminating in reverse order, what may seem incredibly difficult and yet it's quite simple if managed properly. Having an abudance of farmers market apples and it being fall I decided to go for another try. Results, so flaky, light and the difference with store bought so noticeable; so with minimal work and just time you can do it too. Having an excess I also made a simple lunch with a sausage, or pigs in a blanket with sublime pork and cheese sausage from my butcher Jonel! While perusing my fridge I found some Brazilian guava paste and decided to make cheese and guava paste pastelito's. Tasty even with a split from just some sealing issues, were delicious all the same. And finally some leftover dough to make palmiers with Chinese 5 spice powder, for the tea time snack.
Milk bread (pain au lait) is less difficult to make than a brioche. And though its texture is similar (but less buttery) it can tak the place to make pain au raisin or pain au chocolat, it's a great substitute for either, especially when slathered with homemade chocolate spreads. I am sure that you could do many othervariations, but I kept these simple and classic, as I love using the scissor cuts and sprinkling them with pearl sugar.
When I heard about Elisia Menduni's new book Sicilia La Cucina Di Casa Planeta, I wanted a copy. My food maven/teacher/tour guide Judy Witts Francini had introduced me to it. There is something about flavor, sun, sea and soil through the voice of Sicilian food that makes such cuisine so compelling. The book, simple, clean and full of delicious photography, is studded with stunning recipes. It beautiful captures the richness of this Island, each mouthful full of flavor and also history. Bravo Elisia.