Our first attempt at making butter was a deliberate one and it turned out as planned. Lovely fresh butter, a plain version and a version with a hint of coarse salt. To make it a little bit more exciting and to… [Read More...]
butter
WKB croissant making log
In 2010 we bravely started our quest for the perfect croissant. But after two attempts we cowardly sneaked away again. The first attempt was just a disaster. I believe we used a recipe by Michel Roux, so we probably cannot blame the recipe. [Read More...]
Making a Crusty White Loaf
I believe there are few things more rewarding than baking bread. The dough, the smell, the cracking of the crust, the warm oven. Eat this loaf while it’s still warm with fresh dairy butter and soft dark brown sugar. I love making this bread with fresh yeast. Use 20 grams of fresh instead of the […] [Read More...]
White Buns with a Poolish
Buns with poolish: use less yeast, get more flavor and good texture For this recipe we are going to make a starter named a Poolish. A Poolish is a type of wet sponge usually made with an equal weight of water and flour and an extremely small amount of yeast and NO salt. Making a […] [Read More...]
Brioche
Today I made my first real brioche. By real I mean I took the time and effort to try out a recipe that, to me, seemed the most authentic and French. For the recipe I used one of my most priced possessions for over 12 years, the book on Patisserie by the Roux brothers. This […] [Read More...]
