Tag: bread

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Parmesan and Walnut Scones

Parmesan walnut scone
Parmesan walnut scone
Nice for breakfast!

We had some heavy cream that was nearly a week old — it was still fine, but it wouldn’t last much longer — so, what to do? We’d bought it to make Bouchon Cheddar Scones to bring down for the volunteers at our weekly downtown walk, and we sure weren’t going to let it go to waste. We wanted a recipe that used heavy cream, but only needed about a cup. We thought about making a cream soup, but, after we tasted those scones again, we thought we’d make up a batch for ourselves.

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Shaping Pain D’epi

epis
epis
How’d they do that? Read on.

Pain d’epi, or epi for short, is a nice way to shape your bread to encourage sharing — yes, home scratched is really good, and you want to hog it all for yourself, but, humor us; sharing is good, too. It looks really fancy, but is actually really simple. After all, professional bakers wouldn’t make huge numbers of epis if it were difficult, right? And, even if you’re not a professional, after this little tutorial, you’ll be making these loaves, too.

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Basic French Bread (Baguettes)

baguettes
baguettes
Nothing better than bread from scratch!

A lot of people, ourselves included, think that baguettes are about the very best type of bread going. And we’d tried making baguettes in the past, but they never came out right. They just didn’t have the right texture — a crispy crust, with a chewy crumb. So, for a long time, we didn’t bother trying. What was the point when we could make great bread that we did like using our Basic Bread Dough?

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Garlic Comté Breadsticks

breadsticks
garlic comte breadstick
All lined up and ready to go!

Okay, let’s all get our attention to detail in focus, because we’ll be making another recipe from Bouchon Bakery, by Thomas Keller and Sebastian Rouxel. For those of you who’ve read the recipes in their book, you know that attention to detail is what it’s all about. Many of the recipes are, in fact, pretty easy, provided you proceed step-by-step, and this one is no different. Continue reading “Garlic Comté Breadsticks”

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Bouchon Cheddar Scones

Cheddar scone
Cheddar scone
A perfect savory scone!

Since those Parmegiano Popovers didn’t quite live up to our expectations, we thought we’d try another cheesy bread-like recipe that we were sure would: a recipe for Cheddar scones that comes from Bouchon Bakery, by Thomas Keller and Sebastian Rouxel. Now, if you’ve used Chef Keller’s recipes before, you know that he’s quite particular about the amounts of ingredients, and you might think that it’s overkill. After all, 107 grams of flour?

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English Muffins

english muffins
english muffins
Yes, they do have nooks and crannies!

We think that regular readers know that we make bread once a week, and have been doing so for a number of years, mainly because bread from the store is down-right awful. And that should not be taken as thinking we’re full of awe at store-bought bread. Well, what to do when we use up the week’s bread early? Or, just as with the other week, bring it to an event, leaving us lacking in the bread department? Continue reading “English Muffins”

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Mini Croissants

pain au chocolat
croissants and pain au chocolat
Mini croissants and pain au chocolat.

Every Monday, we head downtown to participate in a free, non-competitive, evening walk/run, and, one Monday a month, we help out by staffing the check-in tables. When we volunteer, we like to bring little treats. Nothing too big, just a little bite that says to the other volunteers, thanks for helping. This past Monday, we decided to bring croissants. Made from scratch, of course, but not full-size croissants. We thought we’d try to make them bite-sized.

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