What are you cooking?

Pumpkin: 1 hour in the oven: it depends on the oven, maybe high heat
not recommended!
Honey - just in case your pumpkin is not really sweet
Clementines - just because they make a great combination

... ah, and never forget about the boiled wine with cinnamon, Damni and Wanger

This weekend, while watching Tora Tora Tora , falling asleep, waking up to laminate the dough, trying to not swear loudly at the mistakes I did while the sun was far away from rising, even the birdies were still sleeping... still I guess this is my best result, being the first time I make croissant dough since 31st December 2017(yes over 1 year) and the ONLY 3 previous bakes were made 1 year before that

I would guess you can also find this top quality at the best restaurants in Paris Not trying to be humble, but enjoy

They look successful, good tasting Snow

Started testing some new flour on Sunday, just before the TLC I realized that something
got messed up with the good one I found at the super market so I had to test another one,
which is the only one worth a try... otherwise I would have to start importing flour from Italy
as soon as I get enough "dough". This would be close to the Tipo 0 Italian flour and Type 65
French flour... only that the quality is far below... but here are the results.





Not as good as the one I was using before, but there's already another batch in the
fridge for tomorrow. Will it bake or will it trash?

Test number 2: Almost there

Perfect crumb. Still a bit chewy, but not so hard as test number 1. That was plastic... I didn't tell you that in the last post
75% hydration, 24 in the fridge(30 hours total)
300g flour, 225g water, 8g salt, 2g Beer yeast

It can't get better than this. Simply stunning, makes me cry. This is my best result so far

Final test conclusion: PERFECTION!!!
Open irregular crumb, crunchy exterior, melts in your mouth. I can't freaking believe it! I can't
believe I finally did it. Sweat, tears, blood... nah just kidding. Every piece of the puzzle landed
perfectly every time this week. After three tests, ultimate perfection with a random all purpose
flour. Outstanding.

This is 77% hydration and only 20 hours total fermentation because I added a bit more yeast

I didn't have money to buy basil so I used some green garlic from the garden, cooked
in a couple tablespoons of olive oil, just to remove the garlic punch and soften it up.

With love, I offer you a slice. Thank you for your support!