Since getting my micro boulanger up and running, it has been steady with orders. However, this Friday I had a chance to get into my lab, as I call it, and experiment with some of my recipes.
When baking breads there are many variables one must deliberate. Often we have to consider our leavening agents, the hydration of the dough, the types of flour and even considering the ambience of your environment. That is right your living little ball of happiness wants the right ambience at all time.
As the weather changes to colder and dryer temperations, we want to curl up by a fire and slow down, and well that is the same for the yeast, so proofing your doughs can be slower and more challenging if a careful eye isn't observed in your house. Yes you can proof in your oven, but that will not safeguard your dough for a perfect rise. No drafty windows for my little yeasty friends.
But I digress, today was more about the mighty croissant. I have been experimentating with Canadian flour combinations, because of proteins variations which provide essential structure for my dough which locks in the butter for my puff pastry. I have also been carefully considering how refined the flour is, the amount of sugar, type of yeast, playing around with poolish vs no poolish, milk vs no milk and etc.
After getting my de trempe-the dough that will jail my butter block-just right, I have also found a butter native to Alberta that serves as the perfect buerrage (butter block). Butter is just butter right? If you ask anyone who has had farmers butter versus the blocks you get from your run of the mill grocery store, you know the difference from taste to texture.
You see, your regular butter at the commercial outlets often are around 80 percent fat which meets the minimum standard set by Canadiana officials. Most pastry chefs to home bakers will almost always complain that they prove to be a bit too watery in their baking. What you need is enough fat in the butter block that will be supple enough that it can be laminated into your dough. The butter must be compliant with Yoga-like practice at colder temperatures otherwise what happens is your butter will either shatter in the dough and it will ultimately mess up your final product or if it gets too warm, the butter and dough will become one and reach Nirvana but not in a good way. However, I think I finally found a butter that will afford less time playing chemist and more focused on the art side of artisnal bakery.
Lastly, I have been experimenting with the thermodynamics of my oven now that I have the steam function fully operational. A special shout out to my plumber Lee who happened to have a small free spot in his insane schedule to come do that job. I can't recommend his work enough.
Anywho, I will be soon adding my new "Coffee & Chocolate Ganache Croissant" to the menu. In fact, it is nearly dialed in the way I want it. A few small tweaks and it will be ready soon. I figure because I have to fight to stay awake all the time especially as we near my favourite season of Autumn, what is better than a coffee and croissant. I mean for many years in the culinary industry, it was my only breakfast often finished off with that horrible vice of a cigarrette. Obviously, I don't smoke now but the memory is that of every French person from a certain era in Paris. At any rate, I decided to combine my two favourites mistresses together to cut to the chase. I hope you enjoy this lovely addition to my growing croissant collection. As you can see from the photo my crumb is that classic honeycomb but the out layer I have working to make like hybrid of a cookie and croissant.
I have finally got my brioche pans from France from a supplier in Canada. I was looking for a specific size. I will be no longer making the braided brioche, but now offering it in the recognizable Brioche de Tete. I have always loved the look and how these eat. Sometimes I will make a whipped sweet filling and make French toast out them. I love Brioche especially with Jelly which our crab apple jelly compliments perfectly. I don't even cut these, normally you just rip them apart and they are great for dipping in home made hot chocolate or if your just having a down day, rip that head off and melt a buck load of cheese in the center and you will be happier.
Sadly, I have already sold out of the Tart au Pomme Sauvage (Crab Apple Tart). May they rest in peace. As many of you know, the summer storms really didn't support healthy apples, so the harvest was sweet but minimal this year. For those you have been religious about eating the Rustic Jalapeno Bread, I am finally running low on my green house jalapeno, so if you want these loaves, now is your time to get the last of the good stuff before it is off the menu until next year.
At any rate, thank you for your support and allowing us to dine with you with our breads and pastries.
-Sleepy Billy
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