So we made a few dough balls, a funky danish, and baby sandwich loaves. The most unexpected tribulation was a huge potato gobb! Shannen’s idea, we used maris pipers not russets, maybe thats why it turned to a glob. I had her put twice as much flour in as the recipe, and it’s …. rising as we speak. Fingers crossed!
Our major success was the croissant! So good. crusty golden and flaky soft on the inside. Just going to bump up the portion size next time. We ate the samples, so we good only take a pic of one. : )
Our house loaf came out perfect as tried and true its been. The olive loaf is chewy and moist, also too small.
Going to try the traditional Danish recipe next. Shortcuts dont always make better pastry!
It’s all apart of the process. which in hindsight we covered a lot of ground and have a better idea of what we are in for. Thinking about changing the baking to a night shift instead of a 2 am shift!
Will be posting a pic soon! now what do we do with all of this bread? …..