Tuesday, May 10, 2011

Did Someone Say Baguette?

My very first epi.

I never knew what an epi was, let alone what one looked like, until I browsed the pages of the book Modern Cafe. The simple snips of scissors can transform a typical long and slender baguette into a beautiful wheat stalk shaped loaf known as an epi. Thank you, Francisco Migoya.

This was much more beautiful in person.

I did my best not to tamper with the dough much after the initial mixing-kneading process, taking care not to add too much flour or handle it rougher than necessary. I certainly wanted those air pockets and I'll be the first to admit that I've definitely beaten the best out of a dough.

Hole-riddled insides.

I have to say I'm pretty proud of this bread.

Friday, May 6, 2011

Lookit What I Made: Brioche

I made brioche when I had an early off night and a late morning start back to back. Idle hands...

I have a follow up post to a previously failed cake coming up soon. Round two: K.O. In a good way.

Sorry for the brevity; perhaps it's best to give you shorter posts more often than longer posts that are even fewer and farther between. What do y'all think?

Off to maybe sleep now.

X Melissa