Pumpkin time

So being a glutton for punishment I decided to repeat my 20 hour bread experiment. This time I chose a pumpkin bread recipe. What I realize is that these things always turn out a disaster when I dont follow the recipe. I cannot remember what I did or did not do to this one to ruin it but I will not be trying it again any time soon. So here you have it. 18 hour risen pumpkin bread. It looks great and tastes a little less great. I dont think I want to go through all that again for bread. ps, those little orange specks are pumpkin.

Spongey Badness

So the husband was hammering for a particular treat. Wanted me to try to recreate a sort of spongecake soaked in rum other wise known as a Baba au Rhum. Hunted all over till I found the recipe and then as usual changed it to suit me. Added a lil guava puree to the mix and made a loverly (yes loverly) guava rum syrup to go with it. It is pretty much a sponge cake soaked in rum syrup. Kinna wetish but tasted fantastic. Have to try it one more time to get the proper consistency of the dough. Next time I am leaving the guava out of the dough (cause it ended up looking more like a batter than a dough) and I will experiment with fruit liqueur. Mango rum anyone?

White as Snow

White bread is not my favourite bread. I have never made it until now. I ran out of whole wheat flour a few days ago and had no choice. *sigh*. Anyway, here is some white bread. I tried to get it as unwhite as possible. I have this thing about bread looking nice and caramel on top. All brown and toasty and not about to blind some passerby. I dont like bread that haunts my house. Get it...white....like a Ghost...haunts....whatever. Substituted a few things that I did not think made sense. Now trying the recipe and already changing crap. About to start experimenting with some different flours though. Thinking about adding stuff to the breads to make them a lil more unique. I finally fixed the time on these posts. It is 7:48 pm now. While you sleep...I bake. Actually is it Friday night so while you party...I bake.

Cheese Please

So yesterday while I was posting the disaster pics I was in the middle of making my (now favourite) Garlic Cheese Bread. As I was about to put it in the oven I heard an all too familiar "vap". Those of us with gas tanks know that is not a good sound. This was about 11pm. I just left the dough out and was able to bake it early this morning after a certain someone had to drive all over the place looking for a tank. God bless him! So here it is folks. Garlic Cheese Bread with thyme. The best bread I have made up to this point. Nice and fluffy...and way too yeasty cause it rise whole night....but still tasting fantastic.

Train Wreck

What state of mind would you be in if after you spend 20 hours waiting for bread to rise it came out a total disaster. Image you put bread to rise for 18 hours, wake up 5 in the morning (disturb the man) and put bread to rise for 2 more hours....then when you finally put it to bake it looks lovely but is as HARD AS STONE. The sponge (dough) came out exactly as they said it should...nice with all the gluten strands looking all sexy. Then I bake the thing and it just good to cut in small pieces and give out as paper weights for Christmas. My new favourite word is Vendetta. This is my relationship between me and Ciabatta bread and Bagels. Two disasters. I shall not rest until I have them perfected. I think I need counseling. (p.s. this is the debut of my new bowl. after hinting I finally got a donation. teehee)

Gnocchi Boredom

I was bored one day and was looking at some recipes online. I came across a gnocchi recipe and then remembered that I KNEW how to make this. Real easy. Good thing I had one potato left. I also had some pumpkin so I threw that in. Steamed it though to keep all the flavour. Added to a little lentils. Simply delicious. I used the front of the tines not the back as some ppl do. I prefer it this way.

Captain's Log

It is going on 3 weeks since I have worked at the patisserie. Sales have been a bit slow there so I was given a 'break'. I am loving it though because I am getting a chance to experiment on my own. I am SERIOUSLY thinking about starting my own business. My husband and I have already come up with a name and it is available .com-wise.I have already contacted potential suppliers in China (who by the way have already communicated with me unlike the potential suppliers right here). It is going to be a WHILE before I am anywhere close to doing anything on my own (years even) but doing a lil research never hurt anybody. I like this blog thing. I feel like I am doing a Captain's Log. lol.