Mixed Grain Croissants

Mixed grain croissants aren't new to me. In fact I've previously tried grano arso, as well as durum. I even tried it with goat butter, which doesn't have distinct  goat flavor but does have a strange margarine-like texture.  I made a batch...

Danish

Sometimes time is your friend. Other times, it's your annoying neighbor. And sometimes it's a lovely surprise. Reworking a formula for Danish, I diligently played with the numbers, but then short on time to get back to it, I left the dough laminated for almost...

Croissanting

This past Thanksgiving weekend, I had a batch of leftover yeast croissant dough in my freezer. Defrosting it, I split it in half. On the first batch, I slept through the bake.  The croissants came out with a cakey crumb, no distinct layers, but were crisp and...

Milk Bread (Pain Au Lait)

Milk bread (pain au lait) is less difficult to make than a brioche. And though its texture is similar (but less buttery) it can tak the place to make pain au raisin or pain au chocolat, it's a great substitute for either, especially when slathered with...

Viennoisserie

There's a famous story about bakers alerting the city of Vienna to Turkish attack years and years ago, using the Ottoman's crescent symbol as something worth a ferocious bite.  Whatever its origins, I have wanted to master the croissant for a long time,...