Big Bake

Old school baking!

I got to admit, when I was making the mornay sauce for the gougeres I couldn't help thinking about setting it with xanthan gum instead of roux. I did end up with a texture somewhat similar to a xanthan thickened cream... I guess I'll have to scourge town for some gum.

Brioche

I love bread. Baking is a truly amazing art and of those, I'd say brioche and puff pastry are amongst the best in the viennoiserie catalog (and the most challenging when in hot weather).

Today we made this Brioche in school using a sourdough method. the original recipe called for orange blossom water, but since we're going to use it for some canapés. I just skipped it.

I took a loaf home and gave my wife a taste. It was creamy and rich. It was her idea to make a couple sandwiches with it. A bit of mayo, tomato pesto, olives and parmesan with some turkey went into it and it was good.

I have to give a huge thank you to Christian Hackl who helped me rediscover bread and particularly, the sourdoughs.