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chalkboard wall in kitchen.would be such a good ideas to put what groceries are needed, meal plans for the week.

Potato Rosemary Foccacia- moist, tender, & perfect for sandwiches, breakfast with a little nutella or honey, and sopping up gravy from dinner!

Potato Rosemary Foccacia- moist, tender, & perfect for sandwiches, breakfast with a little nutella or honey, and sopping up gravy from dinner!

French Baguettes with a poolish (13oz)

French Baguettes with a poolish

Red Velvet Ice Cream Sandwich set on top of a strawberry gelee, a chocolate cigar and fresh strawberry. Delicious!

Red Velvet Ice Cream Sandwich set on top of a strawberry gelee, a chocolate cigar and fresh strawberry.

Blinis filled with an onion and poppy seed mixture. DELICIOUS!!!!

Blinis filled with an onion and poppy seed mixture.

When steamed for 5seconds and  baked at 450 degrees until the dough has become crisp and hollow, the bread will look like stalks of wheat. You can serve this at large gatherings instead of rolls for people to break off what they want.

When steamed for and baked at 450 degrees until the dough has become crisp and hollow, the bread will look like stalks of wheat. You can serve this at large gatherings instead of rolls for people to break off what they want.

The final dough should look like this.

The final dough should look like this.

Cut a baguette at a 45 degree angle 3/4 of the way through and twist each piece alternating left and right.

Cut a baguette at a 45 degree angle of the way through and twist each piece alternating left and right.

Carefully align them as you want them in the oven.

Flip it onto the proofing board carefully to not disturb the that has built up and will provide those lovely holes.

Flip it onto the proofing board carefully to not disturb the CO2 that has built up and will provide those lovely holes.

Flip it onto the proofing board carefully to not disturb the that has built up and will provide those lovely holes.

Transferring the shaped baguettes to the parchmeant paper for scoring and then into the 450 degree oven directly onto the hearth.

Transferring the shaped baguettes to the parchmeant paper for scoring and then into the 450 degree oven directly onto the hearth.

Finished dough ready for the primary fermentation phase for 30 minutes, then it will be turned and fermented for another 30 before it is preshaped.

Finished dough ready for the primary fermentation phase for 30 minutes, then it will be turned and fermented for another 30 before it is preshaped.

Poolish, water, and flour before the mixing process.

Poolish, water, and flour before the mixing process.

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