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Archive for the ‘Baking Day’ Category

M-J’s Weekly Viennoiseries

In Almond Roll, Baking Brioche, Baking Day, Brioche au Sucre, elegant brioche, Elegant Culinary Photography, Elegant Still Life, Marzipan, Still Life Food, Viennoiseries on 06/09/2011 at 1:40 pm

This Saturday’s dough yielded two flavours of brioche au sucre ( fleur d’orange and cardamom) and an almond roll, which is filled with home-made almond paste.
©M-J de Mesterton
The Elegant Cook

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Elegant Brioche au Sucre

In Affordable Elegance, Artisanal Bread, Austrian Bakery, Autumn Desserts, Baking, Baking Bread, Baking Brioche, Baking Day, brioche, Brioche M-J, Classic Recipe, Coffee, dining, Elegant, Elegant Bakery, Elegant Baking, elegant cuisine, Elegant Culinary Photography, elegant living on a shoestring on 11/07/2011 at 7:05 am
See THE ELEGANT COOK notes for M-J’s pictorial instructions.

Baking Day with M-J

In Bake for the Week, Baking Bread, Baking Day, Bread Dough, Dough for a Week, Freezing Dough, Home-Made Bread, Week's Baking on 25/10/2010 at 6:55 am
Once a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010

Baking Day with M-J

In Bake for the Week, Baking Bread, Baking Day, Bread Dough, Dough for a Week, Freezing Dough, Home-Made Bread, Week's Baking on 25/10/2010 at 6:55 am
Once a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010

>Baking Day with M-J

In Bake for the Week, Baking Bread, Baking Day, Bread Dough, Dough for a Week, Freezing Dough, Home-Made Bread, Week's Baking on 25/10/2010 at 6:55 am

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Once a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010
Courtesy of M-J de Mesterton

Baking Day with M-J

In Bake for the Week, Baking Bread, Baking Day, Bread Dough, Dough for a Week, Freezing Dough, Home-Made Bread, Week's Baking on 25/10/2010 at 6:55 am
Once a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010
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