M-J’s Weekly Viennoiseries

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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Baking Day with M-J

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

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

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

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

>

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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