Learning sourdough from the guy who makes the best sourdough in Singapore.
How our kitchen looked halfway through.
...Ich liebe pretzels with all my heart. I was elated to be making them. But first...
That whole sheet is pure, unadulterated butter. Nom.
Layers of butter mean layers of fluffy, flaky croissants.
A tomb of butter and more butter.
Rolling it out is tough work. The butter and the dough need to remain cold, and you have to be careful not to crack the butter as you fold and roll it out some more. My feeble attempts at rolling out the croissant was so pathetic, Daniel had to take over (me = worst pastry assistant ever).
If you're wondering how these little chodes become beautiful croissants... they don't. We messed up a bit.
Croissant, most often recognized as THE classic French pastry around the world, actually has Islamic origins - hence the crescent shape of the final product. Also note, that while I referred to croissant as a pastry here, it is actually categorized as a viennoiserie.
|Deformed pretzels are mostly mine. Mostly.|
This baking session actually happened way back in January. Later on for Appetite magazine's July issue, I wrote an extensive feature on French breads (baguettes in particular). Though unrelated, much of my article was inspired by this fun Sunday session at Les Amis! Thanks Daniel!