Another Baking Adventure

1267724021-22-(Small)This past weekend was an adventure in baking.  My niece, Meredith, had given me a book entitled “Crust: From Sourdough, Spelt and Rye Bread” saying she thought it was a little beyond her skill level. This is a wonderful book that really goes beyond your basic bread making.  His method of working dough is quite a departure from how I usually do things and I have to confess I read it and thought it was interesting and did it the way I always do.  The recipes are wonderful though so I decided to step out of my comfort zone and leap into laminated dough.  What do you ever really have to lose in doing this?  Maybe a few hours, but even if it’s a total fail you learn something, sometimes you learn a lot.

My oldest daughter spent some time in Ecuador a few years ago and smuggled back some chocolate croissants that she had eaten daily for breakfast while she was there.  They were wonderful.  I have to say that a yeasty, flaky pastry has always intimidated me a little.  I think because it is such a departure from making a loaf of white bread.   So Pain au Chocolat was what I decided to make.  This is something that takes a little more than 24 hours to make so a little planning is needed (but most of that time is waiting).

There are enough posts on the internet that tell you how to make laminated dough, suffice it to say that it is way easier than it looks and the results are more than worth the trouble.  It does represent more of a workout than I had anticipated (do you know how long it takes to roll a piece of dough that’s 8″x12″ to 12’x30″?).  The recipe made a total of 18 rolls, all light and flaky and quite delicious.

I have read recipes for Pain au Chocolat in many places, all a little different.  I decided on this one only because the pictures were pretty and self explanatory.  It was like taking a little class with no one watching what you were doing or judging the end result.  The judges were the company that devoured them on Sunday morning.


2 thoughts on “Another Baking Adventure

  1. Pain O Chocolate was our favorite when we were in Spain. Congrats to your jumping in and making them. I used to love making that kind of dough when I worked years ago in Maine in the kitchen of Linekin Bay Resort. It’s easy in a big kitchen with a 5 pound rolling pin. I tried it not long ago here at home but nearly fell in after what seemed like an eternity trying to roll out the dough with my itty bitty little rolling pin. I think it’s time to invest in a larger rolling pin. Maybe one of those nifty marble ones. I’ll bet you can roll out a lot with one of those. BTW.. I am so glad to have discovered your blog. i really, really enjoy reading it after work is done and my feet are up at the end of the day.

    • Gina, Thank you so much for your kind words, I’m glad you enjoy it. On the subject of rolling pins I have to agree with you, it. was. work. I’m thinking the same thing- larger, heavier. I don’t get to bake as much as I’d like but I’ve always felt that you need the right tools.

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