I got a new baguette pan for Christmas. I put it to use today and am very happy with the results. The loaves are nice and brown all the way around and the held their shape perfect, well, almost perfect.
Here are photos of my workshops and makeshift music studio. Whether I’m baking inside or outside, working on woodworking projects, developing ideas for my outdoor kitchen, sharpening/ making kitchen knives, or playing music, here are the places I work and some of the things I do.
The answers to the inevitable questions this post will invoke: oh yes I can, and oh yes I did. This lump of dough is destined to be bacon bagels by this afternoon. I’ve never tried it before. I did a small amount of research online, and it certainly has been done. But I went on my own bagel recipe and just basically added bacon. I went with the tried and true culinary formula: bacon = everything is better. More photos to come. Dan.
The dough ball is full of bacon. Eleven pieces kneaded gently in.
The bagels are proofing. The proof is in the bacon,
the bacon is in the proof.
Boiling bacon bagels.
In the oven my little pretties.
My brown crispy beauties. They’re crispy on the outside and feel nice and light on the inside. Stay tuned for the carving ceremony later.
Aaaahhhh yeah! Just right. Ready for the toaster.
My homemade french loaf pan. A little cutting of a rectangle cookie sheet and a little bending and voila! A pan to let my baguettes proof up nice and tall.