Fougasses aux olives vertes

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This week’s bread. Fougasse (French focaccia). I had to finish this big bag of green olives.

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So I’ve made a bread dough, not too firm with half of graham flour, I just mixed a few minutes. Let overnight. Formed flat breads, garnished, painted with olive oil and baked.

NB : graham flour is not simple whole wheat flour, it’s a mix of fine and fluffy white flour + bran that was broken in big chunks. That gives lighter breads than whole wheat.

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Red chili pepper, new onion, marjoram….

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Garlic, marjoram…

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Tartine de printemps (country bread fresh sands)

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Bake a nice bread loaf, and enjoy a a simple but delicious fresh lunch…

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Still too hot to be cut ! Pain de campagne au seigle. A French country bread with rye flour.

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The fromage frais (fresh cheese) is home-made. The new onions have been salted, let a while and rinsed, so they are still crunchy but have lost all harsh after-taste. The favas (broad beans) make the Spring.
Mmmmm…

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Bretzelling… (via GiO)

LY

I wanted to eat a few moricettes…
So I baked a whole batch of assorted bretzels.

really many :

Bread dough, with surdough (from the day before). For the malty touch, I add roast wheat …

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Lunette vanillée, vanilla cream spectacles

Sunglasses are for sunny days. On rainy days, eat rainglasses that will make you see the day in a shiny light…

I adored the lunette (glasses) when I was a kid. The local bakers all made it. Simple and delicious. I’m surprised it’s so rare over the world.

Super creamy. If you like pastéis de nata , pastel de nata, you can only love this too.

In the oven.

It’s simple : take left-over bits of croissant dough. Shape them in a long cord. Make a 8. Fill the holes with vanilla custard cream. Sugar on top. Bake.

Yummy ! I’ll make them again.

In the same family :
flan boulanger

Pause croissant

Second try to make the “classic recipe” of butter croissant. And well… I that’s not the way to go. It’s still too hot to try other types of recipes now. I will try Chef Simon’s recipe with lots of flour in the butter. Be patient…

Croissants for the challenge.

The weather was cool.. er, cooler. Not cool, less hot (26 C). I decided to let them longer time to expand. That did not improve.
It seems this type of yeast loses strength after I roll it.
PLUS : I made a mistake, I forgot the dough 30 minutes on the table. Massive melting… Hence the greasy appearance.

Dissection :

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Degustation :

Disappointment. Well, got worst from supermarkets. They’re OK dipped in the coffee.

Well, maybe this is easier to make :
kouign amman