Bake a nice bread loaf, and enjoy a a simple but delicious fresh lunch…
Still too hot to be cut ! Pain de campagne au seigle. A French country bread with rye flour.
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.
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…
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.
Disappointment. Well, got worst from supermarkets. They’re OK dipped in the coffee.