Sourdough Pain Au Chocolat and Kouign Amann

Baked Sourdough Pain Au Chocolat and Kouign Amann. I hadn’t made these I a bit and my wife really likes the Pain Au Chocolat. They all start out with same laminated dough as my Sourdough Croissants. Different shape and inclusion of the chocolate for the Pain Au Chocolat and sugar for the Kouign Amann. IContinue reading “Sourdough Pain Au Chocolat and Kouign Amann”

How to Recover from Broken Butter…

Broken butter when making laminated dough is my nemesis… …actually it’s my impatience and not consistently waiting for it to be the right temperature and malleable that’s the culprit. Last batch I had HORRIBLY broken butter. I was so excited to use my new dough sheeter that EVERY lesson I’d learned about butter simply vanishedContinue reading “How to Recover from Broken Butter…”