Beebox

Hier geht's zur deutschen Version dieses Posts Just in time for Zorra's 2016 World Bread Day event, I received my copy of Stanley Ginsberg 's The Rye Baker in the mail. I met Stanley several years ago at the The Fresh Loaf forum, when he looked for test bakers for his first book, "Inside the Jewish Bakery" . Though, at that stage, some recipes still were a bit rough around the edges (my husband complained about feeling like a guinea pig!), the book was well worth it, and his Onion Rolls are still a great favorite with my customers. Last year, I was happy to help with the translation of some German recipes Stanley considered for his newest book, devoted entirely to rye breads. Leafing through the The Rye Baker, a cluster of spiral shaped savory rolls caught my eye. Not only because the "Swabian Rye Flower" looked so attractive - it was made with a laminated rye dough ! I had never even heard that such a thing existed. The filling was easy: Trader ...

  Hier geht's zur deutschen Version dieses Posts If you undertake the (highly rewarding!) task to make croissants , you might wonder what to do with all that delicious, buttery dough - if you have just two people to feed (like me).  It's not worth the effort to make smaller amounts, but croissants are best enjoyed the same day, and laminated dough doesn't like long hibernation in the freezer. Fortunately, Standard Baking Co. (" Pastries ") has more suggestions for the use of laminated dough: morning buns (aka sticky buns): flaky cinnamon rolls with caramelized walnuts. Sticky buns,  very popular in the US, are the great-grandchildren of the good old German Zimtschnecke (= "cinnamon snail"), brought by immigrants to Pennsylvania in the 18th century. With or without nuts - true to their name, these sweet little rolls are finger-licking good!  These buns are finger-licking good! When I make croissants, I always separately freeze a third of the prepared ...