BoosalisBaking

A Croissant by numbers 25% butter 4 times folded 7 layers when shaped >81 sub-layers 78 degrees to proof 1,000+ flakes on plate after eating

And you thought you herd the last of us. We have always been here. The 7th year we've seen and we are still baking.

Hanging on the branch split red with ripeness. Pomegranate in Porterville, Pate de Fruite in Paris. Both here at the bakery.

Birthday 50 times over. Bread culture lives forever. Still, knowing the exact time, when to commence a new stage is critical for its success

Madeleine: originally from Commercy, France, Delicate, light and yielding a gracious moment with a cup of tea.

Today a friend left the shop, the hospital, the world. Give me 6 oatmeal, he'd say. Unassuming, honest and pure good. Lets try to make more.

Its a mixed up world: Concha, Madaline, Biscotti and Black & White all at 85 rpm out of the mixer. In a bakery everyone gets along, mostly.

Up to their neck, lips swim in hot chocolate. Ah, it reminds of that night in Shanghai with...wait, ahead, an island of honey marshmallow!

Focaccia: dealt a shy hand by the Master's undermixing, 3 times it folds into itself arriving strong, delicate, seasoned. "Kai si phonazi"

Grain: yesteday in a field, lazily golden. Now they rage bacterial civil war. Tomorrow, bread to nourish the farmer before working the field

Butter & Dough roll around together 3 times, rest like lovers. Bake. They yield an amazing fruit like the explosion of Spring. A croissant!

Rye bread the last into the world today. Left alone without bombasitic carraway. Yearns for Wine &. Cheese. Commrades 3 in the night.

My buns are a little bit stickey but they are really hot! HOT, melt in your mouth stickey buns out of the oven right now.

Thanks Scott D. for getting this up and runniing. Will use thils forum to update what we are baking.

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