Y’all know how much I love BraveTart, right? Well if you didn’t know, I have a long-running baking crush on Stella Parks. It all started when she posted that herringbone pie crust– like 3 years ago and since then Stella has never let me down. When I made her oreo vanilla cream recipe, I literally yelled in my kitchen, “Damn that’s good , Stella!”. For short period of time, my husband thought I had an actual friend named “Stella” I talked about a complete stranger that much. …
Ever have browning bananas in the fruit bowl with a plan to make banana bread? This happens to me frequently. Good intentions- I always have them. Even still, a lot of times those bananas end up in the trash. This particular week, my husband was throwing not so subtle shade about what should happen with those bananas. “What could we possibly do with these bananas besides turn them in to compost? If only there was someone in the house with the talent to turn these bananas into anything else?” Did I mention my husband is a lobbyist? Yeah, he does that shit to me too. So after several hypothetical questions posed out loud, I made this healthy banana bread. But instead of my normal recipe, I lightened them up a bit. …
Did you do all of your holiday shopping online this year? I am usually the person who figures out exactly the last moment Amazon can deliver before Christmas. Then I wait until that very last minute to order gifts. Amazon isn’t as reliable as they used to be. “Two Day Shipping” sometimes means a week. So this year I went old school and actually went shopping. In person. At the mall. It wasn’t the sea of humanity that I’d remembered. Yes, the parking lot was a travesty, but overall it wasn’t that bad. In some ways it felt festive. People standing in lines to purchase Buy One Get One Free merchandise. everything at Gymboree was on sale. People out and about trying to make some Christmas magic happen for their loved ones. …
My baking is mostly based on whim, which I admit is weird, but I really just bake whatever comes to mind. Not a whole lot of curating happening over here. I like a challenge and when I have time to dig in, I do. For whatever reason, when it comes to baking I am 100% confident that whatever I try will work out the first time, which almost never happens, but nevertheless I persist. The beautiful brioche doughnuts you see here, took out how to took a ton of research and three attempts to get just right. As usual, the third time was the charm…
Have you ever had a mini white chocolate baguette?
It seems weird, right? Right. The funny thing is that this is the last thing I ever expected to be my favorite thing at La Farm Bakery in Cary, NC. The bakery is located in a strip mall that includes a nail salon and a liquor store.
Once you get inside you realize you are in a legit French bakery filled with pastry, croissants and loaves of artisanal breads. It’s almost impossible to make a rational decision when you are in the line, because EVERYTHING is compelling. In order to keep my budget in tact, I use the buddy system. A responsible person needs to ask me if I actually need a container of pimento cheese and the seasonal sugar cookie AND the homemade Jam made by someone named Dorothy.
My first four trips to La Farm, I was focused on the La Farm sourdough and the croissants. Who has time for a white chocolate baguette when there are croissants?!?!? White Chocolate + Baguette is an unlikely pairing that will change your life and ruin your Keto diet forever.
I took a group baking class with the Master Chef Lionel Vatinet and basically I lost my mind.
I literally did not have a single ounce of shame. The poor marketing lady asked me if I was in marketing. When I told her I was a lawyer, y’all the look on her face was priceless!
The La Farm Cookbook was my real introduction to bread baking. I’ve tended to focus more on the sweet side of the baking spectrum, and realized that bread baking is technical and requires precision, but despite the rules, you are making edible art.
**Please note that I am not in anyway affiliated with La Farm unless you count frequent trips for breakfast and brunch and bread.
Famous La Farm Mini White Chocolate Baguettes
In a stand mixing bowl, combine the flour, salt and yeast. Do not let the yeast and the salt touch.
Check the temperature of your water to make sure it's 65 to 70 degrees.
Using the paddle attachment on the stand mixer, turn the mixer on the stir setting to whisk the dry ingredients together.
Then slowly add in the water and mix until a dough begins to form. Scrape down the sides of the bowl to make sure all the dough is fully incorporated.
Switch out the paddle attachment for the dough hook and knead on medium speed for approximately 5 minutes.
On a very lightly dusted work surface, flatten the dough into a rectangle and sprinkle the white chocolate evenly, then fold the dough over the chocolate pieces, like an envelope -- lengthwise first, then fold the short side in-- resulting in completely incorporated white chocolate chips.
Form the dough into a ball by lifting the front and folding it over and pulling it across the counter top 4 or 5 times until a ball forms. It will be ready to proof when the the dough is no longer sticky to the touch.
Lightly dust a large bowl with flour, place the dough ball in the bowl smooth side up and cover with plastic wrap. Place the bowl in a warm spot (75 to 85 degrees-- like the inside of your microwave)
Let the dough rise for 1 hour, or until almost doubled in size
Using your bowl scraper, remove the dough from the large bowl and onto a clean lightly floured countertop. Let the dough relax for a minute, and then use a bench scraper to stretch the dough into a 12 x 4 inch rectangle. Cut the dough with the bench scraper into 8 pieces.
Shape mini loaves into a batard shape -- reference the video linked above. Place the mini loaves on to a baking sheet with parchment paper, 4 loaves per sheet pan. Cover with plastic wrap. Then set the baking sheets in a warm (75 to 80 degrees F) draft free place for 1 hour.
30 minutes into the second rise, place a pizza stone in the oven and preheat to 450 degrees F.
Before baking, score the baguettes with a sharp razor blade; lame or knife, cutting the skin 1/4 inch into the dough. Slide 4 loaves on the parchment paper on to the pizza stone and cover with a large stainless steel bowl. Bake for 10 minutes then remove the bowl carefully, with oven mitts and the a large knife. Let the baguettes bake for an additional 10 to 15 minutes
Transfer to a cooling rack for at least 1 hour.
