Saturday, September 26, 2009

Baking, baking....

It's fun being enchanted. I'm still under the floury spell of Gesine Bullock-Prado and am baking today.....I have bags of King Arthur Flour flung all over my small galley kitchen, and Pink Martini on the CD player (yes, am anachronism and still use CD player). Some yeast is bubbling up over by the window. Today's projects are scones and French bread...... and maybe olive bread.

The cats are completely stunned at this revival of baking. They sit at the edge of my kitchen and stare at me like I've gone mad. It's going to be 100 degrees today. So I'm clearly possessed to be firing up the oven. But yeast and dough and butter and sugar calls me today. And I must obey the siren song....

Wanna get enchanted?

New Confections of a Closet Master Baker Trailer from Raymond Prado on Vimeo.

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6 comments:

  1. PJHSeptember 27, 2009 at 4:03 AM

    Hey, hope the bags of KA flung about yielded some super-delicious results... PJ Hamel, King Arthur Flour baker/blogger

    ReplyDelete
  2. Deb MorseSeptember 27, 2009 at 10:41 AM

    OMG the rosemary olive bread I made is pure heaven! Next is the French baguettes from the recipe on the KA bag, but oops I forgot to set up the starter last night so now this has to wait until next weekend. Scones are later today, using Gesine's recipe. Have reawakened. OK going to your blog now....

    ReplyDelete
  3. Deb MorseSeptember 27, 2009 at 11:02 AM

    PJH do you have a blog? Silly witch here can't find it.

    ReplyDelete
  4. Deb MorseSeptember 27, 2009 at 12:56 PM

    If you watch the video, at the end there's a link to Gesine's video on how to bake Golden Eggs. This is the funniest, most marvelous cooking video since Julia Child's stuff. Enjoy!

    ReplyDelete
  5. JimOctober 2, 2009 at 11:58 AM

    Great video Deb ! Creativity is good for the soul.

    Now being the weak minded guy I am, I want a croisant : )
    Jim

    ReplyDelete
  6. Deb MorseOctober 2, 2009 at 8:41 PM

    Fortunately, Jim, croissants are easily come by these days. Try slicing one, putting a thin sliver of high quality chocolate in the middle and heating it just enough to make the chocolate soft......... yum

    ReplyDelete

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