That sister of mine is quite magnificent at the thoughtful present. She really achieves a relevant gift and this usually entails me working for my dinner.
Just before Christmas, I was advised to keep Thursday 20th December free. A highly anticipated prize, I was turning down every Tom, Dick and Harry so that I was prepared for whatever she could throw at me: impromptu space flight? dinner with Alec Baldwin or one of my other crushes? really the list is endless.
What she is capable of never ceases to amaze me.
Well, long story short, turns out the bread baking class she had signed me up for, at Le Pain Quotidien (Bleecker Street venue), was cancelled last minute and thus the surprise had to be revealed prematurely and the class rebooked. For February 16th in fact.
And so here we are.
I have just returned, via the F train, back up to my apartment, laden with enough bread to feed 5,000. Jesus, God bless him, could have done with me a while back. I have made deliveries en route however, some might say like a wheaty Robin Hood, and now I am left with a couple of baguettes, 3 dinner rolls filled with chocolate pellets and 2 batards of walnuts, apples and sultanas (my personal favourite). I also have a quarter of the pizza we made and dined on at the communal table and that, dear readers, will be for my lunch tomorrow!
So, now lethargic from over-doughing myself, I am going to cheat a bit and show you my afternoon spent in SoHo insteaad of telling you any more. I do hope you don’t feel short-changed.
I spy with my little eye? A highly desirable Kitchen Aid AND the pizza toppings for later on
Yep I was covered in flour (King Arthur Company in particular) from toe to tip
Squidgy, bubbly dough weighed out on some retro scales
This is where we filled the proofed dough with toasted walnuts, apples and sultanas
Rollin’ rollin’ rollin’
Baguettes in their couche (snug as a bug in a rug as you can see) and a monster pizza shovel
Yes that is chocolate and butter. And yes they are going in the middle of mini dough balls
The posh “Pain d’Epi” style. Tres joli
Pain d’Epi d’Ashbridge
Yeah. I pretty much made all of this toute seule!
Making our dinner to finish. A combination of dough, gravity and knuckles (in summary)
Preparing the bread for the oven. Give the old carbon dioxide some pretty holes to sizzle out of
Eh voila. I think my work here is done.
Magnifique? Super? SUPER COOL?