Phaedra's Adventure

[Dahlia]

The only place to get fresh and scrumptious Bagels in the surrounding

Blueberry and Cranberry

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No, I can't wait until it cools down.
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Bagels are ready to become products, and the next flavor will be chocolate!
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All of your food looks so yummy! Have you opened your shop yet?

 

[flowerbug]

@Phaedra doesn't have to run the furnace/boiler during the day. She just bakes all day and warms the whole house up!

even if i'm drooling icicles i'm still warm at heart from the pictures.

 

[Phaedra]

All of your food looks so yummy! Have you opened your shop yet?

almost, I hope.
The person in charge (to issue the permit, from a private house to somewhere you can run business) is still on leave....

(and there is no one else can do the job, something always amazed me from such 'German efficiency')

Well, complaints won't speed things up, so I decided to keep my intensive self-training on.

 

[Phaedra]

@Phaedra doesn't have to run the furnace/boiler during the day. She just bakes all day and warms the whole house up!

Also the entire house smells like a miracle

 

[Phaedra]

The first baking order in my life - locked and loaded!

It's a beautiful journey, kind of new root system of me is growing in this place. Compared with those commercial bakeries in the surrounding, mostly with pretty standardized German recipes and done by automation equipment, doing things from scratch offers a lot of different flavors (and fun).

Pastry cream (or custard) - I tried the method of infusing vanilla and coffee beans into the milk while heating it, and it's definitely a wow! I didn't expect both the aroma and taste can be so much strengthened.

I also tried different molds - a traditional tart pan and a tart ring. The advantage of using tart rings, imo, is to skip the blind baking step. The tart shell looks pretty neat and modern.

Red Wine-Poached Pear Frangipane Tart

Chocolate tart - A chocolate tart shell filled with pastry cream infused with vanilla and coffee beans, chocolate ganache, and caramelized pecans.

Of course, the very charming Port and Fig Rolls - I love it, so I ordered another bottle of Port wine, haha.

Isn't it amazing? Suddenly, a gardener turns into a baker. Different from cakes, bread needs a little bit more scheduling so the yeast can do its job with ease. There is one dough fermented in the fridge for about 36 hours and waiting to be baked. Besides, another two doughs just started their fermentation last night.

This one, maple and pecan rye bread need also 36-38 hours slow fermentation at 5C environment, too.

 

[farmerjan]

The only place to get fresh and scrumptious Bagels in the surrounding

Blueberry and Cranberry

View attachment 63195

View attachment 63196

No, I can't wait until it cools down.
View attachment 63197

Bagels are ready to become products, and the next flavor will be chocolate!
View attachment 63198

I do not eat much in the way of bread...and try to limit the intake... but I LOVE bagels.... especially cinnamon raisin, and blueberry... cranberry....
Funny how I have always liked chocolate, but not in bagels....strange...
They look absolutely heavenly.... Oh My Goodness...

 

[farmerjan]

i would be as big as one of my cows if I lived close enough to come get some of your absolutely delicious looking things...

 

[akroberts]

@Phaedra I would love to try those tarts you made. I'm not a baker so learning how is just outside my wheelhouse. Love seeing your pictures though. Great job

 

[flowerbug]

i would be as big as one of my cows if I lived close enough to come get some of your absolutely delicious looking things...

i would want four stomachs!

 

[baymule]

Phaedra you truly are a Wonder Woman! You are a talented artist and your medium is food. Pastry’s and breads that are works of art. Your shop is going to do so well. I’m delighted for you.