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Same dough day later, some palmiers. I’m hoping this isn’t just a one off, but even after an additional turn this morning (to coat dough in sugar before final rollout), and using 100% bread flour (11.7% protein), this dough was a real pleasure to work with.
Now, of course, there is that $10K yearly Beurre d’Isigny or Echire budget I have to work out with the family.🥳
Same dough day later, some palmiers. I’m hoping this isn’t just a one off, but even after an additional turn this morning (to coat dough in sugar before final rollout), and using 100% bread flour (11.7% protein), this dough was a real pleasure to work with.
Now, of course, there is that $10K yearly Beurre d’Isigny or Echire budget I have to work out with the family.🥳
