Tartine Bread

Tartine Bread, originally uploaded by nee-cole.

I have been caring for a starter since the beginning of December -it is something I have always wanted to do. As a baker, I have been mainly in the dessert and sweets realm, but what I really want is to be a boulanger. So I fed my starter everyday, and really cared about it. I bored the people at work with details of yeast culture development and gluten structure - it seems to have paid off.
My first loaves came out of the oven blistered and smelling sweet, they rose - which is a miracle in itself when you think of what this is - its just flour and water.
The structure was not where I want it to be, but I can see the points in the 24 hours rising time where I went wrong and maybe exhausted my leaven. I followed Chad's instructions dutifully, though I think the book is a little poorly organized - images for one step being on a different page than the actual step's text. Its a beautiful book and a beautiful start in my hopeful career as a boulanger.
Happy New Year Y'all

pecan caramels

pecan caramels, originally uploaded by nee-cole.

These Pecan Caramels are another gift for my favorite customers - and also another Chef Miho inspiration. I made the recipe my own by omitting the corn syrup - which I think has little flavor benefits and just grosses me out in general - and subbing PURE cane syrup - dark and delicious. They had a depth of flavor not normally found in your standard caramel and the color is so rich and brown. A perfect substitution.

banana bread

banana bread, originally uploaded by nee-cole.

People know what I want to do - my customers at the coffee shop know that my goal is to have my own shop someday and often ask me where I am with 'that'. I think its thoughtful that they ask and show interest in our dreams - and so for Christmas this year I gifted the select few customers who inquire and dream with me some tasty Banana Bread - starting with the Tartine recipe for Banana Bread with Dates and Walnuts I made a few tweaks and additions and ended up with these rustic and moist loaves.
Wrapped them in cellophane and sealed with a gold owl - people were very happy with the results. Making banana bread always reminds me of two people - My mom who loved to bake this when I was a kid; My old chef Miho - who is not old, but very young, and went through a banana bread phase the year I worked with her at Fraiche Culver City.