nubs

a remake of brioches à tête!
this time i kneaded the dough just long enough to get the butter in and for the dough to become elastic, so there wasn't any excess butter leaching out like last time, and you can see how very elastic the dough is.
i froze half the dough so actually i have a stash in my freezer now, ready for anytime i want a rich butttery bread again.i followed the reinhart method for shaping the têtes, so they were centred throughout proofing. still, the amount of dough was too much for the molds, and they got a bit unshapely.the brioches are in fact very nice with ice cream. but that's a super rich dessert.

and then another attempt to use up some sourdough starter, the vermont sourdough again.
this is the liquid levain build, which i left overnight to get very bubbly.
the dough is slowly built up over the entire next day. and i slashed it 'VS' for vermont sourdough. bleah.
same old, same old. i think i'm not that crazy about lean breads as much now. i LOVE brioche, and reinhart's enriched whole grain breads.

these are the stuff i made for the potluck at jia en's hosue last week. (and to think the rest didn't cook their own.)
mashed potatoes! i think the halved potatoes look cute, like nubs of something. and then look at the whole block of butter and all that milk that went into the cooked potatoes. you can tell that it's going to be very comforting.
when there's mashed potatoes, there'll be salmon fishcakes! i made these smaller than last time, so that they'll be like little coins of salmon. i almost burnt the first few though, but the subsequent ones came out very golden.

on other news, i went back to gedong camp and met so many people! and i learnt how to solve a rubik's cube of orders 2 and 3. 不爱, 也是一种爱.