Brioche feuilleté was formed and baked first, then the other half of the dough was formed into a log, spread with butter, and then sprinkled with cinnamon and sugar. Half was topped with raisins, the other half with raisins and walnuts, then cut and put into the pan for a slow rise. They will be popped into the oven as soon as the bread as done. I turn the oven down for the rolls, but that first pop of really hot air after the bread comes out will give the outside of the rolls a great exterior, with a soft and buttery interior.
Well, back to the stove. Here are the pics of the work in progress - the easy part, really. Just heat the oven and start baking!
|The workhorse - my Kenwood mixer, same brand Chef Berard used in Provence.|
|First batch out of the oven|
|Baguettes under wraps for final rise|
|Flaky cinnamon rolls about to go in oven|
|Mise en Place for my first try at making Fougette|
|Baguette dough weighed, first formation for six loaves|