Now for the easy part

Last night I worked the butter into my brioche dough, probably the hardest and most time consuming part of baking for Saturday market. Next week I'll get a picture of that. But for now, I just want to record the easy part.

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