As of May 4, Nicole at Pinch My Salt estimated about 200 participants worldwide in The Bread Baker’s Apprentice Challenge. Over the next year the group will be baking its way through Peter Reinhart’s Bread Baker’s Apprentice.
I jumped ahead and made cinnamon rolls (pictured below) but am about to start from the beginning with Anadama Bread.
Below are pain-au-chocolat and crossaints, the dough recipe of which I pieced together from several recipes around the web. This photo represents the one and only time I’ve been able to get them to turn out (so far anyway).
Laminating dough is very tricky and requires a lot of practice and just the right touch. Fortunately my daughter is an enthusastic croissant tester and doesn’t let the rejects go to waste.
Tags: cinnamon buns, croissants, laminated dough