Dit t’aime moi pour quoi

There’s nothing I love more than baking.  Well, that’s not entirely true.  There’s a few things I love AS MUCH as baking, but it’s a different sort of love.  I love books–namely hard core fiction, and I also love Neil Simon, the Beatles, Simon and Garfunkle, Cher, Fleetwood Mac, Kitty Viv, Moses, roses and I’m sure a few other things I’m not thinking of presently…but if I got on that route this would be a very long post.

 This week I got into baking again, however, despite a few west coast bad eggs.  The older I get the quicker I get at accessing situations.  I suppose this is fortunate and means I’m learning.  Either way, despite my love of baking and how clear-headed and calm I become while doing so, I prefer it as a solo act.  Important thing to know.

My friend Christine and I are talking about a little shop.  I want to do some baked goods and odds and ends, maybe even eventually a little line of housing-ware and a primitive little clothing line  (I say this having made two baby one-sies and as a person who lives with trim pinned to her curtains indefinitely), and Christine (who CAN sew and draw, fortunately) wants to do stationary, cards and some jewelery.  So I was brushing up on my puff pastry skills to make sure they weren’t depressed.  Lucky me, so far so good.

And the secret?  Proofing the dough.  Amazingly, I find “bakers” are generally too insecure to share the odds and ends, so while you can get a recipe or buy a book, you usually don’t get all the little baking secrets.  All typical proportions aside, the biggest “thing” is making sure the dough sits 8 hours and is rolled out at least 4 separate times (the key is making all that butter really GET in there) and then has at least 2 hours to rise and proof.  By “proofing” I mean, roll dough, cut it, roll it and then shape it, put on a baking sheet and cover with a clean, unscented garbage bag (I know, ew) for two hours with 2 glasses (small) to elevate the bag and keep it from sticking to the dough.  Then cook on high for 375 and sprits the hot oven with a water bottle first) and then up to 400, then another 10 minutes at 400.  The devil is in the details…trust me.  Oh, and the other thing is, it’s supposed to be full of love and good feelings, so if something’s a wonky shape, oh well.  I like things to be unique.

After baking (and Moses eating a LOT of croissants and braided breadsticks) we did some save the dates.  Designed by Moses, I think they’re perfect.  We’re working on invites with our amazing pal Anthony.  And now it’s back to addressing our last few while I drink wine and watch Game of Thrones.  That’s right, Mom.  It’s MY wedding and I’m doing it my WAY.

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