Baking Mad

I started off the morning adding enough liquid for 1 kilo of dough rather than the 500 gr I was intending. Having realised what I had done, I rounded up everything else. The kitchen was so cold, the dough just did not want to get to the desired temperature (24C). However, it all turned out beautifully. These are just some of the items I made with the viennoise dough (less rich than brioche). I was particularly pleased with the dried apricot pieces in the brioche buns. 

Samples now delivered to two cafes in town for them to sample.