In the Kitchen – a Picture Post

For Celia’s collection of ‘In the Kitchen‘

Zeb

The starters

Elevenses

Almond Croissants and Custard Tarts from Hart's Bakery

Nils's recipe - still the best rye bread for everyday!

Buns made with crystallised pink grapefruit and sultanas and an enriched dough

My 3rd attempt at a couronne bordelaise - not for the faint of tooth!

18 thoughts on “In the Kitchen – a Picture Post”

GillthePainter 18/03/2011 at 7:57 am

You’ve made the couronne!
How clever are you.

Joanna @ Zeb Bakes Post author18/03/2011 at 8:05 am

Thank you! I think I’m getting there with it. Would you like to see a step by step post?
1. GillthePainter 18/03/2011 at 8:38 am
  
  Yes please to that.
  1. Celia @ Fig Jam and Lime Cordial 18/03/2011 at 10:12 am
    
    Ditto! Yes please indeed. (Hi Gilly! :))
    1. heidi 18/03/2011 at 11:45 am
      
      Sorry to butt in- but I’d love to see it as well!
      1. Joanna @ Zeb Bakes Post author18/03/2011 at 12:02 pm
        
        I’ll get on it !

Mrs Ergül 18/03/2011 at 8:21 am

My heart skipped a beat when I saw the almond croissants. How were they? The best pâtisserie that makes the best has recently closed shop and I’m utterly saddened.

Joanna @ Zeb Bakes Post author18/03/2011 at 8:35 am

They were delicious! Light flaky, buttery – I just found my way to Laura Hart’s little bakery yesterday morning and I’m either going to have to learn how to make them myself or go on regular pilgrimages down to Hampton Lane :) Sad day indeed when you lose your favourite patisserie :(

cityhippyfarmgirl 18/03/2011 at 8:41 am

Lovely kitchen happenings Joanna.

Jeannette 18/03/2011 at 9:16 am

You have been busy, have you made all of these this week? The buns looks lovely, and I would love to see a step-by-step account of the making of the Couronne, please.

Joanna @ Zeb Bakes Post author18/03/2011 at 9:48 am

Thanks Brydie (and don’t rush for the hoppers recipe, I think you’ve got enough going on at home – no more baking for a few days here) :)

Hi Jeannette, well the patisserie isn’t mine, but the other breads n buns I made yesterday, having refreshed and built the starters up the day before. 3 x 500 g rye loaves, 1 900 g couronne and a tray of 16 x 80 gram buns. So three oven bakes, got the timing right for the rye and the buns, they went in one after the other, but the couronne needed a longer prove so that was baked early evening. I’ll do a step by step as soon as I can. Have a lovely weekend :D

Mariana 18/03/2011 at 10:04 am

Seeing is one thing. I see your lovely photos and all I can imagine are the glorious ‘smells’ wafting through your kitchen. I’m glad I’m not there, because I think I’d demolish the bread in that last photo. You’re really talented lady!

Joanna @ Zeb Bakes Post author18/03/2011 at 10:23 am

Bready smells are the best aren’t they Mariana? Thanks for the lovely compliments (blushes) :D

Celia @ Fig Jam and Lime Cordial 18/03/2011 at 10:11 am

Thank you for playing, dearheart! :)

I love the couronne and oh, how I wish we could buy crystallised pink grapefruit here! How cool would that be! :)

You have some truly superb crusts happening in your kitchen…

Joanna @ Zeb Bakes Post author18/03/2011 at 10:22 am

Celia I made the crystallized grapefruit – it’s just like doing any other citrus. But because they have such lovely thick soft skins and pith they make excellent crystallized fruit. And I’ve just messed up the post by changing the couronne pic to a nicer one. I’ve asked WordPress to help me sort it out. Sigh.

heidi 18/03/2011 at 11:50 am

Your bread makes me want some good flour!
I need some more substantial bread.
We are going home tomorrow- still have so much to do- but I NEED to get home.
Down here the smell of stain on the wood obliterates the fresh smell of baking bread.
I love all of your pictures and breads- and the crystallized grapefruit- brilliant!