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Bouchon Bakery
http://cookaholics.org/viewtopic.php?f=9&t=3505		 Page 5 of 7
Author:  beccaporter [ Wed Jan 22, 2014 8:09 am ]
Post subject:  Re: Bouchon Bakery
I'm trying out his rye bread today. I bought good ham for sandwiches.
Author:  Darcie [ Wed Jan 22, 2014 1:30 pm ]
Post subject:  Re: Bouchon Bakery
Let us know if it compares to the gold standard of Dave's rye...
Author:  jeanf [ Sat Mar 01, 2014 10:57 am ]
Post subject:  Re: Bouchon Bakery
Emilie wrote:
Cubangirl wrote:
Emilie, when you used the scoop, did you just drop them on the sheet or did you roll in your hands per the original recipe?

Alina, I rolled into balls by hand after I scooped. I always do that when I'm freezing cookie balls, which I did with some in this case. Of course that creates the temptation to bake a few every day ;)

Emilie


Emilie, how did they bake up from frozen? Did you let them come to room temp? I'm trying to make cookie balls ahead for my parent's 50th anniversary party in 6 weeks and thought to make a bunch of these today.

thanks
Jean
Author:  jeanf [ Mon Mar 03, 2014 6:34 am ]
Post subject:  Re: Bouchon Bakery
I made 2 double batches. I made the balls 37-38 grams each and wound up with 49 from each double batch. They are now waiting in the chest freezer for mid-April. If anyone has baked these after freezing please let me know any tips.
Author:  Emilie [ Tue Mar 04, 2014 2:10 pm ]
Post subject:  Re: Bouchon Bakery
jeanf wrote:
I made 2 double batches. I made the balls 37-38 grams each and wound up with 49 from each double batch. They are now waiting in the chest freezer for mid-April. If anyone has baked these after freezing please let me know any tips.

Sorry for the delayed response, Jean. I've frozen these unbaked more than once and they come out great. Actually, though, I'm pretty willy-nilly when it comes to my procedure for frozen cookie balls. If I'm in a hurry, I bake straight from the freezer and add a few minutes. If not, I typically let them thaw at least slightly. And when I'm flat-out flighty, I forget about them on the counter and they're completely thawed by the time I remember. Sorry I can't be more specific!

Emilie
Author:  jeanf [ Thu Mar 06, 2014 9:16 pm ]
Post subject:  Re: Bouchon Bakery
Thanks Emilie! I'm so looking forward to them but buried them deep in my freezer to avoid temptation. ;-)
Author:  jeanf [ Thu Mar 13, 2014 6:16 pm ]
Post subject:  Re: Bouchon Bakery
I just baked some of the oatmeal raisin cookies, they took around 20 minutes from frozen, and are soooooo good. Oldest is going tobogganing tomorrow so thought they'd be a good treat.
Author:  Lu1 [ Sat Mar 15, 2014 10:34 pm ]
Post subject:  Re: Bouchon Bakery
I made his infamous Oatmeal and Raisin Cookies and unfortunately they were very salty. 1 1/4 tsp of Kosher Salt....was it just me or did anyone else find these cookies to be too salty?

Lu
Author:  Cubangirl [ Sat Mar 15, 2014 10:52 pm ]
Post subject:  Re: Bouchon Bakery
I weighed my salt, so I didn't have a problem. However if I figure correctly 3.6 g. of kosher salt is about ¾ tsps. I have the g. scale that was recommended in another thread (Emilie I think) so I weighed everything. I switched the flour so mine were just ok, but I plan on trying them again with ap flour soon.
Author:  beccaporter [ Sun Mar 16, 2014 9:39 am ]
Post subject:  Re: Bouchon Bakery
I've learned to weigh all of his tiny bits of ingredients on my jeweler's scale. I do salt, baking soda/powder, yeast on it.

I make the faux Oreos yesterday finally, with the black cocoa. They are amazing! The dough is easy to work with. I even loved the filling, I wasn't sure I would. They were even better today. The cookies were softer, but the taste was more intense.
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