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 Post subject: Re: Bouchon Bakery
PostPosted: Wed Jan 22, 2014 8:09 am 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
I'm trying out his rye bread today. I bought good ham for sandwiches.

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 Post subject: Re: Bouchon Bakery
PostPosted: Wed Jan 22, 2014 1:30 pm 
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
Let us know if it compares to the gold standard of Dave's rye...


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 Post subject: Re: Bouchon Bakery
PostPosted: Sat Mar 01, 2014 10:57 am 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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


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 Post subject: Re: Bouchon Bakery
PostPosted: Mon Mar 03, 2014 6:34 am 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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.


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 Post subject: Re: Bouchon Bakery
PostPosted: Tue Mar 04, 2014 2:10 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 531
Location: Virginia
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


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 Post subject: Re: Bouchon Bakery
PostPosted: Thu Mar 06, 2014 9:16 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
Thanks Emilie! I'm so looking forward to them but buried them deep in my freezer to avoid temptation. ;-)


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 Post subject: Re: Bouchon Bakery
PostPosted: Thu Mar 13, 2014 6:16 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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.


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 Post subject: Re: Bouchon Bakery
PostPosted: Sat Mar 15, 2014 10:34 pm 
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Joined: Wed Jan 26, 2011 12:43 pm
Posts: 195
Location: Maui
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


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 Post subject: Re: Bouchon Bakery
PostPosted: Sat Mar 15, 2014 10:52 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
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.

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 Post subject: Re: Bouchon Bakery
PostPosted: Sun Mar 16, 2014 9:39 am 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
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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