proofbakery.blogspot.com

Proof Bakery

Monday, June 6, 2011. Rhubarb and the Cure. You can tell because there is the usual inundation that occurs with a fruit's peak season, and thus there is rhubarb everywhere. Rhubarb galettes, rhubarb pie, rhubarb danish, rhubarb everything! Once all rhubarb is chopped, place into a pitcher or other container that allows you to roughly measure the volume. You want to use that volume to calculate a ratio. 3 parts rhubarb to 1 part granulated sugar. The sugar and the juice from the rhubarb have created a liq...

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Proof Bakery | proofbakery.blogspot.com Reviews

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Monday, June 6, 2011. Rhubarb and the Cure. You can tell because there is the usual inundation that occurs with a fruit's peak season, and thus there is rhubarb everywhere. Rhubarb galettes, rhubarb pie, rhubarb danish, rhubarb everything! Once all rhubarb is chopped, place into a pitcher or other container that allows you to roughly measure the volume. You want to use that volume to calculate a ratio. 3 parts rhubarb to 1 part granulated sugar. The sugar and the juice from the rhubarb have created a liq...

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3 a complete transformation

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Proof Bakery | proofbakery.blogspot.com Reviews

https://proofbakery.blogspot.com

Monday, June 6, 2011. Rhubarb and the Cure. You can tell because there is the usual inundation that occurs with a fruit's peak season, and thus there is rhubarb everywhere. Rhubarb galettes, rhubarb pie, rhubarb danish, rhubarb everything! Once all rhubarb is chopped, place into a pitcher or other container that allows you to roughly measure the volume. You want to use that volume to calculate a ratio. 3 parts rhubarb to 1 part granulated sugar. The sugar and the juice from the rhubarb have created a liq...

INTERNAL PAGES

proofbakery.blogspot.com

1

Proof Bakery: May 2011

http://proofbakery.blogspot.com/2011_05_01_archive.html

Wednesday, May 11, 2011. All Truffles Great and Small. Truffles, originally named for their resemblance to truffle mushrooms, are satisfying to make and delicious to eat. A truffle is traditionally a confection defined by a ganache center coated in chocolate. This is why truffles have a soft, melt-in-your-mouth inside and a crunchy outside. As pictured above, nothing pairs quite so well with truffle making (and eating) as an artfully made cappuccino by Cognoscenti Coffee. Subscribe to: Posts (Atom).

2

Proof Bakery: And So It Begins

http://proofbakery.blogspot.com/2010/07/and-so-it-begins.html

Sunday, July 25, 2010. And So It Begins. Our first week we experimented with the basics, as well as with heatstroke. The first real heatwave of the summer coincided with our first full week in the. Bakery, and as ventilation is limited, and the oven relentlessly emanated heat, temperatures quickly reached sweltering. We took advantage of the many, many Farmer's Markets in the area and can officially announce that stone fruit season is upon us! May 27, 2011 at 9:36 PM. June 6, 2011 at 8:18 PM.

3

Proof Bakery: June 2011

http://proofbakery.blogspot.com/2011_06_01_archive.html

Monday, June 6, 2011. Rhubarb and the Cure. You can tell because there is the usual inundation that occurs with a fruit's peak season, and thus there is rhubarb everywhere. Rhubarb galettes, rhubarb pie, rhubarb danish, rhubarb everything! Once all rhubarb is chopped, place into a pitcher or other container that allows you to roughly measure the volume. You want to use that volume to calculate a ratio. 3 parts rhubarb to 1 part granulated sugar. The sugar and the juice from the rhubarb have created a liq...

4

Proof Bakery: July 2010

http://proofbakery.blogspot.com/2010_07_01_archive.html

Monday, July 26, 2010. We attempted lamination this week, with promising results! You've got a delicious pastry. Some examples of products made with lamination are croissants, danishes, bear claws, and puff pastry (used to make napoleons, palmiers and certain galettes). Sunday, July 25, 2010. And So It Begins. Our first week we experimented with the basics, as well as with heatstroke. The first real heatwave of the summer coincided with our first full week in the. Bakery, and as ventilation is limited, a...

5

Proof Bakery: All Truffles Great & Small

http://proofbakery.blogspot.com/2011/05/all-truffles-great-small.html

Wednesday, May 11, 2011. All Truffles Great and Small. Truffles, originally named for their resemblance to truffle mushrooms, are satisfying to make and delicious to eat. A truffle is traditionally a confection defined by a ganache center coated in chocolate. This is why truffles have a soft, melt-in-your-mouth inside and a crunchy outside. As pictured above, nothing pairs quite so well with truffle making (and eating) as an artfully made cappuccino by Cognoscenti Coffee. June 15, 2011 at 3:57 AM. I have...

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Monday, June 6, 2011. Rhubarb and the Cure. You can tell because there is the usual inundation that occurs with a fruit's peak season, and thus there is rhubarb everywhere. Rhubarb galettes, rhubarb pie, rhubarb danish, rhubarb everything! Once all rhubarb is chopped, place into a pitcher or other container that allows you to roughly measure the volume. You want to use that volume to calculate a ratio. 3 parts rhubarb to 1 part granulated sugar. The sugar and the juice from the rhubarb have created a liq...

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This is Mike,. He's the founder of Proof Baking. He's a Googler by day but a baker by night. Ever since he started baking he has been perfecting his technique and recipe to make the perfect loaf of bread.

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