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<\/a><\/div>\nThis month, we’re “going off the rails on a crazy train, sir.”\u00a0 If you hear that in a Megamind<\/i>\u00a0sidekick’s voice, you get bonus points.\u00a0 I warned the Babes I might go off the deep end and very off script with this bake, but wouldn’t say what I was going to try.\u00a0 I have laminated bread trauma.\u00a0 It refuses to be friends with me.\u00a0 So much leaky butter oil.\u00a0 Everybody cross your fingers, here we go.\u00a0 This journey really lent itself to Elizabeth’s journal format of recipe documentation.<\/p>\n
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Let’s see, ok, the post for the August bake is up.\u00a0 Ohhhhhh, hehehehehehehhh, hehhhhh.\u00a0 Laminated bread… Yaaaaay.\u00a0 More butter oil bleeding and smoking all over my oven.\u00a0 Why can’t I get the temperatures right?\u00a0 My butter block always breaks and then bleeds out, no matter how short or long I chill.\u00a0 No, I can do this.\u00a0 Karen’s croissant bread is so perfect, look at that beautiful layering, I can do this!<\/p>\n
A week later…\u00a0<\/i><\/p>\n
Wahhhhh, I don’t want to laminate!\u00a0 Man, I really want this bread to turn out.\u00a0 But that laminating, it hates me.\u00a0 I did it in a class; it worked; it did not translate to success at home.\u00a0 They must be using magic butter.\u00a0 Even when I use the preferred high fat, European butter, it doesn’t help.\u00a0 I wonder who sells magic ingredients.\u00a0 Maybe a new refrigerator…<\/p>\n
Another week later…\u00a0<\/i><\/p>\n
How can I get past the butter breaking?\u00a0 Hmm.\u00a0 Wait…\u00a0 Wait…\u00a0 What if I skip the butter block altogether and laminate the dough with store bought puff pastry instead!\u00a0 It’s already perfectly laminated with their cheaty, cheaty, sheeting machines.\u00a0 I wonder if that could work…\u00a0\u00a0My biggest concern would be over folding and losing layer cohesion.\u00a0 Hmm.<\/p>\n
Welp, nothing to lose but time.\u00a0 I can always try again the original way if it fails.\u00a0 Let’s go pick up some real butter puff from the grocer’s.\u00a0 French toast casserole is a great way to use up bread fails anyway.<\/p>\n
Okay, dough made, chilled, let’s go.\u00a0 Foldy, foldy, turny, turny.\u00a0 Let’s just do one book fold and one envelope fold, and then the final roll out; don’t want to push our luck with over folding.\u00a0 Oh wow, (cutting to shape), look at the layers in the dough.\u00a0 Squeee!\u00a0 Oh man, I REALLY<\/i> hope this turns out because it looks so promising!\u00a0<\/p>\n