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Take & Bake Instructions

Cinnamon Rolls

It’s time to bake!!

 

Step 1: 12-24 hours before you are ready to bake, remove the tray from the freezer and place in the fridge to thaw.

 

Step 2: 1.5-2 hours before you are ready to bake, remove the tray from the fridge and set on counter to proof (keeping the lid on). It is ideal for the room temperature to be around 70-76 degrees. You are looking for the croissants to double in size. (See photos) The time on this will vary depending on room temp. The warmer the environment, the quicker they will proof.

 

Step 3: Pre heat your oven to 400 degrees. Place your oven shelf in the middle of the oven.

 

Step 4: Once the cinnamon rolls are ready, remove the plastic lid and place the tray in the oven. Bake at 400 degrees for 15-18 minutes, until golden brown.

 

Step 5: Once you have removed the rolls from the oven, immediately top with the frosting, allow the frosting to melt into the roll a bit and then spread across the rolls! Use as much or as little frosting as desired!!

 

Enjoy warm or cooled. Cinnamon rolls will keep for 1-2 days covered at room temp.

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Take & Bake Instructions

Croissants, Pan Au Chocolate and Ham and Cheese

 

It’s time to bake!!

Step 1: 12-24 hours before you are ready to bake, remove the tray from the freezer and place in the fridge to thaw.

 

Step 2: 1.5-2 hours before you are ready to bake, remove the tray from the fridge and set on counter to proof (keeping the lid on). It is ideal for the room temperature to be around 70-76 degrees. You are looking for the croissants to double in size. The time on this will vary depending on room temp. The warmer the environment, the quicker they will proof.

 

Step 3: At some point while you are waiting for your croissants to proof, pre heat your oven to 425 degrees. Place your oven shelf in the middle of the oven. Also, you can go ahead prepare an egg wash by simply beating one egg in a small bowl, set aside.

 

Step 4: Once the croissants are ready to bake, remove the plastic tray lid and lightly brush the tops of the croissants with egg wash.

 

Step 5: Place the tray (without the lid) in the oven and bake at 425 degrees for 8 minutes. Once the first 8 minutes is up, leaving the tray in the oven, reduce the oven temp to 400 degrees and bake for an additional 15 minutes.

 

Step 6: When finished, they should be a nice golden brown! Once the croissants are baked, remove from oven and allow to cool before eating. If you can make it that long....!

 

ENJOY!!

 

*Croissants will be good covered at room temp for 1-2 days.

 

Sourdough Starter

Are you ready to make amazing bread, pizza, pancakes, and many other things at home?  It's not as scary as it sounds.  To start your own sourdough starter you will need the following:

  • Rye Flour

  • Bread Flour

  • Diastatic Malt

  • Food Scale

  • Large container to hold your starter

Getting Started:

Day 1 AM: Mix 200g Rye Floor, 200g water, and 5g malt

Feed in 24 hours

Day 2 AM: Mix 50g Rye Flour, 50g Bread Flour, 50g starter, 100g water

Feed in 6-8 hours

Day 2 PM: Mix 50g Rye Flour, 50g Bread Flour, 50g starter, 100g water

Feed in 16 hours

Day 2 & 3 AM: Mix 50g Rye Flour, 50g Bread Flour, 50g starter, 100g water

Feed in 6-8 hours

Day 2 & 3 PM: Mix 50g Rye Flour, 50g Bread Flour, 50g starter, 100g water

Feed in 16 hours

Day 4 & 5 AM: Mix 25g Rye Flour, 75g Bread Flour, 50g starter, 100g water

Feed in 6-8 hours

Day 4 & 5 PM: Mix 25g Rye Flour, 75g Bread Flour, 50g starter, 100g water

Feed in 16 hours

After 5 day you should be ready to perpetuate your starter!  The following is a guide for perpetuating a starter.  During this process, the starter should be held at around 70F to maintain fermentation.  The amount of starter shown is the minimum amount of starter that can be held to maintain the level of activity.

Liquid Starter:

Morning: 100g bread flour, 40g starter, 100g water

Feed in 6-8 hours

Afternoon: 100g bread flour, 40g starter, 100g water

Feed in 16 hours

Stiff Starter:

Morning: 100g bread flour, 50g starter, 50g water

Feed in 6-8 hours

Afternoon: 100g bread flour, 50g starter, 50g water

Feed in 16 hours

Life gets busy, when you know you won't be able to feed your starter, put in the fridge.  When you are ready again, take it out and start the feeding process for either a liquid or stiff starter! 

Have fun!

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