As we start losing teams at this stage, I thought I’d better get a wriggle on and let you know some of the other things I cooked over the last few weekends. It’s been busy, and not at all successful. So this a double portion of baking today.

I made croissants again, having bought new yeast. I did everything correctly. I even put the heat on in the house to make sure the proving process was successful. It was. They were an absolute triumph. You can see from the pictures that they were light, fluffy, tasted exactly as you expect a croissant would, and they had risen properly. Not only that, you can see the layers. The all important layers.

I was so pleased with my efforts I ate about 4 in one sitting and gave the rest away. I won’t be making them again. It is a complicated process and in professional bakeries they have a machine that ensures the rolling/squashing of the layers during the lamination process is perfect. Think of a cross between a pasta machine and a mangle. And that’s why their buttery layers are perfect and mine were a bit, rustic? Or informal? Either way, I’m glad I did it, I’m glad I was successful, so thank you France. And thank you professional bakers.

Success was short lived. I wanted to make a cinnamon type Belgian bun. I did these in lockdown, but couldn’t find the recipe I used. I found a BBC GoodFood recipe, made the dough. Proved it. (my yeast is still alive and kicking) Rolled it, spread the cinnamon stuff on it, rolled it up, cut it, proved it again. Lovely, big, wobbly airy cinnamon buns. Now it goes wrong. The recipe said to cover the top with a mixture of cinnamon and sugar. It seemed quite a lot, but I was doing as I was told. (for once)

It was too much, my gut instinct was right. The tops browned way too quickly, which left uncooked dough. I reduced the oven temperature, but the damage was done and the buns were over done. Too dark from caramelised sugar and too dry from over cooking. There’s no picture. I’m too ashamed.