As I already alluded to, I changed jobs recently. In my old job we had a meeting on every Monday morning to talk about the week ahead. Over the two or so years at that job, my colleagues at Talented Talkers badgered me constantly to bring in some cinnamon rolls. My main excuse for not doing it is that cinnamon buns are much, much, better fresh and on the day they are made. I’ve done cinnamon rolls overnight plenty of times, but doing it in the week was something I haven’t done. However, with it being my last week, and the last time I’d be in that early Monday meeting, I wanted to bring in a treat for the team. This meant that after sticking the dough in the fridge the night before, I was actually up super early on that last Monday (about 5.30) to take the dough out of the fridge to allow it to return to room temperature before I stuck it in the oven. Read more
Last year I properly had a go at doing pastry and while I am certainly no master in it, I felt it went pretty well. You can take a look at a few of my pies etc here, here and here. This year I’ve decided to do similar with bread. I’ve made bread a bunch of times but never on a consistent enough basis to actually get the hang of it. I’ve even booked in a day course at the E5 Bakehouse (my parents said they’d get me a course for a Christmas present, so thanks Mum & Dad!) because I want to really get the hang of it this year. That’s not until July though, so I’ve got plenty of time to get baking myself before then. Olive Bread felt like a good one to get the year going.