Monthly Archives: October 2013

Oct 29 Pain Perdu

Pain perdu with left over bread

We had some left over country loaf from Sunday’s bake. After a two days of eating bread with dinner, find I thought it would be good to have bread for dessert. A few months back, we had been watching The Best Thing I Ever Ate’s Rise and Shine Episode. What caught both our eyes was the thick cut pain perdue.

We only used one 2″ thick slice of bread, so I quartered the recipe.


  • 1 2″ slice of country bread
  • 1 c heavy cream
  • 1/4 c sugar
  • 2 g salt
  • 2 eggs
  • 2 tbs unsalted butter
  • AP flour and sugar for sprinkling
  • Powdered sugar for dusting


  • Combine heavy cream, sugar, salt, and eggs and mix thoroughly with a wisk.
  • Pour mixture over bread, let sit for a few minutes, and flip the bread. Cover and refrigerate overnight.
  • Preheat oven to 450 degrees F.
  • Heat large oven proof pan over medium to medium high heat. Melt butter.
  • Sprinkle flour and sugar on the bread, and when the foam subsides cook the bread on one side until richly colored, approximately 5 minutes.
  • Flip the bread and put the pan in the oven for 10-15 minutes until cooked.
  • Serve with powdered sugar and maple syrup

Oct 27 Sourdough Bake

While I have been baking every week or so, allergist I haven’t been as dedicated with taking pictures and posting. This is mostly because I’ve been baking my default two sourdough country loaves and they look more or less the same as previous bakes and posts.

This weekend, I did become more ambitious and I baked three 990g large country loaves, 2 495g small country loaves and 5 395g baguettes is the Haussler stone oven. Took two separate bakes, and I set the oven a little too high in temperature. Should have kept the top temp at 290 degrees C (per instruction manual) while raising the bottom temp to 200 degrees C. Instead, I bump the top temp to 300 degrees C and the bread baked too quickly.

Lots of technical issues with the bread. The lack of ear on the baguettes are particularly galling. Hopefully, it won’t take too long to get back into the groove.

A family shot, minus one loaf that we were eating.
bread baked in a haussler stone oven

You can see some proofing issues as well the thin crust. However, it was still a pretty decent tasting loaf.
crumb shot of bread in a haussler stone oven

Packing to give away at work
baguettes from a haussler stone oven