The Fresh Loaf

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Whole Grain Bread, French Apple Tart and Fresh Ravioli today!

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SylviaH's picture
SylviaH

Whole Grain Bread, French Apple Tart and Fresh Ravioli today!

This is one of my favorite whole grain breads, Miller's Loaf @ 100 'sourdough hydration' for the added wholegrains.  I added the 'harvest grains blend' from KAF, I often order this mix when they have free shipping...it's very convenient and always very fresh.  The Miller's Loaf with whole grains is a recipe from the Northwest Sourdough breadsite.  Since I was baking today I decided it would be a good opportunity to make a French Apple Tart by Sarah Moulten, it is featured this month in Saveur Magazine's 100 Chefs edition.  


I also made fresh ravioli for Mike's carb's boost, before his bike race tomorrow.  I have been enjoying making fresh pasta with the new electric pasta roller attachment's for my KA mixer.  I love this set and glad I went electric attachments, rolls very thin pasta with ease. 


 


       


 


            


 


 


                                        


 


 


                    


 


            Recipe calls for:                       Small disk of pasty for an 11 inch tart pan.  The dough is rolled very thin.  Less fattening!


 


                             


                                Tender and moist apples, with a lovely very thin buttery crust and not overly sweet, the taste of fresh apple is delicious!


 


          1.  1 1/4 cups flour, plus more for dusting


          2.  tbsp. unsalted butterk cubed and chilled


          3. 1/4 tsp. kosher salt


          4. 7 Golden Delicious apples, peeled, cored, and halved - I used a combination of apples I had in my crisper.


          5. 1/4 cup of sugar - I used bakers sugar with 1 tsp. instant clear jel powder


          6. 1/2 cup apricot jam


               Whipped cream or vanilla ice cream, for serving... the whipped cream was very nice with this tart


 


1 - Combine flour, 8 tbsp. butter and slt in a food processor and pulse until pea-size crmbles form about 10 pulses. Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3-4 pulses.  Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour.  Unwrap dough and transfer to a lightly floured work surface.  Using a rolling pin. flatten dough into a 13" circle and then transfer to a 11"tart pan with a removable botto; trim edge; chill for 1 hour.


 


2.  Heat oven to 375F.  Working with one apple half at a time, thinly slice into sections, keeping slices together.  Press sliced apple half gently to fan it out; repeat with remaining apple halves.  Place 1 fanned apple half on out edge of the tart dough, pointing inward; repeat with 7 more apple halves.  Separate remaining apple slices.  Starting where the apple halves touch and working your way in, layer apples to create a tight rose pattern.  Fill in any gaps with remaining apple.  Sprinkle with sugar (combined with gel or sometimes I use tapicoa flour - if used) and then dot with remaining butter.  Bake until golden brown, 60-70 minutes.


3.  Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour through a fine strainer into a bowl and reserve.  Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam.  Let cool completely before sicing and serving with whipped cream.


 


I set my tart onto a pizza sheet, while baking, or you could use a cookie sheet, to save any mess that might happen.


 


 


              


 


 


                       Sylvia


 


 


 

Comments

breadsong's picture
breadsong

Sylvia, All of your hard work today has produced some really lovely bread and pastry. The apple tart is very, very pretty...I'm going to have to start checking out Saveur magazine!  from breadsong

SylviaH's picture
SylviaH

Sarah M. tart is gorgeous and she sliced the apples very thin...this allows you to bend the slices to form more of a rose type pattern...maybe next time, I'll take more time with the slicing and shaping.  The dough comes together very nicely and is flaky and tasty...but there is just enough for the tart.  It is rolled so thin, I rolled it between wax paper, so it handled easily, without tearing, transfering it to the tart pan.  


I started a subscribing to this magazine after a member had TFL site and photo of Floyd's Buttermilk Cluster 'listed in the recipe's section of TFL' published in an article of the magazine.  One of my favorite magazines!


Sylvia

Mebake's picture
Mebake

Looks wonderful, Sylvia...!

SylviaH's picture
SylviaH

Thank you, Mebake!

louie brown's picture
louie brown

As always. I like your idea of ordering from KA when free shipping is on. I must watch for that.

SylviaH's picture
SylviaH

I wish I would have ordered more flour my last order..delivered to my door for 1.50 less a bag now than what my local store's price is now.


Sylvia

LindyD's picture
LindyD

....although only an inch of your fourth photo opened (let's hope that remark doesn't lead to a bunch of comments about browsers, etc., etc.) so I'm not sure what it shows.


Not important as the other photos are almost as fantastic as that apple tart!  A true work of art, Sylvia.  You are a very talented baker!

SylviaH's picture
SylviaH

I always appreciate your kind comments!  I have alll the photos opened now..with help from Floyd!  It's been my fault, downloading wrong!  


Sylvia

weavershouse's picture
weavershouse

Your Miller's Loaf looks so delicious. I tried to find it on Northwest Sourdough but as usual when I go there I can't find the recipes for the great looking breads you make. Can you help me find it, please?


Your Apple tart is awesome. I'd love to see your ravioli and your recipe. I make ravioli several times a year and I'm always interested to see another person's recipe. Only if you have time between all your great baking.


weavershouse

SylviaH's picture
SylviaH

Miller's loaf.  I tried a the link but can't get it to work, if you go to the NWS site and click on Blog at the top of the homepage.  You will find several recipes listed, scroll all the way down and click on the next page or recipes.  Mill Grain @100 recipe is there with photo and instructions for the recipe.  I'll message my ravioli recipe..I've only made them twice...but they are delicious fresh!


Sylvia

weavershouse's picture
weavershouse

Thank you Sylvia, I was able to find it. I think the "Blog" was the only one I didn't open when I was looking at the site. NWS site is very nice, I'll visit it often.


 


weavershouse

ananda's picture
ananda

Hi Sylvia,


I love the translucecy of the crumb with the wholegrain pieces distributed through it


Best wishes


andy

SylviaH's picture
SylviaH

I believe there are 9 grains/seeds...a meal in a slice!


Sylvia

wally's picture
wally

The whole grain bread is gorgeous, Sylvia, but the apple tart is mouth-watering.  You and hansjoakim have the art of the tart down pat!  Lucky Mike, as usual.


Larry

SylviaH's picture
SylviaH

You always say the nicest things :)


Happy Baking,


Sylvia

dmsnyder's picture
dmsnyder

Your photo of the bread crumb showing the gelatinized starch is great! This looks like a wonderful bread.


I'm trying to not look too long at the tart. It's really hard. :-(


David

SylviaH's picture
SylviaH

A nice tasty bread, I baked all 4 loaves in the Combo Iron Cooker, one after another...hummm.  I get the best results with CC, to bad it's so limited.  Next time I do this many loaves it will be on the stone w/steam.


It's been really hard looking at the tart around here too..the looking doesn't last very long!


Sylvia


 

Franko's picture
Franko

Well Sylvia, if Mike doesn't place in the race tomorrow it won't be because he was poorly fed, that's for sure. I don't think there's much I can say about your beautiful loaf and tart that hasn't already been said so I'll just say bravo! and top notch work as usual.


Franko


 

SylviaH's picture
SylviaH

Thank you, Franko for the nice compliments!  He does eat good and it just melts off him, I wish I could say the same.  He likes road but mountain bike racing is his favorite ...2nd place...but it's just the beginning


Sylvia

rayel's picture
rayel

Nice pictures Sylvia, Both bakes are beautiful. Lots of patience with the apple slices. I am poised to use some of the harvest grains blend from KA. Does the high hydration sourdough take the place of adding the blend to boiling water per KA's boule recipe? I'll be making my bread with whole wheat flour, and no sourdough starter, and am wondering wether to soak or not to. One of their loaf recipes just adds it to the flour sans soaking. How little harvest grains blend should I try for my first time? Thanks so much, if you can help it will be appreciated. Ray

SylviaH's picture
SylviaH

I use 1 cup boiling water poured over 9.5 oz of the grains mix...this is enough for 2 loaves weighing a little over 2 lbs. each..or  4 apx. 1lb loaves.  The grains absorb this about of water perfect within a short time..let it cool and then use.  The loaves I made are 66% hydration dough with the added grains and 61% without..I added just a little more hydration this bake and also used a small amount of Organic White Whole Wheat.  


Sylvia

rayel's picture
rayel

Thanks again Sylvia, It all makes good sense. I will choose the soak method following your lead and great results. Today I am baking Buttermilk whole wheat without the added grains to satisfy my Daughter's request, who contends I should leave well enough alone. When I explained what my proposed addition would contain, she expressed not liking the added fiber. I am really anxious to try the whole grain blend to up the fiber a bit, for my personal consumption. Can't wait, mabey tommorow.  Ray