The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman's picture
dabrownman

The other half of the puff paste we made the other day was used up on these tasty apple, pear  and cream cheese sleds.  This time I watched them to make sure these didn't over caramelize like the last variety.  I mixed in some apple jam in the cream cheese that is on the bottom and hidden.  Also, we reconstituted dried apricots, raisins and cranberries in some bourbon and also added fresh minced ginger to the chopped apples and pears that were sauted with some brown sugar and mixed spice.   The middle of the sled was docked to keep it from puffing and make a well / seat for the riders on the sled :-)

Breadboard's picture

Organic apple peel sourdough starter

December 13, 2011 - 8:13pm -- Breadboard

I saw this on New Scandinavian Cooking.  A wild yeast starter made from organic apple peels.  I was intrigued and thought I'd give it a try.

So far so good.  In here are the peelings of 4 apples along with spring water to cover and two tablespoons of dark brown sugar at day 3.

   

 

And here is the baby starter, peelings removed and feeding everyday with bread flour at day 7.   Antisipation....

Szanter5339's picture
Szanter5339

 

The bottom of the dough.
200 gram flour
1 egg
2 tablespoons powdered sugar
1 tablespoon of fat (cold)
Pin 1 teaspoon salt
1 vanilla sugar
Baking powder ½
1 tablespoon sour cream

The sponge cake:
6 eggs
6 tablespoons powdered sugar
6evőkanál flour
2 tablespoons cocoa
Baking powder ½ Package

Spreading on the dough by 2 spoonful of jam.

Stuffing.
½ kg of sour cherry
4 medium apples
Optionally, sugar
3-4 tablespoons bread crumbs

The soft dough knead dough hozzávalóiból. If you are a bit stuck, a bit of flour to be.
Aside to rest.
Kimagozzuk Meanwhile, slice the apples and cherries. Not grated!
Put baking the dough, brush a very thin layer of jam. I had raspberry jam.

The pitted cherries and sliced ​​apples Sprinkle two tablespoons bread crumbs firstand then granulated sugar and mix. Sugar to taste.

The baking pastry brush spread with jam. It is very thin!
Alternating stripes we put cherries and apples.
I've also scattered tablespoon bread crumbs on top.

loydb's picture
loydb

This is the BBA basic sourdough to which was added 2 diced granny smith apples, 4 oz of toasted walnuts and 3 oz of small-dice parmesan and asiago cheese. The starter was KA New England that had been fed 50/50 with KA bread flour and home-ground hard red wheat. The final flour addition was 15% WW, 5% Rye and 80% KA. It got a stretch-and-fold at 15, 45, 90 and 120 minutes, then proofed for another 3 hours. The final shaped loaves proofed a little over two hours before being glazed with egg yolk and baked. Baking time was a total of 45 minutes to get the internal temp up -- I'm sure there was a lot of moisture from the apples. It's yummy. Yes, it really is slightly purple (from the walnuts I believe).

 

Schrödinger's Other Cat's picture
Schrödinger's O...

When I was young fresh fruit was a great treat and not common in Icelandic diet. Today fresh fruit of many sorts is readily available year round allowing one to bake galette year round!

Pastry:

1 cup flour (125-130g)

4 oz. cold butter unsalted (113g) 

pinch salt (or more if you like)

ice water (30-50ml, enough to make pastry workable)

Finely cut cold butter into flour, add salt. Work with spoon or hand until well mixed. Add ice water until pastry can be formed into a ball. Refrigerate for a bit (15 minute). Press pastry into a disk on parchment or Silpat then roll out very thin (thin=flaky). Refrigerate again (cold pastry I find much easier to work) while you make filling of choice.

Apple Filling:

2 or 3 apple peeled and sliced thin

2T sugar, 1T flour, cinnamon to taste mixed.

1T  butter

1T sugar, sprinkle cinnamon

Spread flour/sugar/cinnamon mixture over pastry. Lay apple slices to overlap in circle pattern. Fold edge of pastry over. Sprinkle sugar and cinnamon over apple, chop butter over apple. Refrigerate 10 minutes.

Cook at 204C or 400F for 50-minutes to 1 hour.

Glaze with 1 or 2 T (to taste) apricot, peach preserve.

 

Make coffee, pour brandy, consume!

 

 

 

freerk's picture

sautumner frangipani; diverting all power to the pies

August 13, 2011 - 2:13pm -- freerk
Forums: 

Even though summer just doesn't seem to happen this year in these parts of the world, there are some wonderful summer fruits to be enjoyed.

Being under a strict bread baking embargo right now due to an overfull freezer, it seemed best to take advantage of the local produce (and fix my weekend baking crave in one go).

Here they are: 1x full fledged "summer of your dreams" in the shape of an almond lemon torte with fresh strawberries;

marilee's picture

Oat, apple, & flaxseed sourdough sandwich loaf

May 1, 2010 - 4:10pm -- marilee
Forums: 

I found this site a few months ago and have really enjoyed all the great information here. I finally decided today to join and post something. I consider myself a novice and am still learning and have begun experimenting a bit with recipes I have gathered online or through various sourdough cookbooks. Some breads I have baked have turned out excellent and some not, but I am having fun.

Erzsebet Gilbert's picture

Two variations upon yogurt bread... it can be done!

October 7, 2009 - 5:15am -- Erzsebet Gilbert

Hello, everybody!  


This begins with a resounding thank-you to user jannrn for asking a question and giving me an excellent idea...  A week ago, I posted about my Greek Fennel, Yogurt, and Honey Bread, and sweetly Jan told me she liked the photographs but hated fennel (I'm really the only person I know who does!).  She asked about alternate flavors, which got me to thinking...  


Here is a picture of the original fennel bread:

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