The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Franko's picture
Franko

A Raspberry Tart

About two weeks ago I made up a 2.9 kg batch of puff paste to be used for making tarts , turnovers , napoleons, etc. It's a great thing to have on hand this time of year when all the berries and fruits are ready for picking. One of the things I really wanted to make was a raspberry tart, but our usually prolific raspberry cane is late this year because of the cool weather we had in May and June here on Vancouver Island. At least that's the theory my wife and I are going on. Luckily our local organic farmers aren't having the same problem so I bought a couple of baskets of gorgeous raspberries from a nearby farm. After a few days of making various items with the pastry, some successful some not , I'd acquired enough scrap dough to use for a 9 1/2 in. tart shell. Using scrap dough for tart shells is recommended because it doesn't have the 'lift' of an unworked piece of puff and because it's baked blind isn't necessary. I also made a little raspberry glaze and some pastry cream to finish the tart with. Once I'd formed the tart in the pan I lined the inside with a round of parchment and filled it with dried beans to keep the bottom from lifting as it baked. The shell was baked off at 410F for 20 min. and although the shell came out a bit darker than I would have liked , I wanted to make sure it was fully baked. Some of those unsuccessful items I referred to were the result of underbaking. While the shell was still hot I brushed some of the glaze over the bottom inside to seal it and then let it cool completely. My preference is not to use a lot of pastry cream in a fresh fruit tart, just enough to compliment the fruit rather than be a major component. Finally the raspberries went on, placing them around the edge and working to the center. I cut out a small round of parchment and placed it over the center then dusted the outside with confectioners sugar, removed the paper and glazed the berries in the center. All in all I think it turned out quite well. Because it's an all butter puff the flavor of the shell is rich and goes perfectly with fresh berries, the vanilla of the pastry working to bring both of them together.


Included is the recipe for the puff paste I used and a few photos.


Franko


 



PUFF PASTE

 

 

 

 

Ingredient                 

Kg                        

%

 

 

Bread Flour

 

 

1.000

100

 

 

Pastry Flour

   200

20

 

 

Butter

   250

25

 

 

Salt

     13

1.3

 

 

Cream of Tartar

       1

  .1

 

 

Water-cold

    560

56

 

 

Butter-60*

    750

75

 

 

Flour

      77

7.7

 

 

Total

 2.901

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Puff Paste/ Feuilletage

 

Mix the first 4 ingredients with the paddle on low to a fine crumb. Mix the water and the cr. of tartar and add to flour mix just until the dough comes together in small pea size lumps. Turn dough on to the bench and fraiser till smooth. Rest the dough in cooler for 30 minutes or until it reaches a temperature of 42* F

While the dough is resting mix the butter and flour together using the paddle. The butter should be soft enough to allow the flour to incorporate easily. Form the mix in to a square or rectangle and bring the temperature to 60*F before rolling in to the dough.  When the dough is rested and cool and the butter block is at 60*F it can be applied to the dough, either by cutting the block in small even size pieces or in one single piece. Once the butter has been applied give the dough a 3 fold, making sure that the edges of the dough are evenly aligned. Rest the dough for 30-40 min., roll out and then give the dough another 3 fold, followed by 2 more 3 folds  and one four fold, resting the dough 30-40 minutes between each set of folds. This will give you 973 layers. After the last rest the dough can now be frozen whole or cut into smaller sizes.  Thirty minutes before it’s time to use the dough give it one more ½ fold and rest for 30 min. then roll out for whatever shape is desired.

 

 

 

cara1983's picture
cara1983

My kitchen Aid mixer leaves unmixed ingredients at bottom.

So I was hoping that some of you might be able to help me out with this problem.  I have the Pro 600 6quart mixer.  The bottom of the bowl has that little hump in it and it never fails that at the end of mixing, there is still dry ingredients left unmixed.  If this is normal then okay but if I can fix it then I want to know how.

yozzause's picture
yozzause

fruit loaf

the other evening i took home some of the sour dough culture that was excess to requirement and decided to use it in a fruit dough.


The sour doughculture itself was made from feeding the lees from a cider brew that i had recently made  and was now a very active culture, i measured up 600g of flour and used 200g of culture to this i added 300g water 6g salt 18g dry yeast 48g butter 90g raw sugar 10g molassess.


this ended up being a bit to wet so i had to add a further 100g flour.


With the fruit i ended up with currants raisins dates and a fruit and nut mix that ended up being just over 300g


bulk ferment was for 2 hours and after tinning up was left for another 2 hours. i nearly went to bed and forgot that it was to go in the oven, in fact even put 1 foot in the bed and then remembered!


The bread turned out really good, great taste, nice and moist and loved by all my tasters. i am looking to make a larger batch next week at work.

LLM777's picture
LLM777

KAF Crunchy crackers

For those that have made the KAF Crunchy Crackers... How long did you bake them? I followed the recipe and baked at shorter intervals each time. They were extremely hard, edible, but really hard.  Any suggested bake times for them? Thank you.


http://www.kingarthurflour.com/recipes/crunchy-crackers-recipe

berryblondeboys's picture
berryblondeboys

Wheat free and dairy free for autism

Wah! Lost my entire post by forgetting to hit save below!


Anyway, there is an article I just read that had piqued my interest: http://www.cbc.ca/health/story/2007/09/27/autism-study.html


It's one study, not replicated, but it can't 'hurt' to try to do a wheat and dairy free diet to see if we see any improvements in the austic behaviors.


My son is on the spectrum. He's an odd ball case though fo showing many of the symptoms, but not all the key ones - mainly, he's social and interacts with people, but he ilanguage skills are that of a 2-3 year old (he's 5), he doesn't play with toys in imaginary play, and he has some gross and fine motor skills issues and the biggee - food aversions. He has only tried a handful of foods ad dismisses food on visual inspection only. Most of his diet consists of dairy and Wheat.


He is, however, smart as a whip. - beginner reader, does simple addition, subtraction, and can count forever including by tens, fives, and twos.


 


So, how can I try this wheat and dairy free when he refuses to try most foods? Is there ANY way to get a light sandwich bread anything like a commercial potato bread? or wheat free cereals that look like cheerios?


 


Much thanks!


Melissa

kylelindstrom's picture
kylelindstrom

Folding serated knife

Awhile back I saw a TV show with an expert on French bread at a Paris bakery and he pulled out a folding serated knife from his pocket to use on the fresh baguettes and I'm desperate to have a knife like that for trollinig through bakeries, but I haven't been able to find one.  Has anyone seen or heard of such a knife and where it might be acquired?  Thanks

Faith in Virginia's picture
Faith in Virginia

First step to my WFO

OK.  A journey of any type always starts with the first step.  Well yesterday I took the first step to my WFO and poured the hearth.  I skipped a step or two but that was hanging me up from getting things started.  I don't have a location for this WFO picked out so I have not dug the footers poured the footers or built the base.  My hearth is set on a trailer, it was handy because I put the form on the trailer and when we pored concrete for a job I just filled the form at the job site.  It was better then having a truck come out just for 3/4 yard of concrete.  I did leave a place in the form for the forks of my fork lift to go so in a way I should be able to move it around as I please and put it on the trailer if I want to take it somewhere.


Also I'm having a difficult time choosing a thermocouple.  I looked at Ovencrafters.com but you don't get specifications or a picture of their meter. I also went to Omega.com and got over whelmed with specifications and price.  I know I want 4 to 6 thermocouples so what are you using and what would you recommend.


Thanks Faith

xmechman93x's picture
xmechman93x

Storage

I had made some pretzels from a recipe that was posted on the site (which tasted more like a bagel in my opinion) and had some left over so I put them in a plastic ziptop bag. By the morning they were soggy and too chewy. I was wondering if there is any better ways to store them to keep them dry but not stale so quickly?


Thanks.

hanseata's picture
hanseata

German Red Berry Dessert - Rote Gruetze

In this hot summer I find myself less eager to crank up the heat in our oven - thereby turning our kitchen into a sauna - my mind is more on something cool, tangy and refreshing. North German and Danish traditional cuisine has a treat just for this season: Rote Gruetze or Roede Groede (it's Danish name). Literally translated the name means "red gruel". That may not sound very enticing, but it's an old fashioned dish with an old fashioned name and soooo good!!!


My recipe is a modern version, using vanilla pudding powder instead of starch or tapioca, it's fast and easy to prepare. Enjoy it with cream, vanilla sauce or, even better, vanilla ice cream.


http://hanseata.blogspot.com/2010/07/rote-gruetze-red-berry-dessert_26.html


Roo's picture
Roo

1st bread

Finally was able to make my first loaf of bread in over 3 months.  Well at lease since we were up at Mary G's taking CanukJim's bread and wood fired oven class.  Made his Potato, chive cheddar bread in the WFO this weekend.  We have been firing it up and making pizza for the last three weeks, people started calling it the pizza oven.  Had to show them that it could make more than just pizza.


So the menu was a goat cheese in tomato basil sauce served with pita's


The potato Chive and cheddar bread


Roasted chicken


Roasted spaghetti squash with cherry tomatos and feta cheese


All of this was cooked in the wood fired oven.  Unfortunetly only got a picture of the bread.  Over all it was good.  The oven was a tad to hot and I thought I could control the timing.  It came out a bit dark and sounded like a rock when first out.  After a 1/2 hour rest though the crust was soft, the crumb was a bit soft but the flavor was outstanding.  Here it is just out of the oven.  Will try to get a crumb shot next time we cut one open.  Good thing about the WFO is we have to accept we will eat burned food for awhile and we have to keep trying to get it right.


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