The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dmsnyder' Torte di Patate

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patnx2's picture
patnx2

dmsnyder' Torte di Patate

I made a  potato tart,Torte di Patate and I am happy with results but the dough was not crispy. My guess is that I didnt roll it out enough-not thin enough or the dough was too dry or I used bread flour. So the Q, is how to get crispier crust. The filling is sooo good and will make this again, Thanks to dmsnyder for this recipe.  Patrick from Modesto


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dmsnyder's picture
dmsnyder

Hi, Patrick.


I think you probably have the source of the problem nailed. Use low-gluten flour. (I use AP, but Italian tipo 00 would probably be even better.), and roll the dough as thin as possible without tearing it. A lower gluten flour will be more extensible. Let the dough rest after mixing to relax the gluten - the recipe says for up to "a few days in the refrigerator." Then roll it out to "about the thickness of two sheets of paper."


Happy baking!


David

patnx2's picture
patnx2

love this recipe and it can be changed in so many great tasting ways. patrick