Pan & Pastelería Mis Recetas

Pastry and Bakery Recipes

Table of Contents Chocolate Muffins................................................................................................................................3 Blueberry (or Chocolate) Muffins .......................................................................................................4 Iced Panettone Cake.............................................................................................................................5 Chocolate Muffins Source: Ecole du grand Chocolat ........................................................................6 Suave au Chocolat et aux pommes.......................................................................................................7 Passion fruit and Yogurt Muffins.........................................................................................................8 Pizza Napoletana (Peter Reinhart's.......................................................................................................9 Basic Vera Pizza Napoletana Dough..................................................................................................12 Dough in A Hurry ..............................................................................................................................12 Muffin Techniques (Le Cordon Bleu)................................................................................................14 Flammkuchen.....................................................................................................................................15 Alsatian Tarte Flambeé.......................................................................................................................16 Farmhouse Carrot Cake (DBrettschneider)........................................................................................17 Gluten Free PIZZA dough..................................................................................................................18 Ciabatta...............................................................................................................................................20 Edmonds Carrot Cake ........................................................................................................................22 Celia's Carrot Cake ............................................................................................................................23 Orange and Almond Gateau (Posh Nosh)..........................................................................................25 Alton Brown's Carrot Cake................................................................................................................26 Alton Brown's Carrot Cake................................................................................................................26 Gâteau des Rois (King's Cake)...........................................................................................................27 Rhubarb Scones..................................................................................................................................28 Liz Prueitt's Currant Scones...............................................................................................................29 Cappuccino Cake................................................................................................................................30 Blueberry soured cream cake with cheesecake frosting.....................................................................31 Tarte au Citron (Lemon Tart) Cook's Book.......................................................................................34 Blueberry Crumb Cake.......................................................................................................................41 Neiman Marcus's Chocolate Chip Cookie..........................................................................................42 Blackberry, honey and polenta cake...................................................................................................43 The Best Carrot Cake Ever.................................................................................................................44 Artisan Bread in 5 Minutes a Day......................................................................................................45 Chocolate Citrus Tart.........................................................................................................................50 Brioche Dough – Artisan Bread in 5 Minutes....................................................................................51 Jim Lahey's No-Knead Bread (THE RECIPE)...................................................................................53 Lemon Yoghurt Cake (@ Posh Nosh)................................................................................................54 Broetchen Quick & Easy....................................................................................................................55 Rose Bakery's (Paris) Carrot Cake.....................................................................................................56 Starbucks Banana Walnut Bread........................................................................................................57 L’ORANGE – Orange, Chocolate and Almond Cake Recipe...........................................................58 Petite Christmas Cakes.......................................................................................................................61 Shop Smarter NZL Christmas Cake...................................................................................................62 Mille-feuilles de crêpes à la framboise...............................................................................................63 King Arthur's Favorite Blueberries Muffins.......................................................................................64 Sweet Short Pastry..............................................................................................................................65 Tartine Country Bread........................................................................................................................66 El Limón, Ltd ©

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Pastry and Bakery Recipes Baguette..............................................................................................................................................68

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Pastry and Bakery Recipes

Recipe Name: Chocolate Muffins – Excellent JC From Le Cordon Bleu: Brunch Ingredients 1 + 2/3 cups standard flour 1/3 cup unsweetened cocoa 2/3 cup sugar 2 tsp baking powder 1 cup milk ¼ cup unsalted butter melted ¼ tsp vanilla extract ¾ cup semisweet chocolate chips

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Yield: 12 Method

Equipment

1. Preheat the oven to 180°C. Prepare a 12-cup standard muffin pan by greasing well or lining with paper bake cups 2. Sift together the flour, cocoa powder, sugar, baking powder and a pinch of salt into a bowl (dry ingredients). Add the chocolate chips.

3. In a small bowl, mix together the milk, melted butter and vanilla 4. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until the liquid is just barely mixed in. The batter must be lumpy DO NOT OVERMIX 5. Place the mixture in the prepared muffins cups, filling each ¾ full.

6. Bake for 20-25 min until a tooth pick inserted in the center comes out clean .

7. Wait 5 minutes on the pan. Unmold to a wire rack.

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Pastry and Bakery Recipes Recipe Name: Blueberry (or Chocolate) Muffins Edmonds Ingredients 2 cups flour standard 3 tsp baking powder ¾ cup sugar 1 cup fresh or frozen blueberries 1 cup milk 1/3 cup vegetable oil 1 egg

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Method

Yield: 4 ptn Equipment

1. Preheat oven to 200C. Grease 12 deep muffin tins 2. Sift flour and baking powder into a large bowl. Stir in sugar then blueberries 3. Whisk milk, oil and egg together in a jug. Add to the dry ingredients, stirring until JUST MIXED (Cook's Tip: Do not over mix!) -it will look lumpy 4. Bake for 12 minutes or until risen and golden

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Pastry and Bakery Recipes

Recipe Name: Iced Panettone Cake Here we acknowledge tradition with a fragrant

Yield: 4 ptn

panettone. As a good Milanese, I'm particularly fond of this cake. This version, topped with icing, can be enjoyed all year round, not just at Christmas!

Serve the Panettone with Ice Cream

Ingredients 40 g (1 1/3 oz.) powdered milk 300 g (3 cups) flour 300 g (1 1/3 cups) butter 30 g (2 tbsp.) sugar 6 g (1 tsp.) salt 7 eggs 16 g (1/2 oz.) baking powder 75 g (1/3 cup) water 2 drops vanilla extract 3 drops panettone aroma (optional) 350 g (12 oz.) candied fruits Almond paste (Marzipan) Almond Icing

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Method

Equipment

Preheat oven at 170°-180°C (350° F) Preparation time: 20 minutes Waiting time: 20 minutes + hours Cooking time: 1 hour 1. Place the powdered milk, baking powder, flour, eggs, water, sugar, glucose, salt, vanilla extract and panettone aroma into the bowl of a stand mixer. Set the mixer at high speed and mix until the dough is smooth and uniform.

2. Add the softened butter and mix for 10 seconds. Let the dough stand for 20 minutes; 3. add the candied fruit and mix briefly; then put the dough into a cake tin and allow it to rise for 2 hours at 23°C (73° F).

4. Top with the almond paste and bake in the oven at 170°-180°C (350° F) for 1 hour.

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Pastry and Bakery Recipes

Recipe Name: Chocolate & Muesli Muffins Source: Valrhona Ecole de Grand Chocolat Ingredients Method

Yield: 12-15 small ptn Equipment

• 180 g (6 oz) Noir Preheat oven to 160°C. Gastronomie, 61% cocoa • 50 g (1/4 cup) oil (with Melt the chocolate in the oil, using either a double boiler a neutral taste) or a microwave oven. Using a mixer, beat the eggs. Add • 4 eggs sugar, honey, and ground almonds, and continue beating • 70 g (1/3 cup) sugar until the mixture is white and frothy. Sift together the • 70 g (1/4 cup) honey flour and baking powder. Lighten the chocolate mixture • 160 g (5-1/2 oz) with a little of the egg mixture, then add it to the almonds, finely ground remaining egg mixture. Finish by incorporating the sifted • 30 g (3 tablespoons) ingredients delicately, followed by the cereal. flour • 1/2 teaspoon baking Pour into small rings placed on a baking sheet or into powder muffin molds. Bake at 160°C for about 20 minutes or • 100 g (1 cup) Muesli until the point of a knife inserted in the center comes out cereal clean. Remove rings or unmold immediately.

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Pastry and Bakery Recipes

Recipe Name: Suave au Chocolat et aux pommes This elegant and sumptuous cake keeps overnight, but if eaten while still slightly warm from the oven, it will be a true festival of chocolate, browned apple, and roasted hazelnut flavors.

Ingredients Method

Yield: 6-8 ptn

Equipment

• 3 apples (pippins, Preheat the oven to 180/190°C (350/375°F) Pan for 22 cm russets, or other tart (11 inch) cake variety), peeled and Prepare the apples and hazelnuts and set aside. Bring the chopped coarsely whipping cream to a boil and pour it over the chopped • 100 g (2/3 cup) chocolate. Whisk in the egg yolks and the cornstarch, hazelnuts (with the skin), being careful to avoid lumps. chopped • 250 g (9 oz) Carïbe Add honey to the egg whites and whip to soft peaks. couverture, 66% cocoa, Incorporate a bit of the whipped whites into the still chopped lukewarm cream mixture, using a whisk at first, then • 150 g (2/3 cup) incorporate the remaining whites gently with a spatula. whipping cream • 3 egg yolks Butter a springform cake pan. Pour in the batter, then • 1 tablespoon, slightly sprinkle the chopped apples and hazelnuts over the top. rounded, cornstarch Dust with powdered sugar and powdered cinnamon • 3 egg whites before baking. After 25 to 30 minutes, a knife inserted in • 50 g (3 tablespoons) the middle of the cake should come out clean. honey • Softened butter for the Cool on a rack and unmold only after it has cooled to cake pan lukewarm. Enjoy it right away, or leave it overnight. Do • Powdered sugar • Powdered cinnamon

not refrigerate.

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Pastry and Bakery Recipes Recipe Name: Passion fruit and Yogurt Muffins (Alison and Simon Holstexcellent!)

Ingredients    

   

50g butter melted ½ cup Yogurt (add some milk) ½ cup passion fruit pulp (or ½ syrup) up to ¼ orange juice (if using real passion fruit pulp) 2 eggs ¾ cup sugar 2 cups self rising flour 2 tsp baking powder

Glaze  2 Tbsp passion fruit pulp + ¼ cup icing sugar or 2 Tbsp bought passion fruit syrup Cream Cheese Icing with Passionfruit: 500ml (2 cups) cream cheese 250 ml (1 cup) sifted icing sugar 2 tsp vanilla essence

Yield: 12 medium or 24 mini Equipment

Method Preheat the oven to 210C. Grease the muffin pan Melt the butter till liquid in a large bowl and stir into it the Yogurt (or sour cream). Halve fresh passionfruit and scoop out all the pulp, with a teaspoon. (Put aside two Tbsp to make the glaze. You need at least ¼ cup of passion fruit syrup to get good flavour. Add enough orange juice to make up ½ cup. Add to the bowl.

Muffin pan 12 standard or 24 mini.

Break the eggs in the bowl, add the sugar, then beat with a fork till well blended.

Sprinkle or sieve the flour on to the mixture in the bowl, then fold it in, taking care not to overmix. Divide the mixture between 12 medium muffins or 24 mini muffin pans. Bake at 210C (conventional) for 15 minutes, till tops spring back when pressed Glaze: While muffins cook, mix the reserved passion fruit syrup with the icing sugar to pouring consistency. Spoon or brush it over the muffins as soon as you take them from the oven (leave some seeds for crunchiness).

Or Cream Cheese Icing: When it comes to cream cheese, several brands offer excellent products where the only big difference is the calorie content. They're worth a try.

1. Beat the cream cheese until soft and smooth.

2. Mix in the icing sugar and vanilla.

To store: put in a plastic bag, take air out as possible, and freeze till required. When needed thaw them gently and warm in microwave or oven brushing with a bit glaze.

Serve warm!

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Pastry and Bakery Recipes Recipe Name: Pizza Napoletana (Peter Reinhart's “Bread Baker's Apprentice” delayed-fermentation method The key is the overnight fermentation.

Ingredients Method

Yield: 6 ptn Equipment

4 1/2 cups (600g) unbleached high-gluten, bread, or all-purpose flour, chilled 1 3/4 tsp salt 1 tsp instant yeast 1/4 cup olive oil (optional) 1 3/4 cups (420 ml) water, ice cold (4°C) Semolina flour or cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to For a tomato sauce: the dough hook and mix on medium speed for 5 to 7 Smashed Tomato Sauce minutes, or as long as it takes to create a smooth, sticky 1 can (28 oz) San dough. The dough should clear the sides of the bowl but Marzano tomatoes stick to the bottom of the bowl. If the dough is too wet 1/4 teaspoon freshly and doesn't come off the sides of the bowl, sprinkle in ground black pepper some more flour just until it clears the sides. If it clears 1/2 teaspoon of salt the bottom of the bowl, dribble in a tea- spoon or two of 1 teaspoon of oregano cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 10 to 12C. Options 2. Sprinkle flour on the counter and transfer the dough to 1 teaspoon dried basil or the counter. Prepare a sheet pan by lining it with baking 2 tablespoons of fresh parchment and misting the parchment with spray oil (or basil lightly oil the parchment). Using a metal dough scraper, 1 tablespoon garlic cut the dough into 6 equal pieces (or larger if you are powder comfortable shaping large pizzas), You can dip the 2 tablespoons red wine scraper into the water between cuts to keep the dough vinegar or lemon juice from sticking to it, Sprinkle flour over the dough. Make 1 tablespoon olive oil – sure your hands are dry and then flour them. Lift each done forget to swirl piece and gently round it into a ball. If the dough sticks to excellent EVOO on your your hands, dip your hands into the flour again. Transfer pizza right before you the dough balls to the sheet pan, Mist the dough put it in the oven generously with spray oil and slip the pan into a foodgrade plastic bag.

Tomato and Mozzarella 3. Put the pan into the refrigerator overnight to rest the (Red) dough, or keep for up to 3 days. (Note: If you want to Porcini mushroom save some of the dough for future baking, you can store Grilled zucchini the dough balls in a zippered freezer bag. Dip each dough Grilled eggplant, tomato ball into a bowl that has a few tablespoons of oil in it, and basil rolling the dough in the oil, and then put each ball into a Grilled eggplant, tomato, separate bag. You can place the bags into the freezer for El Limón, Ltd ©

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Pastry and Bakery Recipes Recipe Name: Pizza Napoletana (Peter Reinhart's “Bread Baker's Apprentice” delayed-fermentation method The key is the overnight fermentation. arugula, capers and up to 3 months. Transfer them to the refrigerator the day anchovies before you plan to make pizza.)

Arugula 4. On the day you plan to make the pizza, remove the Grilled onion desired number of dough balls from the refrigerator 2 Al Mare -- clams, hours before making the pizza. Dust the counter with mussels and prawns (my flour, and then mist the counter with spray oil. Place the favorite) dough balls on top of the floured counter and sprinkle Four seasons: artichoke, them with flour; dust your hands with flour. Gently press mushroom, olive and the dough into flat disks about 1/2 inch thick and 5 inches ham in diameter. Sprinkle the dough with flour, mist it again Tuna (Quattro Stagione) with spray oil, and cover the dough loosely with plastic Green olive, mussels and wrap or a food-grade plastic bag. Let rest for 2 hours. fresh basil 5. At least 45 minutes before making the pizza, place a Olive Oil and baking stone either on the floor of the oven (for gas Mozzarella (White) ovens), or on a rack in the lower third of the oven.

Roast potato, rosemary Preheat the oven as hot as possible, up to 800F (most and Pecorino home ovens will go only to 500 to 550F, but some will Mushroom, leek, tomato go higher). If you do not have a baking stone, you can and slivered parmesan use the back of a sheet pan, but do not preheat the pan.

Pesto, oil and tomato (As far as oven temperatures go - I have great results at Smoked salmon and brie 450 degrees WITH a pizza stone) Mushroom and brie 6. Generously dust a peel or the back of a sheet pan with Artichoke and brie semolina flour or cornmeal. Make the pizzas one at a Four cheese: mozzarella, time. Dip your hands, including the backs of your hands percorino, parmesan and and knuckles, in flour and lift I piece of dough by getting gorgonzola under it with a pastry scraper. Very gently lay the dough

Yield: 6 ptn

across your fists and carefully stretch it by bouncing the Olive, grilled onion and dough in a circular motion on your hands, carefully anchovy giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again.

You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide.

Lightly top it with sauce and then with your other toppings, remembering that the best pizzas are topped with a El Limón, Ltd ©

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Pastry and Bakery Recipes Recipe Name: Pizza Napoletana (Peter Reinhart's “Bread Baker's Apprentice” delayed-fermentation method The key is the overnight fermentation. less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

Yield: 6 ptn

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

On the sauce: You can use San Marzano (Pomodori Pellati) to create a wonderful, and simple pizza tomato base. Use a potato masher to get a good sauce consistency. DON'T use a food processor or hand mixer, as those will break the seeds and give your sauce a bitter flavor. If you are using a brick oven, you should not cook the sauce. The hot oven will cook the sauce perfectly. If you are using a pizza stone in your oven, you might want to try cooking the sauce first. Try it both ways to see what you like.

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Pastry and Bakery Recipes Recipe Name: Basic Vera Pizza Napoletana Dough from http://www.fornobravo.com Ingredients Method 500gr Molino Caputo Tipo 00 flour 325gr water (65% hydration) 2 tsp salt 2 tsp dry active year

Yield: 4 ptn Equipment

We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cups when I cook dinner for the family, but pizza and bread dough is different. Being exact really counts, and nothing works better than a digital scale.

Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.

Cover the dough and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces.

To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest.

Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap.

This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with.

The top of the pizza ball should be soft and silky.

Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.

If you won't have an hour to let your dough rest, read our strategy. By cutting back each phase of dough preparation by the right amount, you can make great pizza or focaccia dough in as little as an hour.

Dough in A Hurry In the perfect world, pizza dough takes about 2 1/2 hours.

In our experience, the real world often doesn't work that way. Many times, we simply decide to make pizza late in the day (or after work), and don't have the time for the full 2 1/2 hour rise.

Luckily, pizza dough can be rushed -- without too much

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Pastry and Bakery Recipes Recipe Name: Basic Vera Pizza Napoletana Dough from http://www.fornobravo.com damage. In fact, you can synchronize your dough with firing your oven. Try to give both 90 minutes. If you really want pizza tonight, and it's late, you can do both in an hour.

Yield: 4 ptn

Here is how you should rise your dough, based on how much time you have: • • • •

2 hours: 90 minute in bread machine, shape pizza balls, 30 minute rest 90 minutes: 60 minutes in bread machine, shape pizza balls, 30 minute rest 75 minutes: 60 minutes in bread machine, shape pizza balls, 15 minute rest 60 minutes: 45 minutes in bread machine, shape pizza balls, 15 minutes rest.

Check your dough the first few times you make it, to be be sure that it is not too sticky or too dry. Add a Tbl of flour or water to correct the dough if you are off, and remember what you had to do. After a few experiments, you can stop checking, and get on with other things.

We think you will find that your own dough, even under imperfect conditions, is much better than anything you can buy -- particularly if you are using great flour and great olive oil. It also doesn't have any of the preservatives or trans-fats that you can find in pre-made dough.

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Pastry and Bakery Recipes Recipe Name: Muffin Techniques (Le Cordon Bleu) Ingredients

Method

1.

2.

3.

4.

Yield: 4 ptn Equipment

Melt-and-Mix Method: (light and moist texture!)

Sift the flours into a large bowl, stir in the sugar and remaining dry ingredients. Make a well in the center Melt the butter in a small saucepan, then remove from the heat and allow to cool slightly (Wet ingredients) Combine the eggs and milk in a bowl then pour into the well in the dry ingredients along with the cooled butter Using a large metal spoon, incorporate the wet and dry mixtures with a folding motion. Stir until JUST COMBINED, and do not overmix. The batter must be lumpy otherwise the muffins will be tough and rubbery.

Put some hot water in one of the holes of the muffin pan, or use a separate container!

Use two spoons to pour the mixture in the pan. One of the spoons is used to scrape the mixture off.

Testing for doneness: Spring back when pressed or a skewer or tooth pick coming out clean.

Removing from the pan: Leave muffins for 5 minutes before unmolding. Gently loose the edges of the muffins with a palette knife. Place the muffins on a wire rack.

Freezing muffins: Freeze well for a month. Can be wrapped one at a time. Place in a freezer bag and remove as much air as possible. When ready to use thaw at room temperature, or wrap in foil and heat in a 180dC oven (fairly hot!).

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Pastry and Bakery Recipes

Recipe Name: Flammkuchen (Specialty from Alsace, also called Tarte Flambée – It is like a thin pizza but rectangular Ingredients Method

Yield: 4 ptn Equipment

- 1 bread dough (you can Approximately 1 hour in advance, cover the onions in use pizza dough instead) thin slices with dry white wine (if you are in a hurry - 2 large onions the 30 min will surely tell in the cooking).

- 1/2 cup of sour cream - 1 cup of bacon Prepare the dough and spread it out thinly.

- 1 cup of grated cheese - salt ans pepper Drain the onions, but not too much, it is best when - grated nutmeg some wine remains.

- dry white wine Slowly cook the onions with butter, without letting Dough Starter: them color. ¼ cup flour ¼ cup moderately hot Let it cool. water, 45 deg C 1 tablespoon sugar Mix the sour cream, cheese, the cream, onions and the 1 package yeast bacon, season with a little salt (not too because of the Dough: bacon), pepper and nutmeg.

2 cups all-purpose flour Spread out the mixture over the dough and sprinkle 1 teaspoon salt with the grated cheese. ¼ cup beer 6 tablespoons (¼ cup Cook at 220°C for 10-15 min. plus 2 tablespoons) milk

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Pastry and Bakery Recipes Recipe Name: Alsatian Tarte Flambeé Serve the Alsatian tarte flambee with Federweisser (Federweisser is a young wine from Germany available from September to the end of October) or Beaujolais Primeur.

Ingredients Method 150 g bread flour ½ glass of water 10 g yeast 1 tsp salt 1 Tbsp Olive oil

Yield: 3 ptn

Equipment

Put the flour and salt in a bowl. In a separate bowl dissolve the fresh yeast in the lukewarm water. Add to the flour. Add oil; knead until dough comes off easily from bowl.

Cover the bowl and let rise at room temp place for 200 g / 7 oz crème fraicheabout 45 minutes.

Freshly ground pepper Nutmeg Preheat oven to 200C. 300 g / 10.5 oz Spanish onion Dust the dough with just a little bit of flour and roll 70 g / 2 1/3 oz bacon out a quite thin oblong shape (3 mm). Drizzle some oil and put in oven for one minute.

Thickly spread the creme fraiche on the dough and season with freshly ground pepper and nutmeg. Salt is not necessary because of the bacon. Cut the Spanish onion in thin slices and put on the Alsatian tarte flambee. Cut the bacon in bite sized pieces and put on top of the onions. Put the Alsatian tarte flambee on a baking tray lined with parchment paper.

Bake in the pre-heated oven on the middle rung at 200C for about 15 min.

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Pastry and Bakery Recipes Recipe Name: Farmhouse Carrot Cake (DBrettschneider NZL) Ingredients

Method

Yield: 4 ptn Equipment

220g Eggs (4) Sieve the flour, baking soda, salt, mixed spice and 450g Caster Sugar cinnamon into a mixing bowl fitted with a beater.

250g Champion or Elfin Standard Plain Flour 2. Add the eggs, brown sugar, granulated sugar, oil, 10g Baking Soda grated carrot, walnut pieces and crushed pineapple to 5g Mixed Spice the mixing bowl.

5g Cinnamon 5g Salt 3. Beat on slow speed for one minute then scrape 370g Oil down the sides of the bowl. Beat for a further 2 200g Grated Carrot minutes on medium speed.

120g Walnut Pieces 135g Crushed Pineapple 4. Pour the batter into a prepare 22.5 cm round loose (from a tin, well drained) bottom spring release cake tin. Ensure that you lightly grease the tin and then line the bottom and sides with baking paper. This is necessary to avoid over baking due to the long baking time required.

5. Place directly into a preheated oven set at 150ºC and bake for 2 - 2½ hours. Check the cake is correctly baked by inserting a cake skewer in the center of the cake, if it comes out clean then the cake is baked.

6. Allow to cool in the tin for 30 minutes, then remove from the tin and allow to cool completely.

Remove the grease proof paper.

7. Once the cake is cold, spread the cream cheese icing (see recipe below) on the top of the cake using a palette knife, ensure the icing is smooth and evenly spread.

8. Sprinkle a ring of whole or pecan pieces on the top of the icing approximately 2cm from the edge of the cake.

Cream Cheese Icing 105g Cream Cheese 90g Softened Butter 190g Icing Sugar (sieved) 1tsp Lemon Zest

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Cream Cheese Icing 1. Place the cream cheese, butter, icing sugar and lemon zest into a mixing bowl fitted with a beater.

2. Beat on medium speed until the icing is white and fluffy.

3. Use immediately or store in a covered bowl until required for 2 - 3 days.

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Pastry and Bakery Recipes Recipe Name: Gluten Free PIZZA dough Ingredients

Yield: 4 ptn Method

Equipment

400 gr. de harina de maíz Preparación de la masa: 80 gr. de maicena 30 gr. de levadura de Trocea la levadura y dilúyela en un vaso con un panadero poquito de agua tibia. ½ litro de agua ½ cucharadita de sal En un recipiente grande y adecuado, mezcla la harina de maíz, la sal y la maicena. Cuando lo tengas bien revuelto, añade la levadura, incorpora el resto de agua poco a poco. Con las manos empieza a amasarlo todo para que se mezclen bien todos los ingredientes, si ves que la masa te queda muy líquida, no añadas toda el agua o ponle un poquito más de harina.

Sabrás que la masa está en su punto cuando se te despegue de las manos, forma una bola, envuélvela en un trapo de cocina y déjala reposar unas 2 horas.

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Pastry and Bakery Recipes

Recipe Name: Fabián Martín – Masa de Pizza Ingredients

Yield: 4 ptn Method

Equipment

Para elaborar la masa: Primero poner en un bol la harina y mezclar con la levadura, añadir el agua y seguir mezclando; después • 1 kg. de harina añadir la sal y a continuación el aceite de oliva.

• 500grs de agua • • •

20grs de levadura 50grs de aceite de oliva 20grs de sal

Condimentos para la pizza: • • • • • • • •

Añadir unos 50grs más de agua en caso de que la masa no quede bien ligada. Dejar reposar 24 horas en la nevera y sacar una hora antes de cocinar protegida con un trapo para evitar costras.

100 g de cebollas 2 dientes de ajo 150 g de tomates maduros 200 g de mozzarela de búfala (fresca) 10 tomates cherry 30 g de albahaca 30 g de rúcula Aceite de oliva

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Pastry and Bakery Recipes Recipe Name: Ciabatta (Italian "slipper" bread) The ciabatta does require a simple sponge but it takes only a few minutes to put together the day before making the bread. Though the dough for ciabatta is very wet and sticky, resist the temptation to add more flour.

Ingredients Method

Yield: 2 loaves

Equipment

For sponge (day before) Make sponge: Pizza stone or tiles 1/8 tsp active dry yeast In a small bowl stir together yeast and warm water rimless baking sheet 2 Tbsp warm water (40°‐ and let stand 5 minutes, or until creamy. In a bowl stir 46° C.) together yeast mixture, room-temperature water, and 1/3 cup roomflour and stir 4 minutes. Cover bowl with plastic temperature water wrap. Let sponge stand at cool room temperature at 1 cup bread flour* least 12 hours and up to 1 day.

Make bread: For bread 1/2 tsp active dry yeast In a small bowl stir together yeast and milk and let 2 Tbsp warm milk (40°‐ stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend 46° F.) 2/3 cup room-temp water together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened and beat dough 1 Tbsp olive oil at medium speed 3 minutes. Add salt and beat 4 2 cups bread flour* minutes more. Scrape dough into an oiled bowl and 1 1/2 tsp salt cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours.

(Dough will be sticky and full of air bubbles.)

Have ready a rimless baking sheet and 2 well-floured 12- by 6-inch sheets parchment paper. Turn dough out onto a well-floured work surface and cut in half.

Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.

At least 45 minutes before baking ciabatta, put a baking stone or 4 to 6 unglazed "quarry" tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425° F. Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet.

Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves El Limón, Ltd ©

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Pastry and Bakery Recipes Recipe Name: Ciabatta (Italian "slipper" bread) The ciabatta does require a simple sponge but it takes only a few minutes to put together the day before making the bread. Though the dough for ciabatta is very wet and sticky, resist the temptation to add more flour. to a rack to cool.

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Yield: 2 loaves

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Pastry and Bakery Recipes

Recipe Name: Edmonds Carrot Cake Ingredients 3 eggs 1 cup sugar ¾ canola oil 3 cups grated carrot ¾ cup drained crushed pineapple ½ cup chopped walnuts 1 tsp grated orange zest (optional) 2 cups self raising flour ½ tsp cinnamon

Yield: 1 cake Method

Equipment

1. Preheat the oven to 180dC. Grease and line a deep 20 cm ring tin 2. Beat together eggs and sugar until thick. Add oil and beat one minute.

3. Combine carrot, pineapple, walnuts and orange zest. Fold into egg mixture.

4. Fold in sifted flour and cinnamon 5. Spoon mixture into prepared tin. Bake for 50-55 minutes or until a skewer comes out clean. Leave in tin for 10 minutes before turning onto wire rack.

Ice when cold.

Cream cheese icing Cream Cheese icing 2 Tbsp butter softened Beat butter and cream cheese until creamy/ Mix in ¼ cup cream cheese icing sugar and lemon rind, beat until well combined.

1 cup icing sugar ½ tsp grated lemon rind

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Pastry and Bakery Recipes

Recipe Name: Celia's Carrot Cake Ingredients

Yield: 4 ptn Method

3 cups plain flour 1 ½ tsp baking soda (both above can be replaced with 3 cups self rising flour) 1 Tbsp cinnamon 1 Tbsp mixed spice 1 tsp ground nutmeg 1 tsp ground clove 1 cup chopped walnuts 2 cups grated carrots 1 cup crushed pineapple (undrained!)

1 tsp salt

Preheat oven to 150C (fan baking) or 180 conventional (@ home 170C)

4 eggs 1 cup caster sugar 1 cup brown sugar 1 tsp vanilla essence 1 ½ cups vegetable oil

In another bowl, slightly beat eggs, and add sugar.

Mix to just to combine. Then drizzle oil, and add vanilla essence.

Equipment

Mix dry ingredients, but sugar: Put carrot in a bowl, add flour, spices, salt, and mix well with hand, add walnuts, pineapple.

Bake for 2 hours and 15 min. Check for doneness.

Cracking and spring back when touched might show a done cake, but check with skewer or knife (must come out clean!).

Cream cheese icing 200g cream cheese 2 cups icing sugar 1 tsp grated lemon rind Add a small amount of water (1 Tbsp) to blend instead of butter!

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Pastry and Bakery Recipes Recipe Name: Mediterranean Orange Cake — Gluten free. Brettschneider Ingredients

Method

Yield: 1 × 22.5cm (9 inch) round cake Equipment

Eggs 410 g Orange Slush Caster Sugar 310 g Place the 4 oranges (tops & bottoms trimmed) into a Ground Almonds 310 g large saucepan. Place enough water into the saucepan Orange Slush (4 medium to ¾ cover the oranges, then boil uncovered for 2 oranges) 375 g hours over a gentle heat. You may need to adjust the Baking Powder 15 g water level from time to time.

Yield: 1 × 22.5cm (9 Once the oranges have boiled drain off excess water inch) round cake and place oranges into a food processor and blend until a thick smooth puree has been created.

Place into a container and cover, then refrigerate over night.

Cake Batter Mix the baking powder with the ground almonds together to ensure dispersal of the baking powder within the cake.

Mix the eggs and sugar together until just combined, taking care not to aerate the mixture.

Add the orange slush, ground almonds and baking powder and mix gently to combine all the ingredients together.

Pour the mixture into a 22.5cm (9 inch) round cake tin that has the bottom and sides lined with baking paper.

The batter will appear very wet but do not be alarmed as this is normal.

Place into a pre-heated oven set at 180°C and bake for 80–80 minutes or until a cake skewer comes out clean.

Leave the baked cake in the cake tin for 15–20 minutes to cool then remove. Once completely cool, glaze the entire cake with hot apricot glaze and sprinkle around the edges of the cake with toasted flaked almonds.

Best eaten the day after baking.

Try giving away samples of this moist, citrus and refreshing cake.

Customers will be surprised to know its gluten free!

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Pastry and Bakery Recipes Recipe Name: Orange and Almond Gateau (Posh Nosh) Ingredients

1. Method

Yield: 2 cakes 9 inches Equipment

8 oranges

1. Pre-heat oven to 170C. 2x round cake tins 9 2. Orange Slush: Cook oranges in microwave till inches (22.5 cm) very tender (20 minutes); blend to a pulp. Place in a container and cover, refrigerate overnight 500g almonds grounded 3. Cake batter: Mix baking powder with the ground 8 cups dess. coconut almonds and coconut to ensure dispersal of the 2 Tbsp baking powder baking powder within the cake.

24 eggs 4 cups caster sugar

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4. Mix the eggs and sugar together –probably with a spoon!-- until just combined, taking care not to aerate the mixture!

5. Add the orange slush, ground almonds mix and mix gently to combine all the ingredients.

Wooden spoon 6. Pour the mixture into a 22.5cm (9 inch) round cake tin, which has been lined with baking paper. The batter will appear very wet but do not be alarmed as this is normal.

7. Place in preheated oven and bake for 2:15 hours/min (check!), until a skewer comes out clean.

8. Leave the baked cake in the cake tin for 15-20 minutes to cool, then remove. Once completely cool, glaze the entire cake with hot apricot glaze with toasted flaked almonds.

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Pastry and Bakery Recipes Recipe Name: Alton Brown's Carrot Cake Ingredients

Yield: 9 inch cake Method

Equipment

Unsalted butter, for the Preheat oven to 176 degrees C. pan Butter and flour a 22 cm round and 7 cm deep cake 340 gr, approx 2 1/2 pan. Line the bottom with parchment paper. Set aside. cups, all-purpose flour, Put the carrots into a large mixing bowl and set aside. plus extra for pan Put the flour, baking powder, baking soda, spices, and 340 gr grated carrots, salt in the bowl of a food processor and process for 5 medium grate, seconds. Add this mixture to the carrots and toss until approximately 6 medium they are well-coated with the flour.

1 tsp baking powder In the bowl of the food processor combine the sugar, 1 tsp baking soda brown sugar, eggs, and yogurt.

1/4 tsp ground allspice With the processor still running drizzle in the 1/4 tsp ground cinnamon vegetable oil. Pour this mixture into the carrot mixture 1/4 tsp freshly ground and stir until just combined. nutmeg 1/2 tsp salt Pour into the prepared cake pan and bake on the 280 gr sugar, middle rack of the oven for 45 minutes. Reduce the approximately 1 1/3 cups heat to 162 degrees C and bake for another 20 minutes or until the cake reaches 100 degrees C in the 57 gr dark brown sugar, center. approximately 1/4 cup Remove the pan from the oven and allow cake to cool firmly packed 15 minutes in the pan. After 15 minutes, turn the cake 3 large eggs out onto a rack and allow cake to cool completely.

170 gr plain yogurt Frost with cream cheese frosting after cake has cooled 170 gr vegetable oil completely.

Cream Cheese Frosting, recipe follows Cream Cheese Icing 105g Cream Cheese 90g Softened Butter 190g Icing Sugar (sieved) 1tsp Lemon Zest

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Pastry and Bakery Recipes Recipe Name: Gâteau des Rois (King's Cake) Ingredients * 1 kg flour * 20 grams of salt * 250 g sugar * 225 g butter, softened * 335 g egg * 120 grams of milk + Water * 30 g of fresh baker's yeast * Rum * Vanilla liquid * Water of Orange flowers Fruits confit

Method  

  

  

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Yield: 8 ptn (1 cake) Equipment

Heat the water and milk mixture to 30-40 ° C maximum, and make dissolve yeast.

Put flour in a fountain. Place in the salt, sugar and eggs. Pour the milk mixture + water + yeast. Fold with an spatula. Form a ball and add rum, vanilla and water orange flowers. Mix in an electric mixer.

To form a homogeneous pulp.

Stir in the softened butter in pieces, during mixing.

Allow to proof 48 hours in a cool place.

Knock the dough. Put the dough in the shape of a crown. Keep pushing until the dough double in size. Brush with egg yolk and a bit of water.

Decorate the surface of sugar grains, fruits, etc.

Let it proof again till double of volume.

Powder sugar on top.

Bake in a hot oven at 180 ° C until a nice golden crust.

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Pastry and Bakery Recipes

Recipe Name: Rhubarb Scones (Donna Hay) When buying rhubarb look for stalks that are vibrant crimson, they are sweeter.

Ingredients Method 250g rhubarb, trimmed and chopped (leaves are poisonous!.. trim these completely) ¼ cup currants 2 tsp baking powder, sifted ½ cup milk 2 Tbsp caster sugar 2 cups plain flour, sifted ½ cup caster sugar extra ½ cup pouring cream

Yield: 15 Equipment

Preheat oven to 180C. Combine the rhubarb, sugar 5cm round cookie and currants in a bowl, set aside cuter Place the flour, baking powder and extra sugar in a bowl and make a well in the center. Gradually stir in the milk and cream until just combined. Turn out on to a lightly floured surface, add the rhubarb mixture and gently knead until a smooth dough forms.

Roll out to 3cm thick. Use a 5cm cookie cutter to cut out 15 rounds.

Place the rounds together on a baking tray and bake for 20-25 minutes or until cooked when tested with a skewer.

Double cream and berry jam to serve Serve warm with cream and jam.

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Pastry and Bakery Recipes Recipe Name: Liz Prueitt's Currant Scones (Bittmman best recipes) Tartine, in San Francisco's Mission District, might be the best bakery in America. And of all the unabashedly calorie-packed sweets owner Liz Prueitt makes, it's her scones that I can't get enough of.

Uncharacteristically light, lavishly buttery, and not too sweet, these are the scones of my dreams.

Ingredients Method

Yield:12

Equipment

¾ teaspoon baking soda 1. Put the oven rack in the middle position and 1 tablespoon baking preheat the oven to 400°F. Butter a large powder baking sheet and set it aside.

4 ¾ cups all-purpose 2. Sift baking soda, baking powder, and flour into the flour, plus extra for bowl of an electric standing mixer. dusting Mix in salt and sugar with a wooden spoon. Add 1 ¼ teaspoon salt butter and pulse on and off, so as not ½ tablespoon granulated to blend the butter too much. Stop when you have a sugar coarse mixture with pea-sized 1 stick plus 1 tablespoon lumps of butter. Add the buttermilk, currants, and very cold unsalted butter, lemon zest and mix at a low speed cut into 1-inch chunks just until dough forms and currants and lemon zest are 1 ½ cup buttermilk well distributed throughout. ¾ cup dried currants, 3. Transfer the dough to a surface dusted flour and soaked in warm water for gently knead the dough, about 30 about 10 minutes, then seconds, incorporating some of the flour. Form the drained dough into a log that's roughly 1 ½ 1 tablespoon lemon zest inches high, 5 inches wide, and 18 inches long. Brush the top of the dough with the For topping: melted butter and sprinkle with the granulated sugar.

3 tablespoons unsalted Cut the dough in 3-inch squares, butter, melted then cut each square diagonally into 2 triangles, and Granulated sugar for transfer to the baking sheet. Bake sprinkling, about 2 until the tops of the scones are lightly brown, about 25 tablespoons to 35 minutes. Serve them while they're still warm.

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Pastry and Bakery Recipes Recipe Name: Cappuccino Cake Ingredients

Yield: 12 slices Method

Equipment

Ingredients 1.

250g pack butter , softened 250g light soft brown sugar 2. plus 2-3 tbsp 300g self-raising flour 4 eggs, beaten 50g walnuts toasted and finely chopped (a food 3. processor is easiest), optional 200ml very strong coffee (made 4. fresh or with instant), cooled

Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy.

Add the flour and eggs in one go and keep beating untilevenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.

Leave the cakes in their tins for 5 mins before turning onto awire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.

While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy.

Use about half of the frosting to sandwich the FOR THE FROSTING sponges together then, using a palette or cutlery 500g tub mascarpone knife, spread the rest of the frosting over the top of 2 tbsp light soft brown the cake. sugar 5. Decorate with a dusting of cocoa powder or cocoa powder or drinking chocolate. If you're making this cake to drinking eat at home, it will keep covered in the fridge for chocolate to decorate 2-3 days.

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Pastry and Bakery Recipes Recipe Name: Blueberry soured cream cake with cheesecake frosting Ingredients 175g soft butter 1.

175g golden caster sugar 3 large eggs 225g self-raising flour 1 tsp baking powder 2.

2 tsp vanilla extract 142ml carton soured cream 3x 125g punnets blueberries 3.

CHEESECAKE FROSTING 200g tub Philadelphia cheese 100g icing sugar 4.

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Method

Yield: 10 Equipment

Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loosebased 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.

Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed.

Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.

Tip the mixture into the tin and spread it level.

Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed.

Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.

To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

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Pastry and Bakery Recipes Recipe Name: Sacher Torte (The Real One!?)

There are many stories and myths about the origins of this famous cake. The version I know was told to me by Jurgen David, one of my pastry teachers at the French Culinary Institute. He is Austrian and worked for a few years at the Sacher Hotel, making countless numbers of Sacher tortes, and he swears this is the only authentic recipe for Sacher torte.

Yield: Makes one 9inch, 2-layer cake; Serves 12

Sometime in the 1830s, Emperor Franz Josef, of the Austro-Hungarian empire, asked his pastry chef, Eduard Sacher, to create a less filling cake than the whipped cream-filled ones then in vogue. At the time, Mr. Sacher was working at Demers pastry shop in Vienna, where he created for the emperor the jam-filled cake we know today as Sacher torte. However, after he left Demel’s pastry shop and established his own establishment--the Sacher Hotel--he continued to bake his cake. This is how a dispute arose between Demers and the Sacher Hotel about which was the authentic cake. Eventually the dispute was settled and laws were put into place about which ingredients are allowed in an authentic Sacher torte and how it must be prepared. Today, only Demel's and the Sacher Hotel in Vienna are allowed, by law, to inscribe the name Sacher on their cakes. The only change I have made is to substitute unsweetened chocolate (which Europeans do not use) for the bittersweet chocolate so that the glaze is less cloying.

Ingredients

Method

Equipment

CAKE

TO MAKE THE CAKE Big mixing bowl 1. Position a rack in the center of the oven and Strainer preheat to 175C. Butter a 9 x 2.5-inch springform medium mixing pan and line the bottom with a parchment or bowl for merengue greased waxed paper circle.

7 Tbsp (100 g) unsalted 2. In a big bowl and with an electric mixer on low butter, softened speed (or with a stationary mixer fitted with the Scant 1/2 cup (56g) paddle attachment), beat the butter for 1 minute, or confectioners' sugar, until light. Add the confectioners' sugar and beat sifted for 2 minutes longer.

6 eggs yolks 3. Add the egg yolks two at a time, beating for 10 100g bittersweet seconds between additions, or until absorbed by chocolate, melted and the butter. Scrape down the beaters and sides of the cooled bowl and beat for 1 minute longer, or until smooth.

Add the melted chocolate and mix until combined.

4. In a separate bowl, whip the egg whites with a 6 egg whites pinch of salt until they form soft peaks. With the Pinch of salt machine running, add the caster sugar, about 2 7 Tbsp (100g) caster tablespoons at a time, and beat until the egg whites sugar are stiff and glossy. With a rubber spatula, fold ½ the egg whites into the batter. Transfer the flour to a strainer and sift it over the batter as you fold it in 3/4 cup plus 1 Tbsp along with the remaining beaten egg whites.

(100g) cake flour + 5. Transfer the batter to the prepared cake pan, 2 tsp baking powder smooth the top, and set the pan on a larger baking sheet (to catch the drips). Bake for 40 to 45 minutes, or until a tester inserted in the center comes out dry.

6. Cool the cake to room temperature in the pan on a wire rack. Run a knife around the cake to loosen it from the sides, then unlock the springform and lift the cake out of the ring.

TO MAKE THE FILLING 7. Turn the cooled cake upside down onto a cardboard round cut slightly smaller than the diameter of the cake. Remove the metal base and peel off the paper. With a serrated knife, split the cake horizontally in two and set aside the top layer.

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Pastry and Bakery Recipes 8. In a small saucepan, combine the sugar with ¼ cup FILLING water and bring to a boil, stirring. Remove from ¼ cup caster sugar the heat and add 2 Tbsp of the rum. ¼ cup water 9. Puree the apricot preserves in a blender with 1 3 Tbsp dark rum tablespoon of water and strain out the chunks by 1 cup (340g jar) apricot passing the puree through a small sieve. Transfer preserves the preserves to a small saucepan and bring them to a boil over low heat, stirring. Boil for 2 minutes, or until thickened, then remove from the heat and add the remaining tablespoon of rum.

10.

With a pastry brush, soak the cake layer on the cardboard with ½ the sugar syrup (be generous or the cake will be dry). Spread 1/3 of the warm apricot preserves over the syrup and top it with the second cake layer. Brush the second layer with the remaining sugar syrup and brush the top and sides with the remaining apricot preserves.

Set the cake on a cooling rack or an icing grid set over waxed paper to catch the drips.

TO GLAZE SACHER GLAZE Bring the sugar and 1/2 cup water to a boil in a small 1 cup plus 2 Tbsp (250g) saucepan and cook until a candy thermometer granulated sugar registers 104C. Add the chocolate, stir, and cook ½ cup water until a candy thermometer registers 110C (the 200g unsweetened "thread" stage). Remove the saucepan from the chocolate, finely heat and stir until smooth. chopped 11.

Pour the hot glaze back and forth over the top and sides of the cake. Be generous as you pour so that the sides get covered, because the glaze can't be moved once it is on the cake. If there are any unglazed patches on the sides of the cake, use a small offset spatula to patch the nude spots with more glaze. Let the cake stand for I hour before transferring it to a plate or platter.

Storage: Keep at room temperature, under a cake dome or an inverted large mixing bowl. Refrigerate only after a couple of days, but bring the cake back to room temperature before serving.

Note: If you are so inclined, write the name Sacher on top of the cake with piping chocolate. Or cover the top with crystallized flowers.

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Pastry and Bakery Recipes

Recipe Name: Tarte au Citron (Lemon Tart) Cook's Book Ingredients

Method

Yield: 26cm tart Equipment

5 lemons 1. Place a pan with water and bring to simmering for Large bowl 240g caster sugar a bain-marie: bowl to fit in the pot without Hand held blender 4 eggs touching the water.

Pot with simmering 160ml lemon juice (best 2. Zest the lemons over a large bowl, pour in the water for bainif fresh) sugar, using both hands rub the lemon in the sugar marie.

320g butter at room till grainy and damp. Add the eggs and whisk temperature and cut into everything together. Stir in the lemon juice pieces 3. Place the bowl over the pan of simmering water.

26cm pate sucrĂŠe pastry Cook stirring with a whisk until the lemon cream case reaches 82-83C on a digital thermometer 4. Strain the cream into a large bowl. Allow to cool Thin slices of fresh to 60C, stirring from time to time, and only lemon or sugared lemon then, add the butter pieces one by one, whisking them into the cream with a hand-held blender.

Whisk the cream at full speed for a minimum of 10 minutes until very smooth (this will incorporate perfectly the butter).

5. Pour the cooled lemon cream into the baked pastry case. Smooth with a spatula. Place pieces of fresh lemon or sugared lemon on top as garnish. Slice Glazing: the tart onto a serving plate and remove the tart apple or quince jelly ring.

6. To glaze the tart. Melt the jelly over low heat or in the microwave. Pour the cooled glaze evenly over the lemon cream filling.

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Pastry and Bakery Recipes Recipe Name: Anis Bouabsa Baguettes (Winner 2008 Best Baguette France) Ingredients

Method

Yield: Equipment

Flour 500 g (about 3.85 Mix ingredients and knead. cups of AP flour) Ferment for 1 hour, folding every 20 minutes.

Water 375 g (about 13.25 oz or about 1-2/3 cups) Refrigerate for 21 hours.

Yeast 1/4 tsp (for instant Divide right out of refrigerator and pre-shape. Rest for yeast) one hour.

Salt 10 g (about 2 tsp) Shape.

Proof for 45 minutes.

Score and Bake at 250C for 20-25 (?) min

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Pastry and Bakery Recipes

Recipe Name: Peter Reinhart's Pizza Ingredients 5 cups all purpose flour 1 Tbsp sugar or honey 2 tsp salt (or 3 1/2 tsp kosher salt) 1 tsp instant yeast 2 Tbsp olive oil 1 3/4 to 2 cups roomtemperature water

Method

Yield: 4x 10-inch pizzas Equipment

Combine all of the ingredients in a large mixing bowl and stir vigorously with a wooden spoon or mix in an electric mixer. After you've combined all of the ingredients, set the dough aside to rest for 5 minutes.

Stir again for 3 to 5 minutes, adding more water or flour if necessary. Generally speaking, you want the dough to be wetter and stickier than your typical bread dough. It should be dry enough that it holds together and pulls away from the side of the bowl when you mix it, but it doesn't need to be dry enough to knead by hand.

Divide the dough into 4 pieces. Place each one into an oiled freezer bag. I just squirt a couple of sprays of spray oil into the bag. You can also brush the outside of the dough with olive oil and then place it into the bag. All that matters is that you be able to get the dough out of the bag later.

If you aren't going to bake them that day, you can throw the bags into the freezer. They'll stay good in there for at least a month. The evening before you intend to bake them, move the frozen dough balls to the refrigerator to thaw.

If you intend to bake them later that day, place the bagged dough balls in the refrigerator. Remove them from the fridge and let them warm to room temperature an hour or two before you intend to bake them.

Remember that, as a baker, time is your friend: longer, slower rises at reduced temperature result in better tasting bread. But sometimes you don't have the luxury of time - that is OK; this dough will still work well if only given an hour or so to rise at room temperature. Allowing pizza dough to rise is more about giving the yeast time to bring flavors out of the wheat than it is about leavening. Most of the leavening occurs when you put the active dough into the hot oven, so you don't need to wait until the dough balls double in size.

Surely you can prepare the dough an hour before baking, can't you? That'll give you time to make the

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Pastry and Bakery Recipes sauce, grate the cheese, and get the oven hot.

Speaking of which, it is time to put together a sauce.

Getting Saucy Once again, there are a million different pizza sauces.

If you already have one you like, feel free to stick with it. Or consider doing something totally different, like using pesto or barbecue sauce instead of a tomato sauce.

I throw this recipe out because it takes under 3 minutes to make and is quite good. Once again, it is from Peter Reinhart's pizza book.

The Sauce: 1 28oz can crushed tomatoes 1 teaspoon dried basil 1 teaspoon dried oregano 1 Tablespoon garlic powder or 4 or 5 cloves of crushed garlic 2 Tablespoons red wine vinegar or lemon juice, or a combination of the two salt and black pepper to taste Stir everything together. If the tomatoes are too chunky, break them up with your fingers.

Fresh tomatoes or herbs can be substituted for canned tomatoes and dried herbs. The fresh tomatoes don't even need to be cooked first, since the time in the oven baking is enough to cook them.

Shaping I am not experienced enough to do the whole "throw the pizza into the air" thing. My technique for shaping the dough is extremely simple. I pick up a ball of dough and gentle stretch it into a circle. Once I've got a circle four or five inches across, I hold it up by the edge and, while rotating it, let the weight of the rest of the dough pull it down to stretch it out.

When I start feeling resistance in the dough, I set it down on a lightly greased plate to rest for 5 or 10 minutes. Then I pick it up again and stretch it a little thinner before lying it down to add the toppings.

I like to stretch my dough quite thin, until it is almost transparent. If you like thicker pizza dough then, obviously, don't stretch it out so much.

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Pastry and Bakery Recipes You can use rolling pin to shape the dough. Doing so results in a more uniform dough with numerous small holes. I personally like the dough to be thinner in the center than the edge and to have a thicker, bready crown full of large irregular holes around the outside.

This effect is difficult to achieve with rolling pin, but if that suits your taste then go for it.

Topping and Preparing for Baking Before you put the toppings on the dough, you need to know on what surface you intend to bake the pizza. If you have a pizza stone, it should be put in the oven and getting hot (450 or 500 degrees) by now. If not, the back of a cookie sheet works fine.

If you are going to try transferring your pizza from one surface (like a peel or a cookie sheet) to another (like a hot pizza stone), I strongly recommend using parchment paper under the pizza. Particularly if you are going to add a lot of toppings to the pie: the extra weight pressing down tends to make the dough stick to the surface you dressed it on. You could also try to sprinkle corn meal or semolina flour on the surface hoping that will be enough to let you slide the dough without sticking - in my experience, though, it rarely is; I've had many pizzas end up looking like roadkill because they wouldn't to come off the peel smoothly.

I've cut the number of swear words I use in the kitchen in half just by springing for a 5 dollar roll of baking parchment and placing a piece of it under the pizza. I just grab a corner of the paper and tug it into place when it is time to slide the pizza into the oven.

Much, much simpler.

Whatever surface you decide to dress the pizza on, sprinkle it with corn meal or semolina flour and spread the dough over it. Add the sauce, the grated cheese (typically mozarella and parmesan, but there is no reason you can't improvise), and toppings.

Baking As I mentioned earlier, most of the rise you get from pizza dough actually happens in the oven.

Professional pizza ovens are much hotter than home ovens. At home you typically want to make pizza at the highest temperature that your oven can safely handle, like 450 or 500 degrees. Baking on a pizza stone will give your dough a little more pop when it gets in the oven but it is not necessary to make good El Lim贸n, Ltd 漏

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Pastry and Bakery Recipes pizza.

If not the lowest shelf, then the second to lowest is probably the best place to bake your pie. You want the pizza to be as close to the heat source as is possible without burning. But every oven is different, so adjust accordly.

Place the pizza in the hot oven, close the door, and let it bake for 5 minutes. Check it every minute or two until the cheese is melted and the dough looks baked.

In my oven with the size pizzas I make, I bake them for 7 to 9 minutes.

Pull them out, slice them, and eat!

The Pizza Spectrum As I mentioned, there are dozens of dough recipes for the endless different styles of pizza. The most traditional recipe includes nothing but flour, yeast, salt, and water. Adding a little bit of oil makes the dough more supple so that it can be stretched easier and is softer to the bite. Adding a touch of sugar gives the yeast something to snack on. And more yeast can be added to guarantee a rise even for heavily topped pies.

Some general recommendations, based on a couple of the more popular styles of crust: •

•

Thin and Crackery - Add less (or no) oil. Try using some high protein bread flour, like one out of five of the cups. Stretch the dough extremely thin. Bake it on a pizza stone or as close to the heat source as possible without burning it.

Thick and Chewy - Substitute milk for half of the water. Add more oil or shortening to the dough. Increase the sugar and the yeast by half again. Don't roll the dough out so thin. Bake it up a shelf or two in the oven so that it can bake longer without burning.

Any of the other techniques you've learned for baking bread can be adapted for pizza: sourdough, the sponge method, including whole wheat flour, even grilling, which I will write about when the weather warms up.

So use your imagination!

If other folks have dough recipes they've had good experience with, I'd love to have them share them El Limón, Ltd ©

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Pastry and Bakery Recipes below. Please specify what style dough it makes.

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Pastry and Bakery Recipes

Recipe Name: Blueberry Crumb Cake Source: "The Modern Baker" Ingredients

Method

Yield:One 9 x 13 x 2-inch cake, about 24 2-inch squares Equipment

16 Tbsp (2 sticks) unsalted butter, softened 1 1/2 cups sugar 3 large eggs 2 Tbsp vanilla extract 2 1/2 cups all-purpose flour 2 tsp baking powder 3 egg yolks 1/4 cup milk or buttermilk 4 cups blueberries, picked over and patted dry 1 22x33x5 cm pan, buttered and lined fully with parchment or foil

1. Set a rack in the middle of the oven and preheat to Cake pan 22x33x5 175 degrees C. cm 2. For the crumb topping, mix the flour, baking powder, sugars, cinnamon and nutmeg in a bowl. Stir in the melted butter. Rub the mixture between your fingers to form coarse crumbs. Scatter the crumbs over the berries as evenly as possible. Set aside.

3. In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating smooth after each addition. Beat in the vanilla.

4. Stir together the flour and baking powder and add the dry mixture to the batter in 3 additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter evenly in the prepared pan.

5. Scatter the blueberries and crumb mixture evenly over the batter, pressing in gently.

For crumb topping: 6. Bake the cake until the batter is firm and the 2 cups all-purpose flour crumbs are well colored, about 40 minutes. Cool the 1 tsp baking powder cake in the pan on a rack. Cut the cooled cake into 1/3 cup granulated sugar twenty-four 7.6 cm squares. Remove the squares from 1/3 cup firmly packed the pan to a platter. light brown sugar 1/2 tsp ground cinnamon 1/4 tsp freshly grated nutmeg 12 Tbsp (1 1/2 sticks) unsalted butter, melted

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Pastry and Bakery Recipes Recipe Name: Neiman Marcus's Chocolate Chip Cookie Ingredients

Method

Yield:24 cookies Equipment

1/2 cup (8 Tbsp - 1 stick) 1. Heat oven to 180C. unsalted butter, softened 2. Cream butter with sugars until fluffy (30 sec). Beat 1 cup light brown sugar in egg and vanilla for another 30 sec.

3 Tbsp granulated sugar 3. In a mixing bowl, combine dry ingredients, and 1 egg beat into butter mixture at low speed for about 15 2 tsp vanilla extract sec. Stir in espresso powder and chocolate chips.

1/2 tsp baking soda 4. Drop by 2 Tbsp spoonfuls onto a greased cookie 1/2 tsp baking powder sheet about 3 inches apart. Gently press down on the 1/2 tsp salt dough with the back of a spoon to spread out into a 2 1 3/4 cups flour inch circle. Bake for about 12-15 minutes or until 1 1/2 tsp instant espresso nicely browned around the edges. Bake a little powder, slightly crushed longer for a crispier cookie.

250g (1 1/2 cups) semisweet chocolate Approximate nutritional analysis per serving: 295 chips. calories, 15 grams fat, 35 milligrams cholesterol, 160 milligrams sodium, 3 grams protein, 45 grams carbohydrate.

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Pastry and Bakery Recipes

Recipe Name: Blackberry, honey and polenta cake One of my favourite blackberry recipes – soft, slightly sweet and not in the least dry (Skye Gyngell ) Ingredients Method 4 tbsp honey 200g/7oz blackberries For the cake mixture 275g/9oz softened, unsalted butter 250g/8oz sugar 200g/7oz plain flour A pinch of salt 2 tsp baking powder 200g/7oz yellow polenta 3 organic eggs, lightly beaten 100ml/31/2fl oz milk

Yield: 8 Equipment

Place the honey into a small saucepan and gently 28 (!?) cm tin warm through. When just warm, remove from the stove and pour over the blackberries. Set aside while you make the cake mixture.

Heat the oven to 180C. Lightly grease and flour a 28cm cake tin. Cream the butter and sugar together until light and fluffy, then mix in the flour, salt, baking powder and polenta. Add the eggs and milk and stir gently to form a soft dough – the mixture should easily drop from a spoon. Spoon the batter into the cake tin and gently stud the blackberries into the top. Pour over whatever honey is left in the pan and bake on the middle shelf of the oven for an hour and a quarter.

To test whether the cake is cooked, insert a skewer into the center; it should come out clean. Leave to cool and serve.

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Pastry and Bakery Recipes

Recipe Name: The Best Carrot Cake Ever (adapted from an All Recipes post Yield: 10 inch cake scribbled in a notebook) Ingredients Method Equipment 455 g carrots grated into half-inch strips ½ cup brown sugar ½ cup raisins 2 large eggs 170 g caster sugar 1/2 cup/ 100 g vegetable oil 1 tsp vanilla extract 170 grams canned pineapple cubes, drained and diced into small pieces 1½ cups flour ¾ tsp baking soda ½ tsp salt 2 tsp ground cinnamon 110 grams walnuts, coarsely ground

Combine the grated carrots and brown sugar in a medium bowl, and set aside for 45 minutes; then stir in raisins.

While the carrot is resting, pre-heat the oven to 175C and grease your cake pan.

DRY: Mix the dry ingredients: flour, baking soda, salt and cinnamon, in the largest mixing bowl.

WET: In another bowl, beat the eggs until light. Add the white sugar, oil and vanilla, beat until incorporated. Stir in the pineapple.

Cream cheese frosting 200 grams cream cheese 5 Tbsp/ 75 grams unsalted butter, cubed and at room temperature 100 grams icing sugar, 1 tsp vanilla extract

Cream the butter and the cheese in a medium bowl until smooth. Add the vanilla extract and the sugar and mix until the sugar is fully incorporated.

Refrigerate for at least 30 minutes before using on a cooled cake.

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Add to the dry mix. Mix well until all the dry ingredients are fully absorbed. Add the carrot mix and the walnuts, mix to distribute the ingredients evenly throughout the batter, then pour into the prepared pan.

Bake for 45 to 50 minutes, until the top turns a deep brown and a toothpick inserted into the middle of the cake comes out clean. Leave to cool in the pan for about 15 minutes, then turn out onto a wire rack.

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Pastry and Bakery Recipes

Recipe Name: Artisan Bread in 5 Minutes a Day – Master Recipe Ingredients

Method

Yield: Equipment

3 cups lukewarm water Mix with a spoon in a food-safe bucket, let it rise at 1 Tbsp instant yeast (Seeroom temperature for 2 to 5 hours, then into the fridge note on yeast e.g. ¾ Tbsp for two weeks. Tear off chunks, shape, rest, and bake yeast) as needed. And you all know you can decrease the 1 ½ Tbsp kosher or other yeast and the salt if you like it. coarse salt 6 ½ cups all-purpose But if you have more time, our basic recipes works flour beautifully with less yeast. I tried it two ways, first Cornmeal for the pizza halving the yeast (about 3/4 tablespoon), and then peel dropping it way down, to 1/2 teaspoon. Both worked, but they work slowly. For the 1/2 teaspoon version, you need to give the dough 6 to 12 hours to rise. And Variation for Broetchen: when I rested the 1/2 teaspoon loaves prior to baking, they needed more time there as well, about two hours.

Put 3 egg whites into the The 3/4 tablespoon version needs something in bottom of the measuring between (about 4-5 hours, and 1 hour rest before cup before you measure baking). Active time is still five minutes a loaf, it’s out your three cups of just your passive resting and rising times that really water– so it’s three cups escalate when you go to the low-yeast version. of liquid, including the Above is a basic white boule risen with 1/2 teaspoon three egg whites. of yeast for the batch, aged to 14 days. It was a bit Everything else is the more temperamental than our basic stuff… you can same. see that there was more spreading to the sides than we like in our boules. But the taste was a very nice subtle Brush with egg white sourdough, with the open crumb structure seen in very mixed with a 1 tsp water traditional rustic loaves. just before baking and slash with serrated knife So if you’ve hesitated to try our method because you like your loaves risen long and slow, give it a try. We know it works!

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Pastry and Bakery Recipes Recipe Name: Cook's Almost No-Knead Bread Ingredients

Method

Yield: 1 Boule Equipment

3 cups unbleached all1. Whisk flour, yeast, and salt in large bowl. Add water, purpose flour (15 ounces - beer, and vinegar. Using rubber spatula, fold mixture, 425g), plus additional for scraping up dry flour from bottom of bowl until shaggy dusting work surface ball forms. Cover bowl with plastic wrap and let sit at 1/4 tsp instant yeast room temperature for 8 to 18 hours.

1 1/2 tsp salt 2. Lay 12- by 18-inch sheet of parchment paper inside 3/4 cup plus 2 Tbsp water 10-inch skillet and spray with nonstick cooking spray.

(7 ounces-200g), at room Transfer dough to lightly floured work surface and temperature knead 10 to 15 times. Shape dough into ball by pulling 1/4 cup plus 2 Tbsp mild- edges into middle. Transfer dough, seam-side down, to flavored lager (3 ounces - parchment-lined skillet and spray surface of dough with 85g) nonstick cooking spray. Cover loosely with plastic wrap 1 Tbsp white vinegar and let rise at room temperature until dough has doubled in size and does not readily spring back when poked Variation: 2 ½ cups breadwith finger, about 2 hours. flour + ½ cup rye 3. About 30 minutes before baking, adjust oven rack to 1 Tbsp sugar lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 260C degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inchdeep slit along top of dough. Carefully remove pot from oven and remove lid.

Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).

Cover pot and place in oven. Reduce oven temperature to 220C degrees and bake covered for 30 minutes.

Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 98C degrees, 20 to 30 minutes longer.

Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

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Pastry and Bakery Recipes Recipe Name: No-Knead Bread (Jim Lahey from Sullivan Bakery New York) Essential to this method is to create an oven within the oven. Selecting a proper baking pan means finding a round baking dish with a lid, that can handle lots of heat (I use a Pyrex, but Dutch oven pans works too).

Ingredients Method 3 cups bread flour ( or a light rye bread: 1 cup (5 oz.) rye flour and 2 cups (10 1/2 oz.) white bread flour ¼ tsp instant yeast (you need only that!!!)

1 ½ tsp salt 1 ½ cups water room temperature

Start to make the day before you want to bake.

Yield: 1 rustic boule Equipment Dutch oven (Le Creuset, Lodge, etc) with tight lid

DAY BEFORE: Mix together the dry ingredients Mix in water until the water is incorporated. No need to beat this, just get all the flour absorbed. That's it! OR Cover with plastic wrap and let sit 18 to 24 hours in a warm place (25C) or room temp (the microwave oven (I use a) Pyrex --off, of course-- makes an excellent resting place) with lid (4-5 quart capacity)... can be NEXT DAY (2 hours before baking): Fold: Place bought in the the dough on a well-floured piece of baking paper Warehouse for (about 12 to 16-inches square -silicon is best). It some couple of MUST be WELL floured, or the dough will stick. dollars.

Now, simply fold the dough from the sides, and then the top and bottom, like you were folding all four Oven mitts!!!!!! sides to the center (like an envelope?), and flip it over.

This is a very wet dough, but resist the temptation of throwing flour in masse at it.

Cover loosely with plastic and rest for 15 minutes.

Gather the edges of the parchment and lower the whole thing into a bowl that is slightly smaller than the pot you will use for baking it in.

Dust the top with some flour. Cover with towel and let rise about 1 1/2 hours or until about doubled in size.

About ½ hour before baking, place the baking pan with its lid and preheat the oven to 270C degrees.

When the oven has reached that temperature, open the oven door and pull out the rack (wearing oven mitts) with your preheated pan. Lift the dough in the baking paper by pulling the edges of the paper and gently place this “paper container” with the dough into the hot baking pan. Cover immediately (leave the baking paper, let the edges hang outside the baking pot).

Bake in covered “Dutch” oven (La Cloche or Pyrex) preheated to 250 degrees C for 30 minutes. DO NOT OPEN THE OVEN DOOR TO PEEK!

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Pastry and Bakery Recipes Recipe Name: No-Knead Bread (Jim Lahey from Sullivan Bakery New York) Essential to this method is to create an oven within the oven. Selecting a proper baking pan means finding a round baking dish with a lid, that can handle lots of heat (I use a Pyrex, but Dutch oven pans works too).

After 30 minutes, open the oven and CAREFULLY remove the pot lid, wearing your oven mitts. Reduce heat to 230 degrees C and bake an additional 15 minutes. Check the loaf to see if it has sufficiently browned. If not, let it bake an additional 5 minutes.

Yield: 1 rustic boule

RESIST the temptation to cut open your cooling bread. It must sit at least one hour before slicing. Let cool completely on rack.

Consume bread, be happy.

STORAGE: Keep this bread out of the refrigerator!

It will ruin the crust. Keep it cut side down covered with a piece of paper or a towel. That keeps the moisture in but does not ruin the crust. Keeping in a zipper bag will also cause the crust to become less crunchy. You can also cut slices and toast them a

little... delicious!

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Pastry and Bakery Recipes Recipe Name: Pane Integrale (wholewheat) (Lahey's “My Bread”)

Yield: one 10-inchround loaf.

Ingredients

Method

Equipment

2 1/4 cups (300 grams) bread flour 3/4 cup (100 grams) wheat flour 1 ½ tsp (8 grams) table salt 1 ½ tsp brown sugar ½ tsp (2 grams) instant or dry active yeast 1 ¼ cup (300 grams) cool water (12 to 18C)

1. In a medium bowl, stir together the flours, salt and covered 4½-to-5½yeast. Add the water, and using a wooden spoon or quart heavy pot your hands, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl with a towel or If using a lid with a plastic wrap and let sit at room temperature until the plastic handle, be surface is dotted with bubbles and the dough is more sure that it can than doubled in size, 12 to 18 hours. tolerate high 2. When the first rise is complete, generously dust a temperatures. You work surface with flour. Use a bowl scraper or rubber might have to spatula to gently scrape the dough out of the bowl in unscrew it and plug one piece. Using lightly floured hands or a bowl the hole with scraper or spatula, lift the edges of the dough in aluminum foil.

Wheat bran, cornmeal or toward the center. Nudge and tuck in the edges of the flour, for dusting. dough to make it round.

3. Place a cotton or linen tea towel on your work surface and very generously sprinkle it with wheat bran, cornmeal or flour, using at least cup. Gently place the dough on the towel, seam-side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal or flour. Fold the ends of the tea towel loosely over the dough to cover and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

4. Thirty minutes before the end of the second rise, preheat the oven to 250C degrees, with a rack positioned in the lower third, and place a covered 4½-to-5½-quart heavy pot in the center of the rack.

5. Using thick potholders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam-side up. Cover the pot and bake for 30 minutes.

6. Remove the lid and continue baking until the bread is a deep chestnut color but not burned, 15 to 30 minutes more. Use a heatproof spatula or potholders to carefully lift the bread out of the pot and place on a rack to cool thoroughly.

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Pastry and Bakery Recipes Recipe Name: Chocolate Citrus Tart (CacaoWeb) Ingredients Ingredients for the tart dough (for 2 tarts) ½ cup (110 g) butter, softened ½ cup (100 g) sugar 2 cups (230 g) flour 1 egg 2 Tbsp unsweetened cocoa Ingredients for the citrus filling 2 cups (440 g) granulated sugar 4 large eggs ½ cup (120 ml) orange juice ¼ cup (60 ml) lemon juice Grated peel of 2 oranges 3 Tbsp flour 1 tsp baking powder Ingredients for the chocolate frosting ½ cup (120 ml) heavy cream or whipping cream 7 oz (200 g) semisweet chocolate (40-50% cocoa)

Method

Yield: 10 servings Equipment

1. Line the bottom of a springform pan of 9 inches (23 cm) diameter with greaseproof or other non-stick paper and grease the sides of the pan.

2. Using an electric mixer, cream the softened butter and sugar. Add flour and cocoa powder, and finally the egg. Reserve in the fridge for a few hours or more.

3. Preheat oven to 175C. 4. Using your fingers, pat down half of the tart dough into the bottom of the springform pan (not the sides); keep the rest frozen until next time.

5. Bake at 175C for about 7 minutes.

6. For the filling, mix sugar and egg for 2-3 minutes with an electric mixer.

7. Add lemon juice, orange juice, grated orange peel, flour and baking powder, and mix well.

8. Transfer to the springform and bake at 120C for about 30 to 40 minutes. A wooden pick inserted in center should come out clean.

9. Using a knife, loosen carefully the cake from the sides of the springform pan. Let the tart cool to room temperature in the pan.

10. For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth. Let it cool until it thickens.

11. Spread the chocolate frosting evenly on top and sides of the tart.

Variations Instead of lemon, you may use 2 limes and grated lime peel, and reduce the amount of orange peel accordingly.

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Pastry and Bakery Recipes Recipe Name: Brioche Dough – Artisan Bread in 5 Minutes Ingredients

Method

Yield: 4 loaves Equipment

1 1/2 cups lukewarm Mix the yeast, salt, eggs, honey and melted butter water with the water in a 5-quart bowl, or lidded (not 1 1/2 Tbsp granulated airtight) food container. yeast (2 packets) Mix in the flour, using a spoon until all of the flour is 1 1/2 Tbsp kosher salt incorporated.

8 large eggs, lightly Cover (not airtight), and allow to sit at room beaten temperature for about two hours.

1/2 cup honey (this is my all time favorite!)

The dough can be used as soon as it is chilled. This 1 1/2 cups (3 sticks) dough is way too sticky to use after the initial rise, unsalted butter, melted but once it is chilled it is very easy to handle.

7 1/2 cups unbleached all-purpose flour

Fresh Fruit Brioche Fresh Fruit Brioche Muffins Muffins

One morning I decided I took about 56g of Brioche dough from page 189 to make muffins with the (about an apricot sized piece), formed it into a disk and pressed it into a buttered muffin tin. I let the plums, white peaches dough rest for about 1 hour at room temperature, and berries that are taking over my counter. granted it is quite warm in my un-airconditioned Instead of mixing up a kitchen. If you are blasting the AC you may need to batch of muffins I just let them rest for up to 1 1/2 hours. Once they have took out my bucket of rested then place the fresh fruit into the dough, make brioche dough and used sure you really press it all the way down into the dough. It will rise and pop the fruit right out if you that don’t get it really secured in there. Drizzle the top with sugar and bake at 175°C for about 20-25 minutes. Cool slightly, dust with powdered sugar and enjoy!

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Pastry and Bakery Recipes Recipe Name: French Chocolate Tart (Best of NZ) Ingredients Sweet pastry 175g butter 120g icing sugar 1 egg 1 tsp lemon juice 300g standard flour, sifted

Method

Yield: 22 cm tart Equipment

To make the pastry, place the butter and icing sugar in a food processor and cream them. Add the egg and lemon juice, mix until fully combined, then add flour and pulse the machine until the flour is only just incorporated. Tip the pastry out of the food processor on to a work surface and knead until it forms a smooth dough. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.

Chocolate filling 600g dark chocolate (70% cocoa) 675 ml cream 225 ml milk 100g sugar 2 eggs Vanilla ice-cream to serve Preheat oven to 180C. Grease a 22cm tart tin with a removable base with butter and dust with flour.

Remove pastry from the fridge and knead gently to make the dough pliable. Lightly flour the work area, and roll the dough out to about 3 mm in thickness.

Roll the pastry on to the rolling pin and drape over the tin. Using a small ball of excess dough, gently ease the dough into the tin. Trim some of the excess pastry from the tart case but leave a good 5cm overlap (this will help prevent shrinkage). Place the prepared tart case on a baking tray line it with baking paper and fill with baking beans. Refrigerate for 20 minutes. Place the tart case in the oven for

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Pastry and Bakery Recipes Recipe Name: Jim Lahey's No-Knead Bread (THE RECIPE) Ingredients 3 cups (400g) flour 1½ cups (300g or 12 oz) water ¼ teaspoon (1g) yeast 1¼ teaspoons (8g) salt olive oil (for coating) extra flour

Method 12 hours before baking: Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatuala for 30 sec. to 1 min. Lightly coat the inside of second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dought rest 12 hrs. at room temperature (approx. 65-72'F).

Yield: 1 boule Equipment Two medium mixing bowls 6-8 qt. (6 ltr) pot (Pyrex glass, Le Creuset cast iron, or ceramic)

Wooden spoon or Baking day: 2 hours before: Remove the dough spatula (optional) from the bowl and fold once or twice. Let the dough rest 15 min. in the bowl or on the work surface. Next, Plastic wrap shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or commeal; place the Cotton dish towels dough seam side down on the towel and dust with (not terrycloth), 2 or flour. Cover the dough with a cotton towel and let rise 3 1-2 hrs. at room temperature, until more than doubled in size.

1 hour before baking: Preheat oven to 450-500'F (250C). Place the pot in the oven at leat ½ hr. Prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot steam side up. Cover with the lid and bake 30 min. Then, remove the lid and back 15-30min. uncovered.

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Pastry and Bakery Recipes Recipe Name: (Alison Holst's) Lemon Yoghurt Cake (@ Posh Nosh) This light, lemony cake contains oil rather than butter, and is very easy to mix, either in a food processor, or in a bowl using a whisk or fork.

Ingredients Method 1¾ cups sugar finely grated rind of 2 lemons 2 large eggs 1 cup canola or other oil ½ tsp salt 1 cup plain yoghurt 2 - 3 Tbsp lemon juice 2 cups self-raising flour

Yield: makes a 23cm ring cake Equipment

Heat oven to 190°C (180°C fanbake), with the rack 23cm (7 cup just below the middle. Spray a 23cm (7 cup capacity) capacity) ring pan ring pan with non-stick spray, then coat evenly with sieved flour.

If using a food processor, put the sugar and finely grated lemon rind in the bowl.

Add the eggs, oil and salt, then process until thick and smooth. Add the yoghurt and lemon juice and blend enough to mix. Add the flour and process just enough to combine.

To mix by hand, grate all the colored peel from the lemons into a large bowl. Add the sugar, eggs and oil, then whisk together. Add the salt, yoghurt and lemon juice and mix again. Sift in the flour and fold in with a stirrer until just combined.

Pour cake mixture into prepared ring pan and bake for about 30-40 minutes, or until the sides start to shrink, the center springs back when pressed, and a skewer comes out clean. Leave for about 10 minutes before turning out onto a rack. Cool.

Serve with sliced kiwi fruit or fresh berries and whipped cream or yoghurt.

Variation: For a lower fat cake, replace ¼ cup of the oil with ¼ cup of extra yoghurt.

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Pastry and Bakery Recipes Recipe Name: Brötchen Quick & Easy (TEST!) Ingredients

Method

Yield: Equipment

3 C flour Mix dry ingredients. Add the liquid and beat until 1 tsp sugar mixed. Turn out on counter top. Knead until smooth.

1 tsp salt Add the remaining 1/2 cup flour as needed. Put dough ½ Tbsp instant yeast in bowl, cover and let rise until double in size. Punch 1 C liquid (1 egg white + down and divide the dough into 12 parts. Shape into water) oval rolls and place 3 inches apart on a greased and floured cookie sheet.

Glaze: 1 Egg white Cover and let rise until double in size.

1 tsp water Beat egg white and 1 tsp water with a fork until frothy. Brush on rolls. Preheat oven to 450 degrees.

Bake for 15 to 20 min. or until golden brown. Makes 12 rolls . T

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Pastry and Bakery Recipes Recipe Name: Rose Bakery's (Paris) Carrot Cake Ingredients

Method

Yield: 8 ptn Equipment

4 eggs Preheat the oven to 350 F / 180 C / Gas mark 4.

1 cup (225g) light brown cane sugar Butter a 9-inch (23 cm) cake tin and line its base with 1 1/4 cups (300ml) parchment paper. canola oil 9 medium carrots, finely Beat the eggs and sugar until they are light and fluffy grated but not too white and meringue-like.

2 cups(300g) all-purpose flour, sifted Pour in the oil and beat for a few more minutes.

1 tsp ground cinnamon ½ tsp ginger powder Fold in the carrots and then the flour with the 1 tsp baking powder cinnamon, baking powder, bicarbonate of soda and 1/2 tsp baking soda salt. Finally fold in the walnuts.

1/2 tsp salt 1 1/2 cups (150g) finely Pour the mixture into the prepared tin and bake for chopped walnuts about 45 min (@ Nosh Café 2 hours!) or until a knife inserted in the center comes out clean.

For the icing ½ (125g) cup unsalted Remove from the oven and cool the cake in the tin butter, softened 1 cup (250g) cream cheese 1/2 tsp natural vanilla extract 1/2 - 3/4 cup (50-75g) icing sugar, depending on how sweet you like your icing

before taking it out.

To make the icing, beat the butter with the cream cheese for a few minutes till the mixture is smooth.

Add the vanilla extract and icing sugar.

When the cake is cold, ice the top with the icing - it can be as smooth or rough as you like.

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Pastry and Bakery Recipes Recipe Name: Starbucks Banana Walnut Bread (http://ellielaveer.wordpress.com/2009/07/13/starbucks-banana-bread/) Ingredients Method 3 ripe bananas mashed 1/2 cup vegetable oil 1 egg 1/2 tsp vanilla extract 1 cup sugar 2 cups flour 1 tsp baking soda 1/4 tsp salt 2 Tbsp buttermilk ½ + 1/3 cup chopped walnuts

Yield: Equipment

Preheat oven to 170C and grease one loaf pan and dust with flour.

Mix flour, soda, salt, and 1/2 cup of the walnuts.

Blend egg, sugar, oil, until combined. Add the flour mixture and when combined, add the buttermilk, vainilla and mashed bananas and mix until combined.

Pour into the pan, sprinkle the remaining 1/3 cup walnuts over the top of the batter slightly pressing in the walnuts.

Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean.

Cool for 10 minutes on a wire rack, before remving from the pan.

Time Saver: Making quick breads and freezing it is a great way to have a grab and go breakfast.

Cool your just baked bread completely over night.

Slice your bread into what ever thickness you prefer.

Place one slice each in a zip lock baggie and freeze.

Either defrost the night before, or open baggie and microwave thirty seconds.

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Pastry and Bakery Recipes Recipe Name: L’ORANGE – Orange, Chocolate and Almond Cake Recipe Ingredients 170 gr bittersweet chocolate •

•

• • •

• •

2 oranges, preferably organic 1+1/2 sticks (12 Tbsp) butter, at room temperature 1 cup sugar 4 large eggs, at room temperature 1+2/3 cups (180g) almond flour 2 Tbsp cocoa, sifted 1+1/3 cups lacquer chocolate glaze (recipe below)

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Method

Yield: Equipment

Prepare the lacquer chocolate glaze (recipe below) and set aside (it takes an hour to cool down) while you prepare the cake.

1. Preheat your oven to 150C..

2. Butter a 23cm round cake pan, line bottom with parchment paper and set aside.

3. In a double boiler melt chocolate over low heat, remove from heat and stir with a spatula until smooth.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter on high speed for a minute.

5. Finely grate the zest of two oranges directly into the bowl (so that all the fragrant oils are captured) and beat on high speed until light in color, for 5 minutes, scraping the sides of the bowl as necessary.

6. Add the eggs, one by one, beating until well mixed after each addition.

7. Add the melted chocolate and beat on medium speed for a minute until you have a smooth batter.

8. Remove bowl from mixer and fold in the almond flour and cocoa with a spatula.

9. Evenly spread the batter into the prepared pan and bake for 40-45 minutes, until puffed and domed in the center with a slight fracture 1 inch from the rim. A toothpick inserted in the center will come out with few moist crumbs.

Allow to cool to room temperature for 20 minutes.

10.

Place a cardboard circle or tart bottom on top of the cake and lightly press to even out the surface. Invert the cake and place on a cooling rack set over a large, rimmed baking sheet (you can also use a long double layer of wide heavy-duty aluminum foil) to catch the glaze.

11.

Remove parchment paper and have ready the lacquer chocolate glaze.

12.

Pour the glaze in an even circular motion on top, starting with the sides, allowing it to cascade over and coat them completely.

Page 58 of 69

Pastry and Bakery Recipes Recipe Name: L’ORANGE – Orange, Chocolate and Almond Cake Recipe

Yield:

Start pouring in the middle and as the glaze starts going down the sides, pour the glaze about an inch from the edge to help cover the sides evenly. Reapply glaze as needed. 1+1/3 cups of glaze is enough to cover the cake in a single shot, but you can use the glaze accumulated in the baking sheet if needed.

13.

Allow the cake to sit for about half an hour until the glaze stops dripping, then move the cake to a serving plate.

14.

Allow the glaze to set for 4 hours. It can be stored in an airtight container at room temperature and will keep fresh for two days.

If you plan on refrigerating the cake, it will keep fresh for 5 days in an airtight container, but make sure to bring it to room temperature before serving for fullest flavor by taking it out of the refrigerator 2 hours beforehand (and a brief wave of a hair dryer set on low heat will bring the shine back).

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Page 59 of 69

Pastry and Bakery Recipes Recipe Name: LACQUER GLAZE RECIPE Recipe from Rose Levy Beranbaum’s “Rose’s Heavenly Cakes”.

Ingredients 1/4 cup cold water 2 tsp powdered gelatin 2/3 cup granulated sugar 1/3 cup water 1 Tbsp + 1 tsp corn syrup 3/4 cup + 2 tbsp cocoa powder (I used Valrhona) 1/3 cup heavy cream

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Method

Yield:

Equipment

1. Pour cold water in a small mixing bowl, sprinkle gelatin over the top, give it a stir, cover with plastic and set aside.

2. In a small saucepan, whisk together sugar and 1/3 cup water over medium heat. When the sugar completely melts, take off heat and with the help of a wire whisk, stir in corn syrup, followed by the cocoa. You’ll have a smooth and glossy mixture.

3. Stir in heavy cream with a spatula and return pan to medium heat. Bring the mixture to the boiling point, remove from heat and strain into a metal bowl. Cool until an instant-read thermometer reads 50 – 60C, for about 15 minutes.

4. Stir in softened gelatin until completely dissolved.

5. Strain the glaze into a bowl and let cool until an instant-read thermometer registers 26-27C (best temperature to glaze the cake; if you’re making this ahead, make sure to reheat to 29C as it will be thicker). The recipe says this will happen in a few minutes, but it took an hour for the glaze to cool down to 26-27C (and I’ve made it twice so far).

Page 60 of 69

Pastry and Bakery Recipes Recipe Name: Petite Christmas Cakes Ingredients

Yield: Method

Equipment

125g butter Put butter, sugar, fruit, sherry, spice, baking soda and 1 cup Chelsea Soft syrup into a saucepan. Cook over a medium heat for 2 Brown Sugar minutes, stirring often. Allow to cool (at least 1 hour).

1kg mixed dried fruit 1/2 cup sherry Heat oven to 150°C and grease muffin tray (regular or 1 tsp mixed spice Texas muffin sized).

1 tsp baking soda 2 Tbsp Chelsea Golden Beat eggs and stir through cooled fruit. Sift dry Syrup or Chelsea Treacle ingredients then mix thoroughly with the fruit mixture and orange zest. Spoon into muffin tray then bake for 2 eggs 50 - 55 minutes (regular muffin tin), or 60 - 65 225g plain flour minutes (Texas muffin tin). Decorate once cool.

1 tsp baking powder 1 Tbsp orange zest Topping Topping Heat syrup, mix in fruit and nuts then spoon mixture 200g dried fruit, roughly carefully on to cakes and allow to set. chopped (e.g. papaya, Makes 16 regular muffin sized cakes or 12 Texas mango, apple, apricots) muffin sized cakes.

240g nuts (e.g. pecans, almonds, walnuts) Tip: This delicious, moist cake mix is perfect for a 1 cup Chelsea Golden large family sized Christmas cake - double the Syrup mixture to make 2 medium sized Christmas cakes (20cm) or 1 large, deep (26cm) + 1 very small (10cm) Christmas cake. Triple line the sides of cake tin with baking paper, ensure it extends above the sides.

Remember to adjust cooking time and check cakes regularly.

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Page 61 of 69

Pastry and Bakery Recipes Recipe Name: Shop Smarter NZL Christmas Cake Muffin!

Ingredients 1 cup of milk 230g butter, chopped 230g sugar 3 eggs 1 tsp baking soda 1.6kg mixed dried fruit 450g flour 1 tbsp golden syrup 1 tsp vanilla essence 1 tsp lemon essence 1 tsp rum (optional) 2 tbsp boiling water

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Method For the best results, prepare the cake a few weeks early to let it mature.

Yield: 10+ Equipment 26cm round baking tin or 23cm square baking tin

Place milk in saucepan and bring to the boil, then tip in the chopped butter. When the butter is melted, add the sugar and stir well. Then stir in eggs, followed by the soda.

In a large bowl place the dried fruit and flour and mix together.

Add to this the egg, milk, sugar, butter and soda mixture and combine thoroughly.

Add golden syrup, essences and rum (optional) and stir well, then add 2 tbsp boiling water and stir thoroughly.

Pour the mixture into a greased, lined, high-sided 26cm round baking tin or 23cm square baking tin and bake at 135°C for 3½ hours.

Page 62 of 69

Pastry and Bakery Recipes Recipe Name: Mille-feuilles de crêpes à la framboise Ingredients 500 g flour 100 g sugar 50 g ghee 7 large eggs 1 l milk 1 pinch of powdered vanilla

Method

Yield: 6 ptn Equipment

Batter Mix the flour, vanilla and sugar. Reserve. Beat eggs and add milk. Pour the liquid slowly to the first mixture. Add butter, stir and strain through a chinois.

Let stand and sauté pancakes.

Light Raspberry Jam Put fruit in a saucepan over medium heat 5-6 minutes.

Add 300 g of sugar and cook for 10 minutes, stirring.

Mix remaining sugar with pectin and add to fruit.

Bring to a boil 2 minutes. Cool.

Assemble the cake in a cake pan the same diameter as the crêpes, alternating a crêpe and a layer of jam.

Refrigerate for 2 hours by covering with plastic film.

For the light raspberry jam 1 kg of raspberries 500 g sugar 15 g pectin

Garnish: Icing Sugar sprinkled on top (& Maple Syrup?)

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Page 63 of 69

Pastry and Bakery Recipes Recipe Name: King Arthur's Favorite Blueberries Muffins This is the ne plus ultra of blueberry muffins, the imaginary blue ribbon winner at the state fair, the top of the blueberry muffin heap. Based on a Nieman Marcus recipe , this recipe produces meltingly tender muffins, chock-full of berries and gilded with a light cinnamon-sugar topping.

Ingredients Method

Yield:12 muffin

Equipment

Preheat your oven to 190°C. Grease 12 muffin cups generously; a vegetable oil pan spray works well 6 Tbsp (85 g) butter 3/4 cup (150g) sugar 2 large eggs

In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition.

2 cups (240g) Flour 2 tsp baking powder 1/2 tsp salt 1/2 cup milk 2 tsp vanilla extract 1/4 tsp almond extract 1 1/2 to 2 cups blueberries, either fresh or frozen Topping 1 Tbsp sugar mixed with 1/2 tsp cinnamon (optional)

In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well.

Stir in the milk and vanilla. mixing only until smooth.

Quickly stir in the berries. Note that frozen berries will probably turn your muffins blue, while fresh will keep the cake part golden.

Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Bake the muffins for 25 to 30 minutes, until they're light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don't cool long enough, they'll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again.

Nutritional information per serving (1 muffin, 84g): 202 cal, 7.1g fat, 4g protein, 18g complex carbohydrates, 13g sugar, 1g dietary fiber, 63mg cholesterol, 179mg sodium, 72mg potassium, 78RE vitamin A, 3mg vitamin C, 1mg iron, 95mg calcium, 59mg phosphorus.

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Page 64 of 69

Pastry and Bakery Recipes

Recipe Name: Sweet Short Pastry by Weston Milling NZL GROUP

INGREDIENT

Yield: 4.680 Kg WEIGHT (Kg) %

1

Caster Sugar

1.2

60

1

Butter

0.8

40

2

Vanilla Essence

0.2

10

2

Eggs (48g each)

0.48 (10 eggs)

24

3

Strong Flour

2.0

100

Method 1.

2.

3.

4.

Equipment

Cream group 1.

Add group 2 and beat through.

Fold through group 3 and bring together as a dough. Do not overmix.

Allow to rest before use. Best to refrigerate overnight.

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Page 65 of 69

Pastry and Bakery Recipes

Recipe: Chad Robertson's Tartine Country Bread 75% Hydration (+ leaven) GROUP

INGREDIENT

Yield: WEIGHT (g)

% 100

1

Water (26 C)

200

1

Mother starter

1 Tbsp

1

Flour (50% whole, 50% high-gluten)

200

100

2

Water (27 C)

700 / 280

70

2

Leaven

200 / 80

20

2

Strong Flour

900 / 360

90

2

Wholegrain flour

100 / 40

10

3

Salt

20

/ 8 (1 tsp) 2

3

Water (27 C)

50

/ 20

Method

5

Equipment

1. Night before making dough: Make leaven (Group 1) "Discard" all but 1 Tbsp of starter. Feed with rest of group 1. Cover and rest in cool and dark place 10 to 16 hours.

To test leavener "readiness", drop a spoonful into a bowl of roomtemperature water. If it sinks, it is not ready. Keep till passes test.

2. Night before baking: Make dough (Group 2).

Pour warm water into a large mixing bowl. Add leaven. Stir to disperse.

(Save your leftover leaven; it is now the beginning of a new starter. To keep it alive to make future loaves, continue to feed it as described in step 2.)

Add flours and mix dough until no bits of dry flour remain. Let rest in a cool, dark place for 35 minutes.

3. Add Group 3: salt and remaining warm water.

Fold dough on top of itself to incorporate. Transfer to container. Cover with kitchen towel. Let rest for 30 minutes. The dough will now begin its first rise (bulk fermentation), to develop flavor and strength. (The rise is temperature sensitive; as a rule, warmer dough ferments faster. Robertson tries to maintain the dough at 26C to 28C degrees to accomplish the bulk fermentation in 3 to 4 hours.)

4. Stretch & Fold dough, repeating 4 times, every 30 minutes. After the 3 hours, the dough should feel aerated and softer, and you will see a 20 to 30 percent increase in volume. If not, continue bulk fermentation for 30 minutes to 1 hour more.

5. Divide & Preshape: Pull dough out of container using a dough spatula.

Transfer to a floured surface. Lightly dust dough with flour, and cut into 2

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Page 66 of 69

Pastry and Bakery Recipes Recipe: Chad Robertson's Tartine Country Bread 75% Hydration (+ leaven)

Yield:

pieces (1 Kg recipe) using dough scraper. Work each piece into a round using scraper and 1 hand. Tension will build as the dough slightly anchors to the surface as you rotate it. By the end, the dough should have a taut, smooth surface.

6. Dust tops of rounds with flour, cover with a kitchen towel, and let rest on the work surface for 20 to 30 minutes.

7. Final Proofing: Line 2 medium baskets or bowls with clean kitchen towels; generously dust with flour.

Slip the dough scraper under each to lift it, being careful to maintain the round shape. Flip rounds floured side down (seam side up!). Using the dough scraper, transfer each round to a basket, smooth side down, with seam centered and facing up. Let rest at room temperature (26C degrees), covered with towels for 2-3 hours before baking or better flavor, cold ferment: Cold Fermentation: As for scoring your loaves, one trick that works well is doing the proofing in the refrigerator for 8-12 hours as he suggests for a more complex flavor. This has the added benefit of scoring into a stiffer dough and avoiding the wavy lines that may result from a soft dough.

8. Bake the Bread: Twenty minutes before you are ready to bake the bread, preheat oven to 250C degrees, with rack in lowest position, and warm a 9 1/2-inch round or an 11-inch oval Dutch oven (or a heavy ovenproof pot with a tight-fitting lid).

9. Score top twice using a razor blade or a sharp knife. Turn out 1 round into heated Dutch oven (it may stick to towel slightly).Cover with lid. Return to oven, and reduce oven temperature to 230C degrees. Bake for 20 minutes. Carefully remove lid (a cloud of steam will be released). Bake until crust is deep golden brown, 20 to 25 minutes more.

10. Transfer loaf to a wire rack. It will feel light and sound hollow when tapped. Let cool.

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Page 67 of 69

Pastry and Bakery Recipes

Recipe Name: Baguette - Peter Reinhart GROUP

INGREDIENT

Yield: 4.680 Kg WEIGHT (g)

%

1

Strong Flour

680

100

1

Salt

14 (2 tsp)

2

1

Instant Yeast

7 (2 1/4 tsp)

1.03

1

Lukewarm (35C) Water

454

67

Method

Equipment

1. Day Before.

Mix group 1. If using a mixer, use paddle and mix at lowest for 1 minute, until well blended and smooth. Let rest uncovered for 5 minutes.

2. Knead by hand --or medium low speed -- for 2 minutes. Dough should be smooth and not sticky 3. (Or do a series of "stretch and fold" with10 minutes intervals).

4. Transfer to a bowl and refrigerate overnight, or better, pre-shape batard, let it rise till double and then refrigerate overnight.

5. Baking Day: Remove dough from fridge 2 hours before baking. For baguette, divide the dough in 283g pieces. Form into baguettes, mist top with spray oil, put in cloth (couchon), cover with cloth, and let rise 1 1/2 times (1 hour?).

6. Pre-heat oven to 250C and prepare for hearth baking.

7. Just before baking.

Score the dough with serrated knife (1/2 inch deep) or razor. Pour 1 cup of hot water in oven pan (steam), lower temp to 232C. 8. Bake for 12 minutes, rotate the pan and bake for another 15 minutes (center of bread must be 90C).

9. For a crisper crust, turn off oven and leave the bread for another 5 minutes before removing.

10. Cool bread for at least 45 minutes before slicing.

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Page 68 of 69

Pastry and Bakery Recipes Recipe: Ingredients

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Yield: Method

Equipment

Page 69 of 69