French Bread Workshop August 13th!

Cool Control Web flier

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Wheat Harvest 2016 and Chocolate Raspberry Galettes

We headed out into the fields in Hardwick at the farm of Stan and Abby White Along with there two sons Simon and Evan and Harvested over 6 tons of beautiful Redeemer wheat!

Wheat Field Redeemer 1 web

Of course it wasn’t without challenge as the rain threatened and a drive chain was lost in the field for about 45 minutes…but in the end a sweet, clean crop of wheat is in the bag!

Earlier in the week we made these super simple and scrumptious Black Raspberry Chocolate Galletes.

The recipe follows!

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Ingredients:

The pie/tart dough (aka pate brise)

  1. Flour 2.5 cups
  2. Salt 1/2 tsp
  3. Butter 8oz
  4. Water 1-2 tbls

The filling(for 1, 6 inch gallete)

  1. Fresh or frozen berries or fruit about 1/2 cup.
  2. Semisweet chocolate chipsabout 1/4 cup
  3. Flour 1tbs
  4. Sugar/honey 1tbs or 1.5 tbs maple syrup

Whole Grain Considerations

  • Making tart or pie dough with whole flour is simple but requires a different approach than with white flour.
  • White flour is so apt to get tough it is very important not to over work it. With whole wheat dough it has the opposite problem.
  • It is so tender that if you don’t knead the dough a bit it won’t hold together well enough to roll out and get into the pan or shape you desire.

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Instructions:

Measure your flour and salt into a food processor. Cut cold butter into 1/4 inch dice and add to the machine. Add 1-2 tablespoons of water if needed to get the dough to come together and allow the machine to work the dough once formed for 10-20 seconds to develop enough strength to be handled and shaped.

For galletes shape the dough into 4, 4 oz discs about 5-6 inches wide and 1/2 inch thick. This makes them easy to roll out. Place in the fridge to chill and relax for at least one hour or over night. They can be kept frozen and ready for use indefinitely.

Once your dough is cold and firm from the fridge or freezer, roll out to 1/8  inch thick into a 8-9 inch round. In the center layer chocoloate chips, a dusting of flour, raspberries, sprinkling of sugar, and repeat. When your gallete is filled just fold the dough up around the sides to make a container for all the goodness!

Bake at 400 until golden brown on a silpat or parchment paper. Egg wash the crust for an extra golden result!

Gabriel Raspberries web

Summer Yum! The biggest challenge…? Getting the berries all the way into the galletes!

 

 

 

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Cool Control Simplified

I was over at Mountain View farm this past Saturday sampling and teaching
folks about the incredible combo of fresh local grains combined with simple, 
yet sophisticated baking techniques and the response was resounding! 
Everyone loved the bread and could hardly believe when  I told them 
how easy, flexible and fail proof this method for making bread at home is. 
15 minutes. 3 easy steps. Gorgeous bread, that is versatile, incredibly tasty, 
and keeps extremely well. How can you go wrong? Only by not trying it out
...Do it!

This is the most basic form of Cool Control technique.

Cool Control Recipe handout web

It’s also a great version to print and pop on your fridge so the recipe is always on hand.

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For more detailed instructions scroll down a little ways…

 

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Spring Focaccia…Asparagus, Spring Garlic, Red Onion, and Asiago!

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Focaccia is a fun and simple alternative to pizza. It’s a moister dough with olive oil inside and out and it does better with drier toppings since the dough has more moisture and is leavened more than pizza.

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If you start with the French Bread recipe from the last post, add 2 tbsp of olive oil, and a 1/4 cup of water and follow the “Cool Control” procedure you’ll have the perfect focaccia every time. You can make it thick or thin, round or square and have fun with the toppings. Other seasonal topping include fiddleheads, spinach, spring garlic, fresh herbs or whatever is coming up in your garden or at the markets, and csa shares.

Asparagus and red onion web

Brush the pan you are baking in with olive oil as well as the top of the dough before adding the toppings. And if you want you can sift the flour for a lighter texture like I did here.

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For sifting just use your standard mesh pasta strainer!

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I baked these in two cast iron pans but a sheet pan or pie pan work fine too.

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Slice your vegetables thin so they cook fast enough or saute them before adding to the pizza and watch out for wet ingredients as they will lead to a soggy bread. Once you roll your dough out into the pans and top it let it rise until puffy…30-60 minutes.

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Any cheese will do but of course Italian style cheese is excellent if you can pull that off. Bake at 450 degrees until golden and crispy and enjoy!

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