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Bread (1.2 kg) and apple tarte. Enjoy!

post #1 of 9
Thread Starter 

 

 

 

 

 

 

 

 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #2 of 9

@kokopuffs Those look beautiful. Can you post your recipes you used for them? 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 9

PASS ME THE BUTTER!!! QUICK!!

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #4 of 9
Thread Starter 
Quote:
Originally Posted by Nicko View Post
 

@kokopuffs Those look beautiful. Can you post your recipes you used for them? 


When my energy regenerates!!!!!  But I'll state something right off the bat.  When it comes to baking one must experiment with higher temperatures and upward placement in the oven than what the published recipe calls for.   :suprise::look::eek:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #5 of 9
Thread Starter 

The big tarte was brushed with melted butter only and doused with some granulated sugar.  Note the lack of golden color.  That's because no apricot glazed was brushed onto it.  The surface therefore appears anemic although well baked.  Well baked with a tinge of brown at the edges of the apple slices because the tarte was placed on the upmost rack in the oven, four inches from the roof and baked at 375F for over an hour.  'Speriment, people.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #6 of 9

That bread looks absolutely fantastic. I've got various cans of goose & duck rillettes in my pantry, that have been waiting for that bread for a loooong time. ;)

post #7 of 9
@FF, I will happily add some home pate and a couple bottles on dedicant claret to the meal.
post #8 of 9
Thread Starter 
Quote:
Originally Posted by Nicko View Post
 

@kokopuffs Those look beautiful. Can you post your recipes you used for them? 

BREAD RECIPE:

 

60% hydration

 

850g Flour of which 1/6 or less is either WW, Rye or Bread flour, the rest is AP flour

1 tsp diastatic malt powder

Yeast

  • for a 3-5 hour rise use 1/2 tsp
  • for an 18 hour rise use < 1/4 tsp

If rising times are "off", then adjust either the amount of yeast or water temperature

 

510g Water heated to 120F just before adding to dry ingredients

3 TBS Olive Oil

 

Mix dry ingredients then add water that's been heated to 120F.  Add olive oil.  And mix.  You'll get a very very shaggy dough.  Knead of a couple of minutes at most and place in bowl.  Cover with a sheet of plastic wrap that's been wiped with oil on the side facing the dough.  Place into a slightly warm oven.  Proof, shape.  Place into preheated oven at 500F.  After 10 minutes spray oven chamber with water and reduce temperature to 475F.

 

Bake for a total of 40 minutes on a baking stone.

 

TARTE RECIPE

 

Dough and crust:
Follow Ruhlmans 3-2-1 ratio.  For a 9 inch tarte mold use 6-4-2.  Butter only.  Preheat oven to 375F.  Place weighted shell into upper third of the oven.  Blind bake shell with pie weights for 15 minutes.  Remove weights and brush with one whole slightly beaten egg white mixed with granulated sugar.  Brush the entire egg white mixture onto the shell.  Bake for another 30 minutes.  Total baking time is 45 minutes.

 

Filling:

Follow Petersons recipe on pp 170-1 of his book entitled BAKING.  Once filled, place entire filled tarte on the topmost rack of the oven.  Bake for 45 minutes or until the filling has browned to your liking.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #9 of 9
Thread Starter 

Over a year and a half ago following a three decades hiatus from tarte baking, I set it upon myself to rediscover tarte and quiche making, both dishes made with a very flakey bottom and without a trace of soggyness.  The goal has been reached.  Despite my age there is very much satisfaction in this accomplishment that has been accomplished only thanks to the internet and online forums since noone in Berkeley's Gourmet Ghetto would share tips with me at the time.  Automation and the Internet, the greatest thing ever to have leveled the playing field of knowledge.  Success feels great.  THANK YOU CHEFTALK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


Edited by kokopuffs - 2/25/14 at 11:49am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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