how to make Baguette in house


This particular recipe is a take on Peter Reinhart's ciabatta bread that I posted earlier. The only difference is that you will omit the oil in the ingredients and the dough doesn't actually proof for as long the next day. Other than that, the basic technique of stretching and folding the dough and the overnight refrigeration is still followed. The dough can stay refrigerated for up to 4 days... which gives you plenty of time to work with it. I find the flavor of the bread increases with time. I let my dough sit in the refrigerator for 2 days. You will need to check the ciabatta post for some of the steps in this recipe...
To be honest, I made this second batch for trial and error...to sort of "play" with the dough and create various breads. Initially, I had intended to make most of it into baguettes and with the rest, make a couple of different shapes. I just wanted to see how the dough would handle if I changed it into other types of shapes. Because I handled the dough a bit more when making the rolls, twists, and "fougasse", some of the bread holes weren't as evident in the final product. It really didn't change the taste, just was a bit less airy and the bread structure was more compact. You can see the result in the first photo of a regular baguette slice and the second photo of the twist. Less holes in the latter version. The "fougasse" was a last minute decision...even the sprinkling of the herbs was an afterthought. It turned out to be my favorite:)...
I think this dough would work really well as a pizza dough. Loved, loved the bread. I think Peter Reinhart has done a marvelous job explaining the techniques that are used to attain beautiful artisan style breads right in your own home. Hope you enjoy....

pizza in house


Bagel Dough Revisted...Grilled Pizza. I love grilled pizza. It has become one of my favorites summer meals. I've been meaning to share this with you for some time now. I think it's wonderful to be able to make your own pizza at home ...and grilling the pizza is a great alternative to using the oven. The grill is a great tool to use, especially when you want to keep the heat out of the kitchen during the hot summer months. You also get this " wood-fired" cripsy pizza crust that is quite different from an oven baked pizza. I have tried many pizza dough recipes. Many were good. But it was the bagel dough recipe that was a winner for me....at least so far:). I never intended to use the bagel dough to make grilled pizzas, but one day, when I was making bagels, I decided to keep some dough to make a quick lunch. I immediately thought of making a grilled pizza using a bit of the bagel dough. I did...and we loved it.

pizza...... so delicious



America's Test Kitchen Pizza Crust...This version of Pizza Margherita comes from America's Test Kitchen Baking cookbook. I shouldn't really call it Pizza Margherita because, I added some thinly sliced mushrooms, some thinly sliced onion and some chopped bell peppers. But , you can do a classical one by sticking to only cheese, tomato and basil. I have to admit that I changed a few things. Ok, I just used the dough recipe and added my own toppings:) ... 

I really liked this pizza...I noticed that the leftovers were even better. I had never used a food processor to make bread doughs ...always trusted my Kitchen Aid to do the task. But, I must admit this dough fared very well and I liked the fact that it worked! I was also intrigued with the recipe in that it called for a cup of cake flour. The dough came out crusty and chewy and kind of light ...I really don't know if the cake flour was the reason. I will have to try it again without the cake flour and just do a substitution. 1 cup cake flour= 7/8 flour + 2 TBS cornstarch.

Recently, I have been using my pizza stone quite often. I really am becoming a firm believer that the stone makes a huge difference in the outcome of the crust ...be it bread or pizza. Well, here is the recipe with my own variation. Hope you enjoy...  

how to make a couple of desserts.


Using the Gluten- Free Flour blend... to make a couple of desserts. As promised in a previous post, I am posting a couple of recipes I made for a GF dinner gathering I hosted recently. One of the recipes was apple pie tartlets... a mini version. I ended up using a semi-cooked apple filling...  a filling I usually make when baking apple turnovers. I have included the link to the apple pie filling below, so you can click on it if you would like to see the recipe. And because I made mini tarts, I used my toaster oven to make things even simpler, but feel free to use a regular oven.  

The second recipe was an apple and pear cake I made on the spur of the moment... it was an adaptation from a golden apple brownie I had in one of my cookbooks. The cake somewhat  falls apart when warm... because I omitted the xanthan gum in my flour, and probably because my fruit pieces were cut a bit too big. But my husband loved the apple/pear cake, as did my guests, so I'm posting the recipe for the cake as well. The cake is a light and fluffy sort of cake with a caramel-y flavor from the coconut sugar I used. However, the cake should still work with brown sugar, if you choose to use it... it might even hold together better. 

Since I had some leftover pie crust (and some extra apple pie filling) I managed to line 3 (6 inch) tart pans with the pie crust and froze them... for baking another day. The day I chose to bake them, I used the leftover apple pie filling(also frozen) from the mini tarts I made earlier to make an apple tart. However, I still had a couple of pastry lined tarts, so I ended up making a pumpkin filling to fill the remaining tart shells. With the leftover pumpkin filling, I simply made a few extra mini crustless pumpkin pies... ended up being more like a custard/souffle. They were good and healthy for breakfast:).

In any case, these are just some ideas for using the gluten- free flour and GF pie crust I posted earlier.  The post might seem long, but I ended up posting the recipes I made... as a guide, with lots of pictures. However, they are just ideas... you can easily use your own apple pie filling, or any fruit filling for that matter... and use your own favorite pumpkin pie filling. The apple/pear cake was delicious, but you can play around with the fruits... and using toffee chips instead of the nuts, or  adding some chocolate in the mix. Be creative and make the recipes your own. Hope you enjoy...    
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