"Recipes are meant to be shared"...Ann Thibeault

Friday, September 06, 2019

Recent Bread and Pizza Bakes

All from the same bread dough recipe.
Which can be found here:



Pepperoni Deluxe

All Pizzas are baked on a stone on the Grill
at about 600°F.


Rim Shot.


Matt's pizza.  Matt is a vegetarian.
This time he wanted just a simple three cheese pizza.


Rim Shot.


This was a 500g flour batch of dough at 75% hydration.
Same day bake.


Crumb shot. 
Got to love our Canadian flour.

Pain d'Epi

Second half of a batch of dough left in the
fridge overnight.



Shiny Crumb.


Dressed and ready to go on the stone.


Pepperoni, mushrooms and olives.


Rim Shot


Matt's Pizza
Cheese, two types of olives, tomatoes from our garden
and homemade pesto sauce. 


Love a puffy rim.


First half of the same dough the Pain d'Epi.  
Only this batch was baked the same day. 




One of Matt's pizzas.
This one topped with artichokes and pesto.


Another rim shot.


Moe and I shared a pepperoni and olive pizza.


Rim shot


And another. 


Decided to make rounds instead
of baguettes this time.


Nine  small rounds 
and three small Boules


Matt's Pizza Margherita 


Rim Shot

Wednesday, August 07, 2019

Puff Pastry Savory Tarts

These are easy to make.  

Use frozen store bought puff pastry
or try the recipe below.

A quick and easy puff pastry
based on one of Julia Child's recipes.


Filling for this tart was caramelized onions with garlic,
spooned into the middle of a 6 inch square.  
Topped with sliced tomatoes, feta cheese
and Kalamata olives.  A couple of sprigs of
fresh thyme and a tiny drizzle of  olive oil.
Baked  at 450° until golden brown. 


Easy to adapt.
I like it with eggplant and tomatoes 
and a little pesto.

Or use spinach, artichoke hearts, green or black olives,
Parmesan or mozzarella cheese, blue cheese, etc. 
Unlimited possibilities. 


Pastry is based on Julia Child's Fast French Puff Pastry.

2 1/2 cups of flour
1 lb of butter
Cut into small cubes (1/4 to 1/2 inch pieces)

Add 3/4 teaspoon of salt
and the cubes of butter to the flour.

Add enough ice water to moisten and
then tip out on to a floured board.

Mixture will be shaggy.
Using hands bring together and then
roll out into a rectangle
and fold like an envelop.

Roll and fold four times and then
refrigerate for an hour.

Cut pastry in half and roll out each half
into a 12" square.

Cut each square into four 6" squares.

Note: Optional. My grandmother always added a little baking powder
to her pastry dough, so I usually add 1/2 a teaspoon.

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