Very Berry - Three Berry Pie

Very Berry Pie
By, Will Falzon
Ingredients

1. 2 pie crust 9” (My recipe below)
2. 32 oz. Frozen mixed berries
3. 1 Pink Lady apple, grated and squeezed dry
4. ½ Cup Brown sugar (Not Packed)
5. 1 Tsp. Lemon juice
6. ¼ Cup Balsamic Glaze
7. 1 Tbs. Unsalted Butter
8. ½ tsp. Salt
9. 1/3 Cup Tapioca Flour
   

Instructions.
Preheat oven to 350F. 15Min. Before the pie is ready for the oven

1. Rinse berries in cold water, place in a large colander/strainer, over a large bowl. Let the berries defrost and release there juices. Ether, over night in the fridge, or on the counter. Reserve all of the berry juice.
2. Add the salt and Lemon juice to the defrosted berries, allow to macerate
   for another 20min. At room temp.
3. Reduce the collected berry juice to ¼ the original volume. You should have about two cups worth. Reduce to ¼ cup. Place the juices and butter in a microwave safe glass, 4 cup measure. Microwave on high, 2min. at a time, stirring to release trapped air bubbles; at the 2min. Intervals.
4. Combine the reduced berry juice, Berries, Apple, Brown sugar, Balsamic glaze and Tapioca flour. Mix well
5. Place one pie crust in a 9” pie pan.
6. Place the berry mixture into the pie shell
7. Cover with the second pie pastry. Fold the top pastry under the bottom pastry and press to seal.
8. Flute the edge of the pie all the way around
9. Slice 6 vent holes in the center of the pie
10. Bake in the 350F preheated oven for 1:15min. Or until the filling is bubbling at the vent holes.

Optionally, you can paint the pie top with some egg white and sprinkle with a little white sugar before baking.

Pie Pastry, dough 

Ingredients

• 5 cups all-purpose flour
• 1 tablespoon salt
• ½ tsp. Baking Powder
• 3 sticks cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 tablespoon Apple cider vinegar
• About 3/4 cup ice water
  Makes 4 -  9 to 11 inch pie crusts. Enough for 2, two crust Pies.

Preparation

1. Sift flour with salt and baking powder into a large bowl. Blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.
2. Beat egg with vinegar in a 1-cup measure using a fork, then add enough ice water to measure 1 cup total. Add to flour mixture, stirring with fork until incorporated.
3. Turn out mixture onto a lightly floured surface and knead gently with heel of your hand just enough to bring dough together. Roll out or pat into a 15- by 9-inch rectangle. Arrange dough with short side nearest you, then fold into thirds like a letter to form a roughly 5- by 9-inch rectangle. Divide dough into 4 equal sized disks. I weigh the dough. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 6. Alternatively, you could freeze at this point, for use later.

Levy's, real Jewish Rye bread. Rose, Levy, Beranbaum's formula

Rose, Levy, Beranbaum's N.Y.C. deli Rye. You don't have to be Jewish to love it! Today I was inspired to try my hand at a NYC style, Jewish, sour rye. Todays bake, is pretty much a verbatim try at Rose, Levy, Beranbaums' deli rye. The only change, I used what I had on hand, King Arthur all purpose flour & whole rye flour. I also used the honey rather than the malt powder. One hour in, the sponge and flour mixture are enjoying a nice long ferment. Six hours in, the second bulk ferment complete. Now to stretch the skin tight and shape for the final rise. This is the end game, oven is preheating.  The loaf is slashed, spritzed with water and placed into the 450 deg. F. oven; along with some ice cubes. The ice mimics a commercial steam oven. 

The poolish and flour mixture rest for a nice long six hour ferment.

About 7 hours, the dough is done with it's second bulk ferment

The dough is pre-shaped, then the skin is pulled tight and takes its final shape. Proof for one more hour, till doubled.

Out of the oven and on to the cooling rack. Looks good! Has that nice hollow sound when tapped.

The crumb shot. The bread smells divine, and tastes great. It has the signature Deli rye chewy texture. I highly recommend Rose, Beranbaum's formula. If you are inspired to give it a try, please let us know how it turned out. Thanks for reading, peace out!

100% Whole grain Rye Tang zhong method bread

Hello friends,

 I experimented with a new formula and technique today. The formula is my own. 50% white whole wheat, 50% whole rye. In an attempt to keep this whole grain bread from being dense, I wanted to try the *Tang zhong method. 

I am not sure if my proportions of Tang zhong to total flour is exactly correct, however, the bread turned out great! the loaf has a thin crust with a nice crunch and a light and tender crumb. Success! Stick around and I will take you though the process. 

From Cookipedia:

*Tang zhong (also known as a 'water roux') is a method used in bread making to create soft and fluffy bread which was originated by the Japanese. However, it was popularized throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives.

To make the tang zhong, you mix together one part flour with five parts liquid (by weight) to make a smooth paste. This is usually water, but can be milk or a mixture of both. The mixture is then heated in a saucepan until it reaches exactly 65°C (149°F), removed from the hob, covered and left to cool until it is down to room temperature, when it will be ready to use. It would be useful have a digital thermometer with a probe when making this as other types of thermometer tend to be too large. If you are not making your bread immediately, the tang zhong will keep in the fridge for a couple of days, but will need to be brought up to room temperature before use. The tang zhong is added to the main flour with the liquid and mixed in and kneaded as normal.

The amount of tang zhong used should be about 35% of the weight of the main flour. It is best to make a little extra, because the liquid will evaporate slightly during heating. To make a loaf weighing about 1kg, I would suggest using 480g flour, 200g liquid and 170g tang zhong (made with 30g flour and 150g liquid), which will give a hydration of about 68%. You can of course adjust the amount of liquid either side of the 200g, but the tang zhong proportions should not be adjusted.

The water roux is cooling, while the whole grains absorb as much liquid as possible. I let both rest for about 20 min.

After mixing the roux with the flour, I had a very shaggy dough. Less than 1/4 cup of extra dusting flour and close to 15 min. of kneading, resulted in a very nice, non sticky dough ball.

                                          It took some work, but the dough is looking good.

                                    Quick check of the temperature, before the bulk ferment.

                               After 1-1/2 hours, the dough has doubled; holds a dimple. 

 Pre-shaping: I spread the dough out into a rectangle, dimpled the surface. 

Folded into thirds, and put to rest, covered with plastic wrap, for 20 min.

After the rest, starting from the short side, I begin to roll and seal.

Rolled tight, like a jellyroll

 

Ends tucked under

                                                           Into the greased loaf pan. Set aside to rise

After 30 min. the dough looks about doubled. Into the oven for 35 min.

I did not get any oven spring at all. I was a bit concerned. I feared I has created a brick!

To my delight, that was not the case! This bread is a peach! I will make this bread, again and again!

If you like my blog, please share, like and leave a comment.  Please feel free to copy and paste the formula and try it for yourself. Thanks for reading!

50%Whole Wheat 50% Rye Bread: By Tang zhong Method

Author: Will Falzon 

Ingredients:

For Tang zhong

35 gm Wheat Flour

175 ml Water

For the Dough

200 gm White Whole Wheat Flour

200 gm Whole Rye Flour

170 ml Water

1 Envelope Instant Yeast

2 tbsp Molasses

3 tbsp olive oil

1 tsp Salt

1 tsp caraway seed

All of the Tang zhong

Instructions:.

Prepare the Tang zhong, Combine the flour and water in a small sauce pan. Heat over a medium flame, stir continuously, to 150 deg. F. Set aside to cool.

In a small bowl add the water. Dissolve molasses and yeast in it. Set it aside and let the yeast activate. (Optional with instant yeast)

In another bowl, add wheat flour, rye flour, salt, caraway seed, oil and yeast mixture. Stir it well to make a shaggy dough. Set aside to let the whole grains absorb the water, about 20min. While the tang zhong cools.

Add the cooled Tang zhong to the shaggy dough. Stir it in thoroughly.

Take the dough out on to a dusted surface. keep kneading, till you get a soft, smooth and non-sticky dough. Approximately 15 min.

Place the dough in a greased bowl and cover it. Let it rise until it is doubled in volume. Approximately 1 Hour and a half

Take the dough out, on to a dusted surface, punch it down gently, to release the air.

To shape the loaf, spread it into a rectangle, rest for 20 min. shape and roll up tightly, into a log.

Place the shaped log into a greased loaf tin.

Cover it with a greased cling wrap, let it rise until it doubles in volume.

Preheat the oven to 400 degree F. Apply water on the loaf with a brush. Bake it in the lower half of the oven, for 35 minutes.

If the top of your bread is browning faster then cover it with aluminum foil and continue to bake.

Once done, take out the bread from the oven, place it on a wire rack to cool completely. Brush the top with some olive oil, cover it with a moist cloth or towel. It will help to cool the bread faster, without losing its moisture.

Now cut the slices and enjoy it.

Recipe Notes

naturally leavened, white Maltese bread.

Will Falzon, Method 100% naturally leavened Sourdough

Will F. Method 100% naturally leavened, white  Maltese bread.

Flour 100% ( Including flour from starter )

Starter 33% ( 100% hydration )

Water 67% ( Including water from starter)

Salt 1.6%

Sugar 2.5%

Butter 2.5%

Milk 1 TBS @ 600G total flour

The final dough was built with two additions of flour and water keeping the braum at near 100% Hydration. Then the addition of the remainder of flour and the other ingredients.The final dough was kneaded into a fairly smooth elastic ball, then fermented till nearly doubled with one stretch and fold after about two hours. the fermented dough was shaped and proofed till near double then baked at 475f for 30min.  total time from start to bake about 11hours.

100% Whole wheat sourdough Hamburger buns

Original formula by, Will F. 
100% Whole wheat sourdough Hamburger buns
Total Flour – 100% - 560G
Total Liquid - 64% - 360G
Mother:
100% Hydration Whole Wheat starter.  480G
(Flour Red W.W. – 240G, /Water 240G)
Finale Dough:
Flour White W.W.  – 320G
Whole Milk – 120G
Butter – 60G
Honey – 40G
1 egg – 54 G
Salt – 8 G
Procedure: 
1.    Combine the well fed mother with the rest of the Ingredients.
2.    Turn dough out onto a well-floured surface, kneed until a smooth elastic ball is formed.
3.    Set aside to rise in lightly oiled bowl, until doubled.
4.    Separate the dough into 12 equal sized balls allow to rest for 5 minutes.
5.     Shape into buns by pulling the dough tight.
6.    Set aside on a parchment lined baking sheet covered with plastic, for 20 minutes or until puffy.
7.    Gently flatten each bun slightly. Cover and set aside to proof for 30 minutes or until doubled.
8.    Brush buns with egg wash and sprinkle with sesame seeds. (Optional)
9.    Bake in a preheated 375 degree oven for 20 minute

Apple Pie

Yesterday, my bride was going to be out all day. That left me, with the kitchen to myself! I quickly decided, to try my hand at an end of summer apple pie. For this bake I used two recipes as reference, with minimal changes as follows:
The filling:  http://www.joyofbaking.com/ApplePie.html
1. substituted the pastry formula
2. Used Tapioca flour instead of corn starch

The Pastry: http://www.epicurious.com/recipes/food/views/Cafe-Azuls-Pastry-Dough-107241

1. I used "only" three sticks of butter

Lets get started!
First, I made sure everything I used to make the pastry spent time in the fridge or freezer. The pie pan, silicone mats, the vinegar and so on.

After I spiced and salted the filling, I let it sit at room temp. for about an hour to release the natural juices.

Meanwhile, I got started on the pastry. All the dry ingredients, with the fat ready to cut in.

The fat is cut in, ready to add the wet ingredients. It is important not to over work the dough; If it seems to be dry add a Tbs. of water at a time, till you can squeeze it together into a ball. Over working, will make the pastry tough. Smile, live and learn.

In my haste to keep the dough cool, I neglected to get any photos of the coming together, folding. Ready for a rest in the fridge, to chill out.

The pastry is chilled and ready to roll!

The pastry was surprisingly easy to roll out! This is the part where I have failed in the past. Now the bottom and top pastry dough, go back in the fridge, to chill. While I work on the filling.

I drained the filling in a colander for 30 minutes, probably could have went longer. However I got exactly 1/2 cup, just as the recipe called for. I Reduced the liquid with the butter. Time to pull it all together!

After adding the tapioca and the reduced liquid to the filling. I Then, placed the pastry and filling in the pan.

Carefully, I place the top pastry. Truth be told this pastry was very easy to handle.

The top pastry, vented, with the edges fluted. I made a mess fluting the crust. I will get better with practice. I was told this is called a rustic pie. I think, that is just a nice way of telling me, I screwed the pooch! However, as you will see, it did not come out half bad. "Rustic" LOL.

After 55 minutes out of the oven!

10 minutes later, out of the pan clean, on to the cooling rack.

The proof is in the tasting. The filling was divine. The pastry was just a little tough. I over worked the dough; instead of using my first instinct, to add a little more water. Not a fail, but next time, I will do better!

 Until next time, peace out!

 Will F,
AKA
 The baking Fool!

Grandma Pizza

Sour dough starter; how to, step by step.

How to make a sour dough starter. Step by step.

The pineapple juice method was borrowed from a post in the fresh loaf by Sourdoughlady.  My thanks, sourdoughlady! See her detailed step by step guide here.

Sour dough step by step guide

Slow-Moe 2.0 the saga continues. 

Well I am back in the bread baking saddle again! Slow-Moe 2.0 will be born today!

Day 1: - 2T whole wheat flour, 2T pure pineapple juice. This is the method I used some years ago, with great results.

  Bread making with natural leaven, is as much science as it is art. This is why, an organized lab / kitchen is so important. Have everything you need for a formula, at the ready!

Day 4: there has not been much activity since day one. I pushed on anyway. At noon, I discarded all but 32 grams of the starter. I add to this 32 grams of WW flour and 32 grams of water. I noticed that the starter no longer looked to be 100% hydration. I realized

that the remaining 32 grams of starter contained 16 grams of flour. I added an additional 16 grams of water. At 5P.M. I checked on Slow-Moe, to my delight, I see the first sign of life! Look for yourself. Smile.

Day four thoughts:

Patience is a virtue. 

My starter is at day five, Slow-Moe2 is looking active and smelling delish! However, still far from a stable strong starter. I needed to bake something, quick bread was just the ticket! One spur of the moment Irish soda. bread.

goodhousekeeping irish-soda-bread-recipe/

Photo #1 - Slow-Moe2 at day five after 40g/40g/40g feeding. Such a happy little guy! 

Photo #2 - Good housekeeping recipe, Irish Soda bread.

#Sourdough #NaturalLeaven #SourdoughStarterfromscrach

Welcome to my healthy cooking Blog

Welcome to my healthy cooking Blog. This is where I will be sharing my personal journey, creating meals that feed the soul, while enhancing health.