Here is King Arthur Flour’s March bakealong — Gruyère-stuffed mini loaves! As is often the case with many of their monthly bakealongs, the recipe is fairly simple to put together but the results are visually stunning (and tasty too!).
It’s a simple bread dough, patted out after proofing and filled with a small fortune’s worth of cheese, then rolled up Swiss roll style, and cut into mini loaves before being popped in the oven. I opted to use Gruyère this time, but if I were to make this again, I will likely try the suggested alternatives, sharp cheddar or a blend of mozzarella and provolone, as the Gruyère was rather pricey. Many reviewers said that the Gruyère baked up rather greasy so instead of spreading the patted-out dough with the optional garlic oil, I applied a thin coating of crushed (raw) garlic. I only used a couple of cloves because I was concerned the garlic wouldn’t cook or would be too strong but it was barely perceptible. I’ll double it next time.
Reviewers also suggested using the dental floss trick to cut the loaves. As I only had mint floss in the house, I decided to use a serrated knife as instructed and I think doing so deflated the loaves more than was desirable.
The smell of the loaves baking was pretty wondrous — and pungent! But it turns out that gruyère smells a lot stronger than it tastes. We devoured 2 of the 4 loaves the first night, straight out of the oven and reheated the leftovers (wrapped in foil and baked at 350 degrees Fahrenheit for 25 minutes) a couple days later for lunch. They weren’t as crusty but were every bit as tasty!
There are so many things I love about fall in New England. For example, I love the changing colors of the foliage, and the cooler nights and shorter days. The spices that seem to go hand and hand with fall baking such as cinnamon, cloves and nutmeg have always appealed to me more than, say, chocolate. And I love local fall produce such as winter squashes, pumpkins and especially apples.
So I was predictably giddy with excitement when I saw this recipe. Loaves made of enriched yeast dough filled with cinnamon-y apples and pecans? Yes, please!
This bakealong recipe came together really easily. The results far exceed the effort! Instead of purchasing potato flour or instant mashed potatoes, I substituted 3/4 cup of unseasoned mashed potato (and reduced the milk to 2/3 cup), as suggested in King Arthur Flour’s accompanying blog post. And I opted for cornstarch rather than Instant ClearJel to make my apple-pecan filling.
I cannot stop raving about how much I love this recipe: the mixing, the aromas, the assembly, the baking, the appearance of the finished results, the flavor. This one is a keeper! I do have to work on my glazing though. Apparently I’m not very good at making it look random or rustic, opting instead for the super anal-retentive grid pattern. Not terribly attractive to my eye, but somehow I find it difficult to just let loose. I’ll keep working on it though.
Focaccia is a bread that I make fairly often. Making focaccia is typically pretty hands off, although one does have to remember to make the starter the night before. Aside from that, there’s not too much fiddling or futzing. Shaping is uncomplicated, and the finishes are endlessly adaptable. You can even use the leftovers as flatbread for sandwiches or pizzas, although we’ve never had any lingering around so I really can’t speak to that.
This month’s King Arthur Flour’s Bakealong is this Golden Focaccia. This recipe used a lot less olive oil than many others that I’ve made in the past, which I like; I hate feeling as though I’m drowning my bread in oil. This recipe was pretty solid (figuratively speaking) and is definitely worth making again. I was a little wary that it didn’t suggest lining the pan with parchment but fortunately there were no real issues with sticking (although I did a little loosening with a spatula). This is the first time I’ve topped focaccia with black pepper, in addition to the usual sea salt and herbs. Surprisingly, it didn’t add as much flavor as I would have expected. Next time, I will try the focaccia with roasted garlic or kalamata olives, and maybe some feta as well.
My second King Arthur Flour bakealong! And performed in the appropriate month too. This month’s challenge is Blueberry Hand Pies (recipe here).
I made these on one of those hot and humid summer days during which I’m pretty sure you’re never supposed to make pastry. My cold butter went from rock hard to a melting mess pretty quickly; I’m sure my hot hands didn’t help either. My dough made many more trips and spent a lot more time in the fridge than the recipe suggested. I spent all afternoon just popping it in and out of the refrigerator before I even got around to rolling and cutting the little pie squares.
The results were totally worth it though. I really loved the way these turned out. The pastry was super flaky and had a nice crispness to it. If you love pie crust, and I do, there’s lots of crust. The blueberry filling is just a little sweet and pairs very nicely with pastry. I’m eagerly anticipating having the leftovers with coffee tomorrow morning!
Yes, I’m a little behind. I fully intended to complete this bakealong during the designated month but I had a lot of “obstacles.” First, I decided that after years of successfully making baguettes without one, now was the time that I absolutely needed a couche to tackle the recipe. And even though I could have easily ordered one online, it somehow was completely logical to make the trip to the King Arthur Flour store in Norwich, Vermont, a hypothetical 3 hours away (really closer to 4 hours each way with real life Boston traffic), to purchase one instead. Which I did. (A big thank you to my darling sons for accompanying me!)
And then almost as soon as we were back, we were away on vacation for a week. And suddenly it was no longer June. All very much #firstworldproblems.
Several years ago, when my bread baking prowess consisted entirely of firing up a bread machine, I first ventured into baguette baking using recipes from the King Arthur Flour site and cookbook. The resulting baguettes were okay — not stellar, but decent enough. Much to my surprise, I was quite pleased with this newer Classic Baguette recipe. Then again, my success this time may also have a little to do with the fact that I have about 9 years of bread baking and a baking and pastry degree under my belt since those novice baking days.
Remarkably, I gave myself to the spirit of the bakealong and actually followed the instructions to the letter instead of doing what I typically do, which is ignore any instruction which conflicts with my previous training. I mixed and kneaded the dough by hand instead of using my stand mixer, as I was demoing the recipe for Cormac who doesn’t have access to such equipment in his apartment. I found that the shaping instructions actually produced nicer shaped baguettes with less effort (i.e. they’re idiot-proof!) than my usual technique. And the couche worked fabulously.
The crust was a bit less crisp than my usual baguettes but Cormac said he actually preferred the softer crust of the King Arthur Flour version. All in all, a worthwhile experience. Now to complete July’s bakealong before August! 😉