Pecan Pie

This was the first time that I ever made a pecan pie.  It was for a birthday, so I was hoping that I wouldn't make a mistake.  When I took it out of the oven, it looked and smelled great. Unfortunately, I had nothing to compare it to.  

Overall it was an easy recipe, and I would make it again.

Here is a link to the recipe that I used: http://www.foodnetwork.com/recipes/food-network-kitchens/pecan-pie-recipe/index.html

Baguette Normal

When I was in culinary school, my very first class was on breads.  Everyday of class was an amazing experience.  The first bread I made was a simple white pan bread.  I remember how excited I was to taste it, but I had other classes and didn't have time to until I got home.  Finally after a full day of classes, I went home, ran inside, and sliced a piece for myself, and another piece, and another piece until the whole loaf was gone!  That was only the beginning.  When it was time to learn about Baguettes, the same thing happened.   This time I shared it with B when I got home, and we devoured the whole thing, breaking off pieces, and spreading it with creamy butter.  We were in heaven.  To this day, we reminisce about the days when I brought home all the bread.  

Finally, after all this time, I am going to make baguettes and hopefully surprise B! The recipe I am using for Baguette Normal was found in this amazing book called Local Breads by Daniel Leader.  He clearly explains each step of the bread making process, and I would highly recommend this book to anyone. (You need to buy a baking stone, and cast iron skillet, but it is well worth the investment)  

Get all your ingredients ready...

3 1/4 C. All- Purpose Flour ( use King Arthur if Possible)   

1 1/2 C. Water (Between 70-78 degrees)

1 t. yeast (active dry, or instant)

1 1/2 t. salt

In a bowl combine the water and yeast, top with flour, and then the salt.  Mix with a rubber spatula just until it is all coated and cover with plastic wrap.  Let it sit for 20 minutes.

Lightly flour your working area, and turn out the dough.  Knead for 10-12 minutes, until smooth.   Let the dough rest for 2 minutes if you get tired.  Also, if the dough is sticking to your hands, flour your hands.  Try not to add too much extra flour to the dough.

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Lightly grease a bowl, add the dough, and cover with plastic wrap.  Let it rise 1 1/2 times its original size.  This will take about 45 minutes. (it may take longer if your house is below 70 -75 degreeWhen the dough has risen 1 1/2 times its size, it is time to turn the dough. Do not punch it down, just pick it up, letting the sides droop down into the bowl, and set the rest down.  Cover it and let it rise for another 45 minutes, until doubled.

About an hour before baking, place cast iron skillet on the bottom rack, the baking stone on the middle rack and preheat oven to 450 degrees.

Lightly flour your working area, and turn out the dough.  Divide into three equal parts (10 oz each) and  shape into a rectangle, and fold in half.  Let the dough rest for 10 minutes.  

 With the long side facing you, fold the dough 1/3 of the way toward the middle on each side.  Making a skinny rectangle.  Then Fold in half.  Remember to press down the seams.  Roll the dough to approximately 14 inches long and 2 - 2 1/2 inches wide.  Slightly taper the ends.  Remember to work the dough as little as possible. 

 Place a piece of parchment paper onto your peel, or rimless baking sheet, dust with flour and place baguettes on top 2 inches apart and pull the parchment up in between each baguette.  Cover with plastic wrap, and let them proof for 30 -40 minutes, until the dough is double and springs back when touched.

Using the peel, slide the baguettes with parchment paper onto the baking stone.  Place 1/2 C. of ice into the cast iron pan to create steam, shut the oven door and bake for 15 -20 minutes, until caramel in color. 

Bon Apetit!