[EngineerTheVoid]

Originally Posted by chassis

Yes, I usually use 60% whole rye and 40% unbleached white all purpose. Rye is a different animal compared with wheat. For a first time rye bake try 30% rye then increase from there. Rye is very sticky and does not develop gluten like wheat does. Dough handling with rye is challenging compared to wheat.

Rye, spelt and emmer are generally less forgiving than wheat in relation to dough handling. Wheat is less sticky and develops gluten structure which makes kneading and shaping easier.

Thanks for the info. If my attempt goes well I'll post it

[chassis]

Rye bake - half whole rye and half unbleached white all purpose flours

Almost 6 lbs post-bake weight, my largest yet. Cut into ~1 lb chunks. I keep one piece in a gallon ziplock on the counter, and use it daily for breakfast. The remaining pieces are in the freezer until needed.

[Lady Jane]

Found a small ball of dough in the freezer and made a banana nut bread for breakfast.

[Lady Jane]

I prepared a batch of baked beans last evening and let it slow baked overnight. The house smells really good.

Some for the freezer and some for breakfast this morning.

[Lady Jane]

Cinnamon and raisin bread.

[JJ 911SC]

Seedless Raspberry Jam to go with the latest Bread batch.

[chassis]

Quiche going in the oven tomorrow!

[cbpip]

Batch of Lemon bar bites

[chassis]

Quiche poireaux

Leek and goat cheese quiche. Recipe from Bruno Albouze.

Really good. Subtle leek flavor with boldness from goat cheese. Simple custard with eggs, milk, heavy cream, salt, pepper, nutmeg. Finished with grated parmesan. Shortcrust pastry made using the creaming method.

[Lady Jane]

Just a couple of French baguettes for my Irish Stew this evening.

[Lady Jane]

Made a small French loaf last evening.

[chassis]

Tarte moutarde

Tomato and mustard tart. Savory shortcrust pastry, Dijon mustard, Gruyere, tomatoes, EVOO, thyme, oregano and S&P.

For lunch over the next couple of days!

[Lady Jane]

Originally Posted by chassis

Tarte moutarde

Tomato and mustard tart. Savory shortcrust pastry, Dijon mustard, Gruyere, tomatoes, EVOO, thyme, oregano and S&P.

Interesting. Do you bake the crust first and how long in the oven?

[chassis]

Thanks. Pre-bake crust at 350F for 20 minutes with pie weights then another 15 minutes without pie weights.

Let crust cool, then spread mustard on the bottom, followed by grated Gruyere, tomato slices, EVOO, herbs, S&P. Bake for approx 25 minutes at 375F until tomatoes are done.

[chassis]

Just had this for lunch. Great flavor - the combination of Dijon, Gruyere, tomatoes and herbs is classic. And I always love tender pastry!

[Lady Jane]

Originally Posted by chassis

Just had this for lunch. Great flavor - the combination of Dijon, Gruyer, tomatoes and herbs is classic. And I always love tender pastry!

I'm going to give it a shot this week. Looks really yummy.

[chassis]

Originally Posted by Lady Jane

I'm going to give it a shot this week. Looks really yummy.

Let's see pics!

One suggestion - a little Dijon goes a long way. The mustard flavor is strong (good) but easy to overdo it. The next time I make this, and there *will* be a next time, I will dial back the Dijon a bit.

A thin coating of mustard on the bottom of the tart shell is enough. It should not resemble a layer of icing on a birthday cake.

[Lady Jane]

Originally Posted by chassis

Let's see pics!

One suggestion - a little Dijon goes a long way. The mustard flavor is strong (good) but easy to overdo it. The next time I make this, and there *will* be a next time, I will dial back the Dijon a bit.

A thin coating of mustard on the bottom of the tart shell is enough. It should not resemble a layer of icing on a birthday cake.

10-4 copy that. I have grain Dijon; will that do and what do you use for pie weight?

[chassis]

Originally Posted by Lady Jane

10-4 copy that. I have grain Dijon; will that do and what do you use for pie weight?

Any mustard will do. Most recipes I have seen online use grainy-type mustard. I had traditional smooth Dijon on hand, so that's what I used.

I have been using rice and plastic wrap, but will probably change to either dried chickpeas or beans. Rice can fall into the pastry and is hard to dig out. If a bean accidently falls into the pastry while cooking it's not hard to extract!

I use the following method to make pastry, line the tart ring or pan, and blind bake. Go to 1:52 in the video, the direct link wouldn't work for me.

[SW111]

Made these yesterday and today. Croissants and Pain au Raisin with a creme patisserie filling. I typically laminate the dough and butter then let it sit in the fridge overnight. Roll and cut them, and bake the next morning. I’ll post a follow up picture after the rise and bake.

[SW111]

I’m not sure why the Pain au Raisins unroll like that. They didn’t in the class I took.

[chassis]

Originally Posted by SW111

I’m not sure why the Pain au Raisins unroll like that. They didn’t in the class I took.

Looks great. Did you mean that you laminated and baked in the same day?