Bread and pie!

Hello again!

Tonight I got Emily to try and replicate the results of the last loaf. We've made some small changes to it and recorded a bit more data!

Today's recipe:

Water: 230.0 grams at 37.5'C  <- Down from 250 grams

Bread Flour: 330.0 grams

Butter: 26.35 grams <-Up from 26

Sugar: 15.0 grams

Salt: 7.61 grams

Yeast: 3.650 grams

The main change was the amount of water. It wasn't as wet and soggy as it was last time. I would say I'm on the right track at the moment. I'm thinking for the next loaf I'm going to reduce the water ever so slightly more to maybe around 215.

One thing I've noticed is the cell size is quite small.

 

So, what is this picture below?

Well, I decided I was also going to make some cherry tarts/mini pies.

Now, I realize that this isn't Etsy/Pintrest quality pie. First thing to note is that I accidentally over baked them by about 20 minutes. The pie crust was actually quite nice. It had many layers and was nice and flaky.

This was a prime example on how why you should measure your ingredients by mass. The original recipe called for 1/4 Cup "Ice Cold Water". Now, due to the fact that many old measuring cups just called a "cup" 250ml I've used that as my base line. In reality 1 Cup = 236.49 grams (or mL in our imperfect world).

Something that was fairly apparent to me was that if I had actually used 1/4 cups of water, I would have had used ~59 grams of water. But, it ended up being a lot more than that after all was done.

Here is the recipe I used:

Pie crust  recipe:

Water: 86.3 grams at 4.0'C  

Bread Flour: 206.0 grams <-- Bread flour for a pie crust?!?! Save us from the madness!

Butter: 115 grams

Sugar: 15.0 grams

Salt: 1.8 grams. 

All in all this would have been a nice and flaky and very buttery crust had I not boned the baking of them!

As well, the filling was bought at "Bulk Barn", and was quite tasty. Although, I would have preferred to have a higher cherry density.