1 Mix
2 Proof
Sure, there are three
steps, but the first step is
easy and the last two
steps don't require any
work at all!
Artisan Breads 1..2..3..
Make artisan breads in 3 easy steps.  Its fast, fun, and easy, any way you slice it!
“Baking is a relaxed art.  There is
no step in the bread making
process that cannot, in some
way, be delayed or moved ahead
just a bit to make it more
convenient to fit into a busy
schedule.”  -Bernard Clayton Jr.
in The Breads of France
Recipes
3 Bake
Tips and Techniques
April 9, 2013

Almond Chocolate Pastry Ring

















Recently I've been fooling around with almond flour, which is
essentially finely ground blanched almonds.  I love the rich flavor it
adds to baked goods, but at 12 bucks a pound, I'm not going to be
adding it to everything.  Here is a recipe using almond flour that is
quite rich (that's saying a lot when I say it) and easy to whip up.

As with most of my bread recipes, the dough is mixed up a day or
two ahead of time and refrigerated until use.  This allows the dough
to reach its full flavor potential and helps make the baking process
easier.  As those of you who take my classes know, I work every
other weekend, and I try to take fresh baked pastries to work on
Saturday and Sunday to help reward my coworkers for making it out
of bed.  I'll typically mix up the dough on Thursday night (a double
batch, for both Saturday and Sunday), then roll out and form the
pastries Friday night and Saturday night.  The formed pastries are
covered and refrigerated until Saturday and Sunday mornings.  I'll
get up at 5:22 am, turn on the oven and take the pastries out of the
refrigerator to warm up.  The pastries go in the oven when I go in
the shower and are ready to go to work with me at 7 am.  

Almond Pastry Dough










































In a large bowl, mix together the dry ingredients, then make a well in
the middle and add the honey, eggs, butter, and water.  Stir until
well mixed, then stir vigorously another 30 seconds.  Cover and
allow to rise at room temperature for 2 hours then refrigerate, OR
refrigerate immediately and wait at least 12 hours to use dough.

Chocolate Almond Pastry Ring

Filling












Place the chocolate chips in a glass bowl, and microwave on high for
about 2 minutes until melted, stirring at each minute.  Stir the
sweetened condensed milk into the melted chocolate.  Crumble the
almond paste then stir into the chocolate mixture.  Microwave
another 1-2 minutes if the filling is too stiff to spread.

































On a floured surface, roll out the almond pastry dough into a 16 by
24 inch rectangle.  Spread the filling evenly over the dough then roll
up from the long side to form a long cylinder.  Seal the dough at the
seam along the length of the cylinder then roll until uniform and
about 24 inches in diameter.  Cut the roll into 24 one inch discs,
then arrange in a ring or in lines on a parchment lined baking
sheet.  Cover lightly with plastic wrap and refrigerate until ready to
use or proceed with baking after a 30 minute rest.

Preheat the oven to 400 F and remove the pastries from the
refrigerator and allow to warm up to room temperature, covered,
while the oven preheats.  Place the baking sheet in the oven and
turn the oven down to 375 F.  Bake about 24 minutes until lightly
browned then cool on a wire rack.  Allow cool almost completely
then  drizzle with your favorite icing and sprinkle with the slivered
almonds. Yum!























Submitted to Susan's
yeastspotting at the wildyeastblog.com
Double Batch
Ingredient
Single Batch
4 cups, 560 g
All-purpose flour,
52%
2 cups, 280 g
1 1/2 cups, 293 g
Whole wheat, rye, or
spelt flour, 27%
3/4 cup, 147 g
2 cups, 226 g
Almond flour, 21%
1 cup, 113 g
1 1/2 Tbsp, 14 g
Yeast, 1.3%
3/4 Tbsp, 7 g
1 1/2 Tbsp, 21 g
Kosher salt, 2 %
3/4 Tbsp, 12 g
1/2 cup, 123 g
Buttermilk powder,
11%
1/4 cup, 62 g
1/2 cup, 170 g
Honey, 16%
1/4 cup, 85 g
4, 192 g
Eggs, large, 18%
2, 96 g
4 Tbsp, 56 g
Butter, melted, 5%
2 Tbsp, 28 g
1 3/4 cup, 415 g
Water, warmed to
105-115 F, 38%
3/4 cup plus 2 Tbsp,
207 g
Double Batch
Ingredient
Single Batch
1 cup
Chocolate chips
1/2 cup
1 cup
Sweetened
condensed milk
1/2 cup
Two 7-8 oz pkgs/cans
Almond paste
One 7-8 oz pkg/can
1 cup
Slivered almonds
1/2 cup