Tonight's Dessert

[Robo]

1. The poolish must be made the evening before and after allowing it to sit at room temp for 2 hours, put it into a refrigerator overnight.

2. A small tray of water on the bottom rack while the oven pre-heats. Pre-heat the oven 30 degrees F above the baking temp; this will compensate for the loss of heat when putting the baguette dough in to bake. Then reset temp to the regular cooking temp.

3. After experimenting with combinations of pizza stones, sheet pans, etc.. this is now what I use with good success.

4. I use a home made bread board (a wood cutting board will work fine) and use a couche for the final rising after the loaves are shaped. This allows for the proper 'skin' to form.

5. A transfer peel really comes in handy to preserve the shaped dough when transferred from the couche to the baking pan.

6. A thin, well sharpened knife works well for cutting the 'slits' in the dough if you do not have a lame.

7. I like having the baking rack for my baguette baking to be at the bottom third of the oven. The water tray will sit on the rack below and to one side near the oven wall.

8. I do not cook to time, I cook to temperature. The baguette is done when the center measures 200 - 205 F. An instant read thermometer is invaluable.

When mixing the dough (dough hook), I let the dough rest for 10 minutes immediately after the flour has mixed with the water. It allows the dough to hydrate. Then when I start the mixer (dough hook) again, then I can properly gauge if there is a need to add either a bit more water or flour.

Then the dough mixes for about 4 more minutes and then I do a 'window test' to determine gluten development levels. After the gluten is developed, then it off to the first rise.

What's the actual recipe (ingrediants) @davebugg ?
Is it the sandwich bread below?
The 'Boss' is going to try this!

 

[Robo]

The fusspots love the bread straight from the oven but want that fresh feel for sandwiches the rest of the week - only shop bread full of preservatives can provide such freshness after a few days!

I have to say..........
The best bread I have EVER tasted!
Was store bought in New Zealand
In the main Grocery Store in Te Anau

I just wish I had photographed the bin!

It was a kind of wholemeal ' grain, really rough, with big 'bits' in it like corn and such.
Loose not in a bag.
It was a veritable meal!
Last about 10 mins in the car........... just the bread, nothing else required

Heck..........I think we'll have to fly back there just for the bread!

 

[Camino Chrissy]

I have to say..........
The best bread I have EVER tasted!
Was store bought in New Zealand
In the main Grocery Store in Te Anau

I just wish I had photographed the bin!

It was a kind of wholemeal ' grain, really rough, with big 'bits' in it like corn and such.
Loose not in a bag.
It was a veritable meal!
Last about 10 mins in the car........... just the bread, nothing else required

Heck..........I think we'll have to fly back there just for the bread!

Instead of bread crumbs you probably had corn kernels all over the car seats and floor!

 

[Robo]

Instead of bread crumbs you probably had corn kernels all over the car seats and floor!

Didn't drop a crumb! It was that good

In fact, this is a long shot. But perhaps a Forum member lives in Te Anau?
Or Queenstown? It would be worth the 2 hour drive!
Heck, I'll even pay for your fuel, just track down that bread.
You could do a Facebook live as you sample the bread in the store

 

[Camino Chrissy]

Didn't drop a crumb! It was that good

I love heavy, whole grain breads, too, with lots of seeds such as sunflower and millet... but no corn please!

 

[Robo]

I love heavy, whole grain breads, too, with lots of seeds such as sunflower and millet... but no corn please!

Maybe there was corn, maybe not...........it was just full of good 'stuff'
And it just tasted like...............Heaven

 

[Bala]

Didn't drop a crumb! It was that good

In fact, this is a long shot. But perhaps a Forum member lives in Te Anau?
Or Queenstown? It would be worth the 2 hour drive!
Heck, I'll even pay for your fuel, just track down that bread.
You could do a Facebook live as you sample the bread in the store

You're making me want to fly to New Zealand right now! I love bread. Period. This one sounds soooo good.

 

[Bala]

I didn't have a round cake pan, so used this square one. Believe it or not, it tasted exactly the same as I remembered...great recipe, Dave! (I got a little carried away on the powdered sugar though. Maybe why I liked it so well. Thanks for the metal templates!
View attachment 60282

That came out so nicely. Round, square, rectangle, who cares? It's Tarta de Santiago! And I had no idea there was any such thing as "too much" powdered sugar. Mine are as deliciously covered in that wonderful confection as yours.

I wondered about using a "regular" pan. I went out and bought a spring pan because I'm not much of a baker and I was afraid to deviate in the slightest from any instructions. It looks like this turned out fine. I had someone suggest cupcakes recently. I don't know where I could get a stencil small enough, make one I guess. But seeing your cake gives me confidence that the muffin tins would work.

 

[Former member 49149]

I rushed the Tarte de Santiago a bit by removing it from the pan too soon. Normally they look a lot more 'intact'. Oh, well, the taste is still good

I used the recipe a Galician baker uses in his Madrid bakery. When I was visiting Madrid, I found his bakery and was making a pest of myself


View attachment 51819

This is getting to be a habit... but then, I did give away the last one I made, and it is not every day that two recent Invierno pilgrims are coming to town!