flour love

flour love | flour pantry x joanne chang ig series

 

we will be posting one recipe for you to bake along with Joanne, the founder/pastry chef of flour bakery.

the ingredients for each week’s recipe are available as a kit from our own FLOUR PANTRY which you can purchase for delivery or pick up.

the kit will include all the ingredients needed to bake the perfect treat!

 

STEP 1: BUY THE KIT BELOW

order this week’s kit for pickup

order this week’s kit for local delivery

order this week’s kit for shipping

 

STEP 2: WEEK 4 RECIPE

Strawberry Slab Pie 

Makes one slab pie to serve 8 to 10

Pate Brisee (recipe follows)

1 full quart/1 1/2 pounds/640 grams fresh strawberries, quartered (the size of a quart of berries varies according to where you buy it from so be sure to weigh them or make sure you have a full quart) 

1 cup/200 grams sugar (included in your kit)

3 tablespoons cornstarch (included in your kit)

1/2 teaspoon fresh orange zest (included in your kit)

1/4 teaspoon kosher salt (included in your kit)

1 large egg

2 tablespoons sanding or pearl sugar (included in your kit)

Divide the Pate Brisee in half and place one half in the fridge while you work with the other. On a well-floured work surface, roll out one dough half about 1/4-inch thick so that it covers the bottom of a rimmed 9-by-13-inch quarter sheet pan or baking pan. Line the bottom and sides of the pan with the dough making sure to press the dough into the corners. You may need to patch it up if the dough tears; it’s okay if the dough doesn’t fit the pan exactly. Refrigerate the pie bottom for at least 30 minutes to allow the dough to relax. While it is chilling remove the other dough half from the fridge and roll it into a rectangle about 1/4-inch thick and large enough to cover the whole top of the pie. Place the rolled-out dough on a baking sheet or large platter lined with parchment and place back into the fridge to keep it chilled until it is ready to use.

Heat the oven to 350°F and place a rack in the center of the oven. Place a piece of parchment paper on top of the pie bottom and fill the pan with pie weights to blind bake the pie bottom. Bake in the 350°F oven for about 20 to 30 minutes until the pie bottom is matte and pale golden brown. Remove the pie weights and the parchment and set aside.

In a medium bowl, combine the strawberries, sugar, cornstarch, zest, and salt and toss to combine well. Let macerate for about 15 minutes. Pour the fruit and any accumulated juices onto the pie bottom. Remove the rolled-out dough from the fridge and drape it on top of the pie. Press down slightly on the rim to adhere the edges of the pie. Trim any excess dough so that there is just a slight overhang (the dough will shrink after baking so you want there to be a little extra along the edge). Whisk the egg in a small bowl to make an egg wash. Using a pastry brush, lightly brush the top of the dough with the egg and sprinkle the top evenly with the sanding or pearl sugar. Slit the dough decoratively in 6 to 8 places to allow the steam from the fruit to escape while baking. Place the pie in the 350°F oven for 40 to 50 minutes until the top is dark golden brown through and through- no pale soggy places! Remove the pie from oven and let it cool for at least 2 hours so the fruit has time to set up. Serve warm or at room temperature. Store the pie well covered at room temperature for up to a day or in the fridge for up to 3 days. If you store it in the fridge, it’s best served warmed so reheat the pie in a 300°F oven for 15 to 20 minutes until the top and bottom of the pie crisp up a little bit.

 

Pate Brisee

Makes about 23 ounces/635 grams of dough, enough for one slab pie 

2 cups/280 grams all-purpose flour (included in your kit)

4 teaspoons sugar (included in your kit)

1 teaspoon kosher salt (included in your kit)

18 tablespoons/2 1/4 sticks/255 grams cold unsalted butter

1/4 cup/60 grams whole milk

2 large egg yolks (about 40 grams)

Using a stand mixer fitted with a paddle attachment or an electric hand mixer, paddle together the flour, sugar, and salt for 10 to 15 seconds. Cut the butter into about 12 pieces and add it to the flour. Paddle slowly until the flour is no longer bright white, holds together when you clump it, and there are still lumps of butter the size of a pecan throughout, 60 to 90 seconds. Whisk together the milk and yolks in a small bowl and add all at once to the flour-butter mix. Paddle very briefly, JUST until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.

Dump the dough out onto table and gather it into a tight mound. Using the heel of the palm of your hand, smear the dough, starting at the top of the mound and sliding your palm down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together. (This technique is called fraisage and makes for a very flaky pie dough.) Wrap the dough tightly in plastic wrap and press it down to make a flattened disk. Refrigerate for at least 1 hour before using. The dough may be stored in the refrigerator for up to 4 days (wrapped in another layer of plastic if storing for more than 1 day) and for up to 4 weeks in the freezer.

 

STEP 3: BAKE YOUR KIT AT HOME

 

STEP 4: SHARE YOUR EXPERIENCE & DELICIOUS TREAT

Tag @joannechang and @flourbakeryandcafe using the hashtag #FLOURLOVE

 

STEP 5: JOIN JOANNE ON IG LIVE – SUNDAY JUNE 7 @7PM EST

 Join @joannechang where she will talk to everyone who made her recipe, will share her finished product, and her tips and tricks to making beautiful food with love.

This is a great time to talk directly to Joanne about your baking questions, and to share your love for food.

 

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Order previous weekly kits here!

WEEK 3 RECIPE

Marvelous Multigrain Sourdough

Makes two 8-inch round loaves 

 

11/2 cups (340 grams) water at body temperature (when you put your finger in it, it should feel neither cold nor hot)

3/4 cup (125 grams) whole wheat flour

3/4 cup (125 grams) spelt or buckwheat flour

3 cups (420 grams) all-purpose flour

About 3/4 pound (350 grams) Bread Sponge (recipe follows)

1/3 cup (120 grams) honey

1 tablespoon plus 1/2 teaspoon kosher salt
(note: if you purchased the kit the salt is included in the honey portion)

1/3 cup millet

1/3 cup sunflower seeds

1/3 cup flax seeds

About 1/4 cup cornmeal for the baking sheet

In the bowl of a stand mixer fitted with a dough hook attachment (or by hand in a large bowl), mix together water, whole wheat flour, buckwheat flour, and all-purpose flour for about a minute until the flour is mixed into the water and you have a shaggy stiff dough. (To prevent the flour from flying out of the bowl turn mixer on and off several times until the flour is mixed into the liquid and then keep it on low speed.) Cover the bowl with a piece of plastic wrap and let sit for about 10 minutes. (This is called an autolyse, and it allows the water to hydrate the flour, which makes for better mixing down the road.)  

Add the sponge, honey, and salt to the dough and mix for 3 to 4 minutes on medium-low speed until the dough is smooth. The dough should be somewhat sticky and but still smooth, and have the consistency of an earlobe (strange as that may sound). If it’s stiffer than this add a few tablespoons of water and if it’s looser than this add a few tablespoons of flour. Add the millet, sunflower seeds, and flax seeds and mix for another 2 to 3 minutes until the seeds are all completely and evenly distributed within the dough. 

Place the dough in a draft-free warm place (78 to 82 degrees is ideal; an area near the stove is good or an oven with only the pilot light on is good too) for 3 to 4 hours. The dough will rise up a little bit (but not a lot) and it will feel a little loose and relaxed. 

Flour your hands and your work surface and turn the dough out of the bowl. Divide the dough in half with a knife or a bench scraper. Shape each half into a ball by tucking the edges of the dough underneath and continuing to tuck the edges of the dough underneath until the dough naturally gathers into a ball shape with a taut surface. (At this point you may store the shaped loaves in the fridge overnight. Remove the next day and proceed as directed below.)

Place the shaped loaves on a baking sheet sprinkled with a generous amount of cornmeal to keep the loaves from sticking to the sheet. Cover them loosely with plastic wrap and let them sit at warm room temperature for 2 to 3 hours or until the bread has loosened up and seems relaxed. It won’t poof up too much but it will seem much softer. 

Heat the oven to 500 degrees.  (It’s very important to make sure the oven comes to temperature before you place the bread inside! The heat from the oven ensures that your loaves will get enough oomph to rise and grow.)  

Sprinkle the tops of the loaves with 2 to 3 tablespoons of flour. Slash the bread with a knife and place the baking sheet in the oven. Place a rimmed baking sheet or a shallow pan filled with about 1 cup of water on a shelf underneath the bread. The steam from the water will create a nice moist atmosphere for your bread to grow. Bake for about 30 minutes, until the bread is golden brown on top. 

Baker’s Bite: To slash bread, use a sharp paring knife or a razor blade. Dip it in water to keep it from dragging. Use the tip of the knife or blade, not the length of it, and use quick sure movements. You want the bread to be evenly divided with your slashes so that the bread expands evenly. For round loaves, either make four slashes in a square so you end up with a little hat in the middle of your bread, or make slash one slash down the middle of the bread and a few slashes diagonally on either side, meeting the middle.

Baker’s Bite: Anything that can be shaped into a round loaf can be shaped into small round rolls. If you prefer, each of these recipes could make 16 to 18 peach-size rolls. 

BREAD SPONGE

3/4 cup (170 grams) water

1 cup (140 grams) plus 1/4 cup (35 grams) all-purpose flour

1/4 teaspoon active dry yeast

Stir together the water, 1 cup flour, and yeast until well mixed and sloshy. Place in a covered container and leave out at room temperature for at least 4 and up to 8 hours.

Stir in the other 1/4 cup flour, which will stiffen up the mother into a loose dough. Cover and leave in refrigerator overnight. Use as directed in following recipes. 

 

WEEK 2 RECIPE

Double Chocolate Rye Cookies

Makes 22 to 24 cookies

3/4 cup/90 grams walnut halves

9 ounces/255 grams bittersweet chocolate- 4 ounces for melting/5 ounces for chopping

6 ounces/170 grams unsweetened chocolate- 5 ounces for melting/1 ounce for shaving

1/2 cup/1 stick/115 grams unsalted butter

1 1/2 cups/300 grams sugar

4 large eggs (about 200 grams)

1/2 teaspoon vanilla extract or vanilla paste

1/2 cup/60 grams rye flour

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

**Butter and eggs are not shipped in the kit.**

Heat the oven to 350°F and position a rack in the center of the oven. Toast the walnuts for 8 to 10 minutes until they start to smell fragrant and are lightly golden brown when you break one in half. Remove from the oven and let cool. Roughly chop into large pieces. Set aside. 

Measure out 5 ounces of the unsweetened chocolate and 4 ounces of the bittersweet chocolate (i.e. the chocolate labeled  “for melting” in the DCC kit) and place with your butter in a metal bowl. Melt the chocolates and butter together over a pot of simmering water, stirring occasionally, until completely melted. Remove from the heat. 

Using a stand mixer fitted with a whisk attachment or an electric hand mixer, whisk together the sugar, eggs, and vanilla paste for about 5 minutes on medium high speed, until light and thick and pale yellow. With the mixer on low speed slowly add the melted chocolate and butter and mix for about 15 seconds. It will not be completely well mixed at this point—that’s okay because you will finish combining all of the ingredients by hand. 

Chop the remaining 5 ounces of bittersweet chocolate into 1/2-inch chunks and shave the remaining 1 ounce of unsweetened chocolate for fine shavings (if getting a kit this chocolate is in the second chocolate container). In a separate medium bowl, stir together the rye flour, the chopped bittersweet chocolate, the shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the mixing bowl from the mixer, add the dry ingredients, and fold these in by hand until the batter is completely homogeneous.

For best results, scrape dough into an airtight container and let it rest in the refrigerator overnight (or at least 3 to 4 hours) before baking. The next day, heat the oven to 350°F and position a rack in the center of the oven.

Drop the dough in 1/4-cup scoops onto a baking sheet about 2 inches apart. Bake in the preheated 350°F oven for about 10 to 12 minutes, until the cookies are just starting to crack on top and are soft but not liquidy when you press them in the middle.

Remove the cookies from the oven and let them cool for 10 to 15 minutes on the sheet, then remove the cookies from the sheet and let them continue cooling on a wire rack.

The cookies can be stored in an airtight container at room temperature up to 3 days. The unbaked dough can be stored for up to 1 week in an airtight container in the refrigerator or up to a month in the freezer.

Heat the oven to 350 degrees and oil and flour a 8-inch cake pan. 

In a medium bowl mix together the flour, sugar, chocolate chips, cocoa powder, baking soda, salt, and espresso powder. In a separate bowl whisk together the water, oil, vanilla extract, and molasses. 

Pour the liquid ingredients into the dry ingredients and mix them together with a wooden spoon until the batter is smooth and homogeneous. Pour the batter into the prepared cake pan and bake for 60 to 70 minutes, until the cake springs back when lightly touched in the middle. Let cool for about 1 hour in the pan, and then invert the pan to remove the cake and let the cake cool completely on a wire rack. Sprinkle with a dusting of powdered sugar and serve at room temperature. The cake may be stored in an airtight container at room temperature for up to 3 days. 

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WEEK 1 RECIPE

Vegan Lowfat Chocolate Cake

Makes one 8-inch cake (serves 8-10)

 

2 1/2 cups (360 grams) all-purpose flour 

1 cup (200 grams) granulated sugar 

2/3 cup (120 grams) semi-sweet chocolate chips 

2/3 cup (80 grams) cocoa powder

2 teaspoons baking soda

1/2 teaspoon kosher salt

1 tablespoon instant espresso powder or 2 tablespoons instant coffee powder

2 cups (480 grams) cold water

1/2 cup (100 grams) vegetable oil such as canola

2 teaspoons vanilla extract

3 tablespoons molasses

Preheat oven to 350˚ and position the oven rack in the center of the oven. Oil and flour the 8 inch cake pan. Remove the excess flour from the pan.

In a medium bowl, stir the flour, sugar, cocoa powder, espresso powder, baking soda, and the salt. In another bowl, whisk together the water, oil, vanilla and molasses.  Pour the liquid into the dry ingredients and mix with a wooden spoon until the batter is smooth. Pour into prepared cake pan.

Bake for 50-55 minutes or until the cake springs back when lightly pressed in the center.  Let cool in the pan for an hour on a wire rack, then remove the cake, and continue to cool on the wire rack, cake right side up until cooled completely if you can wait that long.

Just before serving dust with confectioners’ sugar.  Cake can be stored in an airtight container at room temperature for two days.