Piefecta

I like pie.  Who doesn’t, really?  Although I have briefly talked about it before, I think it’s time for a more in depth look at my favourite pastry creation.  There is of course the traditional 3-2-1 pie dough, but we’re going to make it just a little better.  Rather than the odd 66% butter we’ll increase it to 70%.  Water we’ll do at 30% and salt, as always, 2%.  Let’s go with the following measurements for our Pie Dough. Continue reading

A Ciabatta Challenge

I enjoy a challenge almost as much as I enjoy bread.  To this end I decided to try myself with a bread based challenge.  Ciabatta is Italy’s answer to the French baguette and both are among my favourite breads.  I have spend a lot of time trying for the worlds best baguette, and although I may never achieve the perfection I seek, I am satisfied that it is at least very good.  Ciabatta, however, I have never tried.  In fact I don’t even have a recipe on hand.  I don’t know if I’ve even properly seen a recipe, so it could be said I have no clue as to how to make it.  Bread is complex enough that simply trying a new recipe for the first tome could be considered a challenge, but I feel like taking it a step further.  I’m going to try to recreate ciabatta from scratch, without consulting any recipes, based on my own bread knowledge alone. Continue reading