all butter pie crust
Makes a single 9 inch pie crust.
INGREDIENTS BAKERS' % MASS (g) VOLUME
All Purpose Flour 100% 175 g 1 ½ c
Confectioners Sugar 3% 5.2 g 2 tsp
Salt 2% 3.5 g ½ tsp & a pinch
Butter (unsalted, cold) 84% 147 g 1 stick plus 2 T
Ice Water 39% 68.7 g 1/3 c less 1 tsp
INSTRUCTIONS:
1. Into the bowl or food processor in which you will make the dough, measure and mix the dry ingredients. Cut the butter into lima bean size pieces and put on top of the dry ingredients. Cover and place in the freezer for at least 20 minutes (you want the butter to be stiff but not actually frozen).
2. Rub the butter into the dry ingredients, leaving a third of the butter in larger pieces. Make a well in the middle of the mixture and add almost all of your ice water. Quickly mix and press together, adding more water a bit at a time until the dough starts to come together, there should be crumbly bits that are not yet part of the ball of dough. If using a food processor, remove a third of the butter pieces and set them aside, pulse together until the mixture forms pea-size pieces. Add back the last third of butter and slowly add ice water, pulsing until the dough just comes together. It should be moist, but not wet, there should be some crumbly bits that don't form into the ball of dough.
3. Turn dough out onto plastic wrap and press it into a ball by folding/kneading it over itself and incorporating all the loose crumbs. Flatten into a disk with the heel of your hand. Wrap tightly and refrigerate for at least 1 hour and up to 2 days.
Bakers Tips: Before adding the water to the butter/flour mixture, freeze for 5 – 10 minutes. Cold dough that’s not over-mixed is how you obtain a flaky crust!
Keep extra ice water on hand when mixing - you will often need to add a bit more than the recipe to bring your dough together.
Use as little flour as possible when rolling out the crust, keep it moving and work quickly.
Before you cut the crust to the size of your pie tin, let it rest for 20-30 minutes in the refrigerator, covered, to relax.
chocolate chip cookies
Makes 24 cookies.
INGREDIENTS:
380 g (2 1/2 cups) Baker’s Field All Purpose Flour
4 g (3/4 tsp) baking powder
5 g (1/2 tsp) baking soda
5 g (3/4 tsp) salt
300 g (1 1/3 cups) unsalted butter, room temperature
220 g (1 cup) granulated sugar
200 g (1 cup) brown sugar
2 large eggs
6 g (1 tsp) vanilla extract
245 g (1 1/4 cups) semi-sweet chocolate chips
INSTRUCTIONS:
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
Cream butter and sugars in the bowl of a stand mixer with paddle attachment, or in a large bowl with a wooden spoon. Scrape the bowl to ensure an even mix.
Add eggs to the butter and sugar one at a time, beating after each addition. Then, add vanilla to this mixture and beat in.
Slowly scoop the flour mixture into your mixing bowl and beat on low speed until just incorporated.
Fold in chocolate chips.
Scoop 24 balls of dough onto parchment lined baking sheets. Each should be about 60 g and ~2 inches in diameter.
Cool for at least 30 minutes in refrigerator
Bake at 330 degrees F for 15 minutes and enjoy!
KERNZA® SCONES
Makes 6-8 scones. Kernza® flour has a sweet & nutty flavor, and is lower in gluten than other wheat flours, making it an excellent choice for scones or biscuits. In this recipe, we use a combination of whole grain Kernza® flour and all-purpose flour to make our signature Baker's Field scones. We recommend using fruit or jam as the mix-in for these scones as they balance nicely with the flavor of the Kernza® and allow you to really taste the unique grain.
INGREDIENTS:
240 g (1 1/2 cups) Baker's Field All Purpose Flour
240 g (2 1/4 cups) Baker's Field Kernza® Flour
30 g (2 tbsp) baking powder
5 g (1/2 tsp) sea salt
85 g (1/3 cup) granulated sugar
140 g (10 tbsp) cold butter, in 1/4 inch cubes
240 g (1 1/4 cup) heavy cream
220 g (1 cup) buttermilk
100 g (1/3 cup) your favorite jam or fresh berries (we chose blueberry jam!)
INSTRUCTIONS:
In a large mixing bowl, combine flours, baking powder, sea salt, and sugar with a whisk or fork.
Cut the butter chunks into the dry mix, making sure that all of the butter is covered in flour but remains chunky in 1/4 inch pieces. When baked, these chunks of butter will give your scones a flaky texture.
Make a well in the flour/butter mixture and pour in your heavy cream and buttermilk. Mix gently with your hand just to combine and hydrate the flour (do not overmix!). When your scone dough is 75% combined, add in your berries or jam to gently swirl them into the dough.
Flour your work surface well (with the AP flour) and turn the scone dough onto your surface, scrape the bowl well to make sure you get every last bit of dough.
Pat the dough flat into a disk about 2 inches tall. Use a water glass with 3-4 inch diameter or a round cookie cutter dipped in flour to cut out your scones, and transfer to a parchment lined baking sheet.
Chill your scones in the refrigerator for at least 30 minutes before baking.
While the scones are chilling, preheat your oven to 400 degrees. Brush heavy cream over your chilled scones before baking and sprinkle with sugar. Bake for about 18 minutes or until browned.
Serve warm with salted butter, jam, or on their own! Store in an airtight container for up to 2 days.
naturally leavened PIZZA dough
Makes 2 large pizzas or 3 small pizzas. Prepare dough 3-4 hours before desired baking time, or make a day ahead of time and leave in the refrigerator.
INGREDIENTS:
Baker’s Field Bread Flour 300 g (100%) Water (~80°F) 195 g + 1 Tbsp (15 g) Active Starter 50 g (16%) Salt 6 g (2%)
NSTRUCTIONS:
In a large bowl, mix 195 g water and 50 g starter.
Add 300 g bread flour to the bowl and mix until no dry spots are visible, but dough remains shaggy.
Cover with a tea towel and let sit for 30 minutes.
Sprinkle 6 g salt evenly over the dough and drizzle the remaining 15 g water.
Gently massage the salt into the dough, while ensuring no lumps of flour remain. Add additional water by the tablespoon as necessary. Lightly fold dough to make sure it’s a cohesive mass.
Ferment dough for 3-4 hours in a bowl with a towel over it until the dough has doubled in size. During this fermentation period, fold the dough every 30 minutes (up to 3 folds), to strengthen your dough and encourage gluten development.
For more flavor, reduce fermentation time by half and leave your dough in the fridge overnight.
Divide dough in half for 2 pizzas, or in thirds for three pizzas, and round. Lightly flour the tops and cover rounds with a towel. Rest 30-40 minutes.
Preheat oven to 450°F or 500°F (depending on how crispy you like it!). Stretch dough on the back of your floured hands into desired shape. Add your favorite toppings, and bake 8-12 minutes.
BAKER’S FIELD CLASSIC SCONES
Makes 14 - 15 scones. What makes our scones special is that they are made with 50% bread flour and 50% whole grain flour. The whole grain flour adds a pop of flavor that will make you never want another all “white” flour scone again. Just the basic recipe has so much flavor that you almost don’t need to mix in any chocolate or nuts. Almost….
INGREDIENTS
Pastry Flour 480g Whole Grain Flour 480g Baking Powder 58g Salt 10g Sugar 170g Butter, cubed/cold 284g Heavy Cream 2 cups Half & Half 2 cups Additions (chocolate, dried fruit) 210g
INSTRUCTIONS:
Combine dries and mix. Cut cubed, cold butter into the dries, creating small pea sized clumps. Add heavy cream and half & half, mixing until just combined. Do not over mix! You want clumps of butter in the dough.
Flatten dough to 1.5 inches thick and divide using a scone cutter or a knife.
Brush tops with heavy cream and sprinkle with sugar before baking.
Bake at 400 degrees for 12-15 minutes.
Enjoy!
Baguette with Freshly Milled Flour
INGREDIENTS BAKERS' %
Bread Flour 100%
Water 80%
Salt 1.8%
Dry Yeast 0.3%
INSTRUCTIONS:
1. Combine fresh flour and water. Leave a small amount of water to combine with salt and yeast.
2. With your hands or a small scraper, mix together all ingredients until completely combined. Pinch dough together to mix any dry spots. Dough should be shaggy.
3. Dough temperature should be 72 -74°F.
4. Let dough rest for 20 minutes and then fold. Fold the dough 1-2 more times in 20-30 minute increments.
5. Ferment the dough for 2-3 hours.
6. After the dough is done fermenting, divide the dough into 12 oz or 350 g.
7. Shape dough into a loose log and let rest for 25-30 minutes.
8. Shape into baguettes or batard.
9. Let the shaped loaves proof for 45-60 minutes.
10. Score the dough and bake at 500°F on a stone. Add water to the oven for steam.
11. After 5 minutes lower the oven temperature to 450°F. Bake for an additional 15-20 minutes. For the last five minutes, bake with the oven door open.
WHOLE WHEAT STARTER CARE & TABLE LOAF RECIPE
TO KEEP STARTER ALIVE:
1. Feed 2x/day. Feeding means to combine the above components in the indicated percentages or weights. Simply take 10 g of starter from the most recent "new starter" or original starter from market (this is your "stiff WW starter").
2. Keep at room temperature - if kept in refrigerator, feed 2x/week to maintain
3. Three days prior to baking, start 2x/day feeding regimen.
INSTRUCTIONS:
1. WW Starter & Levain - DDT (85°F) for 12-16 hours at room temperature.
2. Incorporate all ingredients for 3 minutes on first speed in mixer.
3. Mix on second speed for 4 minutes or by hand slapping and folding technique for 8-10 minutes.
4. DDT-82°F summer/86°F winter & bulk 2-3 hours.
5. Fold at 30 minutes and 60 minutes if necessary.
6. Divide, pre-shape into light rounds for 30-40 minutes, then shape into baskets.
7. Refrigerate 10-18 hours.
8. Bake at 500°F for 20 minutes, then at 430°F for 25-35 minutes.
WHOLE WHEAT STARTER
Desired dough temperature (DDT) 78-86°F.
INGREDIENTS BAKERS' % MASS (g)
WW Flour 100 100
Water 72 72
Stiff WW Starter 10 10
NEW STARTER 182% 182 g
