Baking by Hand (32 page)

Lay each cut onion out on a parchment-lined sheet pan and sprinkle with olive oil and salt. You will probably need two sheet pans. Roast until soft and starting to color, about 20 minutes. Remove from the oven and cool. Turn the oven temperature up to 450°F/230°C.

Sauté the prosciutto until it starts to shrivel and brown a little bit. Cool and set aside. Egg wash the rim of each tart shell, and place each piece of cooled prosciutto inside the pastry dough. The strip of prosciutto should just fit; your goal is to cover the entirety of the bottom of the tart, so trimming parts of the meat that are too long in order to cover areas of the pastry shell will be necessary. Next, sprinkle about ½ tsp/.5 g of tarragon on the bottom of each tart, on top of the prosciutto. Then add six or so roasted onion slices to each tart, maintaining the fanned-out shape of the onions and filling to the top of the tart shell. Finally, pour 1 tablespoon/15 ml of cream into each tart.

Bake directly on the baking stone for 15 minutes, making sure to pop the pastry bubbles and watching that the liquid doesn’t boil over. Move the tarts to the middle rack and bake for another 15 minutes, until the onions start to color and the crust is a deep golden brown. Remove from the oven and remove the rings from the shells. Sprinkle 1 teaspoon/4 g pecorino on top of each tart. Cool, and serve warm or at room temperature. Garnish with three or four tarragon leaves set in the middle of the tart in a fan shape or simply sprinkle over the top. If you add the herbs when the tart is hot, they will wilt and turn army green. For the prettiest presentation, wait until the tarts are cool to add the fresh herb.

1 recipe Lazy Baker’s Puff Pastry Dough (see
here
)

5 or 6 medium tomatoes

Extra-virgin olive oil

Fine sea salt

18 fresh basil leaves

Preheat the oven to 450°F/230°C, with the baking stone in place.

For the crust, roll out the dough to about 14 inches × 27 inches/35 × 70 cm, about ⅛ inch/3 mm thick, and cut out six 7-inch/18-cm circles. Chill your circles of dough on a parchment-lined sheet pan for at least 30 minutes. In the meantime, slice the tomatoes about ¼ inch/5 mm thick so that you have three or four round slices of tomato to place on each tart.

Lightly brush the surface of the dough all over with olive oil, and place the tomato slices evenly spaced around the circle of dough. Drizzle a little more olive oil, and sprinkle with salt.

Bake directly on the baking stone for 15 minutes. Raise the pan up to the middle rack and bake for another 10 minutes or so, until the tarts are golden brown all over.

Remove from the oven and cool. Garnish with basil leaves and serve while warm or at room temperature. If you are making them ahead, do not put the basil on the tarts until they are completely cool or the basil will turn black.

To our parents:
It cannot be stated enough how integral our parents have been to the success of the bakery. Their collective investment in our business and children when A&J King was nothing more than an idea is something we will be eternally grateful for. To Tom and Rita, who let us completely take over their lives (and home) for two years: We are all so lucky to have your amazing support day in and day out. To Peter and Joanne, for making so many trips up from Providence to be with the kids, as well as your amazing generosity and advice.

To our family:
Big Nonno, Nana ‘Nita, Great-Great Grandma, Grandma and Papa, Toby and Casey, Eric and Caroline, Michelle and Dave, Greg and Nichole, Charlie, Russell, Henry, Grace and Gherig. Also thanks to the DiGregorios (especially Uncle Joe); the Develis; and the power trio of Brian, Natalie and Desmond.

To all the folks who have worked for us, put in hours to grow the bakery or helped us develop as bakers and bakery owners:
All of our bakers, past and present, retail staff and drivers for putting up with our insanity and giving us the best of yourselves. Non-staff bonus points to Eric Laurits (Eric Laurits Photography), Emily Laurits (we almost ruined your wedding—we’re sorry!), Russ Tanzer, Nina Simonds, Jim Jordan (Century Bank), Chris Joachim (Northeast Service Technicians), Alan Spear (Coffee By Design), Matt James, Alison Pray, Tim Gosnell, Dave Tozeski, Sara Deane and the amazing crew at the Standard Baking Co. in Portland, Maine. First dibs shout out goes to William Kiester, who approached two bakers and helped turn them into authors, and his crack design and editorial staff at Page Street Publishing, for putting up with food service countenance in an office environment. Last, but not least, to our regulars in Salem, Massachusetts, who keep our bakery afloat. Without you, there is no us. Thank you.

Andy King
is a bakery owner and former freelance food writer. He graduated with a degree in Music from Colby College (Waterville, Maine), shortly thereafter attending the New England Culinary Institute (Montpelier, Vermont) where he met his wife to-be and partner, Jackie. Andy spent a season at the James Beard Award-winning restaurant Arrows (Ogunquit, Maine) before moving to the baking world. After 3 ½ years training at Maine’s premier artisan bakery, the Standard Baking Co. (Portland, Maine), he and Jackie opened A&J King Artisan Bakers (Salem, Massachusetts) in 2006. He lives in Topsfield, Massachusetts with Jackie, their two children and a rotating cast of animals.

Jackie King
attended the New England Culinary Institute (Montpelier, Vermont) where she met her husband to-be, Andy. After working as chef for Nasturtium (Newburyport, Massachusetts), she trained for 3 ½ years at Maine’s premier artisan bakery, the Standard Baking Co. (Portland, Maine). She and Andy opened A&J King Artisan Bakers (Salem, Massachusetts) in 2006. She lives in Topsfield, Massachusetts with Andy, their two children and a rotating cast of animals.

Many of the items used in this book can be purchased at your local hardware store or box homeware stores. Sticky bun tins, measuring spoons, digital scales and the like are fairly easily had. For those other things that might not be available locally, check these places out. They’re the suppliers that we deal with, and should have everything you need.

www.bakedeco.com

Cake circles/circle cutters, tart rings, large rolling pins … This Brooklyn-based supplier will have just about everything you need for your pastry creations, and a few bread items as well. Their bakeware section is enormous and comprehensive.

www.tmbbaking.com

Bannetons, lames, razors, peels … TMB, located in San Francisco, is a wonderful supplier of artisan bread equipment. They’ll even help you get started if you decide to open your own bakery!

www.bbga.org

The Bread Baker’s Guild of America. For those of you serious about your bread, the Guild offers regional classes, informational workshops, a fantastic newsletter packed with recipes and advice and a community of like-minded bakers who have probably encountered any problem you could come up with.

The index that appeared in the print version of this title does not match the pages in your eBook. Please use the search function on your eReading device to search for terms of interest.

A

active dry yeast

all-purpose flour

almonds

Almond Croissants

Strawberry-Almond Cream Tarts

AM bakers,

Anadama Bread

apples

Cinnamon-Apple-Mascarpone Bread Pudding

Classic A&J Apple Tart

Apricot Bread, Semolina-

Asiago-Chili Bread

Asparagus Tarts, Pancetta and

autolyse

B

Bacon and Black Pepper Bread

baguettes

French Baguettes

shaping

Sourdough Baguettes

Whole Wheat Baguettes

baker’s lunch

baking molds

baking stone

banh mi

bannetons

Barley Bread, Brown Ale and

batard

beer

bench brush

bench rest

biga

blueberries

Blueberry-Lemon Bread Pudding

Ricotta Triptych II

bowl scrapers

bread

elements of great

shapes

Bread and Butter Spears

bread cycle

bread flour

bread pudding

Blueberry-Lemon Bread Pudding

Caramel-Bourbon-Pecan Bread Pudding

Chocolate-Pecan Bread Pudding with Chocolate Sauce

Cinnamon-Apple-Mascarpone Bread Pudding

Spiced Pumpkin Bread Pudding with Maple Glaze

White Chocolate-Cherry Bread Pudding

Brown Ale and Barley Bread

bulk fermentation

C

cake flour

cake rings

caramel

Caramel-Bourbon-Pecan Bread Puding

Pear-Caramel Pie

Salted Caramel-Cashew Tart

Caraway-Rye Sourdough

Cashew Tart, Salted Caramel-

cast-iron pan

Cheddar-Chive Bread

cheese

Asiago-Chile Bread

Cheddar-Chive Bread

Cheese Danish Filling

Cheese Fougasse

Ham and Cheese Croissants

Oyster Mushroom, Thyme, and Chèvre Tarts

Roasted Pepper, Olive, and Feta Tarts

cherries

Sweet Corn and Cherry topping

White Chocolate-Cherry Bread Pudding

chocolate

Chocolate-Cinnamon Tarts

Chocolate-Coconut-Macadamia Tart

Chocolate-Pecan Bread Pudding with Chocolate Sauce

Pain au Chocolat

Ricotta Triptych III

White Chocolate-Cherry Bread Pudding

Ciabatta

cinnamon

Chocolate-Cinnamon Tarts

Cinnamon-Apple-Mascarpone Bread Pudding

Cinnamon Swirl Bread

Oatmeal-Cinnamon-Raisin Loaves

circle cutters

coconut

Chocolate-Coconut-Macadamia Tart

Lemon Curd Macaroon Tart

commercial starters

commercial yeast

Concord grapes

Concord Grape Jam Filling

Concord Grape Pie

cooling racks

Corn and Cherry Topping, Sweet

corn flour

Cornmeal-Pumpkin Hearth Bread

couche

cranberries

Cranberry-Walnut Bread

Cran-Turkey on Multigrain

croissants

Almond Croissants

Croissant Dough

Diamond Danish

Ham and Cheese Croissants

Pain au Chocolat

Plain Croissants

tips for laminating and shaping

croissant wheel

D

Danish

Cheese Danish Filling

Concord Grape Jam Filling

Diamond Danish

Kumquat Marmalade Filling

Lemon Curd Filling

Raspberry Jam Filling

dechlorinated water

digital scale

digital thermometer

Dill-Mustard Pickles

dough

3-2-1 Pie Dough

croissant

fermentation process

hand mixing

hydration

puff pastry

scaling ingredients for

scraps

shaping

slashing

dried fruits

Oatmeal-Cinnamon-Raisin Loaves

Rye-Raisin-Pecan Sourdough

Semolina-Apricot Bread

E

electric mixers

English Muffin Toasting Bread

essential ingredients

evening bakers

F

fendu

fermentation process

fish tubs

flan rings

flour

all-purpose flour

bread flour

cake flour

corn flour

other types of

pastry flour

rye flour

unbleached flour

wheat flour

Focaccia

toppings for

Fougasse

French Baguettes

The French Ham

fresh yeast

fruits

see also
dried fruits

A&J’s Classic Orchard Peach Tarts

Blueberry-Lemon Bread Pudding

Blueberry-Lemon Cornmeal Tart

Chocolate-Raspberry Ricotta Tarts

Classic A&J Apple Tart

Concord Grape Jam Filling

Concord Grape Pie

Cranberry-Walnut Bread

Kumquat Marmalade Filling

Pear-Caramel Pie

Semolina-Apricot Bread

White Chocolate-Cherry Bread Pudding

G

garlic

poached

Poached Garlic Sourdough

Spicy Garlic Sour Pickles

grapes

Concord Grape Jam Filling

Concord Grape Pie

H

ham

The French Ham

Ham and Cheese Croissants

The Wariel

hand mixing

hands

heat lamp

I

ingredient percentages

ingredients

essential

weighing

instant yeast

K

Kumquat Marmalade Filling

L

lame

lemons

Blueberry-Lemon Bread Pudding

Lemon Curd Filling

Lemon Curd Macaroon Tart

Ricotta Triptych II

M

macadamia nuts

Chocolate-Coconut-Macadamia Tart

Maple-Walnut Sweet Potato Pie

Marinated Olive Sourdough

Marinato

McGee, Harold

morning bakers

Multigrain Bread

mushrooms

Oyster Mushroom, Thyme, and Chèvre Tarts

Roasted Mushroom and Onion topping

N

North Shore Sourdough

nuts

Almond Croissants

Caramel-Bourbon-Pecan Bread Pudding

Chocolate-Coconut-Macadamia Tart

Chocolate-Pecan Bread Pudding with Chocolate Sauce

Cranberry-Walnut Bread

Honeyed Ricotta and Pistachio Tarts

Maple-Walnut Sweet Potato Pie

Rye-Raisin-Pecan Sourdough

Salted Caramel-Cashew Tart

Spiked Pecan Pie

Strawberry-Almond Cream Tarts

Toasted Walnut Sourdough

O

Oatmeal-Cinnamon-Raisin Loaves

olives

marinated

Marinated Olive Sourdough

Olive Fougasse

Roasted Pepper, Olive, and Feta Tarts

On Food and Cooking
(McGee)

onions

Prosciutto, Tarragon Cream, and Onion Tarts

roasted

Roasted Mushroom and Onion topping

Roasted Potato, Onion and Rosemary Bread

ovens

Oyster Mushroom, Thyme, and

Chèvre Tarts

P

Pain au Chocolat

Pain au Levain

Pain de Mie

Pancetta and Asparagus Tarts

parchment paper

pastry bakers

pastry dough scraps

pastry flour

pastry-making tools

pastry molds

pate fermente

Peach Tarts, A&J’s Classic Orchard

Pear-Caramel Pie

pecans

Caramel-Bourbon-Pecan Bread Pudding

Chocolate-Pecan Bread Pudding with Chocolate Sauce

Spiked Pecan Pie

peel

Pepper, Olive, and Feta Tarts, Roasted

pickled vegetables

Our Banh Mi

pickles

Bread and Butter Spears

Dill-Mustard Pickles

Smoky, Sweet, Spicy Pickles

Spicy Garlic Sour Pickles

Sweet Lemon-Basil Pickles

pie cookie cut-outs

pie dough

pie pans

pies

see also
tarts

Concord Grape Pie

Maple-Walnut Sweet Potato Pie

Pear-Caramel Pie

Spiked Pecan Pie

Pistachio

Ricotta Triptych I

pizza wheel

PM baking

Poached Garlic Sourdough

poolish

potatoes

Gold Potato and Black Pepper topping

roasted

Roasted Potato, Onion and Rosemary Bread

proofing baskets

proofing board

Prosciutto, Tarragon Cream, and Onion Tarts

Puff Pastry Dough, Lazy Baker’s

pumpkin

Cornmeal-Pumpkin Hearth Bread

roasted

Spiced Pumpkin Bread Pudding with Maple Glaze

R

raisins

Oatmeal-Cinnamon-Raisin Loaves

Rye-Raisin-Pecan Sourdough

raspberries

Raspberry Jam Filling

Ricotta Triptych III

razors

Rhubarb-Ginger Tarts with Oat Topping

ricotta

Ricotta Triptych I

Ricotta Triptych II

Ricotta Triptych III

Roast Beef Sandwich, Un-Massachusetts

rolling pin

round shape

rye

Caraway-Rye Sourdough

Rye-Raisin-Pecan Sourdough

Sunflower-Rye Bread

rye flour

S

Salad Sandwich

Salmon Stirato, Smoked

salt

sandwiches

Cran-Turkey on Multigrain

The French Ham

Marinato

Our Banh Mi

Salad Sandwich

Smoked Salmon Stirato

The Un-Massachusetts Roast Beef Sandwich

The Wariel

scaling

sea salt

Sea Salt and Herb topping

Seeded Fougasse

seed mix

Semolina-Apricot Bread

shapes

sheet pans

slashing

Smoked Salmon Stirato

sourdough

Asiago-Chile Bread

Brown Ale and Barley Bread

Caraway-Rye Sourdough

Cheddar-Chive Bread

Cranberry-Walnut Bread

English Muffin Toasting Bread

Marinated Olive Sourdough

North Shore Sourdough

Pain au Levain

Poached Garlic Sourdough

Rye-Raisin-Pecan Sourdough

Sourdough Baguettes

Toasted Walnut Sourdough

sourdough starters

starters

commercial

sourdough

Sticky Buns

sticky bun tins

Strawberry-Almond Cream Tarts

Sunflower-Rye Bread

Sweet Corn and Cherry topping

Sweet Lemon-Basil Pickles

Sweet Potato Pie, Maple-Walnut

T

table salt

tarts

see also
pies

A&J’s Classic Orchard Peach Tarts

Chocolate-Cinnamon Tarts

Chocolate-Coconut-Macadamia Tart

Classic A&J Apple Tart

Lemon Curd Macaroon Tart

Oyster Mushroom, Thyme, and Chèvre Tarts

Pancetta and Asparagus Tarts

Prosciutto, Tarragon Cream, and Onion Tarts

Rhubarb-Ginger Tarts with Oat Topping

Ricotta Triptych I

Ricotta Triptych II

Ricotta Triptych III

Roasted Pepper, Olive, and Feta Tarts

Salted Caramel-Cashew Tart

Strawberry-Almond Cream Tarts

Tomato-Basil Tarts

techniques

30-minute four-fold technique

fermentation process

hand mixing

shaping

slashing

temperature

Toasted Walnut Sourdough

tomatoes

Tomato and Dressed Greens topping

Tomato-Basil Tarts

tools and equipment

turkey

Cran-Turkey on Multigrain

U

unbleached flour

V

volume measurements

W

walnuts

Cranberry-Walnut Bread

Maple-Walnut Sweet Potato Pie

toasted

Toasted Walnut Sourdough

The Wariel

water

controlling feel of dough with

dechlorinated

water mister

weight measurements

wheat flour

white bread

White Chocolate-Cherry Bread Pudding

whole wheat

100 Percent Whole Wheat Pan Loaves

Multigrain Bread

Whole Wheat Baguettes

Y

yeast