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Sorry about that. I get a M-F email that is about food trends and stories of interest to people who are professionals. I'm not, of course, but they let me receive it. Apparently, access to this story is only allowed when clicking to it from that newsletter. Let me see if giving a link to the newsletter online will get you to the story.
Ok, that works. It's the first story under the "Culinary News" section.
Here's another article, with additional background on the American team training for the Bocuse D'Or:
https://guide.michelin.com/us/new-york/people/matthew-kirkley-bocuse-dor-competition-france/news
Tuesday I'm baking the KAF Honey Spelt Sourdough Bread. I started the levain this morning, so it will be evening before I'm ready to make the dough. Previously, I've baked this recipe twice. The first time it was wonderfully light. The second time it came out a bit dry and did not rise as well. It was colder that second time, so I may not have gotten enough of a rise. I was careful this time to stir the bubbling, fed sourdough well before measuring out a tablespoon of it. The second time, I was using spelt flour from Bob's Red Mill, rather than the KAF spelt flour, and I had thought the dough was not as hydrated as the first time, and perhaps I should have added more water. The differences in spelt flour between the two sources may play a part, so I'll hold back a bit of the AP flour. I'm using Bob's Red Mill spelt flour because it costs a lot less, especially when I buy a case of it, than the KAF spelt flour, which is only sold by the bag, and at four cups per recipe, that is the whole bag, which makes for an expensive loaf.
I'll report back on how it turns out.
For Sunday, I baked 8 "pie bowl" cakelets, using two specialty Chicago Metallic pans and the KAF cake recipe from their Lemon Custard Cake (designed by KAF to push the Marianne pan they were selling at the time). I sliced the rest of the strawberries, and we have vanilla ice cream, so we will have strawberry shortcakes for dessert. Thus we began this day with strawberry sweet rolls and end it with strawberry shortcake!
On the cake, I should mention that I substitute 160 grams of Bob's Red Mill unbleached, extra-fine cake flour for the equal weight of KAF AP flour. It produces a more tender cake. I also delete the lemon flavor and zest and use 1/4 tsp. vanilla.
I'm relieved to report that the strawberry filling did not stick to the pan. I adapted the recipe from the Dark and Dangerous Cinnamon buns by making a thin frosting of 1 cup powdered sugar, a pinch of salt, 1 Tbs. melted butter, 1/2 tsp. vanilla, and 3 Tbs. of heavy cream. I divided it among the rolls, plopping it in the center, then spread it. That works well, although I can see why the cream cheese frosting would be good on these.
The Roasted Strawberry Cream Cheese Rolls have a tart filling, which we like, and it did firm up when baked. Part of the problem that I had rolling the filling up inside is that it is rolled up on the 17-inch side, and it is hard to control the tightness of the rolling in the center area with such a goopy filling. My worst ones--the ones that were hard to keep together and get into the pan, were just to the right of the center when I cut them into 12-pieces (using dental floss, of course). Perhaps making two rectangles, along the long side, so each is 8 1/2 inches, would make it easier to roll (keeping the same width for number of turns).
I'd like to bake these again--but with less drama in working with the filling. The dough makes for a nice, tender roll.
Saturday night's baking project is Roasted Strawberry Cream Cheese Rolls, which is pictured on the front cover of the Spring 2018 Sift magazine. It is also available on the KAF website:
https://www.kingarthurflour.com/recipes/roasted-strawberry-cream-cheese-rolls-recipe
I've made a few changes, which those who regularly read this site already know. 🙂
I substituted in 1 1/4 Cups white whole wheat flour and added 2 Tbs. flax meal. I substituted in 2/3 cup buttermilk instead of using 3/4 Cup milk. (I was going to do just 1/2 cup buttermilk and the rest yeast, but I wanted to use it up.) and I used 3 Tbs. of water to proof the yeast. I substituted in 1 Tbs. of honey for one of the two tablespoons of sugar to try to prevent staling. (Adding honey to prevent staling is one of Cass's tips.) I kneaded the dough in my bread machine, but it is now rising in a regular bowl. It feels like a lovely dough.
The filling calls for roasting the strawberries, and I started them as soon as I started the bread machine. I'll substitute the zest from one lemon for the 2 tsp. of orange zest in the filling because I have lemons not oranges in the house.
I'll bake these this evening and frost them tomorrow. I'll use a different frosting recipe (maybe the one from the KAF Whole Grain Baking for the Dark and Dangerous Cinnamon Buns). The given frosting uses cream cheese, and I do not want to open another package and just use 2 oz. of it. I had 4 oz. left over from another recipe, which was exactly what the dough required.
I'll come back tomorrow and report on how the recipe turns out and about taste and texture.
