Comments on
Iz's Galette des Rois
izawoodsman @cook_3391490
LOL, when I posted this, I was wondering what it would take to make it good for Jack.
fenway @Fenway
Hi! Its great to see more from you, I am making your french rolls again today and am going to try adding some fresh roasted jalapenos. I am thinking they should be added at the last rise before baking
izawoodsman @cook_3391490
Yes, add them at the very last shape. I do the same with kalamata olives and green olives. Also I make a short baguette with garlic, kalamata olives, feta cheese, some pepper and oregano.
izawoodsman @cook_3391490
I would flatten out a 13 ounce ball slightly, add half of the peppers, fold the dough over the top (kind of like a Crunchwrap at Taco Bell) then add the remaining peppers and pinch shut into a ball.
izawoodsman @cook_3391490
Rest on a cornmeal board for an hour or until doubled, and then bake. I am putting up recipes here and there. I just have too many irons in the fire I think. :-)
izawoodsman @cook_3391490
oh and all the step pics aren't there on the French bread. The have sent them to me, but I haven't made the time to put them back on the recipe yet. Let me know if you need anything.
fenway @Fenway
Thank you, They just came out of the oven, I sort of pushed the peppers in the rolls I was afraid to over work it, next time I will fold them in. They still turned out great. I would love to try
fenway @Fenway
garlic and cheese. Do you roast the garlic? and how much and when to add cheese? I will post a picture and review of todays rolls tomorrow
izawoodsman @cook_3391490
I only mince the garlic, I use about 1 TBSP garlic and 1 ounce of cheese for a 10 ounce piece of dough. Roasted might add a different tone to the garlic though, might give that a try the next time.
izawoodsman @cook_3391490
Any thing I add, I do so when I am doing the final shape, just before proofing and baking.
izawoodsman @cook_3391490
Oh, and this recipe is good for savory too. You don't have to fill with frangipane. Just be careful of fatty fillings. The grease would make the puff pastry icky. IMO
izawoodsman @cook_3391490
I sent feedback on the character limit. Makes it pretty hard to ask and answer questions. Glad we caught each other online!
fenway @Fenway
Yes it does! I am glad as well, you gave me the best bread recipe I have ever tryed, but now my family does not want store bought rolls anymore!
izawoodsman @cook_3391490
Yeah, I'm spoiled too. I haven't bought bread in years. I'd rather do without than eat store bread. Luckily I can grab some from the bakery when I don't feel like baking at home.
fenway @Fenway
Your really lucky! It does take time to make them. I made 2 batches by the way and tryed freezing some individually. They froze very well.
izawoodsman @cook_3391490
Yes, if you bake them fully and then freeze. Thaw them completely when you want to eat them, and then put them in a 350F oven for about 10 - 15 minutes, they will totally pass for fresh baked.
izawoodsman @cook_3391490
Thank you. I was actually a bit surprised at how easy it was. I though it would be more difficult. A sharp knife helps. I could definitely tell a difference when I picked up my duller knife by mistake
