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Category ... OUT BAKES, BAKING BIBLE

Baking Bible Out Bakes: Kouign Amann, page 481

Jun 21, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

The step-by-step photos of incorporating the sugar and shaping the dough for baking are shown in the book, but this shows how to make the initial butter and dough package.

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MAKING THE BUTTER AND DOUGH PACKAGE

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MARKING THE DOUGH

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ROLLING OUT THE FLAPS

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FOLDING OVER THE FLAPS

Baking Bible Out Bakes: Peach Galette, page 197

Jun 14, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE


This is my favorite peach pie transformed into a galette. I prefer it to a pie because the balance of fruit to pastry is truly perfection. It works for most fruit but especially well for peaches which, compared to nectarines and apples, are a little softer and don't hold up as well in a thicker layer. The thin, buttery, flaky, crisp crust encasing the luscious peach slices is truly heavenly.

These step-by-step photos illustrate the technique for making a double size galette. It is most delicious when rolling the pie dough as thinly as possible.


Perfectly Ripe Peaches


The Sliced Peaches


The Sliced Peaches Draining


The Reduced Syrup


Pouring the Syrup onto the Peaches


Getting out the Heavy Artillery for Rolling


Switching to My Longer Pasta Pin


The Pastry Draped Over the Pan


The Peach Mixture Nestled in the Pastry


The Pastry Draped Over the Peaches

I'll admit that from beginning to end it takes about 5 hours but I think they are 5 hours well spent.


Double Click on the Photo to Enlarge It to See the Flaky Crust

A Scoop of Ice Cream Doesn't Hurt!

Baking Bible Out Bakes: Monkey Dunkey & Pizza Rustica

Jun 07, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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THE INSIDE SURPISE OF A MONKEY DUNKEY BALL (page 465)

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WOODY'S FOIL SQUARE RING TO PROTECT THE CRUST RIM ON THE PIZZA RUSTICA (page 311)

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TESTING DIFFERENT GLAZES FOR THE CRUST

Baking Bible Out Bakes: Paris, Pies, & Baking Powder

May 31, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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PARIS KOUIGN AMANNS THAT INSPIRED THE COVER OF THE BAKING BIBLE

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THE BLUERHU PIE, NOT PICTURED IN THE BOOK (page 215)

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THE SWEETIE PIE, NOT PICTURED IN THE BOOK (page 206)

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RUMFORD VS ARGO BAKING POWDER

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RUMFORD VS ARGO BAKING POWDER CUTAWAY


Baking Bible Out Bakes: French Toast Royale & Lemon Posset

May 24, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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LEMON POSSET (page 116)

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POWDERED LEMON ZEST SHELF LIFE WITH VS WITHOUT SUGAR (page 91)

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RUM RAISIN FRENCH TOAST WITH MAPLE SYRUP (page 440)

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RUM RAISIN FRENCH TOAST WITH POWDERED SUGAR

Baking Bible Out Bakes: Heavenly Chocolate Mousse Cake, page 132

May 17, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

During the photo shoot for The Baking Bible, we were surrounded by an embarassment of baked recipes from the book, mostly sweet. But the one thing I simply could not stay away from was this cake--the downy soft fine cake layer coupled with the exquisitely airy, creamy, and mellow chocolate mousse--ummmmmmyummmmm

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Mouse Meets Mousse, photo credit Woody

Here are several of photos showing exactly how Wood made the template for the cake.

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DRAWING THE TEMPLATE

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TEMPLATE DRAWN AND CUT

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TEMPLATE PLACED ON CAKE

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CAKE PIECES CUT WITH TEMPLATE GUIDE

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CUT CAKE PIECES

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PLASTIC WRAP FOR EASY UNMOLDING

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BOTTOM AND SIDES INSERTED

Baking Bible Out Bakes: Cadillac Café Milk Chocolate Bread Pudding, page 435

May 10, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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A SYMPHONY OF CHOCOLATE TEXTURES: CRISP, CREAM, AND SOFT

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TESTING DIFFERENT ARRANGEMENTS

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VARIATION BAKED AS ONE LARGE RECTANGLE (page 438)

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ALSO DELICIOUS AT ROOM TEMPERATURE AND THEN YOU CAN ADD CHOCOLATE CURLS

Baking Bible Out Bakes: Cake, Pie, and Bread

May 03, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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CRUMB CAKE MUFFINS (page 81)

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FROZEN LIME MERINGUE PIE (page 240)

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FROZEN LIME MERINGUE PIE, COMPLETED (page 240)


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AH CRUMPETS (page 433)

Baking Bible Out Bakes: White Chocolate Club Med Bread, page 447

Apr 26, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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The technique of cutting off some of the dough and using it as a 'wrapper' to encase the shaped loaf can be used for other breads, such as a sprouted wheat bread, where the sprouted wheat that rises to the surface becomes rock hard. The thin dough wrapper melds onto the loaf so that there is no visible separation but it provides a protective covering.

This photo is when the dough wrapper is used:

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This photo is what happens when no dough wrapper is used:

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These photos illustrate how the dough wrapper is rolled and shaped onto the loaf.

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ROLLING THE DOUGH "WRAPPER"

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SETTING THE WHITE CHOCOLATE DOUGH LOAF ON TOP OF THE DOUGH "WRAPPER"

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STRETCHING THE DOUGH "WRAPPER" OVER THE LOAF

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SEALING THE BOTTOM OF THE DOUGH

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PINCHING TOGETHER THE SIDES

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PERFECTING THE SHAPE

Baking Bible Out Bakes: Gingersnaps & Scone Toppers

Apr 19, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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GINGERSNAPS (page 338)

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SUPERFINE SUGAR VS INDIA TREE BAKER'S SUGAR

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LIGHT BROWN SUGAR VS INDIA TREE MUSCOVADO SUGAR

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SCONE TOPPERS, page 184

Baking Bible Out Bakes: Giant Jam Cookie, page 371

Apr 12, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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BAKED COOKIE

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CUTTING OUT THE HEARTS

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LIFTING OUT THE HEARTS

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SPREADING THE JAM

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LIFTING THE FROZEN TOP PASTRY

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SLIDING THE FROZEN TOP PASTRY ONTO THE BOTTOM

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CRIMPING THE BORDER

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PRICKING THE DOUGH

Baking Bible Out Bakes: A Génoise & Praline Pecan Cookie

Mar 29, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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PRALINE PECAN MERINGUE (page 420)

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CHOCOLATE GÉNOISE BATTER (page 143)

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CHOCOLATE GÉNOISE BAKED (page 143)

Baking Bible Out Bakes: Frozen Chocolate Pecan Tart (page 279)

Mar 22, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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THE CUT TART

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READY TO BAKE

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CHOCOLATE IN SWEET CHOCOLATE COOKIE TART CRUST

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NON-CHOCOLATE VERSION WITH A TRADITIONAL DESIGN

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Patricia Reitz (her blog is Butter Yum), one of the Alpha Bakers, made this stunning version. I love how she used the Chocolate Drizzle Glaze to garnish the pan and did a combination of arranging the pecans for the outside ring and leaving the center in a more casual arrangement.

Baking Bible Out Bakes: A Medley

Mar 15, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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COOLING AN INVERTED BANANA CHIFFON (PAGE 92)

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POSH PIE (page 291)

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TRYING OUT PIPING

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BIRCH MERINGUE TWIGS (page 417)

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SANSKRIT FROM THE CHOCOLATE DRIZZLE GLAZE

Baking Bible Out Bakes: Chocolate Cuddle Cake, page 135

Mar 08, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

This is a chiffon cake with an amazingly delicate texture. It is baked without a center tube and evolved from the orange and lemon chiffon cakes baked in the same type of pan.

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THE COMPLETED CAKE


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CHARACTERISTIC CRACK CAUSED BY INSERTING ROSE NAIL IN CENTER FOR EVEN BAKING


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EXQUISITELY EVEN AND TENDER CRUMB

Baking Bible Out Bakes: Hammantaschen, page 384

Mar 01, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

You will love these Hammantaschen as they have a delicate and delicious crust.

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Step-by Step Photos

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THE POPPYSEED FILLING

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FILLING THE CENTERS

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SHAPING

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RESHAPING DURING COOLING IF NECESSARY

Baking Bible Out Bakes: Cake, Cookie, Bread, R & D

Feb 22, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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MARBLE IN REVERSE, FINE-TUNING THE DESIGN (page 49)

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RUGELACH (page 379)

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ROLLING THE RUGELACH

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BABKA FLOUR TEST (page 454)

Baking Bible Out Bakes: Lemon and Cranberry TartTart, page 222

Feb 15, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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BLIND BAKING THE CRUST

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SWIRLING THE CRANBERRY

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THE BAKED TART

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READY TO EAT

Baking Bible Out Bakes: Two for Your Valentine

Feb 08, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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THE PINK PEARL LADY CAKE (page 39 )

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EDIBLE PEARLS

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A PEAK INSIDE

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CHOCOLATE HAZELNUT MOUSSE TART--MY FAV CHOCOLATE TART (page 285)

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BAKED IN A HEART-SHAPED TART PAN (Design Inspired by Hector Wong

Baking Bible Out Bakes: The Araxi Tart, page 235

Feb 01, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

This exquisite lemon tart is incredibly sinkly-smooth, creamy, and intensely lemony. As it is not pictured in the book, here are a few photos to entice you to make it!

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THE BAKED TART

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READY TO GO INTO THE OVEN

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READY TO EAT!

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COMING UP TO STANDARD

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