[Sca-cooks] raised crusts

[Decker, Terry D.]

I don't know how much help I'll be on this one, but I'll try.

Depending on whether it is sifted or unsifted, the (wheat) flour will be
between 24 and 30 ounces, so the water will probably be between 1 and 1 1/2
cups.  I'd add it 1/4 at a time to make sure the dough didn't get too wet.

My (limited) experience with hot water doughs is they make an elastic dough
which will bake up crisp rather than flaky.  I like the dough for making
krapfen which are fried rather than baked.  Baked into pie shells, the dough
will hold its shape unless the filling has a lot of liquid, then the shells
will get soggy.

I haven't experimented with the dough and free-standing structures.

When I've made this type of dough, it is usually with water which has been
brought to a boil and removed from the stove to let the temperature drop to
around 140-160 degrees F.  I suspect the heat of the water partially
coagulates the gluten and reduces bread-like texture.

Bear

> --- "Cindy M. Renfrow" <cindy at thousandeggs.com> wrote:
> > Hello!  I just got a copy of "Eat, Drink & be Merry"
> > (thank you, Devra!)
> > with all those marvelous pictures of re-created
> > dinners.
> >
> > I want to make one of Robert May's elaborate raised
> > hot water crust pies.
> > The recipe (p.211) calls for 3 quarts flour, 3/4 lb
> > butter, and an
> > unspecified amount of water. When cold, this is
> > supposed to be a very
> > strong & sturdy dough that can be easily shaped &
> > will hold an edge without
> > slumping.
> >
> > My questions are: Does anyone know how much water is
> > best to use for this?
> > What adjustment should be made for the difference in
> > flours? (I'm using
> > all-purpose flour.) How much should I work it while
> > it's hot?
>
> My (admittedly limited) experience with pie crusts has
> been that one adds the water until you get the texture
> you want, which will vary according to what flour
> you're using, the day's temperature and humidity, and
> the mood your next door neighbor's cousin's aunt is in
> ;-) which is why most recipes won't specify an exact
> amount (also goes the other way, when adding flour to
> the liquid ingredients). If, as is implied by your
> posting, the water is added hot, a pot of hot water on
> the stove and a soup ladle would be part of my set-up.
>
> As far as working it while it's hot, you're dealing
> with the gluten development, which is much more Bear's
> field of knowledge, but it is my understanding and
> experience that minimal working of the dough is much
> more important when you're trying for a flaky tender
> crust, than if you're trying for what this appears to
> be, a rather stiff crust amenable to firm shaping, so
> minimal working would be less important. In fact,
> moderate to longer working might be helpful in making
> the dough stiffer.
>
> Bear, your thoughts?
>
> Phlip
>