Source: Gisslen, Wayne. Professional Baking. Fifth Ed. John Wiley and Sons, 2009. Print.
8 oz heavy cream
1.25 oz confectioners sugar
1/2 tsp vanilla extract
Whip together in mixer until soft peaks form
Source: Gisslen, Wayne. Professional Baking. Fifth Ed. John Wiley and Sons, 2009. Print.
Ingredients
1 lb water
8 oz butter
.18 oz salt
12 oz bread flour
1 lb 4 oz eggs
Method
In pan over stove, heat water w/ butter and salt.
Add flour and cook untill dough cleans the pan when stirring it.
Put in to mixer with paddle attachment on speed 1.
Slowly add eggs
Scoop into pastry bags to pipe eclairs, profiteroles, carolines, etc
Recipe
Source: Gisslen, Wayne. Professional Baking. Fifth Ed. John Wiley and Sons, 2009. Print
8 oz bread flour
8 oz pastry flour
1 lb butter, slightly softened
.25 oz salt
8 oz water, cold
Cut butter into flour with hands, leaving large clumps
sprinkle water into flour
stir w/ bench scraper until incorporated
Chill for 15 min wraped in plastic
Make 4 book folds, chilling in between each fold
Base*
12 oz sugar
8 fl oz water
*depending on flavor/texture of fruit will be modified
Passion Fruit
12 oz Banana
1 lb Passion fruit puree
Mango
1 lb 12 oz puree + base
1.5 oz lemon juice
8 fl oz water
Kiwi
1 lb 12 oz puree + base
Mix and rest in chiller over night before spinning
Creme Anglaise
8 oz egg yolks
8 oz sugar
2 lb (1 qt) milk
1/2 vanilla bean scraped
To mixing pan add:
cream
most of milk
1/2 sugar
vanilla bean and scrapings
In mixer, whip together:
1/2 sugar
egg yolk
rest of milk
Temperature is very important. Sugar increases the boiling point of egg; this is why it is added to sugar, so it prevents the eggs from coagulating while tempering in the cream
Heat the ingredients in the mixing pan to scalding (around 200°F)
Temper in egg mixture, then heat to 180°F and immediately put in ice bath
Store in cooler at least 4 hours or up to 3 days before spinning
Puff Pastry steps
1) Mix dough
2) mix butter
3) Lock in (English)
4) Give turn: 4 book or double folds
Recipe-Dough
1 lb 6 oz bread flour
7 oz cake flour
4 oz soft butter
1/2 oz salt
16 oz cold water
Improved Mix: 3 min on speed 1, 3 min on speed 2
Bench rest for 1 hour
Butter
2 lb 4 oz butter, creamed
9 oz bread flour
.1 oz (pinch) salt
Cream butter with Paddle
Add flour
w/ parchment paper flatten to 1/2 in square then roll out in plastic wrap
Lock dough in butter
4 book folds or double folds =1025 layers
Growing up I may have been the only child in country that did not like pizza. I would only like my mom’s “hot-dog” pizza which was dough from a can with canned pizza sauce and, you guess it: cut up hot dogs. I have no idea why this was acceptable to my palate whereas my reaction to any pizza delivery was simply crossed arms and a closed mouth (sidebar: my younger sister did not like chocolate or any soda except “orange pop” so my family was full of food preference quirks).
My disdain for pizza disappeared when a new restaurant, Roses, opened in my home town. They featured wood fired pizza including a “#2″ which included, to the best of my memory, pesto, sundried tomatos, chicken, asparagus, and fresh mozzarella. I now love pizza, although I’ve never been a huge fan of the chain delivery straight-to- my- ass variety. In general, my favorites tend to stay away from any traditional red sauce pizza.
I’ve made pizza dough at home many times before, but the recipe we used in class resulted in an artisanal crunch I had not yet achieved. Maybe it was cooking them directly on the oven deck, although I suppose my pizza stone should have a similar effect. We’ll have to see when I try this recipe again at home.
I opted for a simple white margarita pie with parmesan and mozzarella cheese.
(my breakfast the following day)
Biga (basic yeast starter)
15 oz bread flour
9 oz water
.03 oz (1 g) yeast, fresh
Mix with straight dough method (add flour water and yeast to mixing bowl w/dough hook and mix until smooth and developed). Ferment 12-14 hours at 80°F or 18 hours at 70°F
Final Dough Pizza
4.54 lb bread flour
3.18 lb (50.88 oz) water
.1 lb (1.6 oz) salt
.068 lb (1.088 oz) yeast
.29 lb (4.64 oz) oil
1.822 lbs Biga (see below)
Method
Modified Straight Dough
Add flour, water and salt to mixer on speed 1 for 3 minutes
Add Biga (starter) in chunks
Coat dough with oil while mixing at Speed 2 for 3 minutes
Remove from mixer and coat with more oil. Then rest 1 to 1 1/2 hours
Really it’s called Vienna bread. This was the first time in bake shop we worked with yeast. Before I had only had experience with the dry active yeast commonly found at grocery stores, and limited experience at that. In commercial bakeries there are 2 types of yeast commonly used: fresh, and instant. When using instant instead of fresh use a quantity of only 33%. Once opened fresh yeast has a shelf life of just a couple days. Instant yeast can last up to a couple months.
The Pullman Loaf
Recipe
Water 13 oz (370 g)
Yeast, fresh .75 oz (22g)
Bread Flour 1lb 6 oz (625 g)
Salt .5 oz (14 g)
Sugar .6 oz (18 g)
Malt syrup .25 oz (6 g)
Oil .6 oz (18 g)
Eggs .9 oz (25 g)
Procedure Straight dough method
To Mixer add:
(everything but the oil, so the fat does not cut the protein strands too much)
Mix on speed 1 for 3 minutes, then mix on speed 2 for about another 10 minutes. After 7 minutes add the oil
*when adjusting for bulk, use ice water
Shaping:
Proof for 1 hour at 80 degrees
Marking the Vienna Bread:
Scoring releases the air so it the bread doesn’t spread randomly.
Bake at 425, with steam for the first 10 minutes.
When I was in third grade, my mom went back to work teaching and because of her schedule and a longish commute my dad took over the morning duties. I’ve never envied him the job of getting girls the ages of 6, 8, and 11 ready and off to school each day by himself, but he certainly was a trooper. When my older sister wanted her hair french braided he asked my mom to teach him. I don’t remember if he ever braided my hair or even if he succeeded in learning, but I love that he wanted to know how. I thought about this when we learned to braid Challah in class a couple weeks ago.
This will make excellent French Toast
Method
Note: you can ignore the bakers percentage information, as it is just here for when my Chef instructor views this for my portfolio. Hi Chef!
4 strands each at 5 oz = 20 oz dough
Bakers percentage:
Flour 100% = 11.053
Water 40% x 11.053 = 4.4212 oz
Yeast (instant) .94% x 11.053 = .1038 oz
Yolks 20% x 11.053 = 2.2106 oz
Sugar 7.5% x 11.053 = 8.290
Malt .6% x 11.053 = .066 oz
Salt 1.9% x 11.053 = .21 oz
Oil 10% x 11.053 = 1.105 oz
—————-
180.94
Conversion factor = 20/1.8094 = 11.053 oz
Mixing Method – Modified Straight Dough
Ferment @ 80 degrees for 1 1/2 hours
4 strand braiding method
After you move one stand over, the strands re-number themselves according to the position they are now in. This is the trickiest part to understand.
Basic procedure for croissant:
1) mix dough
2) mix butter
3) lock in butter
4) give turn —> 3 single croissant folds (rest after 1st fold)
5) Shape
6) retard/proof @ 75°
7) egg wash, and bake @ 400°F
The difference between puff pastry and croissant dough, is that croissants have leavener, while puff pastry does not
Recipe
8 oz milk
.5 oz fresh yeast
.5 oz sugar
.25 oz salt
1.5 oz butter
14 oz bread flour
Mixing method
Improved mix –> reduces gluten development, reduces oxidation, improves extensibility
3 min at speed 1
3-5 min at speed 2 until dough just comes together. Dough should be between 65-70°F if <65° put in proofer until it reaches 65°F, if > 70° put in cooler until it comes below 70°F.
Bulk ferment 1.5 hours @ 75°F
Shape with croissant cutter, and fill with desired fillings and bake.
