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:

• Bread Flour (11.5% protein)
• Water
• Yeast
• Salt
• Malt
• Sugar
• Eggs

(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:

• Flatten dough out with palm, fold into thirds
• Continue to roll and fold until it is the length of the Pullman pan seam down

Proof for 1 hour at 80 degrees

Marking the Vienna Bread:

• Use Lame to create lip

• Go quickly, like a surgical cut

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

• Add everything but oil at speed 1
• After 3 minutes slowly add oil
• up to speed 2 for 7 minutes.

Ferment @ 80 degrees for 1 1/2 hours

4 strand braiding method

• 4 over 2
• 1 over 3
• 2 over 3

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.

see that top part, they call that my head

Recipe

60 g milk

Sponge  —-   15 g yeast, fresh

60 g bread flour

240 g  bread flour

15 g sugar

6 g salt

150 g eggs

210 g butter, soft

Mix sponge 3-5 min on speed 1, add remaining dry ingredients and continue on speed 2 for 5-7 minutes adding in eggs gradually

Add butter over 15 minutes at speed 2 (intensive mix)

Retard in cooler (overnight)

Scale out to 2.04 oz

Break off 1/3 of each portion (appx 1.7 oz) and roll each piece into a ball

Flatten the larger ball into a cupcake pan making it concave a bit in the center. Press the small ball into the larger one

Egg wash

Bake at 400°F for small rolls

Source: Gisslen, Wayne. Professional Baking. Fifth Ed. John Wiley and Sons, 2009. Print.

Ingredients–1/2 recipe

.5 oz yeast, fresh

9 oz milk

1 lb 2 oz bread flour

1.75 oz sugar

.375 oz salt

1.75 oz eggs

2.5 oz butter

.165 oz malt syrup

Procedure

Straight dough method. 10 -15 minutes at second speed.

Bulk Ferment 60-90 minutes at 77°F

Portion out to 2.44 oz pieces and bench rest covered with plastic wrap for another 15 to 30 minutes before shaping

For Clover Rolls:

Break 2 oz portion into 3rds

Round out on palm to seal the seam. bake in muffin pan 3 balls to each muffin cup

Egg wash,  and bake on a parchment lined sheet.

Bake at 450°F for 10-15 minutes

One of my favorite lunch places, Lucia’s, has a sandwich called the Sam’s.  It has super thin sliced turkey on the softest focaccia I’ve ever tasted, and is topped with sun-dried tomatoes and herbs. Simple deliciousness. My only complaint is that they are not open on Sunday’s, which is usually when I get hit with the craving. My heart sank a couple weeks ago as we walked up to the their door on North Avenue and peered through their window into a dark room. When I learned we were making focaccia in bake shop my head filled with dreams of recreating the Sam’s sandwich at home.

I was only semi-happy with the outcome of my first bread. It was a little uneven, but I realized this was because I wasn’t forceful enough when marking the bread with dimples from my fingers.  The overall method was not difficult, so I plan to retry this at home with the goal of achieving the same wonderful softness of my beloved Lucia’s.

A little lumpy, but still delicious

Recipe

From:  “Professional Baking (Fifth Edition)” by Wayne Gisslen

Sponge

Water 6oz (175 g)

Yeast, fresh .12 oz (4 g)

Flour 8 oz (225 g)

————————–

Flour 1 lb 4 oz (575 g)

Water 14 oz (400 g)

Yeast, fresh .12 oz (4 g)

Salt .5 oz (15 g)

Olive Oil 1 oz (30 g)

Rosemary and Salt (or other desired toppings

Total weight 3 lb 1 oz  (1428 g)

Mix sponge

Add flour and yeast to mixer and start on speed 1. Add water while it mixes. When it cleans the bowl increase to speed 2. Add remaining ingredients (through salt)

Proof  at room temp until double in size

Transfer to a lightly sprayed sheet tray and add olive oil.

Make dimples with fingers

Add sea salt and rosemary

Let rise 30 minutes in proofer at 80- 90 degrees with 80% humidity

add heavier toppings

Bake at 400 degrees for 30 minutes.

Crunchy on the outside, chewing on the midddle

With 30% Fermented flour (ferment 14-16 hours at 70˚)

Recipe adapted from Advanced Bread and Pastry by Michel Suas

Total Dough

100% Bread flour 29 lbs and 0.25ounces  (*Flour is always 100%)

65-68% Water 18 lbs and 13.75 oz

0.5% Malt 2.32 ounces

2% salt 9.3 ounces

0.5% Instant yeast 2.32 ounces

Poolish (preferment)

33% bread flour —- 10 lbs

33% water —— 10 lbs

.10% yeast ——- .16 oz

Then add:

100% Flour —-19 lbs Flour

52.24% Water —- 8 lbs Water

.7% Instant yeast —  2.16 oz Yeast

2.99% salt — 9.3 oz

0.75% wheat germ —- 2.32 oz

Bulk Mixing:

Use spiral instead of hook.

Speed 1-3 minutes

Speed 2- 7 minutes

Scaled to yield 3 baguettes at 13 oz for 20 students

Baguettes should be 21” long with 5 marks.

Healthy and delicious

Soaker

1 lb cracked wheat

1 lb cornmeal

1 lb millet

1 lb oats

5 lbs boiling water

Mix all together at room temp for 4 hours- the refridgerate over night

Pate Fermintee

7 lb bread flour

4.5 lb water

.14 lb (2.2 oz) salt

6.5 gm fresh yeast

Dissolve yeast in water, then add flour and salt. Mix on speed 1 only, then preferment at least 12-16 hours. Up to 33% preferemented stater to add to dough.

Final Dough Mulitgrain

10 lbs whole wheat flour

3 lbs bread flour

6.05 lbs water

.34 lbs salt

.246 lbs yeast, fresh

1 lb honey

9 lb soaker

11.704  lb pate fermentee