12 Eggs yoks

8 oz Sugar

3 pt Cream, hot

.25 oz Vanilla Extract

3 g salt

Mix together egg yolk and sugar until well combined.  Gradually stir in the hot cream. Then add vanilla and salt.

Set 12 small ramekins on a sheet pan and load into oven. Add water to sheet pan so it comes up about halfway to the top of the ramekins.

Bake at 300°F about 20 min

Cool completely.

To finish.  Sprinkle an even thin layer of Sugar in the Raw on the tops of the custard. Using a blow torch heat until a hard carmelized layer has formed.

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

3 lb apples, peeled, cored and quartered

3 oz butter

8 oz sugar

8 oz Blitz puff pastry

Method

Add 1/3 of the sugar to saute pan (dry caramel method). Don’t stir until carmel color begins to appear. Add 2nd 1/3rd of sugar, followed by the third once it is incorporated.

Add apples and butter and stir to coat.

Cook until the bottoms of apples are soft and the juices are syrupy.

Arrange apples in tart pan

Cut blitz pastry in circle the same size as tart pan (9 in circle) and place on top of apples

Bake at 425°F for 30-40 minutes, or until pastry is golden brown.

While tart is still warm (otherwise carmel will solidify), flip tart over onto pastry board.

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

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

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

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

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.

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.

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