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

Lady Finger Sponge (1/2 recipe)

6 oz Egg yolks

3 oz Sugar

9 oz Egg whites

5 oz Sugar

1/4 tsp Lemon Juice

10 oz Pastry Flour, sifted

Procedure

To mixer add:

Egg Whites @ speed 2

Add Lemon juice (to stabilize the whites)

Once it bubbles move to speed 3

Add (2nd quantity of) sugar slowly

Whip to stiff peaks and pour into a bowl—set aside

Whip egg yolk on speed 3

Add sugar and whip to ribbon consistency

Cut and fold egg yolk mixture to egg whites

Sprinkle flour on top and fold in (2 or 3 batches)

Pipe with 806 tip onto a sheet pan

Bake @ 375

Mascarpone Filling

2 egg yolks

6 oz sugar

4 oz water

2 oz corn syrup

1 lb Mascarpone

1 lb 8 oz heavy cream, whipped to soft peaks

Method

In a pot add water and sugar

Add corn syrup

Heat to 220

Temper egg yolks and add to mixer. Beat at speed 3 until a sabayon (ribbon) consistency

Gently fold in cream

Layer Sponge

cut out 2 circles from sheet pan.

Cover 1st layer with coffee syrup

then add a layer of cream

add 2nd layer of sponge

cover with coffee syrup

add 2nd layer of creat

Cover with cocoa powder

Ingredients

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.

Recipe

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.

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

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

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.

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.

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.

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