Arisan Bread Day 2- Decorative Doughs

Decorative breads are as old as bread itself. A few resent examples used to day: cornucopia, and fun animal shaped rolls.

 There are two kinds of decorative dough, yeasted and dead (pate morte). 

Pan Fantaisie (mixed for the class 20k)
Water 6.76k 52%
Bread Flour 5.2k 40%
Rye Flour 5.2k 40%
Whole Wheat 2.6k 20%
Salt .26k 2%
Freash Yeast .13 k 1%
Butter .26k 2%

The dough is treated like any other dough- following the 12 steps- NO FERMENTATION
It bench rested for 25min and proofed for 30- baked at 480 with no steam

Making a plaque:
the dough is portioned of at 1000g per person
it is rolled into 1 -750g ball and 3- 83g balls
The three balls are rolled out into long snakes- to make a braid

The braid- starting from the middle

The 750g ball is flattened out to 1/2 inch thick

The plague is scored it doesn't bubble up- the braid is attached with water

Finished

Colored Doughs
Plain Dough
Light Rye 75%
Light buckwheat 25%
Syrup 70.8%

Syrup
Glucose 15%
Sugar 43%
Water, Boiling 42%

 All the doughs were colored naturally. for red- chili powder, green- spinach powder

For pink dough:
Plain dough 100%
Beet Powder 2%
Syrup 10%

Plain dough

Plain dough with Beet Powder

All the colored doughs

The colored dough is rolled out 1/8 inch think and can be made into whatever shape. It is exactly like playdough. It is baked off at 320