Arisan Bread Day 4- Potato and Rustique

Team 1
-Poolish Baguette
-Roasted Potato Bread
Team 2
-Pate Fermentee Baguette
-Pain Rustique

There was a scaling error for the poolish baguette. It came off way too liquidy. about 10lbs of flour was added to counter act the error.

The Pate Fermentee baguette came off the mixer hot at 77, so it only bulk fermented an hour. (instead of one and a half)

Seeded baguette

The pate fermentee baguette dough was not folded- by mistake. so the dough was not preshaped- as to not over work it.


To seed the baguettes- first roll the dough on a damp towel then roll in the seeds. The seeded bread in hard to score so we just made it ladder.

Ladder

Ladder

Seeded ladder

 Pain Rustique

Pan Rustique

The Pain rustique got no preshape or final shape. It was stretched out slightly - touching as little as possible. but it was kept in the same shape as it was portioned.

Roulade

Pate fermentee baguette with guryer

5k of the pate fermentee was rolled out 1/4 inch think and 1k of guryer was spread out on top. it was then rolled up and cut into 4inch slices.

4inch slice

Roasted Potato Bread

The dough (before adding the potatoes) was at improved mix but only at 73 degrees, and the potatoes were at 54. As soon as the potatoes were mixed in(by spinning the bowl backwards) -the dough was put into bins -In the proofer- to bulk ferment

Roasted Potato Bread Dough

The preshape was a light round and the final shape was a fendu. First the dough was rolled into a tight round and allowed to bench rest for about five minutes. The dough is then dusted lightly with flour. A dowel rods is pressed down into the dough- all the way to the bottom- and rolled slightly.

.

The Dough is placed in the banneton seam side up

proofed and marked- ready for the oven

Banneton vs Couche