100% Bread flour 31oz
63.5% water 19.6oz
2% Wheat Germ .62oz
2% fresh yeast .62
1% salt .32 oz
flour, germ and yeast in mixer
at sp1- add all the water
after 3 minutes add the salt at speed 2
mix 5-7 minutes
deck oven set to 450 degrees. 6 bottom. 10 top/front
in the big mixer!
the spiral mimics the hand motions used back in the day.
a test to tell if the dough is mixed- window pane.
stretch the dough in between four fingers to see if the dough breaks or a little window is made
the dough fermenting
White Pan Bread
water 240oz
fresh yeast 15oz
bread flour 25 lbs
10oz salt
15oz sugar
20oz Non Fat Dairy Milk Solids
15oz shortening
for wheat half flour bread- half wheat
convection oven 400 degrees
everything in mixer but salt and shortening
speed 1- 3 min
speed 2- add salt
add shortening last
wheat and white dough shown
pan. sprayed lightly
dough pressed in
proof 85 degrees at 80% hum
for about an hour
back to baguettes-
punch down with palm
fold over and pinch edge.
roll out 22 inches
couche (the canvas) to hold and proof dough -about an hour
use lamet to cut dough
BAKIN'
Lean Dough Production
- Scaling
- Mixing
- Fermentation
- Punching
- Portioning
- Pre-shaping
- Benching
- Make up
- Proofing
- Baking
- Cooling
- Storing
mixing- develops gluten, combines ingredients
punching- expel co2, relax dough, and redistributes temp
flour is the structure- starch and gluten
water- hydrates, and a catalyst
yeast- levening, and eats starch and or sugar
salt- regulates yeast, flavor
