Apricot Butter Ganache

Apricot Butter Ganache
Butter 22% 6oz
Apricot Jam 11% 3oz
Milk Chocolate 61% 150z
Apricot Brandy 6% 1.5oz

-Temper chocolate
-Mix butter and jam- should be very smooth
-Add butter to chocolate
-Add Brandy

can table or let it crystallize in the bowl- it should be the consistency of peanut butter

Hazelnut Latte

Coffee Ganache

Heavy Cream 23%  3oz

Coffee 2%  .25oz

Milk as needed

Glucose 8% 1oz

Coffee Liqueur 6% .75oz

Butter 6% .75oz

Dark Chocolate 55% 70z

-Cut up the coffee beans and add to heavy cream

-Heat coffee and cream until boil- let stew 5min

-Strain off coffee with cheese cloth

-Add glucose to heavy cream bring to boil- then cool to 105

-Temper chocolate

-Add butter to the chocolate

-Mix together the cream and chocolate

Praline Ganache

Heavy Cream 20% 2.5oz

Glucose 7% 1oz

Hazelnut Liqueur 4% .5oz

Cocoa Butter 4% .5oz

Praline Paste 9% 1oz

White Chocolate 57% 7.5oz

-Melt cocoa butter with the chocolate

-Temper chocolate

-Heat heavy cream and glucose- to a boil- and cool to 105

-Add liqueur to heavy cream

-Add praline paste to the chocolate

-Add the Heavy cream to chocolate

Artisan Bread Day 9- Flatbreads

We first baked off the olive bread from the day before, and shaped and proofed the bulk fermented olive dough too.
WE made a topping for the normansy bread
Dutch apple:
Rice flour 100% 1#8oz
Yeast 16.76% 4oz
Sugar 16.76% 4oz
Salt 4.1% 1oz
Oil 16.76% 40z
Water 91.76% 1#6oz
it was just whisked together and fermented for 15 min.
It was poured over the top of the normandy- just before baking , and it didnt get scored

Artisan Bread Day 8

Team 1
-Roasted Garlic
-Normandy
Team 2
-Olive Levain

-Sunflower sour rye

The day before the garlic was raosted, dried apples chopped, olvies drianed and dried, and sunflower seeds roasted.

All of the olive dough was retarded for day nine, and half of the apple dough

We mixed the normandy and the sunflower first because the galic was too smelly and the olive wasnt even getting baked

for the normandy the dried apples were re hyrdated in water

there is an enzyme in the garlic/ onion family that weakens gluten- so it needed to be cooked before going on bread- the roasted garlic bread was still very fragile.

We scaled out the sunflower dough to 6#3/4oz and let it bench rest, we then put it in the rondo to portion 3oz. The dough was light rounded and left to bench rest a second time- short about 10 min. It was then final shape rounded and shaped into a flower- the middle ball seeded. (using a damp towel)

The apple was final shaped rounded. half went into a banneton to retard for day 9, and half went form form to proof and bake. the normady got an apple stenciled with flower and a frame cut

the garlic was portioned two ways 24oz and 14oz. The 14oz was made into a fougasse (which drives from the latin term for harth). it was rolled out to 10 inches and cut slits with a chizzle.

The 24 was made into a batard and had an epi cut

Artisan Bread Day 7- Rye

We first baked off the Gold rush from the day before. We ran out of time on day 6, so we just retarded everything.

Gold Rush

Gold Rush

Pain au Levain

Being Team 1 I shaped a mixed and vermont that was bulk retarded yesterday. Preshape was at 645. Final shape 705. and baked at 745

Vermont Sour

Bulk retard VS shape and retard VS same day

We compared the difference between the three kinda of doughs: Bulk retarded, shaped and retarded, and same day. The Bulk retarded dough had a redder tone to the crust, a great amount of fish eyes (bubble on the skin), and a more open crumb, the flavor was buttery, rich, sour, and sweet. The Same day bread, while being very good, had a duller crust and was dense. The Shaped and retarded dough was perfectly in between the two. It had fish eyes, smelled like vinegar and was very sour.

Rye Preferment

;

We had a chance to bake the flaxseed rye in the wood burning oven outside

Light Rye

Light Rye

Light Rye

Rye has large amounts of amylase so it has a fast fermentation time

For the 80% there was a whole rye soaker with boiling water to control the amylase. 

The 80% was barely touched at all- it tore very easily

it was proofed in a banneton and baked seamside up

80% Rye

80% Rye

Gold Rush

Gold Rush
Levain
Bread Flour
Culture
Water

Final

5 Grain with soaker

Soaker
Rye chops 26.7% 1.64
Flax seed 26.7% 1.64
Sunflower seeds 23.3% 1.4
Oats 23.3% 1.4
Water 125% 7.7

Pate Fermentee
Bread Flour 100% 6.2
Water 65% 4
Salt 2% .12
Yeast .2% .012


Final Dough
Bread Flour 14.4 32%
Water 5.75 12.8%
Salt .41 .9%
Yeast .316 .7%
Soaker 13.85 30%
Pate Fermentee 10.3 22.9%

yeild 45 lbs

Biga Ciabatta

Biga
Bread Flour 7.7 100%
Water 4.6 60%
Yeast .01 .2%


Final
Bread Flour 17.9 40%
Water14.1 31%
Yeast .27 .6%
Salt.5 1.1%

biga 12.4 27.5%



45lb yeild

Poolish Baguette

Poolish (37% preferment flour)
Bread Flour 100%  9.8 lbs
Water 100% 9.8 lbs
Yeast .2% .02 lbs

Final
Bread Flour 19.8 39.6%
Water 9.7 19.4%
Yeast .6 1.2%
Salt .28 .56%
Poolish 19.62 39.24%

50 lbs yeild

Artisan Bread Day 6- Sourdough

Team 1
-Pain au Levain
-Gold rush
Team 2
-Vermont sour
-Pain au Levain w/ starter

Arisan Bread Day 5- Grain Soakers

Semolina

Semolina

Whole wheat

Team 1
-Raisin Walnut

5 grain

-5 Grain w/ saoker
Team 2
-Whole Wheat w/ soaker
-Semolina
The semolina turned out horribly so it is redone on day 6

There are two ways to soak seeds and grains- hot and cool. The hot soaker kills amylase and the seed gelitinize. So the cold water soaker is perfered.

5 grain

5 grain

raisin walnut

There was a scaling error for the preferment on the whole wheat. It was too liquidy. We recalcuated the whole formula- being 5lbs short somewhere. we added 2.65 lbs of flour, making the preferment 27% instead of 35%

The semolina called for a sponge starter. It was mixed with cold water- so the dough never fermented enough. The dough didnt rize and the whole thing turned out awful.

Raisin walnut

The raisins were rehydrated in room temp water- so they didnt suck up the moisture from the bread or burn.

We mixing the ww and the 5 grain first- the ww preferment was over ripe and needed to be used imediately. And the walnuts for the bread were just then taosted and were too hot- plus the allergies to nuts.

To make a batard take the top corners and fold down into the middle. fold in half. sealing edges and fold in half again. roll the dough on its seam and use thumbs to pull the dough tight on top

Raisin Walnut

Batard is the French word for the English bastard. it is half the length of a baguette and fatter. it should be foot ball shaped- tapered at the ends

The semolina with apricots was a sticky dough so it was shaped into a batard- free form.
the top corners were folded down, then it was rolled up. again using thumbs to tighten the dough