-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 |
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 |
Roulade
Pate fermentee baguette with guryer |
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 Dough is placed in the banneton seam side up |
proofed and marked- ready for the oven |
Banneton vs Couche |