preferments - day 3

Challah
water 8oz
yeast, instant .75oz
Bread flour 20oz
egg yolk 4oz
Sugar 1.5oz
malt .13oz
salt .4oz
veg oil 2 oz

modified method
flour malt, yest
sp 1 egg yolk, water
sp2 salt
add sugar
add oil in stages

bench 1.5 hr

5oz roll out
3 braid
4braid
egg wash before and after proofing (1hr)

rack oven
top/ front 10
bottom 6



Sweet roll -for cinnamon buns!!
water 4.167oz
Butter 2oz
instant yeast .083 oz
sugar 2oz
salt.2oz
Non fat dairy milk solids .5oz
Egg 1.5oz
Bread Flour 8oz
Cake Flour 2oz

flours, yeast, nfdms
sp1 water, eggs
add salt
add sugar
add butter- slowly

wraped up and in cooler

Brioche- to be cooked next day
24oz milk 10%
1.6 oz instant gold .67% sugar tolerant!
152oz butter 60%
50.56oz sugar 20%
4.96oz salt 2%
152oz eggs 60%
240oz Bread flour 100%

flour, yeast, milk, eggs
spd 2 salt
add sugar
add butter- in stages

preferments- day 2

Poolish Baguette
33% preferment
-204.86oz Bread Four
-204.86oz water
-.5oz yeast
100% bread flour 415.94oz
44.52% water 185.2 oz
2.56% yeast 11.92oz
2.3% Wheat Germ 12.42oz
1.5% salt 6.23 oz


epi cut- looks like leaves
fougasse cut- three holes

Onion Walnut Bread
Sponge- All purpose
-3.9oz Bread flour
-6.5oz water
-1/3 tsp instant yeast
-plus the 1/3 tsp from dough
1 lb bread flour
1.5oz rye flour
2oz whole wheat
9oz water
1/2 oz salt
3oz walnuts
6oz onions

add 1 TB of powdered sugar to the onions and place in the oven to carmelize

mix flour, preferment, and water
at speed 2 after 5 min- windoe pane test
add oinion and walnuts
bench rest
place in brotform- bread basket and proof

Milk Bread
yeast 1/2 oz
Milk 9oz
Bread Flour 18oz
sugar 1.75oz
Salt .375oz
Eggs 1.57 oz
Butter 2.5oz
Malt .165 oz

flour, maly, yeast, and milk, egg in mixer
at speed 2 add salt
add sugar- slowly
add butter- slowly

bench ferment 1 hour
2oz peices roll out
figure eight and double knot
egg wash


Modified method- add fat at the end- tenderize

osmotolerant yeast- can tolerate higher amounts of sugar

preferments

13lbs and 10z from the baguette dough from yesterday is used as the preferment for this says dough. called old dough method. its is the pate fermentee

levain- french sour dough starter- preferment

Baguette
13 lbs 10z preferment
489.8oz bread flour
306.5oz water
9.8oz wheat germ
9.8oz yeast
4.6oz salt
- done the same way as the day before

Focaccia

sponge
120oz water
24 oz freash yeast
160oz bread flour
put in proofer for an hour

sponge 14.1oz
Bread flour 1lb 4oz
Fresh yeast .12oz
salt .5oz
Olive oil 1oz
Rosemary 2 TB

sponge, bread flour, and yeast
sp 2 salt
olive oil added last

proof 30 min
85 deg 80%

Pizza
water 85oz
Fresh Yeast 3.75oz
Bread flour 140oz
salt 2.5 oz
Malt Syrup .65oz
Olive oil 3.15oz
suagr 1.25oz

diastatic malt- live enzymes

add oil and salt last
fat shortens gluten
salt kills yeast

PIZZA AND FOCACCIA


math time
the desired dough temp is 72 deg.
there are four factors . flour, room, preferment, friction factor
so 72 is multiplied by 5
=288

flour temp w- 76
room temp-71
preferment-47
Friction factor- 27 (the spiral of the mixer in this case)

we can control the temp of water
288-76-71-47-27= 67

the water should be 67 degrees

straight dough method

Baguette
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

1. Scaling
2. Mixing
3. Fermentation
4. Punching
5. Portioning
6. Pre-shaping
7. Benching
8. Make up
9. Proofing
10. Baking
11. Cooling
12. 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

Oven finished cakes

Marble Cake

6 whole eggs
6 egg yolks
1 TB vanilla
1 TB water
16oz butter
18oz sugar
5 g salt
14oz cake flour
with soft butter- creamin with sugar
whisk together yolks, whole eggs, and water
- add egg mixture to butter
add flour- DON'T OVER MIX

1 tb cocoa powder and water slurry add to 1/3 of the batter
fill the cake tin 1/3 of the way. add chocolate batter. layer on vanilla layer
with a fork. run corkscrews in the batter. run a thin line of melted butter long ways on the cake. it stops the starches from expanding. cook at 350 for 1 hr

Orange Nut Bundt Cake
sugar 3.9oz
orange zest .32oz
Pastry Flour 7.8oz
Non Fat Milk Solids .65oz
Baking Powder .32oz
Baking soda .09oz
salt .09oz
Walnuts 3.9oz
Egg 1.6oz
Orange Juice 1.95oz
Water 5.2oz
Oil 1.95oz

butter + flour pan
sift flour add nuts
whisk together OJ, sugar, and eggs
add oil

well method. wet into dry

fancy cookies

SOMEONE GOT CAMERA LAZY< I WONDER WHO

Spritz
butter 8oz
sugar 4oz
egg 1
vanilla 1tsp
salt 1/4 tsp
Cake Flour 10oz

soft butter and sugar- creaming speed 1
-pale yellow
add eggs speed 2
keep emulsion

add flour (sifted) . speed 1
scoop butter mixture to one side and flour the other

piping bag- rosettes
tip #826
witha wet finger press down and make a hole in center

fill with apricot jam
tip #2

bake 350 degrees 10 mins

Langue du Chat
translastion- cat tongues (like lady fingers)
5.96 butter
2.98 sugar
2.98 Powdered sugar
4.25 egg whites
5.11 cake flour
1.7 bread flour

cream butter and sugar- speed 1
add egg whites slowly - speed 2
add (sifted flour)
piping bag
#804 tip
2 inched long

bake 10 min 350 degrees

-always sift for cake flour
- if pastry mostly sift only not when mixing alot

fill with jam- like a sandwich- between two cookies

Almond Tuiles
1.5 butter
2 Pastry Flour
1.5 egg whites
1.75 Cake Flour
1.25 Almonds

cream sugar and butter
add eggs
add egg slowly
add flour

cut out a stencil- circle in my case
on a silpat
fill in the stencil
pull beck the stencil
SHOCKER a beautiful circle cookie

Bar cookies

Lemon Bars
Pate brisee cough for crust 1 lb
filling
butter 6.6oz
Powdered sugar 2.64oz
salt .052
Egg 2.64 oz
Pastry Flour 10.56oz

combine all the ingredients except the milk
- add it last right before baking because of the acidity
scoop out bubbles before baking
bake at 350 degrees

Flourentines
Pate Sucree as crust
(better recipe than before
Pastry flour 16.02 oz
butter 10.67oz
sugar 5.33oz
2.02oz)

filling
sugar 13oz
Cream 11oz
Honey 5.5oz
Butter 5.5oz
Sliced Almonds 11oz
Dried Cherries 4.5 oz
Cake Flour .5oz

butter, sugar, cream and honey in a sauce pan at level 20- induction burner
240 degrees
turn off heat and carefully add flour- cooks the starch
add nuts and berries
pour in the crust and bake 350 degrees

Brownies
done turtle style

butter 12 oz
Chocolate 12oz

Eggs 6

salt 1/2 tsp

cake flour 5oz

Cocoa 3oz

sift flour and cocoa

foam egg and sugar

melt the chocolate and butter together
add melted chocolate to foam

add flour

bake at 350 degrees

Carmel Pecan Sause

6oz sugar

1.5 oz corn syrup

3 oz water

6 oz cream

2 oz butter

6 oz pecans

1/2 oz vanilla

in a sause pan corn sryup, water and sugar and vanilla

leave- dont stir- until brown color

carefully add cream

stir in butter

and pecans (in this case both pecans and almonds)

the brownies were spread with chocolate ganche (1pt cream, 16 oz chocolate)

then the carmel suase with poured on top