Post on 16-Dec-2015
Artisan Breads
• Chef Usilton
• Office Hours: 4:30-5:15
• Phone: 625-1111 x 5325
• E-mail: jusilton@atlantic.edu
Day 1• Review Syllabus
• Safety and sanitation
• Review Block 6
• Review Ingredients
• Review Vocabulary
• Identify Grains
• Starters and Sours
• Bread Shapes
• Scoring breads
Daily Class Requirements
• Digital scale- we will use metric
• Tools as per syllabus- Add 18” ruler
• Textbook
• Formula for each day’s bread- from Formula Development sheet
• Needed by Day 7: First 10 pages of formula packet
• Final Grading: Bread display 10, Formula 10, Plaque 10
Safety
• In emergency, pick up phone- will automatically dial security
• Report any unsafe hazards to Chef
• Wash hands!
ProductionPRODUCTION SHEET
All breads proofed on corn meal dusted boards, flour dusted couche, or baskets
All breads baked on hearth with steam- EXCEPTION- Sweet doughs are baked on lined double pans - shorter steam
Ingredients- Functions
• Sugar• Liquids- Hydration• Yeast • Salt• Fats• Dairy• Eggs
History
• Egypt first to cultivate grains
• Porridge/Bread
• High extraction flour
• Barm
• Hand mixing
• Gluten development
• Fermentation
Cereal Grains• Wheat- Commercial, Artisan
• Spelt
• Rye
• Corn
• Oat
• Rice
Types of Wheat• Red/White
Strain of wheat
• Winter/Spring
Time of year planted
Generally, Stronger flours (13%+ protein) are from spring wheat
Artisan bakers prefer Winter wheat- 10.5-12%
Hard/Soft- Refers to kernel hardness/protein content- Hard used for breads
Wheat flour
• Parts of wheat kernel• Bran, Germ, Endosperm• Flour Make up• Moisture- 14%• % protein- Gluten- 10.5-12 % (Preferred)• Ash: .05 MINIMUM• Extraction • 100%= Whole wheat/ 1.5% Ash
77 % = .5 ash
•
Gluten
• 2 proteins
• Glutenin- Elastic
• Gliadin- Extensibility
Milling of flours
• Patent- Highest quality- milled from heart of endosperm
• Clear- Contains more bran- darker color- higher in protein- used with rye breads
• Straight- Combination of clear and patent- rarely used
Flour Milling
• Milling
WHAT IS ARTISAN BREADS?
• Flavor
• Crumb Color
• Use of pre-ferments
• Aveoles/Hydration
• Slow development
• Hand made?
WHAT IS ARTISAN BREADS?
• Artisan Breads
Fermentation
• Flavor of wheat
• Helps develop Dough strength
• Extensibility, elasticity, tenacity
• Pre-ferments: Natural, commercial yeast
Flavor
• Sourdoughs- Lactic vs. ascetic acid
• Lactic- develops at higher temperatures (85) and liquid levain (homofermentative)
• Ascetic- develops at lower temperatures (55) and with stiff levain (heterofermentative)
Factors affecting Fermentation
• Flour: high ash content
• Temperature: 74-80
• Starch damage
• Amount of Yeast/Salt/Sugar
• Ph
• Protease
Starters- Natural
• 2 ingredients> Flour and water
• Seed culture > (stiff or liquid)
• Starter (stiff or liquid)
• Levain (pre-ferment)
• (stiff)- 50% -60% hydration or • (liquid)- 100%-120% hydration
• Bread dough
HOW TO NOT KILL YOUR STARTER
•FEED IT!
CARE AND FEEDING
• 2 ingredients- flour and water
• Every 24 hours
• Max 3 days in refrigerator
• Weigh starter- calculate flour based on weight
• Fresh flour = to amount in barm
• Doubling starter
Liquid Starter
• Flour =100%
• Water = 100%
• Total = 200%• Flour = 100% /200% = .5
• Water = 100%/200% = .5
• 1# starter contains 8 oz. flour and 8 oz. water
• Feeding is 8 oz. flour and 8oz. water
Stiff Starter
• Flour = 100%
• Water = 60%
• Total = 160%
• Flour = 100/160= .625
• Water = 60/160= .375
• Feeding= Wt. of starter x .625=Flour
• Wt. of starter x .375=Water
Converting Liquid to Stiff
• Weigh liquid Starter
• Multiply by .33
• Add that amount of flour to liquid starter to make stiff
• Work ahead when needing a stiff starter- make day in advance
Fermentation
• Time and Temperature
• DDT
• Levain- DDT x 4
- Levain temp
Yeasted pre-ferments
• Liquid: Poolish- 100% hydration
• Stiff: Sponge (60-65%),Biga (50-55%)
• Pate Fermentee- old dough- usually contains salt
Mixing Methods
• Slow
• Intensive
• Improved
• Double hydration
Mixers• Planetary
• Oblique fork
• Spiral
• RPM determines mixing time
• Improved- 1000 rpm in second speed
• Can vary depending on size of batch and dough hydration
• Our mixers- Incorporate on first- 3 min. 2nd
• Friction- 15
Oblique Mixer
Spiral Mixer
Retarding
• After mixing
• After pre-shaping
• After final shaping
Basic Bread Shapes• Boule• Var. -Tabatiere, Couronne, Auvergnat, Fleur,
Pain d’Aix
• Baguette• Var.- Epi, S, fougasse, braid
• Batard• Var.- Tordu, Fendu, Viverais, Charleston,
Make- up
• Shaping
Hand Mixing
• Hand Mixing
Stretch and Fold
• Mixing
Baguette- Mixing Methods
• Straight/Autolyse
• Pate fermentee
• Sponge
• Poolish
Baking Process• Final proof
• Scoring
• Oven spring
• Steam
• Oven temperature
• Maillard reaction
• Baking- Doneness/Internal temperature (210)
• Crust
• Cooling
Scoring• Use sharp blade- lame, razor, serrated
knife, scissors
• Allows even expansion of bread
• Increases eye appeal
• Hold blade at 45o angle
• Refer to pg. 115-118
• Parallel- expand sides (Baguette)
• Perpendicular- Expand up (Rye)
• Scoring
Evaluating
• Appearance
Exterior: Scoring/Grigne
Interior:Color/Aveoles
• Aroma/Flavor
• Evaluating Bread
Baguette• Classic shape
• 4 ingredients and levit
• Autolyse common
• Pre-ferment helps give flavor/strength
• Low temperature = slow fermentation
• Slow fermentation= more flavor
• 75 dough temp/ Friction= 20-30
• Mix 3 min.2nd speed
• Scale 400 g
• Couche
Ciabatta• Slipper bread
• Hydration- 75+%
• Double hydration
• Mix dough in hotel pan
• DDT=80
• Place in proof box
• Fold- every ½ hour- 2 hr. fermentation
• To portion- turn onto bench- cut into 2 pieces (500g)
• Place on corn meal dusted board
Today’s Production
• Each Group:
• As per Production schedule
• Every day- mix bread doughs before lecture
• All levains and breads- wrap, label, TIME AND TEMPERATURE
• Homework- Baguette makeup
• Baguette Shaping