© 2009 Cengage Learning. All Rights Reserved. Chapter 9 Viennoiserie.

© 2009 Cengage Learning. All Rights Reserved.

Chapter 9

Viennoiserie


CHAPTER

9

Introduction• Viennoiserie is the term used to described yeast

raised breakfast pastry that is enriched and sweetened

– Non-Laminated Enriched Dough

• Brioche

• Cinnamon Rolls

• Gibassier

– Laminated Dough

• Croissant

• Danish

• Laminated Brioche


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9

An Introduction to Viennoiserie• Viennoiserie comes from Vienna, which is the

first place this type of bread was made

• It was brought to France in the 18th century by the Austrian bakers of Marie Antoinette upon her marriage to the future king of France, Louis XVI

• Is made throughout the world in all shapes and varieties


CHAPTER

9• Choices will have an affect on working

properties of the dough and the final product

• Basic ingredients include flour, water, salt and yeast

• Common additional ingredients may include milk, eggs, sugar and butter

Viennoiserie:Ingredient Selection and Functionality


CHAPTER

9Flour

• Flour must have good quality protein– Suitable for longer fermentation

• HRW flour is preferable

• HRS may be too high in protein– Leathery mouthfeel, chewy texture

• Ash content supports fermentation activity and increases extensibility



CHAPTER

9Hydrating Components of Viennoiserie: Water,

Milk and Eggs

• Water, milk or eggs may be used to link flour’s components

• Choice will effect dough properties and flavor.

• These ingredients are used to control the dough temperature



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9

Water

• Used commonly in Viennoiserie in conjunction with milk or dry milk powder

• Does not add richness, yet is effective at hydrating starch and protein



CHAPTER

9Milk

• Adds richness, color, nutritional benefits and flavor

• Lactose and proteins encourage browning; fat makes dough smoother, finer

• May be used as portion of or all of hydration (87%)

• Dry milk may be substituted accordingly



CHAPTER

9Eggs

• Add flavor, color, nutritional value

• Contain water, fat and protein (hydrate at 73%)

• Using 10-20% water or milk can improve dough hydration and strength

• Selection may include fresh, pasteurized liquid eggs or frozen egg products



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9

Sugar

• Range of use varies/ Croissant vs. Brioche

• Quantity affects mixing, fermentation, baking temperature and flavor

• Quantities higher than 10% FW merit special considerations in mixing and fermentation



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9

Mixing

• Quantities above 10% FW need to be held back and added in later stages of mixing.

– Protein must be hydrated first

– Sugar weakens the gluten structure and early additions will require longer mixing times

– Sugar should be added to dough as it develops



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Flavor

• Flavor is dictated by type and quantity of sugar used.

• Croissants have approx 12% sugar based on FW but are not “sweet”.

• Other sugars may be used to introduce other flavors: brown sugar, honey.



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Color

• Primary influence is crust color

• Products with higher quantities of sugar should be baked at lower temperatures

• Some sugar may change crumb color: brown sugar, molasses or honey


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9

Texture and Shelf Life

• Hygroscopic nature helps to attract and retain moisture

– Creates softer crust and crumb

• Higher quantities increase shelf life of products

– Inverted sugars are sometimes used for this



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9


• Yeast

• Osmotolerant yeast is preferred for sweet yeasted dough.

– Yeast strain that functions well under high osmotic pressure.

– Ensures consistent fermentation activity and fuller volume of finished products


CHAPTER

9Fat

• Type of fat used affects working properties, flavor and cost of products.

• Selection of fats include:– Butter, margarine, roll-in shortening

• Variables include:– Cost, plasticity, melting temperatures, flavor and

texture



CHAPTER

9


Application of Fat in Viennoiserie

• Selection of fat is a determining quality for Viennoiserie

• Fat is used two ways in Viennoiserie:

– In the dough

– For lamination


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9


Fat in the Dough

• Non-laminated dough:

– Enriches crumb, creates flavor

• Laminated dough:

– Creates extensibility

• Range of usage: 4 – 70%

– As % of fat increases above 10%, special mixing precautions must be taken


CHAPTER

9


Fat in the Dough

• Effects

– Color, flavor, crumb and shelf life

• Mixing Considerations

– Improved mix for 4-12% fat (FW)

– Intensive mix for ≤ 12%

• Delay addition of fat until intensive mix

• Fat should be similar consistency to dough


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9


Fat for Lamination

• Type of fat will determine temperature for usage.

• “Dry” butter is favored for higher fat content and unique flavor (cultured)


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9


Fat for Lamination

• Quantity of Fat– 25% of dough weight- Croissant

– % of fat determines approximate number of folds required for lamination

• Temperature and Texture of Fat– Fat must have plasticity

– Dough made with manufactured fats must be processes at warmer temperatures


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9

Viennoiserie

Overview of the Laminated Dough Process

• 6 critical steps are required for laminated dough– Mixing

– First Fermentation

– Lamination

– Makeup

– Final Proof

– Baking


CHAPTER

9

Viennoiserie:Overview of the Laminated Dough Process

Laminated Dough: Mixing

• Has evolved from simple incorporation to Improved Mix– Hold back sugar until after incorporation

– Improved Mix provides better volume

– Autolyse is an option• Increases extensibility

– DDT is 76°F


CHAPTER

9


Laminated Dough: First Fermentation

• Typical: 2 hours

– 1 hour at room temperature

– 1 hour under refrigeration

• Dough must cool to limit fermentation and to aid in the lamination process


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9


Lamination

• The process of enclosing fat in dough and rolling out and folding the dough to create flaky pastries.

• Key points include:

– The temperature and texture of the dough and fat

– The process of rolling, folding and resting the dough

– How many folds are given to the dough


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Preparing the Beurrage

• Goal is to create a smooth, even layer of fat to be enclosed in the dough.

• This may be done with– A butter press

– A dough sheeter

– A rolling pin and heavy plastic


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Dough and Butter Characteristics

• Temperature of Dough and Fat

– If the fat gets too warm, lamination will suffer

– The hardness of the dough and fat should be similar


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9


Enclosing the Fat into the Dough

• Fat may be enclosed two ways– Placing the fat over 50% of the surface area of the

dough

– Placing the fat over 2/3rds of the surface area of the dough

• Fat and dough layers should be even thickness and cool


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Sheeting the Dough and the Folding Process

• Single vs. Double folds

• Resting dough:– 30 minutes between series of folds.

• Number of folds:• 3 single folds or 2 double folds are standard for Croissant and

Danish

• Folds should face out when sheeting


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9


Make-up

• After final resting time, dough can be sheeted (3 – 3.5 mm), cut and shaped.

• Key points for makeup:

– Work efficiently so dough remains cold

– Relax dough and cut with precision

• Shaping techniques vary by shape


CHAPTER

9


Egg Washing Pastries

• Light coat of eggwash, two times

• Enhances crust color

• Use caution to not degas the pastry


CHAPTER

9The Final Proof

• Final proof is at least 90 minutes due to increased sugar

• Proof box at 78°F with 80% humidity is ideal– If proofing temperature is too high, lamination will

suffer



CHAPTER

9Baking

• After final proof, pastries like Danish are filled as needed.

• Steam encourages oven spring

• A deck or convection oven may be used with good results

• Pastries should be baked quickly to avoid drying the product

• Once baked, laminated pastries should be handled minimally as they are fragile



CHAPTER

9

Viennoiserie

Non-Laminated Viennoiserie

• Sweet yeasted dough characterized by

– Eggs, milk, sugar and butter

• Examples include

– Brioche, Gibassier, Pannetone, Pan D’Oro

• Process is similar to traditional bread

– Mixing, fermentation, makeup proofing and baking need to be adapted


CHAPTER

9

Viennoiserie:Non-Laminated Viennoiserie

Mixing

• Higher levels of sugar and fat require use of intensive mix

– Hold sugar back and add after incorporation slowly

– Add malleable fat once dough is fully developed and mix until incorporated


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First Fermentation

• Typically similar to traditional baking.

• Dough with higher quantities of fat will benefit from cooling for easier handling

– Brioche

• Some dough may need a fold or two, depending on the strength of the dough


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9


Divide, Pre-Shape and Resting Time

• Same theory is applies as for traditional baking

• Preshaping may be tighter or looser, depending on dough characteristics

• Be cautious to not add too much flour during shaping sticky dough

• Resting time may be under refrigeration


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9


Shaping

• Consider strength of dough when shaping

• After shaping, deposit into mold or onto tray

• Eggwash as needed


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9


Final Proof

• May vary from 30 minutes to 15 hours

• Sugar, quantity and type of yeast and acidity affect time

• Temperature should be between 78-80°F

• Higher temperatures may melt fat


CHAPTER

9


Baking

• Most products receive second eggwash before baking

• Baking should be done with stream in deck or convection oven

• Once baked, pastries should cool before being handled

• Once cool, some pastries may be garnished


CHAPTER

9

Viennoiserie

Alternative Processes for Viennoiserie

• Basic process for Viennoiserie can be adapted to include:– Preferments

– Autolyse

– Retarding techniques

• These processes will affect the flavor, appearance and physical qualities of the pastry


CHAPTER

9

Viennoiserie:Alternative Processes for Viennoiserie

Preferments

• Provide the benefit of a long first fermentation

• Gas and alcohol production

– Production of aromas

• Acidity production

– Increase in strength

– Increase in flavor

– Increase in shelf life


CHAPTER

9


Prefermented Dough

• Origin– Developed to compensate for mediocre quality of bread produced

using a straight dough process with a short first fermentation

• Description– Could be any kind of dough with at least 3 hours of pre-

fermentation

– Regular baguette dough is preferable

• Application– Wide range of products

– Tradition and practicability


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9


Sponge

• Origin– Originally, used as preferment in pan bread production in

England. Also used in the production of sweet dough

• Description– Stiffer preferment (60-63% hydration)

– Quantity of yeast calculated based on the fermentation time

• Application– Could be used in many different products

– Use in sweet dough is preferable


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9


Poolish

• Origin– One of the first preferment elaborated with commercial

yeast

• Description– Liquid preferment (100% hydration)

– Quantity of yeast calculated based on the fermentation time



CHAPTER

9


Biga

• Origin– Originally, used by Italian bakers to reinforce the strength of the

dough

– Nowadays, biga is a generic term for a preferment

• Description– Very stiff preferment (50% hydration)

– 1% of yeast for 18 hours of fermentation at 60°F


– Mostly used in Italian products


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9


Liquid Levain

• May be used in low quantities in sweet yeasted dough

• It is often “available” at bakeries

• Usage:

– 10-15% based of FW


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9


Italian Levain

• Stiff, active levain with mild acidic flavor

• Ideal for Viennoiserie and sweet dough

• Improves:

– Crust color, shelf life, dough strength, fermentation tolerance, aromas and flavor


CHAPTER

9


Summary of Preferments

• Preferments add flavor and keeping qualities to Viennoiserie

• Selection may act as a natural way to improve workability of dough

– Poolish encourages extensibility

– Prefermented dough adds strength


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9


Retarding Viennoiserie

• Slowing or stopping the fermentation:

– Retard in bulk

– Retard shaped

– Freezing

• Freezing in bulk

• Freezing shaped


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9


Retarding in Bulk- Laminated Dough

• Before lamination– Fermentation time at room temperature is limited

– Dough temperature between 73°F-76°F

– Dough is held at 35°F-40°F for 12-18 hours

– After retarding, the dough can be laminated as normal

• After lamination– After retarding final folds are completed; dough can be

shaped, proofed, and baked as normal

– Some folds may be done before retarding• It is best not to do all folds


CHAPTER

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Retarding in Bulk- Non-laminated Dough

• Fermentation time at room temperature is limited

• Dough temperature between 73°F-76°F

• Dough is held at 35°F-40°F for 12-18 hours

• After retarding, the dough can be shaped, proofed, and baked as normal


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9


Retarding Shaped

• Good for laminated and non-laminated dough

• Shaped pastry is placed immediately into the retarder

• Egg washed is used to protect surface of the dough

• Held at 35°F-40°F for 12-18 hours

• Proofed and baked as normal after retarding


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9


Freezing in Bulk

• Some folds may be completed before freezing

• Last folds are completed after defrosting to build strength

• Optimum shelf life of one week with no conditioners

– May notice slower proofing


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Freezing Shaped

• Shaped pastry is placed immediately into freezer

• One week shelf life for optimum results with no conditioners

– Yeast activity will be negatively affected

– Structure of the dough will suffer

• Pastry is defrosted, proofed, and baked as normal


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9


Pre-Proofed Frozen

• Dough is quickly frozen just before optimal proof is reached

• Shaped pastry is stored in freezer until needed

• May be baked directly from the freezer

• Convenience product: must be eaten soon after baking, otherwise product stales quickly


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9


Retarding Technique Conclusion

• Ideal way to manage production and build flavor

• Control dough temperature

• Regulate fermentation time

• Regulate shelf life in freezer and product rotation

• May increase yeast 1.5 – 2 times


CHAPTER

9

Conclusion• Consumers increasingly appreciate quality

Viennoiserie

• Attention to fermentation, lamination technique, makeup and proofing are required to create consistent product

• The use of alternative processes (preferments, retarding) can build flavor as well as improve production

© 2009 Cengage Learning. All Rights Reserved. Chapter 9 Viennoiserie.

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Transcript of © 2009 Cengage Learning. All Rights Reserved. Chapter 9 Viennoiserie.