2# 6 Oz Bread Flour 78% 15 Oz Pastry Flour 22% 4 ½ Oz Sugar 10% 31 Grams Salt 2% 31 Grams Fresh Yeast 2% 5 ¼ Oz Butter 10% 15 Oz Water 30%
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Croissant 7# 8 oz TW Dough: 2# 6 oz bread flour 78% 15 oz pastry flour 22% 4 ½ oz sugar 10% 31 grams salt 2% 31 grams fresh yeast 2% 5 ¼ oz butter 10% 15 oz water 30% Beurrage 1 # 8 oz butter 44% Method: Bring dough together, ferment, make butter block, laminate 3 fold 3 times with 30 min between each or book fold 2 times. Bake 400. Brioche 2# Preferment 3 oz Bread Flour 2 oz Water ⅛ tsp Instant Yeast ¼ tsp Kosher Salt Dough 16 oz Bread Flour 4 oz Milk, scalded 6 oz Eggs, beaten (4 eggs) ¼ oz Instant Yeast ¼ oz Kosher Salt 1 oz Sugar 8 oz Butter, softened 5 oz Preferment Method: Make preferment by mixing together all ingredients until well incorporated, allow to ferment for one hour at room temperature, refrigerate overnight. Combine milk and instant yeast, add in preferment and stir. Add in bread flour, stirred eggs. Add in sugar, and milk powder. Mix with a dough hook for 5 minutes on first speed, adding in softened butter throughout mixing until all incorporated, add in salt, mix on second speed for 20 minutes. Let ferment in refrigerator for 1 hour. Divide into shapes (loaf, braids) let rest for 20-30 minutes. Let proof at 80 degrees with 60% humidity for one hour, egg wash, bake in convection oven until internal temperature of 200 degrees F, about 20 minutes, at 380 degrees F. Country Bread 2# Preferment 9 ⅜ oz Bread Flour 6 oz Water ⅛ tsp Instant Yeast ⅛ oz Kosher Salt Dough 8 ⅜ oz Bread Flour ⅞ oz Rye Flour 6 ⅝ oz Water ⅛ oz Instant Yeast ⅛ oz Kosher Salt ⅛ oz Malt 15 ⅝ oz Preferment Method: Make preferment by mixing together all ingredients until well incorporated, allow to ferment for one hour at room temperature, refrigerate overnight. Combine warm (95 degrees F) water and instant yeast, add in preferment and stir. Add in bread flour, rye flour and malt, mix with a dough hook on low speed for five minutes. Add in salt. Change to second speed on mixer, mix for 12 minutes. Let ferment for one hour, divide into balls as needed weights, let rest 20-30 minutes. Shape into a variety of decorative shapes, let proof at 85 degrees with 60% humidity for one hour, refer to scoring chart, bake with steam in a hearth or deck oven until internal temperature of 200 degrees F, about 25 minutes, at 460 degrees F. Pain d’epices 2 loaves 10 oz Honey 2 ½ oz Sugar 4 oz Milk 6 oz Eggs 3 ½ oz Butter, softened 12 oz Flour 5 oz Rye Flour ½ oz Baking powder ¼ oz Salt ½ oz Cinnamon Dash Clove ¼ oz Ginger 1 ¼ oz Nutmeg ½ oz Vanilla Orange Zest Method: Preheat oven to 350, grease two loaf pans. Place honey, sugar, and milk in a saucepan and heat over medium heat until sugar is dissolved, remove from heat and allow to cool at room temperature. Add dry ingredients together and gradually add in sweetened milk mixture until a thick batter forms. Divide the batter between two loaf pans, bake until done, about 30 minutes. Unmold onto a wire rack, let cool at room temperature. Pain Complet 3 small loaves 15 oz Water ½ oz Yeast 2 oz Brown Sugar ¾ oz Salt 2 ¾ oz Oil 11 ¼ oz Whole Wheat Flour 16 oz Whole Wheat Flour Method: Make a sponge with the first section of the dough by combining the water, yeast, brown sugar, salt, oil, and 11 ¼ oz flour, let come together as a loose sticky dough, cover and set aside, allow to sit for at least 20 minutes. Place the additional amount of flour into the sponge, holding back 3 oz, knead until the dough is smooth and no longer sticky, about 10-15 minutes, adding flour in as needed. Allow to ferment for one hour, until dough has doubled in size. Punch down the dough and divide into three small loaves, shape to make a loaf and place in greased loaf pans, allow to proof until ready, doubled in volume. Slash loaves and bake about 30 minutes at 350. Ficelle 1# 2 oz flour 13 oz water ¼ tsp instant yeast ¼ oz salt Method: Mix water and yeast, let rehydrate, add in flour and mix, let this autolyse for 20 minutes. Add in salt. Mix dough by folding and stretching in the bowl for 20 strokes. Repeat this 3 more times at 20 minute intervals. Refrigerate dough, covered tightly, for 21 hours. Divide into 4 equal parts and preshape gently for baguettes. Preheat oven to 500F with baking stone in middle rack. Preheat 45 minutes or longer before baking. Allow preshaped pieces to rest, covered with plastic, for 1 hour. Shape into ficelles (short, thin baguettes). Proof for 45 minutes. Steam when baking. Bake for about 20 minutes until the loaves are nicely colored, the crust is hard all around and the bottom gives a hollow sound when tapped. Internal temperature should be at least 200F. Cool on a rack completely before slicing. Note: Can add up to 100 grams of sourdough starter. Fougasse 2 loaves 14 oz . ap flour 1/2 tsp salt 1.5 tsp chopped rosemary 1.5 tsp chopped thyme 1.5 tsp dried oregano 1 tsp active dry yeast 10 oz warm water, 115°F 2 tbsp olive oil plus more for greasing 2 tbsp chopped olives Method: Mix dough until shaggy, knead until smooth. Add in herbs and garnish, let ferment for one hour. Add up the total weight and split in half, stretch until oval, slit down the middle, leaving the ends in tact, stretch, make more three more slits to resemble leaves on each side. Let proof, brush with oil. Bake until done. Sable 8 oz, room temperature ½ teaspoon Kosher salt ½ cup finely grated good Parmesan cheese 1 tablespoon fresh rosemary leaves, chopped 1 tablespoon fresh thyme leaves, chopped 1 egg 1 cup unbleached all-purpose flour Method: In a mixer fitted with the paddle attachment, cream together the butter, salt, cheese, and herbs until just combined. Scrape down the sides of the bowl with a silicone spatula, and add the egg. Mix until just combined. It will look a bit curdled. Add the flour, and run the machine just until the dough comes together (you can’t see any dry flour), and not a second more. Turn the dough out onto a big sheet of plastic wrap, and knead two to three times, so the dough has no air pockets or cracks. Roll the dough, using the plastic wrap, into a 10-inch log. Refrigerate for 2 hours. Preheat the oven to 350°F. Cut the ragged ends off the log of dough, and then slice into 1/4-inch rounds. Place the rounds on a parchment-lined baking sheet, and bake until the edges of the sablés are just golden, 15-17 minutes. Let stand 5 minutes outside to cool, then transfer to a wire rack. Note: Pairs well with Rosé Pain de Campagne 2 loaves 7 oz water, warm ½ oz instant yeast 8 oz levain 10 oz bread flour 2 oz whole wheat or rye flour 1 ½ tsp salt Method: Dissolve yeast in the warm water, add in the starter, mix until combined. Add in the salt and the flours, add in more water if the dough is too dry. Knead until smooth and no longer sticky. Allow to ferment for two hours, punch down the dough and allow to rest for 10 minutes. Turn the dough onto a floured work surface and divide in half, shape into rounds by flattening out the dough and then pulling/pushing it together and forming a seam at the bottom, cup with your hands and rotate until a ball forms. Allow to proof. Dust the bread with flour and score the top. Bake 475 until golden, about 30 minutes. Baguette OCCI Makes 2 18 oz baguettes 1# 12 oz Bread Flour 1# 3 oz Water ½ oz salt ½ oz yeast 7 oz pate fermente Method: Straight dough method, let fermente one hour, preshape, let rest for 10-15 minutes, shape, proof, slash. Steam in baking. Note: Can fermente overnight, preshape, let rest, final shape, into walk in overnight. Let come to room temp, slash .