Bread Presentation

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Bread Kerry Meier and Grace Hansen History of Bread in France Bread making started 30,000 years ago 1788-1789 France went through a massive starvation that lead to a shortage of bread New recipe for less expensive ingredients 1920 baguette bread was created Le Petit Metron Pharaoh Bread - Kamut https://www.belfasttelegraph.co.uk/life/features/the-ancient-pharaoh-grain-thats-taking-the-world-by-storm-37193665.html History of Bread In America Columbus brought over bread in 1492 1800 bread was put into pans instead of loose forms Commercial yeast 1968 Chillicothe Bakery Company sold first loaf of sliced bread by Otto Rohwedder in 1928 Cost of Bread Throughout Time 9 ¢ 11 ¢ 12 ¢ 22 ¢ 25 ¢ 50 ¢ 70 ¢ $ 2.79 $1.98 $ 1.50 1930 1940 1950 1960 1970 1980 1990 2009 2013 2019 Fougasse Pain Complet Baguette Brioche Bread Ficelle Pain de Campagne How Bread is Made Main ingredient is wheat (United States is 3rd and France is 11th) Four ingredients flour, salt, vinegar, yeast, vegetable fat Leavening makes the bread rise (Yeast) 190 degrees Barrel-Shaped, Baking Chambers, clay or stone ovens Farm To Fork: US vs France US France Packaging Plastic bags, paper bags, boxed, Paper, plastic (hybrid), cloth, vacuum sealed, cloth (tea) wrapped, unpackaged hard plastic, unpackaged French Bread Law 1993 FDA regulated Shelf Life Store bought: 3 days-3 weeks Boulangerie: 2-3 days Delivery & Transportation Land Land (truck, bicycle, foot) Sea Air Bread Connotation Gluten-free Foundational (All 3 meals) Atkins diet Historic Ketogenic Essential Low-carb Cultural Labeling and Production ● The red label or Rouge Label is a national sign, which refers to products which by their terms of production or manufacture have a higher level of quality compared to other similar products usually marketed. ● Quality refers to all the properties and characteristics of a product that give it its ability to satisfy explicit or implicit needs ● The superior quality is based on: ○ production conditions, which differ from the conditions of production of usually marketed similar products, ○ product image in terms of its conditions of production, ○ elements of the presentation or service. Industrialization and Bread production ● Mainstream production has increased to meet the demands of consumption ● Technological and machinery advancements has improved efficiency of production in the baking and pastry industry ○ Large scale, dough laminating machines ○ Digital ovens ○ Steam releasing ● Currently, 90% of croissants are industrial and only 10% are handmade Le Petit Mitron ● Pastry and croissant ingredients: ○ Butter: France ○ Flour: France ○ Chocolate: Belgium and France ● Bread ingredients: ○ Grain: Montana (Bread of Pharaoh’s) and Louvre Valley (Bread of Angel’s) ● Output meets demand, which reduces costs and in turn waste ○ “I bake according to the number of customers that come to eat my bread.” ● Bread that is not consumed is transformed and incorporated into other dishes Key Takeaways ● Small Companies = Connections ● Sustainability ● Ideas to bring into everyday lives ● Plant-based proteins in nutrition and sports performance ● Higher protein content (6 gram protein/100 grams) ● Anaerobic and aerobic athletes References ● https://www.fda.gov/food/food-ingredients-packaging/food-ingredient-packaging-terms ● https://www.cooksinfo.com/french-bread-law-1993 ● https://www.inao.gouv.fr/eng/Official-signs-identifying-quality-and-origin/Label-Rouge-Red-Label.

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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%
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.
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Dbayeh Bake-Brew-Menu-05-06
17,500 PUMPKIN SOUP Blend of pumpkin, carrots, sweet potatoes, 17,500 coconut cream, pumpkin seeds 12,000 12,000 17,500 10,000 17,500 12,000 70,000 15,000 13,500 16,000 13,500 17,000 14,500 9,500 7,000 14,000 19,500 15,500 9,500 8,750 17,500 HALLOUMI BASIL 14,500 19,500 5,000 10,000 16,000 21,000 7,750 15,500 16,000 7,750 15,500 CHICKEN AVOCADO 50,000 / cake for 10 pers. 8,000 / piece 75,000 / large tart for 10 pers. 6,000 / piece 6,500 / piece 50,000 / large tart for 10 pers. 6,500 / piece 10,000 20,000 20,000 6,500 / piece 68,000 / large tart for 10 pers. 7,500 / piece 2,000 / piece 10,500 21,000 28,000 6,500 / piece 50,000 / large tart for 10 pers. 6,500 / piece 50,000 / cake for 10 pers. 3,000 12,000 10,000 20,000 7,500 / piece 68,000 / cake for 10 pers. 3,500 12,000 6,500 / piece 50,000 / large tart for 10 pers. 3,500 10,500 21,000 6,500 / piece 50,000 / cake for 10 pers. 15,000 12,500 16,000 ENERGY BAR 4,000 3,500 4,000 7,000 6,000 4,000 4,000 6,000 6,000 6,000 5,000 NUTELLA CROISSANT 5,000 5,000 5,000 6,000 6,000 6,000 6,000 11,000 5,000 5,000 1,500 13,500 BRIOCHE NUTELLA FEUILLETÉE CROISSANT 15,000 PAIN DE MIE NATURE BAGUETTE DE TRADITION AU PAVOT FICELLE APÉRO THYM, TOMATES PAIN MULTI-CÉRÉALES NATURAL COUNTRY LOAF 4,500 POPPY SEEDS TRADITIONAL BAGUETTE 3,500 CONFITES ET FROMAGE MULTIGRAIN BREAD 5,000 PAIN DE MIE COMPLET BREAD WiTH THYME, DRIED TOMATOES BAGUETTE DE TRADITION AUX SÉSAMES & CHEESE 6,500 PAIN DE SEIGLE WHOLE WHEAT COUNTRY LOAF 7,000 SESAME TRADITIONAL BAGUETTE 3,500 RYE BREAD 5,500 PAIN DE MIE MULTICÉRÉALES FICELLE
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Delivery-Menu-2020.Pdf
half 10,500 full 21,000 half 9,500 full 19,000 half 12,500 full 25,000 half 9,000 full 18,000 half 9,750 full 19,500 half 10,000 full 20,000 half 12,500 full 25,000 half 12,250 full 24,500 half 12,500 full 25,000 19,000 20,000 half 10,000 full 20,000 15,000 half 5,000 full 10,000 16,000 half 6,500 full 13,000 7,500 half 6,500 full 13,000 14,500 half 9,250 full 18,500 half 6,500 full 13,000 12,000 9,500 19,000 half 8,750 full 17,500 19,000 15,500 24,000 13,500 18,500 soup time 10,500 21,000 All our soups are served with house-baked crostini bread. new PUMPKIN SOUP 14,000 A perfect blend of pumpkin, carrots, sweet potatoes and coconut cream, sprinkled with pumpkin seeds 10,000 Customize your tartine with any available type of bread. BIANCA AL TARTUFO BRIE ONION SOUP 10,000 20,000 Mafaldine pasta served in a creamy white truffle sauce with A French-style soup including brie, reduced with wine 10,000 sautéed mushrooms, sprinkled with parmesan 26,000 FARMER’S GREEN SOUP POLLO E FUNGHI A blend of locally grown vegetables and coconut cream 9,000 A creamy white sauce with a hint of pesto, grilled chicken ROMA TOMATO SOUP breast, sautéed mushrooms, grilled asparagus, sundried A Mediterranean soup made with Roma tomatoes, carrots and basil 9,000 tomatoes & chives on mafaldine pasta, sprinkled with 10,000 20,000 parmesan 24,500 Availability depends on the season.
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Wholesale Bread Menu
WHOLESALE BREAD MENU ARTISAN LOAVES BAGUETTES AND SUCH BUNS AND SLIDERS Black Olive French* Sold by the dozen (approximate Caramelized Onion Seedy Sourdough (not available in sizes) Celebration Challah Baton) Brioche Burger Buns Country Levain Sourdough* Brioche Burger Buns Seeded Euro Rye French Ficelle Bavarian Pretzel 4” Buns Fig & Anise Epi* French, Sourdough, Seedy Gourmet Sliders French Wheat Gourmet Sliders Jalapeno & Cheddar FOCACCIA Pretzel Slider Rolls Lemon Pugliese Full & Half Sheets Gourmet 4” Hamburger Buns New York Corn Rye Traditional Plain * Large Gourmet 5” Hamburger Buns Rosemary & Olive Oil Rosemary Olive Oil Gourmet 4” Wheat Hamburger Seedy Multigrain Buns Seedy Sourdough DINNER ROLLS Large Wheat 5” Hamburger Buns Sourdough Sold by the dozen Plain 5” Hamburger Buns Walnut Raisin **Cases are cases of 54 pieces per Seeded 5” Hamburger Buns Fridays only: Braided Challah flavor Kaiser Rolls Available in: Plain, Poppy Seeded, Black Olive** Poppy Seed & Sea Salt Kaiser Rolls or Sesame Seeded Bavarian Pretzel 6” Hot Dog Buns Caramelized Onion** Potato Buns with Onion Mustard PULLMAN LOAVES / PAIN DE MIE Country Levain** Seed Topping (Available in Large and Regular, French** Potato Buns w/out topping Covered pan) Jalapeno & Cheddar Black Olive Rosemary & Olive Oil ** HOAGIE ROLLS Country Levain Seedy Multigrain** Sold by the ½ dozen Farmers Sourdough** French 6” roll Fig & Anise French 11” roll French DIE-CAST (Parker House) Rolls 36 Bavarian Pretzel Hoagies 6” roll Jalapeno & Cheddar rolls per round Lemon Pugliese – Large
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Product List Breads & Pastries 2016
PRODUCT LIST BREADS & PASTRIES 2016 310.839.3224 [email protected] www.larderbakingco.com BREAD PAIN AU LAIT SQUARE MUFFIN, BRAN MINI BRIOCHE LOAF PAIN AU LAIT SQUARE W/SESAME MUFFIN, CHOCOLATE CHOC CHIP BRIOCHE LOAF SLICED PAIN AU LAIT SQUARE W/HERBS MUFFIN, CHOCOLATE CHOC CHIP MINI BUN, BURGER BRIOCHE PAIN AU LAIT RECT. MUFFIN, COFFEE CAKE BUN, BURGER BRIOCHE W/EGG WASH PAIN AU LAIT RECT. W/HERBS MUFFIN, COFFEE CAKE MINI BUN, HOT DOG BRIOCHE PARKER HOUSE ROLL 24 EACH SALVADORIAN SWEET BREAD (QUESADILLA) BUN, HOT DOG BRIOCHE MINI PUMPERNICKEL LOAF SCONE, MAPLE BUN, SLIDER .5 OZ PUMPERNICKEL LOAF SLICED SCONE, MAPLE MINI BUN, SLIDER .5 OZ W/EGG WASH FRENCH DINNER ROLL SCONE, STRAWBERRY OAT BUN, SLIDER 1 OZ JALAPENO CHEESE DINNER ROLL SCONE, STRAWBERRY OAT MINI BUN, SLIDER 1 OZ W/EGG WASH SOURDOUGH DINNER ROLL SCONE, CURRANT ALMOND BUN, SLIDER 1.5 OZ ROSEMARY DINNER ROLL SCONE, CURRANT ALMOND MINI BUN, SLIDER 1.5 OZ W/EGG WASH OLIVE DINNER ROLL BROWNIE, SALTED CARAMEL CIABATTA SANDWICH ROLL (5X3) WHOLE WHEAT DINNER ROLL BROWNIE, TRIPLE CHOCOLATE CIABATTA MINI ROSEMARY LOAF BLONDIE CIABATTA SANDWICH ROLL W/OLIVES ROSEMARY LOAF SLICED COOKIE, CHOCOLATE CHIP SOFT LARGE CIABATTA SANDWICH ROLL W/ROSEMARY ROSEMARY BOULE COOKIE, CHOCOLATE CHIP MINI 1 OZ CIABATTA LOAF ROSEMARY BOULE SLICED COOKIE, CHOCOLATE CHIP SOFT SMALL WHOLE WHEAT CIABATTA LOAF RYE CARAWAY BAGUETTE COOKIE, CHOCOLATE WALNUT FOCACCIA 1/2 SHEET W/HERBS RYE CARAWAY LOAF COOKIE, GINGER DATE MOLASSES FOCACCIA 1/2 SHEET PLAIN SEEDED GOLDEN RAISIN RYE COOKIE, PEANUT BUTTER
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Catalogue Général
Catalogue général Pains - Viennoiseries - Pâtisseries - Gamme Américaine Sommaire Le Pain Les pains Pérènes Précuits sur Sole ...................page 03 Les pains sur Sole “Pains & Savoirs” ..................page 05 Les pains Quotidiens .................................... page 07/09 Les pains Sandwichs ..........................................page 11 La Viennoiserie Les Saveurs Premium.........................................page 13 Les Saveurs Classiques ......................................page 13 Les Prime Saveurs .............................................page 15 Les Saveurs Eco ................................................page 15 Les Mini’ Saveurs ...............................................page 15 Les viennoiseries Gourmandes ...........................page 17 Les viennoiseries “Spécialités” ............................page 19 La Pâtisserie Les Clafoutis ......................................................page 21 Madame, Monsieur, Cher client, Les Tartes et Grillés ............................................page 21 La division boulangerie du groupe Vandemoortele, fabrique Les Crumbles .....................................................page 21 et commercialise des produits de boulangerie / viennoiserie / pâtisserie Les Flans ............................................................page 21 surgelés pour répondre à la demande de la grande distribution Les Individuels ....................................................page 23 et de la restauration hors domicile pour le marché français et l’export. Les Entremets en
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Kraftsmen Wholesale Menu
611 WEST 22ND ST ., STE. A HOUSTON, TX 77008 (713) 426-1300 EXT. 308 HAMBURGER, KAISER AVAILABLE BREADS: AVAILABLE TOPPING & ADDITIONS: • Brioche • Healthy Grain • Potato • Chipotle • Poppy Seed & SLIDER BUNS • Challah • Honey Wheat • Seedful • Cheddar Cheese • Salt and Pepper 2 oz – 5 oz • Ciabatta • Jewish Rye • Semolina • Green Chiles • Sesame Seed • Croissant (5oz only) • Marble Rye • Sourdough • Jalapenos • Shallots • Egg • Molasses Wheat • Wheat (Vegan available) • Lemon & Thyme • Sun Dried Tomato • Focaccia • Pane de Mie • White • Mozzarella • Wheat Germ • Hawaiian • Pretzel • Onions LOAF & PULLMAN AVAILABLE BREADS: • Biologique • Healthy Grain • Oats N’ Wheat • Seedful Can be sliced upon request • Brioche • Honey Wheat • Pain De Mie • Semolina either ½’ or 1” (Texas Toast) • Challah • Jewish Rye • Pain Au Levin • Sourdough thick. No extra charge! • Ciabatta • Marble Rye • Potato • Sun Dried Tomato • Country French • Molasses Wheat • Pumpernickel • Wheat • White ROLLS, MINI OBLONG AVAILABLE BREADS: AVAILABLE TOPPING & ADDITIONS: • Americana • Healthy Grain • Parker House • Cheddar & KNOTS • Apple Blue Cheese • Honey Wheat • Pretzel • Green Chiles .5oz – 2oz • Brioche • Jalapeno Mozzarella • Pumpernickel • Mozzarella • Challah • Jewish Rye • Seedful • Olives • Ciabatta • Lemon Thyme • Sourdough • Onion • Country French • Marble Rye • Sundried Tomato • Poppy Seeds • Egg • Molasses Wheat • Texas Cranberry • Raisins • Focaccia • Olive Sourdough and Pecan • Salt and Pepper • Fougasse Olive • Pain Au Levin • Wheat • Sesame Seeds • Garlic
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Part-Baked Baguettes
1 ÉDITO Welcome to Grain d’Or Gel ! Nowadays, our fast, modern lives mean that people are looking for quick, practical meals that are varied and tasty but don’t break the budget. Our products answer these needs. With our expertise and know-how in producing traditionnal French breads, we have now developed a full range of carefully crafted Italian products including pizzas, al taglio, focaccias, focaccina and Sicilian bread. As a partner, we aim to understand your business and participate in new concept developement to grow your sales. We have an experienced and dynamic R&D team available to work with you proactively, offering new products and working on your requirements. We look forward to working with you and contributing to your success. Explore our catalogue to see future opportunities ! Defrosting Egg washed (Whole egg) Proofing (25°C with 70% of humidity) Baking in convection oven Baking in deck oven 2 LES PIZZAS 1/Les Prontos 6 2/Les Gustos 7 LES PIZZAS LES CROUSTILLANTS 1/Per l’aperitivo 10 2/Per la colazione 11 3/ Per tutto il giorno 12 Classic and special raw baguettes 12 Raw white breads 13 Raw special breads 15 Part baked baguettes 16 Part baked breads 17 Baked breads 18 LES CROUSTILLANTS 4/Per lo dessert 19 LES MOELLEUX 1/I Familari 22 2/Gli Individuali 24 LEXIQUE 26 LES MOELLEUX 3 4 LES PIZZAS 5 1. LES PRONTOS PEZZO PRONTO CruDO RAW PRONTOS PIZZA (Express dough ball) (Raw pizza disc with tomato sauce) Pre-spread, express dough ball is the guarantee of a crusty pizza with a Saves time ! Comes already topped with tomato sauce.
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Product List Breads & Pastries 2015
PRODUCT LIST BREADS & PASTRIES 2015 310.839.3224 [email protected] www.larderbakingco.com BREAD PASTRIES BRIOCHE LOAF OLIVE BOULE BROWNIE, SALTED CARAMEL BUN, BURGER BRIOCHE OLIVE LOAF BROWNIE, TRIPLE CHOCOLATE BUN, HOT DOG ROSEMARY BOULE BUN, HOT DOG MINI ROSEMARY LOAF COOKIE, CHOCOLATE CHIP CRISPY BUN, SLIDER .5 OZ RYE CARAWAY BAGUETTE COOKIE, CHOCOLATE CHIP SOFT LARGE COOKIE, CHOCOLATE CHIP SOFT SMALL BUN, SLIDER 1 OZ RYE CARAWAY LOAF COOKIE, CHOCOLATE WALNUT BUN, SLIDER 1.5 OZ SOURDOUGH BAGUETTE COOKIE, GINGER DATE MOLASSES SOURDOUGH BOULE COOKIE, OATMEAL RAISIN SOURDOUGH LOAF BUN, HOT DOG SWEET COOKIE, PEANUT BUTTER SANDWICH WHEAT BURGER BUN COOKIE, SABLE CHOCOLATE CIABATTA BURGER BUN WHEAT SUB ROLL COOKIE, SABLE PISTACHIO CIABATTA LOAF WHOLE WHEAT BOULE COOKIE, SNICKERDOODLE CIABATTA MINI WHOLE WHEAT CIABATTA LOAF COOKIE, WALNUT SHORTBREAD CIABATTA SANDWICH ROLL W/OLIVES WHOLE WHEAT LOAF COOKIE, WHITE CHOCOLATE CASHEW CIABATTA SANDWICH ROLL W/ROSEMARY WHITE LOAF CIABATTA SANDWICH ROLL CROISSANT BLUEBERRY DINNER ROLL CROISSANT MINI CROISSANT, ALMOND PANINI ROLL FRENCH DINNER ROLL CROISSANT, ALMOND MINI OLIVE DINNER ROLL CROISSANT, HAM & GRUYERE FOCACCIA 1/2 SHEET W/HERBS ROSEMARY DINNER ROLL CROISSANT, PAIN au CHOCOLAT SOURDOUGH DINNER ROLL FOCACCIA 1/2 SHEET W/TOMATOES CROISSANT, PAIN au CHOCOLAT MINI FOCACCIA 1/2 SHEET PLAIN SUN DRIED TOMATO DINNER ROLL FOCACCIA 1/2 SHEET ONION WHOLE WHEAT DINNER ROLL DANISH, CREAM CHEESE FOCACCIA/PIZZA DOUGH DANISH, CREAM CHEESE MINI FICELLE DOUGH - COOKIE, CHOCOLATE CHIP SOFT SMALL FICELLE
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Halloumi Basil Ham & Cheese Nutella Croissant 6,000
CHICKEN CAESAR 5,000 21,500 half 14,750 full 29,500 5,000 half 13,750 full 27,500 5,000 5,000 24,000 half 17,750 full 35,500 7,500 half 14,250 full 28,500 7,500 NUTELLA CROISSANT 6,000 half 14,750 full 29,500 12,500 4,500 7,500 half 17,750 full 35,500 28,500 7,500 6,500 ASIAN 7,500 KALE TUNA 6,500 28,500 6,500 1,750 5,500 8,500 half 13,250 full 26,500 7,000 1,500 6,000 6,500 7,000 9,500 half 20,750 full 37,500 6,500 Sharing happiness with friends and family 5,000 6,000 DINE IN 75,000 2,000 FRENCH PRESS 7,000 5,000 8,500 3,000 1,500 5,500 7,500 5,500 1,500 5,500 9,000 HALLOUMI BASIL Ginger, turmeric, orange 3,500 Halloumi cheese, olive oil, basil, tomatoes, and cucumber, 9,500 30,000 3,500 in “Pain Tartine aux Olives” half 5,500 full 11,000 Beetroot, orange, ginger, lemon half 13,000 full 26,000 8,500 Quiche for 8 available for pre-order 48hrs in advance 120,000 HAM & CHEESE Apple, kale, orange, celery, cucumber, French butter, ham*, Swiss cheese, lettuce, tomatoes, and ginger 3,500 pickles, in “Pain Tartine aux Sésames” half 13,500 full 27,000 24,500 half 17,000 full 34,000 BRIOCHE FEUILLETÉE Homemade lentil dip with fresh basil, sundried tomatoes and olive oil served with house baked crostini 13,500 27,000 half 13,500 full 27,000 21,500 33,000 23,500 Home-grown 7,000 Imported 11,500 21,000 BAKED POTATOES 8,500 Customize your tartine with any available type of bread.
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Foreword 9 for the Love of Bread 10 the Basics of Bread Making 12
Foreword 9 TRADItIONAl BREADS For the Love of Bread 10 46 THE bASICS Of bREAD MAKING Boule 48 12 Batard 52 Baguette 54 Polka Bread 56 Flours 14 Fancy Loaves: Ficelle, Epi, & Braided 58 Choosing the Right Ingredients 16 Baker’s Peel 64 Equipment 18 Petite Baguette 66 Kneading 20 Rustic Loaf 68 Fermentation 24 Tabatiere 70 Liquid Sourdough Starter 25 Split Loaf 74 Pre-Fermentation Methods 26 Daisy Loaf 76 Fresh Yeast in Bread Making 28 Portemanteau 78 The Two Stages of Fermentation 30 The Twist 82 Pre-Shaping the Dough 32 Zigzag Bread 84 Final Shaping 34 Couronne Bread Ring 86 Scoring the Dough 38 Bow Tie Bread 90 Baking & Storing Bread 42 Learning from Mistakes 44 SpECIAlty bREADS 92 “First Mill” Loaf 94 Cornmeal Loaf 96 Mixed Seed Bread 98 Kamut® Bread 100 Whole Wheat Bread 104 Semolina Bread 106 Country Bread 108 Bran Loaf 110 Rye Bread 112 Maslin Loaf 116 Gluten-Free Cornbread 120 Gluten-Free Chestnut Flour Bread 122 Rosemary Focaccia 124 Macatia 128 Ekmek 130 Pumpernickel 132 Broa 136 Bagels 138 Sesame Buns 142 Swiss “Cross” Bread 144 14-11-07_BookofBread-0-Intro-ML.indd 4 11/11/2014 13:24 14-11-17_BookofBread-0-Intro-ML.indd 5 18/11/2014 09:53 ORGANIC SwEEt pAStRIES NAtURAlLY-lEAVENED BREADS & bREADS 146 232 Organic Baguette 148 Paris Buns 234 Organic Stone-Ground Bread 152 Viennese Bread 236 Classic Organic Bread 154 Sugar Bread 240 Organic Buckwheat Bread 158 Classic Brioche 242 Organic Spelt Bread 160 Brioche Loaf 246 Organic Einkorn Bread 164 Raisin Benoitons 248 Organic Whole Wheat Bread 166 Croissants 250 Stone-Ground Bread
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Rising Sun Breads is a nutritionally evidenced–based bakery special- izing in artisan breads and bagels; baked locally with no preservatives; initial- ly serving the wholesale markets within a fifty mile radius of Martinsville, Virginia. There are no other baking facilities in the area which offer fresh, nutri- tionally–dedicated, consumer–driven and locally sensitive alternatives. Our mission is to provide top–quality, all natural ingredients, baked in an old world bread–baking technique, to create baked goods for everyone to love. Being sensitive to the often over–looked allergy sufferers I continue to develop healthy, delicious baked goods to meet their needs. At Rising Sun Breads, we support our community by using locally grown produce, eggs, honey, milk, and butter as well as local services. We also care for the environment by committing to green initiatives like recycling and composting. One Body, One Planet, Eat Well, Darla Darla Main–Schneider Owner, Rising Sun Breads Chocolate Bread Yeasted Breads This is bread, not cake; infused with chocolate chunks and dried cherries. When combined with mascarpone cheese this bread Baguette — Seeded or Unseeded Epi (Fancy Baguette) becomes irresistible. Also available in rolls. A classic yeasted 350 gram baguette with a crisp crust and chewy, airy interior, and a mellow wheat flavor. Baguettes are lean bread Ingredients: Unbleached, unbromolated flour, filtered water, butter, as it contains no fat, lasting about a day at most. This is why peo- eggs, unrefined sugar, premium chocolate chunks, dried cherries ple visit the local "Boulangerie" (bakery) and buy it daily in France. sea salt, yeast Baguettes may be eaten at all meals, and forms the most impor- tant part of breakfast in France.
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