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