Baguette 2# Poolish. 6 ⅛ oz Bread Flour 6 ⅛ oz Water ⅛ Tsp Instant Yeast. Dough

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Jasmin Webster
5 years ago
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1 Baguette 2# Poolish 6 ⅛ oz Bread Flour 6 ⅛ oz Water ⅛ Tsp Instant Yeast Dough 12 ½ oz Bread Flour 6 ½ oz Water ⅛ oz Instant Yeast ⅜ oz Kosher Salt ⅛ oz Malt 12 ⅜ oz Poolish Make poolish by stirring warm (95 degrees F) water, instant yeast, and water together. Let fermente for at least one hour, up to sixteen hours at room temperature before using. Combine warm (95 degrees F) water and instant yeast, add in poolish and stir. Add in bread 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 fermente for one hour, divide into 16 oz, let rest for minutes. Shape into baguette, let proof at 85 degrees with 60% humidity for one hour, score 5-7 marks, bake with steam in a deck oven or hearth(460 degrees F,) or combi until internal temperature of 200 degrees F, about 20 minutes.

2 Ciabatta 2# Poolish 6 ¾ oz Bread Flour 6 ¾ oz Water ⅛ tsp Instant Yeast Dough 10 ⅞ oz Bread Flour 6 ¾ oz Water ⅛ tsp Instant Yeast ⅜ oz Kosher Salt ½ oz Canola Oil 13 ½ oz Poolish Make poolish by stirring warm (95 degrees F) water, instant yeast, and water together. Let fermente for at least one hour, up to sixteen hours at room temperature before using. Combine warm (95 degrees F) water and instant yeast, add in poolish and stir. Add in bread flour and oil, 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 fermente for one hour fold, one hour, fold, another hour and fold, divide into 16 oz. Shape into rectangle pieces well dusted with flour, let proof at 80 degrees with 60% humidity for minutes, bake with steam in a deck oven or hearth(460 degrees F) until internal temperature of 200 degrees F, about 30 minutes.

3 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 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 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.

4 Challah 2# Preferment 4 ⅞ oz Bread Flour 3 ⅛ Water ⅛ tsp Instant Yeast ⅛ oz Kosher Salt Dough 11 ¼ oz Bread Flour 4 ¾ oz Water 2 ½ oz Eggs, beaten (about 2 eggs) ⅛ oz Instant Yeast ¼ oz Salt 2 oz Sugar 2 ½ oz Butter, melted and cooled ⅜ oz Milk Powder 8 ⅛ oz Preferment 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, stirred eggs, and butter. Add in sugar, and milk powder. Mix with a dough hook for 5 minutes on first speed, add in salt, mix on second speed for 20 minutes. Let ferment for 45 minutes to 1 hour. Divide into 5 oz balls, let rest for minutes, shape into braids (open shape, six strand, round, three strand, have fun.) 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 25 minutes, at 380 degrees F.

5 Brioche 2# Preferment 3 oz Bread Flour 2 oz Water ⅛ tsp Instant Yeast ¼ tsp Kosher Salt Dough 12 oz Bread Flour 2 ⅛ oz Milk, scalded 6 oz Eggs, beaten (4 eggs) ⅛ oz Instant Yeast ¼ oz Kosher Salt 3 oz Sugar 3 ⅜ oz Butter, softened 5 oz Preferment 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 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.

6 Multigrain Pan Bread 2# Preferment 4 ⅜ oz Bread Flour 2 ¾ oz Water ⅛ oz Kosher Salt ⅛ tsp Instant Yeast Levain ⅝ oz Bread Flour ⅝ oz Whole wheat flour ⅞ oz water ½ oz starter Soaker ¾ oz Flax Seeds ¾ oz Sunflower Seeds ¾ oz Sesame Seeds 1 ⅛ oz Rolled Oats 2 oz Water Dough 5 ⅜ oz Bread flour 1 ¾ oz whole wheat flour ⅞ rye flour ½ oz semolina flour ½ oz rice flour 6 ⅛ oz water ¼ oz salt ⅛ oz instant yeast ½ oz honey ½ oz oil 2 ¾ oz levain 7 ¼ oz preferment 5 ⅜ oz soaker Make preferment by mixing together all ingredients until well incorporated, allow to ferment for one hour at room temperature, refrigerate overnight. Make the levain by mixing all ingredients together, allow for 12 hours to ferment at room temperature. Soak the seeds for 2 hours starting in hot water. Combine warm (95 degrees F) water and instant yeast, add in preferment and levain and stir. Add in flours, oil, honey. Mix with a dough hook on low speed for five minutes. Add in salt and soaker. Change to second speed on mixer, mix for 12 minutes. Let ferment for 1 ½ hours, divide 16 oz, shape into a light ball and let rest for minutes, shape into a batard in a loaf pan. Let proof for 1 hour at 80 degrees, 65% humidity. Score with one cut, two cuts, three cuts, or sausage cut (5-7) steam, bake in a convection oven until the internal temperature reaches 200 degrees F, about 40 minutes at 385 F.

7 Danish Dough 12 ¾ oz whole eggs 17% 2# 4 oz Milk 50% 1 ½ oz vanilla 1% 3# 2 oz bread flour 67% 1#8 oz pastry flour 33% 9 ½ oz sugar 12.5% 3 oz butter 4% 1 ½ oz salt 2% 1 ½ oz instant yeast 2% Beurrage 3# 5 oz butter 50% Method Mix dough, let rest for 45 minutes to an hour, make beurrage, laminate with 3 letter folds 3 times, shape (bear claw, figure 8s, snail, etc.) proof, fill, egg wash, bake, napage, icing. 3 shapes, 4 oz ea (strips in 28 ) total of 36 4 oz pieces.

8 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% Bring dough together, ferment, make butter block, laminate 3 fold 3 times with 30 min between each or book fold 2 times. Bake 400.

9 OCCI Focaccia ~ 1 full sheet pan, 2 halves 3# 5 oz bread flour 14 oz pate ferment 2#1 oz water 1 oz instant yeast 3 oz honey 1 oz salt 5 oz olive oil Straight dough method, fermente one hour, portion into ½ sheet pans, garnish with toppings. Let proof minutes, press finger tips into the dough, bake until done. Preferment 10 oz bread flour 6 oz water ¼ oz salt ¼ oz yeast Stir until dough comes together, let ferment one hour, up to 16.

10 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 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.

11 OCCI Pita Bread 7# 4# 5 oz water 2.5 oz yeast 7# 12 oz bread flour 10 oz melted butter 2.5 oz salt 3.5 oz honey 1# yogurt 10 oz olive oil Straight dough method, ferment for one hour, scale to 5 oz ea round, allow to rest, roll out with 50/50 semolina and bread flour. Lay out on parchment paper, brush with olive oil, oregano, herbs, cook on med/hot grill to give diamonds, approx 4 minutes.

12 Naan Makes 8 1 teaspoon sugar 1/2 cup warm water 1/4 oz active dry yeast 2 1/4 cups all-purpose flour 1/2 cup plain yogurt 1 tablespoon oil Some oil, for greasing the skillet 3 tablespoons melted salted butter In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour. Divide the dough into 8 equal portions. Roll the dough to a 8 circle using a rolling spin. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done. Brush the naan with the melted butter, serve warm

13 Pear Buckwheat Bread ~ 2 loaves Poolish 5 ½ oz bread flour 1 ¼ oz buckwheat flour 6 ¾ oz water Pinch yeast, 1/16 tsp Dough 10 ¾ oz bread flour 5 oz water ¾ tsp instant yeast ¼ oz salt 13 oz poolish 1 ½ oz chopped walnuts (or other preferred nut) 3 ½ oz dried pears, rehydrated with wine In a bowl, combine the buckwheat poolish ingredients. Cover and ferment at room temperature for hours. Combine all of the final dough flour, yeast, salt, poolish, and most of the water. Mix on low speed until the ingredients are well-incorporated. Adjust the water as needed to achieve a medium consistency dough. Continue mixing in low or medium speed to a medium level of gluten development. Add the walnuts and pears and mix in low speed just until they are evenly distributed throughout the dough. Transfer the dough to a lightly oiled container. Cover and ferment for 1.5 hours, with a fold after the first 45 minutes. Turn the dough into a lightly floured counter. Weigh the dough. Divide it in half and preshape it into balls. Let rest, covered, for minutes. Shape each ball into a triangle as follows: flatten the dough into a disc, seam side up. Fold in each side, and then the bottom. Make sure the flaps all overlap each other, to form a triangle shape. Let proof until a finger indent slowly springs back, dust with flour and slash. Steam when baking. Crust should reach a deep brown.

14 Pan de Dulce (Conchas) ~ 9 pastries Dough 6 7 cups all purpose flour ( gr) 5 ¼ oz sugar ½ oz instant yeast 1 tsp. salt (6gr) 4 oz milk 4 oz water 4 oz butter 3 eggs 3 egg yolks Topping 6 tbsp. vegetable shortening, softened (77gr) 1/2 cup powdered sugar (60gr) 2 egg yolks 3/4 cup flour (94gr) Color 2-3 drops yellow food coloring 2-3 drops red food coloring 1 tablespoon powdered cocoa (4gr) aside. Place 5 cups of the flour (625gr) in a large mixing bowl. Stir in the sugar and salt, and set Heat the milk, water, and the butter in a small saucepan over low heat, until the liquid reaches F (38-43 C) on a thermometer. Add the yeast and stir until completely dissolved. Pour the milk mixture over the flour and stir until well combined. Add the whole eggs and the yolks, and mix well. The dough will be sticky at first. Add more flour, 1 large spoonful at a time, until the dough is too stiff to stir. Turn the dough out onto a floured surface, and knead with your hands for approximately 10 minutes, until the dough is smooth and elastic, flouring the surface if the dough becomes sticky. Continue to knead until the dough no longer sticks to your hands or to the counter surface. Place the dough in a greased bowl, cover, and allow it to rise in a warm (about 85 F), draft free environment for 1 hour.

15 Punch the dough down and allow to rest for 15 minutes. Divide the dough into 9 equal pieces and form each into a round, domed patty (like a hamburger bun). Place the dough patties on a greased baking sheet. Allow to rise for 1 hour. While the bread is rising, prepare the topping. In a small mixing bowl, combine the vegetable shortening, powdered sugar, egg yolks and flour. Press the mixture with the back of a spoon to knead the ingredients together. When the dough is well combined, divide the dough into 3 portions, coloring one portion with the yellow food coloring, another portion with the red food coloring (pink is the desired color) and the remaining portion with the cocoa powder. Heat the oven to 350 F (177 C). Form each colored dough into 3 balls, for a total of 9 balls. Using a rolling pin or a tortilla press, flatten each of the balls into a thin circle that is just smaller in diameter than the risen bread. Place a flattened circle of topping on each of the completely risen breads. Mark each topping using a concha stamp.

16 Bagel OCCI 2#, 8 bagels 1# 4 oz bread flour 12 oz warm water ¼ oz instant yeast 2 tsp sugar 1 tbsp malt powder 1 tsp vital wheat gluten 2 tsp salt 2 oz vegetable oil Straight dough mixing method, ferment one hour. Portion to 4 oz balls. Let bench rest. Shape into rings. Poach for 30 seconds each side, water temp 160 degrees. Egg wash, toppings, bake at 400. Add ins and Toppings: French onion bagels: beef broth in place of water, caramelized onion, swiss cheese Everything: sesame seeds, poppy seeds, sunflower, pumpkin, flax, garlic, onion. Jalapeno cheddar: roasted jalapenos, cheddar cheese tossed in a little flour Cinnamon raisin: rehydrated raisins in rum, cinnamon sugar Roasted garlic and asiago Herbs and cheese Pretzel bagel: add ⅔ cup of baking soda to the poaching water, egg wash, top with pretzel salt

17 English Muffins 16 large muffins 14 ounces lukewarm milk 1 ½ ounces softened butter 1 ¼ to 1 ½ teaspoons salt, to taste 2 tbsp sugar 1 large egg, lightly beaten 1# 3 oz Bread Flour 2 teaspoons instant yeast semolina or farina, for sprinkling the griddle or pan Straight dough method, ferment one to two hours. Prepare your griddle(s). Whatever you use an electric griddle, stovetop griddle, frying pan, electric frying pan sprinkle it heavily with semolina or farina. If you're using a griddle or frying pan that's not well-seasoned (or non-stick), spray it with non-stick vegetable oil spray first, before adding the semolina or farina. Gently deflate the dough, and roll out to ½ in thick, cut the dough with ring cutters to be 3 inches. Re-roll and cut any remaining scraps. Sprinkle sheet pans generously with semolina so the dough does not stick. Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won't rise like crazy, but will puff a bit. Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200 F on an instant-read thermometer. If you find the muffins have browned before they're cooked all the way through, finish in a preheated 350 F oven for about 10 minutes or so, or until they're thoroughly cooked. Remove the muffins from the griddle (or oven), and let them cool thoroughly.

18 Yeasted Doughnuts ~16 doughnuts 12 ¾ oz All-Purpose Flour 1 ¾ oz sugar ½ teaspoon salt 2 teaspoons instant yeast or active dry yeast ¼ teaspoon ground nutmeg 1 large egg 8 oz milk, scalded, cooled 1 oz melted butter ½ teaspoon vanilla extract Frying Oil In a large bowl whisk together the dry ingredients. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Add all at once to the dry ingredients. If you're preparing by hand or mixer, mix and knead to make a soft dough. Cover and let rest for 5 minutes. Knead the dough after its rest for 6 to 8 minutes, until it's smooth and soft. Place the dough in a greased bowl, turn it over to coat the top, cover, and let it ferment for 1 ½ to 2 hours, until doubled in size. Deflate the dough and turn it out onto a lightly floured surface. Gently roll it ¼ " thick, and cut out doughnuts with a 2 ½ " to 3" round cutter. Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled. Heat the oil in a heavy frying pan or skillet to 350 F. Or preheat fryer to 350 F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and onto a cooling rack. Fill or ice doughnuts as desired, using your choice of topping. Note: Top doughnuts when cooled with icings. Roll when warm in sugar or cinnamon coating,

19 Maple Glaze 1 # powdered sugar 1 ½ teaspoons light corn syrup ¼ teaspoon kosher salt ¼ teaspoon vanilla 1 teaspoon maple extract ⅓ cup (plus more if needed) hot water Whisk together until combined. Chocolate Glaze 4 tablespoons melted butter 6 tablespoons milk 2 tablespoons corn syrup ½ cup dark chocolate shavings 2 cup powdered sugar Heat milk, butter, corn syrup, add in chocolate to melt, whisk in powdered sugar. Pastry Cream 2 cups whole milk 1 vanilla bean, split and seeds scraped Pinch of salt ½ cup sugar ¼ cup cornstarch 2 large eggs 4 tablespoons unsalted butter, softened In a medium saucepan, combine the milk with the vanilla bean, seeds and salt and bring to a boil. In a large bowl, whisk the sugar with the cornstarch and eggs. Gradually whisk in 1/2 cup of the hot milk. Scrape the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 4 minutes. Remove from the heat and whisk in the butter. Strain the pastry cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 1 hour. Buttermilk Glaze 2 cups powdered sugar 2-3 tablespoons buttermilk 1 vanilla bean, scraped Sift powdered sugar, whisk until combined and thick.

20 Basic Hummus Recipe ~ 2 cups ¾ C dried chickpeas, soak overnight ½ teaspoon baking soda ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste 4 cloves garlic, roughly chopped ½ teaspoon fine sea salt, to taste ½ cup tahini 2 to 4 tablespoons ice water, more as needed ½ teaspoon ground cumin 1 tablespoon extra-virgin olive oil Any of the following garnishes: drizzle of olive oil, sprinkle of ground sumac or paprika, chopped fresh parsley and herbs, chopped olives, fire roasted tomatoes, caramelized onions, roasted garlic. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow until the chickpeas look bloated, their skins are falling off, and they re quite soft. In a fine-mesh colander, drain the chickpeas and run cool water over them for about 30 seconds. Set aside. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.) Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture. Taste, and adjust as necessary.

Bring dough together, ferment, make butter block, laminate 3 fold 3 times with 30 min between each or book fold 2 times. Bake 400.

Bring dough together, ferment, make butter block, laminate 3 fold 3 times with 30 min between each or book fold 2 times. Bake 400. 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% Bring