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Artisan Breads

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.

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Artisan Breads

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  1. Artisan Breads • Chef Usilton • Office Hours: 4:30-5:15 • Phone: 625-1111 x 5325 • E-mail: jusilton@atlantic.edu

  2. Day 1 • Review Syllabus • Safety and sanitation • Review Block 6 • Review Ingredients • Review Vocabulary • Identify Grains • Starters and Sours • Bread Shapes • Scoring breads

  3. 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

  4. Safety • In emergency, pick up phone- will automatically dial security • Report any unsafe hazards to Chef • Wash hands!

  5. Production PRODUCTION 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

  6. Ingredients- Functions • Sugar • Liquids- Hydration • Yeast • Salt • Fats • Dairy • Eggs

  7. History • Egypt first to cultivate grains • Porridge/Bread • High extraction flour • Barm • Hand mixing • Gluten development • Fermentation

  8. Cereal Grains • Wheat- Commercial, Artisan • Spelt • Rye • Corn • Oat • Rice

  9. 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

  10. 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

  11. Gluten • 2 proteins • Glutenin-Elastic • Gliadin- Extensibility

  12. 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

  13. Flour Milling • Milling

  14. WHAT IS ARTISAN BREADS? • Flavor • Crumb Color • Use of pre-ferments • Aveoles/Hydration • Slow development • Hand made?

  15. WHAT IS ARTISAN BREADS? • Artisan Breads

  16. Fermentation • Flavor of wheat • Helps develop Dough strength • Extensibility, elasticity, tenacity • Pre-ferments: Natural, commercial yeast

  17. 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)

  18. Factors affecting Fermentation • Flour: high ash content • Temperature: 74-80 • Starch damage • Amount of Yeast/Salt/Sugar • Ph • Protease

  19. 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

  20. HOW TO NOT KILL YOUR STARTER • FEED IT!

  21. 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

  22. 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

  23. 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

  24. 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

  25. Fermentation • Time and Temperature • DDT • Levain- DDT x 4 - Levain temp

  26. Yeasted pre-ferments • Liquid:Poolish- 100% hydration • Stiff: Sponge (60-65%),Biga (50-55%) • Pate Fermentee- old dough- usually contains salt

  27. Mixing Methods • Slow • Intensive • Improved • Double hydration

  28. 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

  29. Oblique Mixer

  30. Spiral Mixer

  31. Retarding • After mixing • After pre-shaping • After final shaping

  32. Basic Bread Shapes • Boule • Var. -Tabatiere, Couronne, Auvergnat, Fleur, Pain d’Aix • Baguette • Var.- Epi, S, fougasse, braid • Batard • Var.- Tordu, Fendu, Viverais, Charleston,

  33. Make- up • Shaping

  34. Hand Mixing • Hand Mixing

  35. Stretch and Fold • Mixing

  36. Baguette- Mixing Methods • Straight/Autolyse • Pate fermentee • Sponge • Poolish

  37. Baking Process • Final proof • Scoring • Oven spring • Steam • Oven temperature • Maillard reaction • Baking- Doneness/Internal temperature (210) • Crust • Cooling

  38. 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)

  39. Scoring

  40. Evaluating • Appearance Exterior: Scoring/Grigne Interior:Color/Aveoles • Aroma/Flavor • Evaluating Bread

  41. 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

  42. 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

  43. 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

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