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Day 4

Day 4. Flat breads Pan de Cicciolate Conchas. Flat Breads. Can be leavened or unleavened Can be baked over open fire or in pan- no oven needed Used as utensil. Types of Flatbreads. Naan - Afghanistan/Middle East- made with yogurt

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Day 4

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  1. Day 4 • Flat breads • Pan de Cicciolate • Conchas

  2. Flat Breads • Can be leavened or unleavened • Can be baked over open fire or in pan- no oven needed • Used as utensil

  3. Types of Flatbreads • Naan- Afghanistan/Middle East- made with yogurt • Lavash- Armenia/Middle East- Flavored with honey- baked on sides of Tandoori oven • Pita- Greek/Mediterranean- Pocket bread- baked in hot oven- 500 • Tortilla- Mexican- Unleavened- Made from corn or wheat- Cooked on hot metal plate or rocks

  4. Tandoori oven

  5. Pan de Cioccolate • Italian “Chocolate bread” • Sweet bread- honey • Dessert/Breakfast • Shape- batard • Dust with flour before scoring

  6. Conchas • Mexican sweet bread • Crumb topping on top ( 20g/ 85g roll) • Can be colored topping • Topping is Scored • Simulates shell shape • Conchas- 85g rounds- 6 per person • DDT= 75, Intensive mix 10 min. 3rd

  7. Fougasse • “Ladder Bread” • Southern France- coastal region • Sardines, Anchovies, cheese, chorizo, nuts, herbs can be added • Fougasse

  8. Today’s Production • As per production sheet • Baguette- Epi shape • Starter- split into stiff and liquid • Take home and refresh

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