PLAIN PARISIAN BAGUETTE .
Ingredients :
12 kg 500 of crem flour
8 litters of water
75 g of improver
190 g of baker's yeast
240 g of salt
1.5 kg of old dough or leaven.
Preparation :
Kneading - autolyse
Water , floor , improver
Meachanical : speed 1 ( 3 minutes )
Leave to rest for 30 minutes in the mixing bowl
Yeast , salt old dough or leaven .
Mechanical : speed 1 ( 3 minutes )
Leave to rest for 30 minutes in the mixing bowl
1 hour at 23 celcious degree .
Rise
In a fermentation room at 4 celcious degree .
COUNTRY BREAD ⏪ Le Terroir ⏩
Ingredients :
1kg 600 of 1900 flour
1 liter of water
290 g of leaven
125 g of improver
75 g of baker's yeast
30 g of salt
96 g of whole hard wheat
Preperration
Kneading - autolyse
Water , leaven , flour , yeast , improver , whole hard wheat
Mechanical : speed 1 ( 3 minutes )
Mechanical : speed 2 ( 7 minutes )
Add the salt
Mechnical : speed 2 ( 5 minutes )
Leave to rest for 15 minutes in the mixing bowl
( 3 1/4 hours in a container if the environmental temprature is warm )
3 1/2 hours in a container
2nd Rise
In a proffer room at 4 celcious degree.
RAISED PASTE - PUFF PASTE - CROISSANTS
Ingredients :
1kg of flour
20g of fine salt
100g of suger
30g of instant dried full Cram milk
600g of water
Butter for turning : 1/3 of the weight of the dough
Preparation :
Kneading
Mechanical : speed 1 ( 4 minutes ) speed 2 (4 minutes )
Turning
1 kg of dough - 330 g of butter
Allow 3 single turns before portioning
1st Rise
1 hour at room temprature with a punch down
Then refrigerate ( 6 celcious degree )
Divide into
Croissants ( 50 g of paste per item , pain au choclat , raisin bread ..
2nd Rise
2 hours at 24 celcious degree .
Baking Temprature
220 celcious for small items .
PUFF PASTE
Ingredients :
1 kg of flour
500 g of water
20 g of salt
100 g of butter
750 g butter for turning
Preparation :
Mixing
Mix together the flour , water and sugar into a smooth dough .
Shape into a ball and slash a cross on the top to loosen the dough.
Comments
Post a Comment