Page 49 - PastryNA2012_2

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Bread flour
2900g
6# 6.2oz
87
(protein content of 11.5-11.7%)
Whole wheat flour
290g
10.2oz
8.7
Rye meal
111g
3.9oz
3.3
Water, 88-90ºF
2476g
5# 7.3oz
75
(if starter is stored in fridge)
White starter, 60% hydrated
762g
1# 10.8oz
23
Rye starter, 100% hydrated
165g
5.8 oz
5
Salt
82g
2.89oz
2.5
Toasted whole hazelnuts
1020g
2# 3oz
32
Instant yeast
5g
.17oz
.2
Ingredients
Final Weight
7811g 17# 3.5oz
Metric
Pounds
%
Dough
1. Mix all of the above ingredients except hazelnuts on a spiral
mixer on first speed for 4 minutes.
2. Mix on second speed for 1 minute to a medium gluten
development.
3. Add the toasted hazelnuts on first speed till completely
incorporated.
4. Place the dough in an oiled container and cover for bulk
fermentation.
5. Bulk ferment for 45 minutes and give the dough one stretch
and fold.
6. Rest for another 45 minutes and give an additional stretch
and fold.
7. Continue resting for an additional 30 minutes.
8. Place dough on dusted table and divide into 12 equal
portions at 650g or long sticks or small rolls
9. Place dough upside down on a flour-dusted couche.
10. Retard immediately to bake the following day, or let proof at
75°F for 45 minutes.
11. Bake at 450-470°F for a minimum of 45 minutes with steam.
12. Open the door for the last 5 minutes of the bake.
1. Mix the dough until a medium gluten development, then organize
the dough in an oil-sprayed tub.
2. Before beginning the bulk fermentation process, always check the
final dough temperature. If the dough has reached the ideal range of
75-75°F, use the following step-by-step procedure.
3. Give the dough a stretch and fold, making sure to elongate the
gluten strands as far as they allow you to stretch them.
4. The three main purposes of giving the dough a stretch-and-fold:
1) Balance out the fermentation temperature, 2) De-gas the dough
so new CO2 can form, and 3) Build the desired amount of strength
without having to overmix the dough.
5. Place the dough on a well-dusted surface, de-gas,
and spread into a rectangular size. Trim the
edges off the main body of the dough before
beginning the dividing process to expose a cut
edge on every side.
6. Place the cut units on a flour-dusted couche (add
any trimmings to the underweight pieces), then
cover with the couche and allow to proof.
7. After the dough has fully proofed, flip the piece of
dough onto a loader exposing the dusted side, load
in the oven, and bake with a good amount of steam.
1.
4.
5.
6.
7.
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3.