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Regional Showcase
28 Pastry & Baking North America
Yield: 43 loafs of .560kg
Levain Formula
Biga Formula
Final Dough Formula
RaisinWalnut Batard
LasVegas
Carlos Pereira
Master Baker
Bon Breads Baking Co.
www.bonbreads.com
Tel: 702 3801080
Your Notes
Ingredients
Baker’s %
Kilogram
US decimal/Pounds
Bread Flour*
100
1.06
2.332
Water
100
1.06
2.332
Starter
40
0.424
0.932
Total
240
2.544
5.596
1. Dilute the starter in water and add flour mixing by hand until all ingredients
are well incorporated.
2. Place in plastic container and allow to ferment 12 hours at 75-80˚F.
Ingredients
Baker’s %
Kilogram
US decimal/Pounds
Bread Flour*
100
0.836
1.839
Water
61
0.509
1.119
Salt
1.9
0.016
0.035
Dry Yeast
0.3
0.002
0.004
Total
163.2
1.363
2.998
Ingredients
Baker’s %
Kilogram
US decimal/Pounds
Bread Flour*
80
7.272
15.998
Whole Wheat Flour
10
0.908
1.997
Medium Rye Flour
10
0.908
1.997
Salt
2.2
0.199
0.0437
Levain
28
2.544
5.596
Biga
15
1.363
2.998
Honey
5
0.454
0.998
Yeast
0.02
0.018
0.039
Water
68
6.179
3.593
Raisins
35
3.188
7.013
Walnuts
15
1.363
2.998
Total
268.22
24.396
43.2707
1. Place all ingredients in a spiral mixer.
2. Mix in first speed for about 5 minutes.
3. Place in plastic container and allow to ferment 12 hours at 75-80˚F.
* Bread Flour between 11.7 to 12 % protein content.
1. Place
ingredients in spiral mixer
except the raisins and walnuts.
2. Mix 5 minutes in first speed.
3. Mix 5 minutes in second speed.
4 When the machine stops go back
to first speed for one minute and
add the raisins and walnuts.
5. After mixing, the dough should be
between 72-75˚F.
6. Let the dough rest in bulk for 2
1/2 hours with a fold after the first
hour.
7. Divide the dough in .560 kg / 20oz
and preshape.
8. Let it rest for 20 minutes.
9. Shape in batard form (elongated
form) about 12” long.
10. Let it ferment for 2 hours at room
temperature about 75-80˚F or after
shaping you can retard the bread
for 12 hours at 45˚F.
11. Score the bread as desired
12. Place bread in deck oven, apply 5
seconds of steam and bake for 30-
35 minut
es at 460˚F.