Page 50 - Pastry & Baking Magazine

Artisan Baker
48
Pastry & Baking North America
Publisher’s Note:
Chef Nathan Stamm joined
the faculty at Johnson & Wales University in 2003
and in 2006 and 2007 he received the university’s
faculty award for publishing and research. He is
a Certified Executive Pastry Chef and an active
member of the Bread Bakers Guild of America.
Stamm is a five-time recipient of the Vatel Gold
Medal of the French Government from the Société
Culinaire Philanthropique.
By
Dough
Roll in Fat
Bread flour
950
grams
Whole grain rye flour
950
grams
Instant yeast
24
grams
Salt
38
grams
Water*
1336
grams
*
Variable with flour & climate
Unsalted butter*
500
grams
*
Fat content of 83% or higher
Ingredirnt
Ingredirnt
Weight
Weight