Artisan bread
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The document discusses the key characteristics and production methods of artisan breads. It defines artisan breads as being handmade and using pre-ferments or sourdough starters rather than chemical additives. It also describes common types of pre-ferments such as poolish, biga, and pâte fermentée. Sourdough starters contain wild yeasts and bacteria that produce acidity during fermentation. The process of making artisan breads involves refreshing starters, an autolyse step, lower-temperature fermentation, and hearth baking with steam injection. Typical shapes for French, Italian and Vienna loaves include rounds, ovals and balls formed by folding and rounding dough.
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Don't forget to follow me on twitter @joviinthecity
Thank You!
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Dessert Presentations: Cake, Chocolate, Sugar, Plated Dessert
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Similar to Artisan bread
Day 75 lean dough ch08
The document discusses various techniques for shaping lean yeast doughs into different breads. It describes how to make round and oval rolls, French and Vienna loaves, and fougasse bread by flattening, stretching, folding and rounding the dough. It also provides instructions for shaping breads into round and oval loaves using basket proofing. Additionally, it includes brief descriptions and shaping methods for breadsticks, pretzels, and bagels.
Day 75 lean dough ch08
The document discusses various techniques for shaping lean yeast doughs into different breads. It describes how to make round and oval rolls, French and Vienna loaves, and fougasse bread by flattening, stretching, folding and rounding the dough. It also provides instructions for shaping breads into round and oval loaves using basket proofing. Additionally, it includes brief descriptions and shaping methods for breadsticks, pretzels, and bagels.
Chef Dan Basilio - Baking Artisanal Bread The Professional Way
This document outlines the 12 steps of yeast dough production for bread making. It includes scaling ingredients, mixing, kneading, fermentation, punching or folding, scaling to size, rounding, resting/benching, shaping, proofing, baking, cooling, and storing. The document also discusses artisanal bread baking techniques like using whole grains, wild yeast, high hydration, and slow fermentation to develop flavor. It provides instructions for developing a liquid levain culture over multiple feedings.
How to bake the best yeast breads
This document provides instructions for baking yeast bread with the best results. It explains that yeast is a living organism that requires a warm, moist environment and food to grow. The steps include proofing the yeast to ensure it is active, combining ingredients and kneading the dough until elastic, letting the dough rise until doubled in size, shaping and baking the loaf, and allowing it to cool completely before serving. Following these steps carefully helps the yeast grow properly and the bread to rise with an airy texture.
Adjunt
This document discusses the use of adjuncts in brewing beer. It begins by explaining that adjuncts are fermentable materials other than malted grains, such as corn, rice, rye, oats, and others. It then discusses the benefits of using adjuncts, including increased stability, clarity, and adjustability of fermentability. Next, it describes common types of adjuncts like flours, grits, flakes, and torrified cereals. The document concludes by discussing advantages and disadvantages of using adjuncts in brewing.
ch07: Yeast-raised Bread & rolls.pptx
This document summarizes the process for making yeast-raised breads and rolls using direct fermentation. It describes mixing the dough, the stages of gluten development and mixing, bulk fermentation including folding and retarding the dough, scaling and shaping the dough, final proofing, scoring and baking. It also discusses factors that affect the baking temperature and enriched doughs.
ch08: Advanced yeast breads & rolls.pptx
This document discusses various pre-fermentation techniques used in bread making, including indirect fermentation, pre-ferments like pâte fermentée, poolish, and biga, and sourdough starters. It explains how to establish and maintain sourdough starters by mixing flour and water and feeding the starter regularly. The document also covers autolyse, which is a resting period after initially mixing flour and water to allow gluten development, and using grain soakings to hydrate grains before adding them to dough.
Preparing Yeast Bread- Ferrolino and Redoma
What is a yeast bread?
Basic ingredients in yeast bread making
Types of yeast
Stages of yeast bread making
Ways in making yeast bread
Yeast produce
Yeast is a unicellular fungus that is used in various food production processes through fermentation. There are several types of yeast used for different purposes, including baker's yeast, nutritional yeast, and brewer's yeast. Baker's yeast is used to produce bread and other baked goods by causing dough to rise through fermentation. Nutritional yeast is marketed for its protein and vitamin content. Brewer's yeast is used in beer brewing and has nutritional value. Yeast fermentation is a key process in various foods and beverages like bread, wine, cheese, and beer.
Basic Bread Making
This document discusses the history and process of traditional bread making. It begins by exploring the cultural significance of bread in Western societies and examines the simplicity of basic bread ingredients. The document then provides a brief history of bread making dating back to stone grinding techniques. It goes on to define various bread types and vocabulary terms used in artisanal bread making. Key aspects of the bread making process like mixing, proofing, shaping and baking are outlined. The effects of different ingredients on bread are explored along with the use of starters and maintaining proper rising temperatures.
The essential guide to baking
The document provides tips for baking various breads. It discusses techniques for French bread such as washing the tops with salt water to create a crispy crust. Tips for white bread include brushing melted butter on tops of loaves and rolls to enhance flavor. The document also notes that milk dips rolls in evaporated milk before baking to create a rich brown crust. It provides solutions to common bread baking problems and questions.
Unit no 5 Bread Making
Bread Making , role of ingredients, method of bread making, effect of over & under fermentation,faults & remedies.
Classification of Bakery Products.pptx
This document discusses types of bakery products including bread, dough, cookies, muffins, and biscuits. It provides details on the characteristics and production methods for each type. For bread, it describes kinds of dough, mixing methods, and characteristics of well-made bread. It defines types of cookies such as molded, dropped, rolled, pressed, refrigerator, bar, and no-bake cookies. The document also outlines characteristics that indicate quality for muffins and biscuits.
Grade 7 LESSON 1 BPP FOR 2ND QUARTER.pptx
Baking is a technical process that requires precise measurements and steps. It involves applying prolonged dry heat through convection in an oven. Bread is the most commonly baked item. The history of baking dates back to ancient civilizations like the Romans and has evolved into a major industry. Quality ingredients are crucial for successful baking. Key ingredients include various flours, eggs, sugars, leavening agents, and fats. Each ingredient has distinct properties and roles in different baked goods. Proper techniques such as creaming, whipping, and using chemical leaveners help baked items rise.
How to make fresh bread
The document provides instructions for making fresh bread. It discusses the three types of yeast - compressed, active dry, and instant dry yeast. It explains the temperatures at which yeast is inactive, grows slowly, grows best, and dies. It also provides conversion ratios for substituting between yeast types. The document outlines the 10 stages of yeast bread production: scaling ingredients, mixing and kneading, fermenting, punching down, portioning, rounding, shaping, proofing, baking, and cooling. It discusses egg washes, dough washes, and slashing dough.
Baking Terminologies.pptx
This document defines various baking terminology used in the industry. It provides definitions for over 100 terms including absorption, acid, alkaline, artisan, bake, baker's percent, batter, beat, bench proofing, biga, bind, blend, boil, boule, bread, and bread flour. It explains key concepts and processes such as leavening, mixing, proofing, fermentation, and the roles of ingredients like flour, water, yeast, and fats.
Beer
The document discusses the process of beer production. It begins with the key ingredients - barley, water, hops, and yeast. Barley is malted through germination and drying. Hops provide flavoring and preservation. Yeast enables fermentation. The basic recipe involves cooking barley into malt, adding hops for flavoring, and using yeast for fermentation. Beer styles can be top-fermented or bottom-fermented depending on the type of yeast used and fermentation temperature. Common styles discussed include ales, wheat beers, pilsners, and bocks.
ABO Functional Bread for Gourmets
Artisan Bread Organic produces artisan bread and snacks made from organic and biodynamic ingredients. Their breads are labeled for various diets including vegetarian, dairy-free, wheat-free, gluten-free, salt-free, and yeast-free. They use a natural leaven and freshly stone-milled flours. The company was founded to produce high-quality bread using traditional and sustainable methods unlike mass-produced industrial breads. They offer a variety of breads, snacks and mixes that can be ordered online or by phone.
Cheese making
Cheese making involves several steps:
1) Milk is acidified through the addition of starter cultures which produce lactic acid.
2) Rennet is added to further coagulate the milk into a solid curd.
3) The curd is cut and heated to separate the whey.
4) The curd is salted, shaped, and pressed to form the final cheese shape.
5) The cheese is aged/ripened through carefully controlling temperature, humidity, and introducing molds to develop flavor.
Advance Baking 11 (kinds dough).pptx
Kinds of Daugh
The origin of dough is so ancient that no one knows exactly when it was first made. However, prehistoric archeological findings showed that people may have begun using flour in their diet about 30,000 years ago.
During that time, simple water was added to flour to create the first dough. It was then flattened and cooked over hot stones. These early creations were invented due to mistakes.
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Chef Dan Basilio - Baking Artisanal Bread The Professional Way
Chef Dan Basilio - Baking Artisanal Bread The Professional Way
More from dan widmann
Chocolatologyhistory
The cocoa tree originated in Central America around 1500-400 BC and was first cultivated by the Olmecs. In 600 AD, the Mayans discovered that grinding cocoa seeds and mixing with water produced a treat they called "cacahuati." By 1000-1200 AD, the Aztecs were using cocoa beans as currency and drinking a ritual beverage made from beans, spices, and water called "xocolatl." In 1519, Spanish conquistador Hernando Cortez recognized the potential of cocoa beans and established cocoa plantations in Mexico. The Spanish introduced chocolate to Europe in the 1500s, removing spices and adding cane sugar, making it a hot beverage reserved for nobility. Chocolate production expanded in Europe over
Chocolates
The document discusses different types of chocolate confections including bonbons, truffles, and pralines. It provides instructions and recipes for tempering chocolate and making chocolate ganache fillings using cream, butter, or fruit/vegetable purees. The document also outlines steps for filling chocolate molds with ganache and sealing with tempered chocolate, as well as enrobing truffles or pralines with tempered chocolate.
How chocolate is made
There are four main varieties of cocoa beans - Criollo, Forastero, Trinitario, and Arriba/Nacional. Forastero is the most widely grown, comprising 80% of the world's cocoa crop, while Criollo accounts for just 1% due to its delicate trees. Cocoa trees are grown in tropical areas between 20 degrees north and south of the equator, with Ivory Coast, Ghana, Indonesia, Brazil and Nigeria being leading producers. The multi-step process of making chocolate from cocoa beans involves harvesting, fermentation, drying, roasting, shelling, grinding, mixing, conching, tempering, molding, cooling and packaging.
Servsafe comprehensive ppt-full
This document provides information on food safety and preventing foodborne illness. It discusses the importance of food safety, how food becomes unsafe through biological, chemical and physical contamination, and key prevention measures. The three main ways food becomes unsafe are through time-temperature abuse, cross-contamination, and poor personal hygiene of food handlers. Proper cleaning, sanitizing, cooking, cooling, and excluding sick workers are emphasized as ways to control hazards and prevent foodborne illness.
Vegan baking
This document discusses vegan baking replacements for eggs, dairy, and butter. It explains that flax seeds mixed with water can replace eggs for binding, and works best in items like pancakes and muffins. Silken tofu blended with cornstarch can replace eggs in dense cakes and brownies. Commercial egg replacer works for some cookies but has a chalky taste. Soy sour cream and baking soda can be used for leavening. Non-dairy milks like soy, almond or coconut replace dairy milk. Vegan butter substitutes or vegetable oil replace butter, and coconut cream can replace sour cream.
System of dessert creation
The document discusses how to create memorable desserts by understanding how the five senses perceive food. It covers the four basic tastes of sweet, salty, sour and bitter. Key factors that influence flavor perception are discussed like mouthfeel, smell, sight, hearing, temperature and more. The three steps to creating a successful dessert are combining flavors, combining textures and temperatures in the mouthfeel, and combining visual elements in the appearance. Common flavor combinations and different plating styles are also outlined.
Puff pastry applications
Vol-u-vent is a puff pastry tart shell, Bouchee is a small round vol-u-vent, Jalousie is a rectangular puff pastry filled and topped with slits pastry pieces that open like blinds when baked, Pithivier is a round puff pastry filled with frangipan and decorated on top, Chausson is a sweet or savory turnover, Sachristain is a long twisted puff pastry curved at the end to represent a fisherman's staff, and Palmier is a clover-shaped puff pastry cookie rolled with sugar and simple syrup.
Molecular gastronomy
Molecular gastronomy is the science of cooking that explores new culinary possibilities using tools and ingredients from science. It seeks to investigate and explain the chemical transformations of ingredients during cooking. Molecular gastronomy experiments have led to innovative dishes like hot gelatins, airs, faux caviar, and spherical ravioli. Key techniques include spherification, which uses alginates to gel spheres that burst in the mouth, and the creation of foams and gels using agents like alginate, calcium chloride, agar, and gellan gum. Precise measurements and techniques are required as molecular gastronomy dishes can easily fail if steps are not followed correctly.
Making chocolate pralines
Making chocolate pralines involves an 11 step process: 1) preparing clean molds at 80 degrees Fahrenheit; 2) tempering chocolate and filling the molds; 3) scraping off excess chocolate and allowing the molds to set in the refrigerator. The process also includes 4) preparing a liquid filling that is not too warm; 5) partially filling the molds and allowing a crust to form; 6) sealing the pralines with a thin layer of chocolate. Finally, 7) properly tempered chocolate and following the steps correctly allows the pralines to release from the molds.
Croissants
Croissants are a laminated yeasted dough that originated in Austria in 1686. The key to producing croissants is rolling butter into the dough through multiple folds and turns, totaling 4, with rests in between to relax the gluten. Instant yeast is used and the dough is shaped into a paton, chilled, and can be frozen for later use. Croissants are rolled into triangles, proofed, and baked at 375 degrees Fahrenheit to puff the layers and ensure proper structure. Varieties include filling the dough rectangles with chocolate, ham and cheese, or other sweet or savory fillings.
Chocolate
The document provides information about the history and production process of chocolate. It discusses how the Aztecs first discovered and used cocoa beans to make a bitter beverage. It then describes the multi-step process of turning cocoa beans into chocolate, from harvesting and fermenting the beans to roasting, grinding, kneading, rolling, and conching them. The document also covers different types of chocolate like couvertures, dark chocolate, milk chocolate, and white chocolate. It provides details on chocolate tempering and tips for chocolate tasting and storage.
Chocolate amenities
Chocolate amenities are small chocolate sculptures or decorative presentations containing various confections. They can be presented to VIP hotel guests upon check-in or used as centerpieces for catered events. Producing them requires attention to detail with designs that are elegant yet small enough for one or two people. The cost analysis shows that amenities used for VIPs or events can be profitable additions despite their relatively low production costs.
Chef dan’stop10
This document outlines 10 rules and expectations for students in Chef Dan's class. Students must be on time, prepared for class with the proper uniform and materials, contact Chef Dan if they will miss class, take thorough notes during lectures and demonstrations, get along with others, and understand that they will be graded daily based on clear criteria. Chef Dan's role is to teach, mentor, and help students achieve their dreams in the culinary industry.
Working with chocolate molds
1. Prepare molds by cleaning and warming them. Temper chocolate to the proper temperature.
2. Fill molds completely with tempered chocolate, then tap to remove bubbles and excess chocolate. Refrigerate until set.
3. For two-piece molds, invert and remove excess chocolate before refrigerating partially set pieces. A second pouring seals the mold.
Bavarian cream
Bavarian creme is made from a mixture of crème anglais, gelatin, and whipped cream that is placed in a mold to set. It involves making a flavored crème anglais, adding bloomed gelatin, cooling the mixture, and folding in whipped cream. Bavarian creme can be used plain in a Bavorois, layered with cake in a Bavarian, or surrounded by ladyfingers or roulades in a Charlotte.
Baked custards
This document provides information on baked custards and sugar cookery. It discusses the basic ratios for custard, the need to strain custards before baking, and the method of baking custards in a water bath. It describes what happens when a custard is overbaked resulting in synerisis. Common types of baked custards are also outlined such as creme caramel, creme brulee, and pot au creme. Finally, the stages of sugar cooking are defined based on the temperature the sugar-water mixture reaches.
Artificial sweeteners
Artificial sweeteners are low-calorie sugar substitutes that are used by people with diabetes or those trying to reduce their sugar intake. The glycemic index measures how much foods raise blood glucose levels compared to glucose, and artificial sweeteners have a lower glycemic index than sugar. The four main artificial sweeteners approved for use in the United States are aspartame, sucralose, saccharin, and stevia.
Buttercreams
This document describes three types of buttercream - French, Swiss, and Italian. French buttercream is made by whipping egg yolks with a syrup cooked to soft ball stage. Swiss buttercream is made from a sugar-egg white mixture cooked to 135 degrees. Italian buttercream is made by whipping egg whites with a soft ball stage syrup.
The document then provides details on the characteristics, uses, stability and storage of each type of buttercream. French buttercream is pale yellow and very soft, best used as a filling. Swiss buttercream is light, white and fluffy, suitable for filling or icing. Italian buttercream is ultra light and silky, also suitable for filling or icing.
10 steps to bread production
1. Scaling-ingredient are measured correctly
2. Mixing-briefly mix flour, water and yeast. Let rest for 10-30 minutes, this is called autolyse.
3. Fermentation- This is done in a covered container, with enough room for the dough to double in size.
4. Punching/folding-This evens out the temperature of the dough and gives the yeast new food to eat.
5. Secondary fermentation-this second rise helps with structure and flavor development especially at this altitude
6. Scaling-weigh to desired size. Add an additional 10-13% weight to allow for water evaporation when baking if you are trying to hit
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Artisan bread
- 2. Artisan Breads Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 7 Common Characteristics: • Handmade. • Use of pre-ferments and sourdough or culture starters (a fermented dough or batter used to provide leavening for a large batch of dough). • No chemical additives or preservatives. • Traditional production methods. Understanding Artisan Breads
- 3. Yeast Pre-Ferments Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 7 • Poolish: thin yeast tarter made with equal parts flour and water plus commercial yeast. • Biga : the Italian term for pre-ferment. It usually is a stiff pre-ferment and made with two times the quantity of yeast as a poolish. • Levain-levure: French term for yeast pre-ferment. (Levure means “yeast.” Levain means “sourdough.”) • Pâte Fermentée : a piece of fermented bread dough saved from a previous batch. • Mixed fermentation: a straight dough in which both a pre- ferment and a fresh addition of yeast are used for leavening. Understanding Artisan Breads
- 4. Sourdough Starters Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 7 A dough or batter that contains wild yeasts and bacteria. •It has a noticeable acidity as a result of fermentation. •The wild yeasts in sourdough starters are not the same as commercial yeasts. •Wild yeasts can tolerate and grow in higher levels of acidity. Understanding Artisan Breads
- 5. Bacterial Fermentation Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 7 • Sourdough starters contain bacteria as well as yeast. The most important bacteria are from the group Lactobaccilli. • Two kinds of acid are created by bacteria, lactic acid and acetic acid. Understanding Artisan Breads
- 6. Refreshing the Starter Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 7 • After the initial fermentation has begun, the starter must be refreshed or fed regularly so the yeasts and bacteria are nourished and will multiply until they are strong. • The basic procedure is to combine a portion of the fermenting starter with additional flour and water. Understanding Artisan Breads
- 7. Autolyse Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 7 Artisan bakers may take an extra step during mixing called autolyse. •Autolyse is to first combine the flour and water and mix at low speed just until the flour is moistened and a dough is formed. Let stand 30 minutes. •During the autolyse, the flour hydrates fully. Understanding Artisan Breads
- 8. Fermentation Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 7 • Artisan breads are fermented at lower temperatures. • Sourdoughs ferment more slowly. Understanding Artisan Breads
- 9. Baking Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 7 • Artisan breads are usually baked as “hearth breads.” • If baked on pans, perforated pans are best. • Steam should be injected for the first 15 minutes. Most lean hearth breads are best baked in a hot oven, 425° to 450°F (218° to 232°C). Understanding Artisan Breads
- 10. French, Italian, and Vienna Loaves Make up Techniques
- 11. •Flatten the rounded, relaxed dough into a circle. Fold the sides over the center, then round again. •Shape the dough into a seam-free ball. •Place on prepared pans. Proof, wash with water, and slash in a crosshatch pattern. Bake with steam.
- 12. •Flatten the rounded, relaxed dough into a circle. Fold the sides over the center, then round again. Roll the dough under the palms of the hands into a smooth oval loaf. •Place on pans sprinkled with cornmeal or flour. Proof, wash with water, and dredge with flour. Score.