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The Advanced Art of
Baking & Pastry
First Edition R. Andrew Chlebana
Chapter 2
Bread for the Pastry Chef
Learning Objectives: • Convert a recipe using baker’s percentage. • Determine desired dough temperature for straight doughs and doughs with multiple factors. • Identify the difference between a sourdough and preferment. • Properly mix dough using the short, intense, and improved mixing methods. • Present the 14 steps of bread baking.
Math • Baker’s Percentage • Used to determine weight of an ingredient in relation to flour. • Can be used to calculate a formula • Desired Dough Temperature • Used to calculate the water temperature • Aids in dough reaching the ideal temperature for fermentation
Baker’s Percentage (1 of 2) • Weight of the flour is always 100% • Two or more Flours • Total of flours is 100% • Example • A recipe calls for 9 lbs. of bread flour 5.5 lbs. whole wheat flour • Total flour in the recipe is 14.5 lbs. • To calculate the bread flour divide the bread flour by the total flour • (9 lbs./14.5 lbs.)x100 = 62%
• Uses room and ingredient temperature, plus friction
from mixing to calculate water temperature • When using a sour or preferment this is also included in the calculation • DDT after mixing is 75-78°F • Ideal temperature for fermentation
Sour Starter • Uses natural yeast found in the local area • Fermented and strengthened to intensify wild yeast • Provides leavening and flavor • Needs practice, every area is different and there are many variables that will impact the starter
Preferment • Help to improve flavor, aroma, dough strength, and shelf life • Pâte fermentée or old dough • Flavor and shortened first fermentation • Poolish • Lighter less acidic bread • Biga • Structure and flavor
Mixing Methods • Straight – all ingredients mixed together • Sponge – yeast is fermented prior to mixing dough • Brioche – large quantity of fat finishes mixing • Double Hydration – second addition of water • Minimal Mix – mixed by hand, several folds • Autolyse – flour and water combined and rested