1. Artisan Breads Chef Usilton Office Hours: 4:30-5:15 Phone: 625-1111 x 5325 E-mail: jusilton@atlantic.edu

2. Day 1 Review Syllabus Safety and sanitation Review Block 6 Review Ingredients Review Vocabulary Identify Grains Starters and Sours Bread Shapes Scoring breads

3. Daily Class Requirements Digital scale- we will use metric Tools as per syllabus- Add 18” ruler Textbook Formula for each day’s bread- from Formula Development sheet Needed by Day 7: First 10 pages of formula packet Final Grading: Bread display 10, Formula 10, Plaque 10

4. Safety In emergency, pick up phone- will automatically dial security Report any unsafe hazards to Chef Wash hands!

5. Production PRODUCTION SHEET All breads proofed on corn meal dusted boards, flour dusted couche, or baskets All breads baked on hearth with steam- EXCEPTION- Sweet doughs are baked on lined double pans - shorter steam

6. Ingredients- Functions Sugar Liquids- Hydration Yeast Salt Fats Dairy Eggs

7. History Egypt first to cultivate grains Porridge/Bread High extraction flour Barm Hand mixing Gluten development Fermentation

8. Cereal Grains Wheat- Commercial, Artisan Spelt Rye Corn Oat Rice

9. Types of Wheat Red/White Strain of wheat Winter/Spring Time of year planted Generally, Stronger flours (13%+ protein) are from spring wheat Artisan bakers prefer Winter wheat- 10.5- 12% Hard/Soft- Refers to kernel hardness/protein content- Hard used for breads

10. Wheat flour Parts of wheat kernel Bran, Germ, Endosperm Flour Make up Moisture- 14% % protein- Gluten- 10.5-12 % (Preferred) Ash:.05 MINIMUM Extraction 100%= Whole wheat/ 1.5% Ash 77 % =.5 ash

11. Gluten 2 proteins Glutenin- Elastic Gliadin- Extensibility

12. Milling of flours Patent- Highest quality- milled from heart of endosperm Clear- Contains more bran- darker color- higher in protein- used with rye breads Straight- Combination of clear and patent- rarely used

13. Flour Milling Milling

14. WHAT IS ARTISAN BREADS? Flavor Crumb Color Use of pre-ferments Aveoles/Hydration Slow development Hand made?

15. WHAT IS ARTISAN BREADS? Artisan Breads

16. Fermentation Flavor of wheat Helps develop Dough strength Extensibility, elasticity, tenacity Pre-ferments: Natural, commercial yeast

17. Flavor Sourdoughs- Lactic vs. ascetic acid Lactic- develops at higher temperatures (85) and liquid levain (homofermentative) Ascetic- develops at lower temperatures (55) and with stiff levain (heterofermentative)

18. Factors affecting Fermentation Flour: high ash content Temperature: 74-80 Starch damage Amount of Yeast/Salt/Sugar Ph Protease

19. Starters- Natural 2 ingredients> Flour and water Seed culture > (stiff or liquid) Starter (stiff or liquid) Levain (pre-ferment) (stiff)- 50% -60% hydration or (liquid)- 100%-120% hydration Bread dough

20. HOW TO NOT KILL YOUR STARTER FEED IT!

21. CARE AND FEEDING 2 ingredients- flour and water Every 24 hours Max 3 days in refrigerator Weigh starter- calculate flour based on weight Fresh flour = to amount in barm Doubling starter

22. Liquid Starter Flour =100% Water = 100% Total = 200% Flour = 100% /200% =.5 Water = 100%/200% =.5 1# starter contains 8 oz. flour and 8 oz. water Feeding is 8 oz. flour and 8oz. water

23. Stiff Starter Flour = 100% Water = 60% Total = 160% Flour = 100/160=.625 Water = 60/160=.375 Feeding= W t. of starter x.625=Flour Wt. of starter x.375=Water

24. Converting Liquid to Stiff Weigh liquid Starter Multiply by.33 Add that amount of flour to liquid starter to make stiff Work ahead when needing a stiff starter- make day in advance

25. Fermentation Time and Temperature DDT Levain- DDT x 4 - Levain temp

26. Yeasted pre-ferments Liquid: Poolish- 100% hydration Stiff: Sponge (60-65%),Biga (50-55%) Pate Fermentee- old dough- usually contains salt

27. Mixing Methods Slow Intensive Improved Double hydration

28. Mixers Planetary Oblique fork Spiral RPM determines mixing time Improved- 1000 rpm in second speed Can vary depending on size of batch and dough hydration Our mixers- Incorporate on first- 3 min. 2 nd Friction- 15

29. Oblique Mixer

30. Spiral Mixer

31. Retarding After mixing After pre-shaping After final shaping

32. Basic Bread Shapes Boule Var. -Tabatiere, Couronne, Auvergnat, Fleur, Pain d’Aix Baguette Var.- Epi, S, fougasse, braid Batard Var.- Tordu, Fendu, Viverais, Charleston,

33. Make- up Shaping

34. Hand Mixing

35. Stretch and Fold Mixing

36. Baguette- Mixing Methods Straight/Autolyse Pate fermentee Sponge Poolish

37. Baking Process Final proof Scoring Oven spring Steam Oven temperature Maillard reaction Baking- Doneness/Internal temperature (210) Crust Cooling

38. Scoring Use sharp blade- lame, razor, serrated knife, scissors Allows even expansion of bread Increases eye appeal Hold blade at 45 o angle Refer to pg. 115-118 Parallel- expand sides (Baguette) Perpendicular- Expand up (Rye)

39. Scoring

40. Evaluating Appearance Exterior: Scoring/Grigne Interior:Color/Aveoles Aroma/Flavor Evaluating Bread

41. Baguette Classic shape 4 ingredients and levit Autolyse common Pre-ferment helps give flavor/strength Low temperature = slow fermentation Slow fermentation= more flavor 75 dough temp/ Friction= 20-30 Mix 3 min.2 nd speed Scale 400 g Couche

42. Ciabatta Slipper bread Hydration- 75+% Double hydration Mix dough in hotel pan DDT=80 Place in proof box Fold- every ½ hour- 2 hr. fermentation To portion- turn onto bench- cut into 2 pieces (500g) Place on corn meal dusted board

43. Today’s Production Each Group: As per Production schedule Every day- mix bread doughs before lecture All levains and breads- wrap, label, TIME AND TEMPERATURE Homework- Baguette makeup Baguette Shaping