BPA 130: ARTISAN BREADS AND VIENNOISERIEFinal Project

Brooke Edwards

Artisan Breads: The Baguette, The Bagel, Foccacia, and Sourdough.

The baguette: Formula – Yield: 10 – 14 oz portions 3 # 4 oz Bread Flour 1 # 2 oz Water ¾ oz Instant Yeast 1 ¾ oz Salt 4 # 12 oz PoolishMop: Straight Dough Method1. Add all liquid ingredients and salt in the mixing bowl.2. Add flour and the yeast on top. 3. Mix on 1st speed until shaggy dough (about 3 min.)4. Mix on 2nd speed for 2 more minutes. 5. Oil a stainless steel bowl and bulk ferment the dough for 45

minutes, turn the dough, then ferment again for 45 minutes. 6. Divide dough into 14 oz portions, shape, rest, proof, score, and

bake off the baguettes. Let cool and enjoy!

The French Baguette.

The attributes of a baguette include a light to darkish brown color, but it should not be too dark. It should have a crispy crust and be soft on the inside. It should have a slight yeast taste, but be bland in flavor.

Baguettes have a variety of small to medium sized holes inside when they are made properly. A proper baguette should also be scored with slashes that are lighter in color.

My Personal Observation of the Baguette.

My personal opinion of the baguette is probably similar to a lot of other peoples opinion of it. It is one of my favorite artisan breads because of the crispy crust and the smooth, soft inside. It is especially delicious with salt and butter. They are also one of my favorite breads to prep because of the shaping and scoring. Any bread that is baked with steam inside of a stone deck oven is deliciously, especially the French Baguette!

Pictures of the Baking Process and Finished French Baguette.

The Bagel.

Formula: Yield: 30 – 4 oz bagels 2 # 10 oz Bread Flour 2 # 10 oz Hi-Gluten Flour 2 # 14 oz Water ¼ oz Instant Yeast 1 ½ oz SaltMOP: 1. Mix all ingredients in the mixing bowl on 1st speed for 5

minutes. 2. Mix an additional 5 minutes on 2nd speed until windowpane. 3. Divide into 4 oz portions, round, rest, and shape into bagels.

Proof on sheet pans for 45 minutes.4. Boil bagels in honey water for 30 seconds to a minute,

garnish with a variety of seasonings or seeds and bake them.

Attributes of a Bagel.

The bagel is a widely known Artisan bread with particular attributes that are known to the bagel lovers out there. It is a circular shaped bread that is mainly eaten at breakfast, but can be enjoyed at any time of the day. It has a soft inside with a harder crust on the outside.

The bagel is one of the breads that you can eat plain or with creamed cheese or various other toppings. In order for the bagel to look right, the proofing process has to be done right and the boiling process has to be the same way. If done properly, the bagels will be deep in color, but not too crispy on the outside.

My Personal Observation of the Bagel.

The bagel has always been a favorite breakfast item of mine, but now that I know the whole process, history, and effort put into it, its even more of a favorite. I like “everything” bagels, but most of the time I eat regular bagels with peanut butter on them. This was one of my favorite items to make because it’s a skilled process. This is one of the only items we have to boil before baking, which is cool to me. I never knew that.

Pictures of the Bagel Making Process and Finished Bagel.

Focaccia.

Formula : Yield – 1 Full Sheet Pan 2 # Bread Flour 1 # 6 oz Water 2 # 3 oz Poolish ¼ oz Instant Yeast 1 teaspoon each: Thyme, Basil, and Oregano 1 oz SaltMOP: 1. Add water and salt to the mixing bowl. Add flour then yeast on

top. 2. Mix until smooth, put into oiled bowl and let sit for a couple

hours. Transfer to oiled sheet pans, garnish with herbs and tomatoes, and let sit for 30-45 minutes.

3. Dock the dough and bake at 450-500 in deck oven, let cool, and enjoy!

Attributes of Focaccia.

Focaccia is a wet dough that doesn’t need shaping or anything like that. All you do is mix it together, let it ferment, transfer it to sheet pans, garnish it with toppings and bake it. It is an easy dough to make, however it goes in the oven looking completely different then when it comes out of the oven.

When focaccia goes in the oven, it’s a wet, flat, sloushy dough. When it comes out of the oven, it is half its size, if not bigger, and has a hard crust with a soft insides that consists of huge holes. It is a delicious appetizer, too!

My Personal Observation of Focaccia.

Focaccia is ultimately a favorite artisan bread of mine. Its an herb bread, which no one can argue with a bread consisting of savory herbs. Its one of the most fun breads to make, as well. You get to get your hands in there and get dirty, well, oily but still. It makes for an awesome snack or appetizer. I also like the fact that its appearance goes through a huge transformation throughout the whole process of making it. I never knew breads could do some of the things they do!

Pictures of Baking Process and Finished Product.

Sourdough Bread.

Formula : 8 – 1 # 4 oz loaves 5 # Bread Flour 2 # 8 oz Water 2 # White Sour Starter 2 oz SaltMOP: Straight Dough Method1. Add the water and sour starter to the mixing bowl.2. Add the flour then salt on top. 3. Mix on 1st speed for 3 minutes, switch to 2nd speed and

mix for 2 minutes.4. Bulk ferment for 2 hours, turning the dough at the 1st

hour mark.5. Bake, cool, and enjoy!

Attributes of Sourdough.

Sourdough bread is one of the only breads made with a sour starter instead of a poolish. It has a slight sour/alcohol taste when baked off. The shapes for a sourdough are various. You can make boules, batards, or use banatons to shape them.

When a sour dough is baked, it has a dark brown, very crispy crust. The inside is soft and has two acids that it consists of; lactic acid and acedic acid. Sourdough bread gets pretty big when proofed and baked as well.

My Personal Observation of Sourdough Bread.

My personal observation of sourdough is that is one of the largest growing breads when it is fermenting. I believe this is because of the wild yeast grown in the sour starter. It isn’t one of my favorite breads because of the really hard crust and sour taste, but it is always a favorite of others. I think the process of the sour starters is really neat, as well.

Pictures of the Baking Process and Final Sourdough Product.

Viennoiserie: Brioche, Sweet Dough, Croissant, and Danish.

Brioche: Formula – Yield – 24 each 2 # 4 oz Bread Flour 2 each Eggs 2 each Egg Yolks ½ oz Instant Yeast 4 oz Milk 4 ½ oz Sugar 1 oz Salt 12 ½ oz ButterMOP: Modified Straight Dough Method.1. Add all liquid ingredients to the mixing bowl, the add all dry ingredients with

the yeast on top of flour. 2. Mix 2 minutes on 2nd speed until dough comes together, then slowly

emulsify butter into the dough. Continue to mix until the dough pulls from the sides and you can pull a window pane.

3. Bulk ferment for 1 ½ hours, turn after 45 minutes. 4. Portion, round, rest, egg wash, and proof for 30-45 minutes.5. Bake in 350 degree oven for 12-15 minutes.

Attributes of Brioche.

Brioche is a sweeter dough than other artisan breads. It contains sugar and a lot of butter. The process of making brioche is a long one because you have to very slowly emulsify the butter into the dough. This is to make sure that the dough does not get sloppy and turns out smooth and sturdy.

When it comes to shaping Brioche, there are many different forms it can be made into. There is the au tete, the cinnamon bun, and the pissaladiere, which contains olives, sautéed onions, and anchovies. All of these different shapes are soft and moist on the inside with a harder outer shell after being baked. They are mostly deep in color and are sweet in taste.

My Personal Observation of Brioche.

Brioche is not my favorite kind of bread, unless cinnamon buns are made out of it! We made a lot of pumpkin brioche(shown at right), which I didn’t try because I don’t like pumpkin. However, the cinnamon buns and au tete’s we made were delicious! I also found out that I have a lot of patience that I did not know I had. I found this out through the mixing process and how slowly you actually have to add the butter to not mess it up. It took my group an hour to mix the dough the first time we made it. Other than that, the process of making brioche is similar to other breads we’ve made.

Pictures of Baking Process and Final Product.

Sweet Dough.

Formula : Yield : 7 pounds 1 qt Buttermilk 8 oz Sugar 8 oz Butter 1 ½ oz Instant Yeast 4 # AP Flour ½ oz Salt ¼ oz Baking SodaMOP: Modified Straight Dough Method1. Add all liquid ingredients into the mixing bowl, followed by dry

ingredients with yeast on top of flour. Mix on 1st speed for 4 minutes.

2. Place in a bag and retard overnight.3. Pull from fridge, cool, shape, proof, and bake. 4. Cool and enjoy!

Attributes of Sweet Dough.

Sweet dough is made mainly into one treat that everyone loves.. Sticky Buns. Sticky buns consist of a smear in the inside, pecans, and a sticky smear on top of the pecans. This is a great treat for someone with a sugar tooth. It looks very similar to cinnamon buns and is made similarly, as well.

Sweet dough is very sweet in flavor because of the sugar and fat components. It is also one of the only breads made in a cake pan. The outside shell is deep in color with a lighter inside. The texture is a soft, smooth, delicate one. It’s melt in your mouth good!

My Personal Observation of Sweet Dough.

Sweet dough is by far one of my all time favorites, primarily because sticky buns are one of the best things ever made by man. It really is a sweet dough. Pecans are also one of my favorite nuts. I like the shaping process of the sticky buns because it’s just like making cinnamon buns. For some reason, I love rolling the dough and using floss to cut it into pieces. It is also cool that they are baked in cake pans and when you flip the cake pans over to get the buns out, the sticky smear oozes over the sides. It’s one of the most amazing things I’ve ever seen.

Pictures of Sweet Dough Baking Process and Final Product.

Croissant.

Formula : Yield : 8 pounds 1 # 2 oz Milk 1 # 2 oz Water 1 oz Instant Yeast 8 oz Sugar 6 oz Butter 4 # 8 oz Bread Flour 1 ½ oz SaltMOP: 1. First, cream butter and sugar together in mixing bowl with

paddle. 2. Switch to dough hook, add liquids then dry ingredients. Mix 4

minutes of 1st speed until combined into a firm, but not sticky dough.

3. Ferment, portion, round, rest, shape, and bake.

Attributes of a Croissant.

Croissants are one of the most loved pastries known to man. It is also one of the most time consuming and complicated pastries to make because of the lamination process. Lamination is the process of rolling and folding fat and dough to create flaky layers. This process forms a paton, which is the finished product after laminating the dough and butter together.

Croissants have many, many layers. If they’re made the English way, they have 1,024 layers. If they’re made the French way, they have 81 layers. They are always very flaky and savory. The inside is very soft and the outside is a darker, more crispy texture.

My Personal Observation of Croissnats.

Croissants are some of the most famous French Viennoiserie pastries. They are also one of my favorites. I like croissants because of how flaky they are but they still remain soft and smooth on the inside with all their layers. You can make the original crescent shaped croissant, or you can switch it up and add some chocolate or ham and cheese. The ham and cheese croissant pockets we made were delicious! Shaping these savory pastries is also pretty fun.

Pictures of the Baking Process and Final Croissant Products.

Danish.

Formula: Yield : 8 pounds 1 ½ oz Instant Yeast 6 oz Sugar 1 # 12 oz Milk 1 # 14 oz Pastry Flour 2 # 12 oz AP Flour ½ oz Salt 1 # Eggs 4 Teaspoon Vanilla Extract 1 Teaspoon Cardamom ½ Each Orange and Lemon ZestMOP: Straight Dough Method1. Add liquids into mixing bowl then add dry ingredients.2. Mix on 1st speed for 4 minutes until combined.3. Remove dough from bowl and place in a bowl, retard overnight. 4. After retarding, follow through with the lamination process, then shape,

proof and bake.

Attributes of Danish.

A well made Danish is dark in color and soft on the inside. It is a sweet, puff type of pastry. There are many different fillings and toppings that you can fill your Danishes with, such as marmalades, cream cheese, pastry cream, and more. There are also many different shapes for Danishes like the pinwheel, the Vol au Vent, and the pocket. You can also top the whole pastry off with a fruit glaze.

The lamination process is a major process that has to be done with care in order for the dough to come out right.

My Personal Observation of Danish.

I like Danish dough itself with the smear or cinnamon and sugar. I don’t like fruity toppings or pastry cream, so I didn’t eat the Danish we made. The shapes that Danish can be shaped into are pretty neat as well. The Vol au Vent is the coolest. I also really like the pinwheel shape because it really looks like a pinwheel. The lamination process is not my best friend, but I think it’s neat how much that dough depends on that process.

Pictures of the Baking Process and Final Danish Product.