bakery shift.

I have finally had to the chance to work in the bakery! 

Although the hours (7 PM to 3 AM) are hard, I have really enjoyed it. I've baked all kinds of great smelling breads! (LOVE the smell of fresh bread.)

Products ready to be delivered:

sheet pans of focaccia bread. (rosemary, parmesan, and pepper)

baguettes, demi baguettes, and multi-grain boules. 

par-baked ciabatta loaves and pillows. 

pastries. (muffins, brownies, biscotti, danishes, cookies, trailmix bars, croissants, and pan au chocolates.) 

hoagie rolls, kaiser rolls, and crackers. bagged and ready to go! 

olive boules, parm and garlic boules, and semolina boules. 

We usually make things like sliders, dinner rolls, and burger buns too. We had a pretty light night last night. I really enjoy it though! 

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Baking 110. Day 13

Today we baked chocolate sourdough, soft pretzels, and cookie bread. The chocolate sourdough was my favorite! It was great. It reminded me of my mom's biscuits with chocolate gravy. yummy =)

chocolate sourdough rolls. cookie bread roll.

cinnamon sugar pretzel.

Cookie Bread.

For the sweet dough-

Milk 1/2 cup

yeast 2 t.

All purpose Fl. 14 oz

Eggs 3 ea.

Salt 1.5 t

Sugar 2.5 oz

Butter 4 oz.

Mixing.

Scald milk. let cool to 105 degrees. Add yeast.

Mix together flour, milk/yeast, eggs until combined. Let rest for 15 minutes.

Add salt, mix on speed 1 for 3 minutes.

Add sugar in 2 stages.

Add butter in 2 stages.

Let dough rest in refrigerator overnight.

For cookie dough.

Butter 2.1 oz

Sugar 2.1 oz

Egg yolk 2 ea.

All purpose Fl. 4 oz

Mixing.

Creaming method.

Cream together butter and sugar. add eggs-mix well. add flour-mix until combined.

let rest in refrigerator overnight.

Scale sweet dough into small 1.5 oz balls.

Roll out cookie dough in between two sheets of plastic wrap.

Using a biscuit cutter, cut out circles of cookie dough.

Cover each sweet dough roll with a cookie circle.

Let sit out for about an hour.

Bake in 400 degree oven until light brown.

Chocolate Sourdough.

Biga

Water 3 oz

Yeast 2 t.

Bread flour 5 oz

Mix together. Let proof for 1 hour.

For the dough.

Water 16 0z

Biga from above

Bread fl. 13 0z

Cake fl. 8 oz

Almond fl. 3 oz

Yeast 1/4 oz

Cocoa powder 1.125 oz

Salt 1/4 oz

Chocolate, melted 2 0z

Chocolate chips 8 0z

Mix together all ingredients in a mixing bowl on speed 1 for 5 minutes.

Mix on speed 2 for 3 minutes.

Bulk ferment until double in size.

Scale and shape as desired. (loaves, muffins, rolls, etc.)

Proof until double in size.

Bake in 400 degree oven.

Soft Pretzel.

All purpose flour 3 cups

Sugar 1 T

dough conditioner 1 T (optional)

butter or vegetable oil 1 T

salt 1 t

yeast 2 t

water 1 cup

Mix dough ingredients together in mixer until cohesive and smooth. (should be sticky.)

Round, cover, and let rest for 30 minutes.

Divide dough into six pieces. Roll out each piece into rope. (about 24 " long)

Shape each rope into a pretzel. Dip pretzel in baking soda wash. ( 3 T water, 2 T sugar, 2 t baking soda). Lay pretzel on well greased sheet pan. Sprinkle pretzel with kosher salt if desired.

Bake in 400 degree oven for 12-15 minutes.

For cinnamon sugar pretzels. Brush hot pretzels with melted butter then dip in cinnamon sugar.

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Baking 110. Day 12

We have been working on our dead dough showpieces all week, so we have made simple things in class. Like these bread sticks.

Each group had to make oatmeal raisin bread. (very good breakfast bread). We were allowed to shape it any way we wanted. Some people made loaves, some people made rolls. I chose to make these cute little cloverleaf muffins. They work just like pull-aparts!

Bread sticks.

All purpose Flour 1 #

Sugar 1 T

Salt .5 oz

Yeast 1 T

Oil 1/4 cup

Water 7 oz

Mix ingredients together until you get a soft dough. let bench rest.

Roll out until its pretty thin. Cut into thin strips. Twist strips and lay on sheet pan. Spray with water and sprinkle with kosher salt or seeds. Bake in 350-400 degree oven till crispy brown.

Oatmeal Raisin Bread.

Water 10 oz

Oats 2.5 oz

Raisins 3.5 oz

Yeast 1/2 T

Milk 1/4 cup

Honey 1.5 T

Bread Flour 12 oz

Whole Wheat 4 oz

Salt 1/2 T + 1/4 t

Cinnamon 1 T

Oil 1.25 oz

Mix hot water, oats and raisins in bowl. Let it sit for about 15 minutes.

Add all ingredients into mixing bowl. Mix together well. Let bench rest about 3o minutes.

Scale and shape as desired.

Proof until double in size.

Bake in 350-400 degree oven.

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Baking 101. Day 12

Today we made scones. I LOVE scones. I flavored these with cranberries and almonds. I can not wait to make these for breakfast one morning! Scones+coffee=love!

We are also learning about pate a choux, so we made mini elcairs and religieous. These small pastrys are filled with pastry cream.

Scones.

Cake flour 8 oz

Sugar 1.25 oz

Baking Powder 1 Tbsp

Salt pinch

Honey .5 oz

Cream 9 fluid oz.

Garnish 2 0z

Mixing.

Sift dry ingredients. Mix wet ingredients. Add to dry.

Add garnish. Mix until combined. Work into a dough ball. Flatten onto double sheet pan.

Cut into six slices. Eggwash and sprinkle with sugar (optional.)

Bake in 350 degree oven.

Pate A Choux.

Water 10.5 oz

Salt pinch

Sugar pinch

Butter 4.75 oz

All Purpose flour 5.75 oz

Eggs 5

Mixing.

Melt butter in sugar, salt, and water over low heat.

Bring to quick boil.

Pull off heat. Stir in flour.

Put back on moderate heat. Cook until dough ball forms (about 30 seconds). (stirring constantly)

Pour into a bowl. Add eggs one at a time, until you get it at the right consistancy. (amount of eggs always changes. You could use two, or eight.)

When batter is dropped from a spoon, your should get a "V" shape hanging from the spoon.

Pipe onto sheet tray into desired shapes.

Bake in 400 degree oven.

After cooled, fill with pastry cream, or butter cream.

Decorate as desired.

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Blondies.

I've never made blondies before so I was excited about this assignment! These apricot pecan blondies turned out great. So delicious!

Blondies.

Brown sugar 16 0z

Sugar 8 0z

Butter 8 oz

Water 2 oz

Eggs 8 oz

Vanilla 1 tsp

Baking Powder 1/4 oz

Cake flour 16 0z

Nuts 12 0z

Garnish 4 0z

Mixing.

Melt butter. Sift dry ingredients.

Add sugars to dry. Add butter. Mix well.

Mix eggs, water, vanilla. Add to flour mixture slowly.

Fold in garnish.

Bake in 350 degree oven for about 25 minutes.

Makes 1/2 sheet tray.

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banana bread. YUMMO banana bread.

Banana Bread.

Butter 5 oz

Sugar 9 oz

Whole egg 1 & 1/2

Vanilla 1tsp

Banana 12 0z (pureed)

Bread flour 9 oz

Salt 1 tsp

Baking Soda 1 tsp

Garnish 4.5 oz

Mixing.

Muffin method.

Melt butter. Mix in sugar.

Mix in egg and vanilla.

Add in banana puree.

Mix garnish with flour.

Combine with banana mixture.

Bake in 325 degree oven until you get a super dark color.

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more pictures from day 10

We tried different ways to make biscuits. They all turned out good. The top pictures are soft biscuits. The bottom picture is flaky biscuits.

Biscuits.

Bread flour 5 oz

Pastry flour 5 oz

Salt 1 tsp

Sugar 1/2 oz

Baking Powder 1/2 oz

Shortening 3.5 oz

Milk 6.5 oz

Mixing.

Biscuit method.

Cut in fat with all dry ingredients.

Mix in liquid.

Roll out dough and cut biscuits.

Bake in 400 degree oven.

*for flaky biscuits, fold dough in layers after rolling it out. then cut out biscuit shapes.

*for soft biscuits, place close together on sheet tray. for crunchy biscuits, place about 2 inches apart.

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Baking 101. Day 10

This week is all about quick breads!! Today we made muffins, biscuits, and banana bread (pictures to come later). These tasty muffins are flavored with apricots and walnuts!

Sour Cream based muffins.

Butter 1.5 oz

Sugar 4.75 oz

Salt pinch

Baking Soda 3/4 tsp

Egg 2.25 oz

Bread flour 4 oz

Cake flour 1 0z

Sour cream 5 oz

Mixing.

Creaming method.

Cream butter, sugar, salt, and BS. Add egg slowly.

Mix in flour and garnish half way. Combine in sour cream.

Bake in 350 degree oven. Makes about 10 muffins.

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