Lesson 3 Enriched Doughs

Today was a hands on production day. We started with the demo from Chef Martinez and Chef Knigh of the white bread or Pain the Mie (Bread of Crumbs) to do this type of bread we utilized the same straight method for mixing the ingredients as yesterday.
When we prepared our brioche dough we used a different method called the sponge. In this new method we warm the milk first to dissolve the yeast (not too hot, because the yeast can die), we add the flour and mix to make a sponge. Then gradually we mix in the eggs and then the dry ingredients with a spatula to make a soft dough we add butter for the dough to absorb. The butter was just crumble into pieces to add to the mix. We cover and placed in the proofer overnight.
We also had a pizza day where we cooked our pizzas from the dough that we preppared yesterday and we added our own preferred ingredients. I brough some soda and everyone enjoyed the pizzas. We really appreciated the help of Don baking the dough and helping all of us making great pizzas.

Instructor Demo:
• Pain de Mie
19 fl.oz. Milk, whole
1 ¼ oz. Yeast, compressed
1 ¼ oz. Sugar, granulated
4 ¾ oz. Butter, unsalted, softened
1 oz. Salt, kosher
~2 lb. Bread Flour

• Brioche dough
5 fl.oz. Milk, whole
2 ¼ oz. Sugar, granulated
3 each Eggs (large)
½ oz. Salt, kosher
1/3 oz. Yeast, Instant
~1 lb. Bread Flour
7 oz. Butter, unsalted, softened

• Final feeding for rye starter and white starter

Student Production:
• Pain de Mie – 1 loaf
• Pizza – 1 each
• Brioche dough - overnight fermentation

• Brioche dough
• Final feeding for rye starter and white starter

Student Production:
• Pain de Mie – 1 loaf
• Pizza – 1 each
• Brioche dough - overnight fermentation


DAY 3 HOMEWORK #2

Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 19, 2010

1.- Main differences in ingredients between French bread and White Sandwich Bread?
French bread is leaner than White bread. The White bread will have more fat and sugar content and sometimes will also have eggs and milk solids. French Bread is made with water and without eggs.


2.- Why is Danish pastry dough flaky?
Because of the introduction of a fat into the dough by many layers using a rolling and folding procedure. The alternating layers of fat and dough give the baked product a flaky texture.

3.-12 Steps in production of yeast products?
1. Scaling is to measure every ingredient in its proper ratio to the product that we are making.
2. Mixing is combining the ingredients into a dough and distributing the yeast.
3. Bulk fermentation is the process of the yeast acting on the sugars and starches of the dough which will produce alcohol and carbon dioxide gas CO2.
4. Punching is to fold over the dough to relax the gluten, expel de gas and evens the temperature of the dough
5. Portioning is to divide the dough into pieces of the same weight
6. Rounding is to shape each piece of dough into smooth round balls to simplify later shaping.
7. Benching is to allow the pieces of dough to rest 10 to 20 minutes to make shaping easier.
8. Shaping is giving each piece of dough the correct form.
9. Proofing is a continuation of the yeast fermentation that increases the volume of the shaped dough.
10. Baking is cooking the pieces of dough which will kill the yeast at 140F, coagulate the proteins and gelatinize the starch in the dough, which will become firm and browned.
11. Cooling the bread to allow the escape of excess moisture and alcohol crated during the fermentation.
12. Storing is to keep the bread for later serving. It is done in placing in moisture proof bags to retard staling or freezing and wrapping for longer periods.

4.- What are the 3 major purposes of mixing yeast dough?
• To combine all ingredients into a uniform smooth dough.
• To distribute the yeast evenly throughout the dough.
• To develop the gluten.

6.- What are the purposes of punching a fermented dough?
• To expel carbon dioxide
• To redistribute the yeast for further growth of the dough
• To relax the gluten
• To equalize the temperature throughout the dough

7.- How much French bread dough will you need if you want to make 16 loaves weigh 12 oz each after baking?
Because moisture is lost during baking we give 2oz more for each pound of baked bread.
Each pound is approximately 16oz which is 192oz for making 16 loaves at 12oz of weight each.
192oz are 12 pounds of dough plus 24oz that will be lost by baking (2oz for each pound) that gives a total of 216oz or 13.5 pounds.

8.- List 4 advantages of the sponge method for making bread dough
• Shorter fermentation time for the finished dough
• Scheduling flexibility. Sponges can be held longer than finished dough.
• Stronger fermentation of rich doughs.
• Less yeast is needed because it will multiply during the sponge fermentation.

9.- What is the importance of water temperature in mixing yeast dough?
Dough must be at the proper temperature usually 78°F to 80°F (25.5° to 26.7°C) in order to ferment at the desired rate.