Lesson 4 Enriched Doughs and Sour Doughs

By now we have two different kind of starters Rye and White Sour dough. According to Chef Martinez our starters are 7 years old. This is because a starter is made with a little yeast that we keep alive and every week we take a little from the mix we have and we start a new mix adding it. Is like keeping a living yeast aquarium. Chef Knight and Chef Martinez gave us some to take home and start our own.
The production of today consisted in baking our brioche dough to make Atete shape, box shape, sour dough bread and rye bread. We also took home our Pan de Mie that by now it was cool off and ready.

WHITE SOURDOUGH STARTER
Yield: 16- 10 oz. portions (always increase by at least 4 portions to compensate for loss)
72.72 oz. (4.54 #) Flour, Bread 100%
72.72 oz. (4.54#) Water 100%
14.54oz. White starter, 12 hours mature 20% *
Yield 159.98 oz. Total % 220%
Note: If 24 hour fermentation is necessary, change starter amount to 10% instead of 20%.
RYE STARTER
Yield: 16- 9 oz. portions (always increase by at least 4 portions to compensate for loss)
76.5 oz. (4.78 #) Flour (medium rye) 100%
63.5 oz. Rye Water 83%
3.8 oz. White starter, 12 hours mature 5%
Yield 143.8 oz. Total % 188%

SOURDOUGH WHITE BREAD
Yield 1-1lb. Loaf
8 fl.oz. Water
½ oz. Yeast, compressed
10 oz. Wild yeast starter
½ oz. Salt, kosher
~1 lb. Bread Flour

SOURDOUGH RYE BREAD
Yield 2 – 1lb. Loaves
12 fl.oz. Water
½ oz. Yeast, compressed
9 oz. Rye Starter
4 ½ oz. Whole Wheat Flour
½ oz. Salt, kosher
½ oz. Caraway Seeds, toasted
~1 lb. Bread Flour

My Sour dough and Rye bread came up nice, I still do not get the cutting right and this causes the gas to escape in other places different than where it should. My Brioche Atete came up nice Although there was a mistaken identity of the atete's at the oven someone took mine without noticing...now I know better my name shows every where and yes I need a sharpie. My white bread had a hole due to the improper kneading. Once we start kneading the dough we have to make sure that there is no bubles and take care of mixing well all the ingredients because any clump can make a hole on our dough.

I liked the story of the atete shape that literally is trying to represent a soldier with his casket on, hidden in a trench. I guess is very french LOL.
Homework: Study for Quiz Tomorrow.