Page 44 - ap_3_2008

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42 Pastry & Baking
Asia Pacific
Artisan Baker
Biga
1. In a 20 quart mixer, mix all ingredients except seeds on 1st speed
for 4 minutes.
2. Increase speed to 2nd speed and mix an additional 1 to 2 minutes.
3. Add seeds (optional) on 1st speed until completely incorporated
into the dough.
4. Place dough into an oiled proofing container, cover with lid and
let rest for 45 minutes.
5. Give the dough one stretch and fold, cover, and let rest an
additional 45 minutes.
6. Scale dough into 850g increments, shape into loaves, and place
immediately into oiled loaf pans or Panibois® baking forms.
7. Place in a protected environment (like a proof box) and allow
dough to proof an additional 90 minutes.
8. Bake at 420
º
F in a convection oven for 20 minutes with 15
seconds of steam.
9. Drop oven temp to 380
º
F and bake an additional 20-30 minutes.
10. Remove from pan and cool completely on cooling rack.
Variation: Whole Wheat Rolls
• Divide dough into 90 gram units.
• Work round and place on a parchment-lined sheet pan, cover,
and let proof for 45-60 minutes.
• Bake at 450-480
º
F in a deck oven for 12-15 minutes until a nice
golden brown crust develops.
Ingredients
Metric
Pounds
%
Bread flour
750g
1# 10.4 oz
100
Water
(70ºC recommended)
450g
15.8 oz
60
Instant yeast
6g
.21 oz
.8
1. Mix all ingredients on 1st speed for 3 minutes until a smooth
consistency.
2. Place the biga in an oiled container large enough for it to triple
its size.
Note:
After mixing, the biga will seem dry and feel tight and
somewhat rubbery. This is normal; DO NOT add any additional
water. Allow the biga to stay out at room temperature for 2 hours
before using. (If you wish to hold the biga to use for the next day,
degass the biga with your hands and refrigerate overnight.)
Final Weight
6700g 14# 12.3 oz
Ingredients
Metric Pounds
%
Whole wheat flour
2750g
6#
100
Water
(80ºC recommended)
1935g
4# 4.2 oz
70
Honey
260g
9.1oz
9.4
Instant yeast
8g
.28 oz
.29
Salt
69g
2.4 oz
2.5
Biga
1206g
2#10.5 oz
43
Sunflower seeds*, roasted 200g
7 oz
7.2
Pumpkin Seeds*, roasted 200g
7 oz
7.2
Sesame seeds*, roasted 200g
7 oz
7.2
*
Optional ingredients
个性方案:香料馅圆面包
制作风味带馅圆面包时,最好不要在面团中加入芝麻。
将面团切成若干份,每份重
90
克。在烘烤盘表面铺上一层
羊皮纸,将面团搓圆后放置在烤盘上。
盖上盖子,待其发酵,直至面团体积膨胀为原来的两倍即可
(约
60
分钟)。
将混合香料草本橄榄油(可选择盐、胡椒、中草药及香料)
刷在圆形面团表面并用手指在面团表面戳一个洞,深度及面
团中心。
注入馅料(如软草本乳酪、烤蔬菜、青酱或煎鸡丁)。
将烤盘放入华氏
450
480
度的架式烤炉中烘烤
15
20
分钟直至面团表面呈现理想色泽。
Variation: Savory Filled Rounds
• When making savory filled rounds, it is best not to use seeds in
the dough.
• Divide the dough into 90g units, work round, place on a
parchment-lined sheet pan.
• Cover and allow to proof until the dough doubles in size (around
60 minutes).
• Brush the round with a savory blend of herbed olive oil (your
choice of salt, pepper, herbs, and spices) and press an opening
into the center with your fingers.
• Fill with the desired filling, such as soft herb cheese and roasted
vegetables or pesto sauce and sautéed chicken bits.
• Bake for 15-20 minutes at 450-480
º
F in a deck oven until desired
color is achieved.
个性方案:全麦披萨
制作披萨时最好不要在面团中加入芝麻。
将面团切成若干份,根据所制作披萨的大小,每份重量约在
220
350
克之间。
再烘烤盘表面涂上一层油,将面团搓圆后放置在烤盘上。用
塑料膜包裹后放入冰箱冷冻
(
可放置
24
小时
)
用擀面棍将面团擀成饼状并撒上准备好的配料。将披萨逐个
放入华氏
450
480
度的烤箱中烘烤
7
10
分钟即可。
Variation: Whole Wheat Pizzas
• When making pizzas, it is best not to use seeds in the dough.
• Divide the dough into pieces between 220-350 grams, depending
on the size of the pizza desired.
• Shape them round and place on an oiled sheet pan. Cover with
plastic and chill (dough can be kept up to 24 hours in refrigerator.)
• Roll out with a rolling pin and top with desired toppings. Bake
pizzas at 450-480
º
F for about 7-10 minutes each.
个性方案:全麦卷
将面团分成若干份,每份
90
在烘烤盘表面铺上一层羊皮纸。将面团搓圆后放置在烤盘上
,
盖上盖子,待其发酵45至
60
分钟。
将发酵好的面团放入华氏
450
480
度的架式炉中烘烤
12
15
分钟直至面包表面呈现诱人的金棕色。
将所有的原料放入搅拌机中以一档速度搅打3分钟直到混合物
呈均匀粘稠状。
取一容器,在其表面涂油,将酵头放入。注意,容器容积必
须是酵头体积的三倍以上。
注意:
搅打均匀后,酵头呈干燥状,质地结实而有韧性。此
为正常现象,无须增添水分。酵头放在室温环境中静置2小时
后即可进行加工(如隔天才能加工酵头,可用手将酵头中的
气体挤出,并将其放入冰箱冷冻过夜)。
1.
取一容量为
20
夸脱的搅拌机,放入除芝麻外的所有原料,
调至1档搅拌4分钟。
2.
将速度档调高至2档,再搅拌
1
2
分钟。
3.
加入芝麻
(
可选
),
将速度调至
1
档继续搅拌直至芝麻完全融
入面团。
4.
取一发酵容器,表面涂油并将面团放入,盖上盖子,静置
45
分钟待面团发酵。
5.
将面团延展后折叠并放入容器中,盖上盖子,再次发酵
45
分钟。
6.
待面团发至
850
克即可将其加工成条状并立刻放入表面涂油
的长条形烤盘或 Panibois 烘烤模具。
7.
将模具放在密闭的环境(诸如发酵箱)中静置
90
分钟,待
面团发酵。
8.
将模具放入华氏
420
度的对流炉中烘焙
20
分钟,再用蒸汽
烘烤
15
秒。
9.
将炉温降至华氏
380
度,继续烘烤
20
30
分钟。
10.
去模后将面包放在冷却架上至其完全冷却。