Page 33 - NA_3_4_2009

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31
1. Warm the milk and eggs to 55
º
F and pour into a 20-quart
stand mixer.
2. Add all of the dry ingredients and mix on first speed with
a dough hook until clean up stage (approximately 4
minutes.)
3. Soften butter by hammering it with a rolling pin. Increase
the mixing to second speed and slowly add butter to the
dough in stages. If using the old dough, add it during the
last 30 seconds of this mixing cycle.
4. When the dough has attained a medium developed
window (do not over mix), place in an oil-sprayed plastic
proofing container and let it bulk ferment at room
temperature for two hours.
5. After the bulk fermentation, place the dough on an oil-
sprayed parchment-lined sheet pan. Press the dough down
to about 1
1
/
2
” thick and cover with plastic wrap. Place in
the refrigerator overnight.
6. The next day, roll out the dough on a sheeter to about
1
/
8
3
/
16
” (Rondo=3-3.5) and process into the desired shapes.
7. Place your projects on sheet pans and allow to proof until
doubled in size (approximately 60-90 minutes.)
8. For cinnamon buns, bake in a convection oven for 15-18
minutes at 350-360
º
F. For the Russian braid, lower the
temperature after 10 minutes of baking to 330
º
F and bake
an additional 30 minutes.
9. Glaze and finish while still warm.
1.
2.
1. The dough comes off
the mixer with a
medium gluten
development.
2. After bulk
fermentation, take
the dough and roll it
out on an oil-
sprayed parchment
lined sheet pan.
3. Wrap the sheet pan
with a plastic bag
and place in the
refrigerator
overnight.
Russian Braid
3.
Dough
Final Weight
3856g 8# 8 oz
Bread flour
2000g
4# 6.5 oz
100
Whole milk
1100g
2# 6.8 oz
55
Granulated sugar
210g
7.4 oz
10.5
Eggs, whole
150g
5.3 oz
7.5
Instant yeast,
osmotolerant (SAF Gold)
38g
1.3 oz
1.9
Salt
38g
1.3 oz
1.9
Malt, diastatic
20g
.7 oz
1
Butter, 83% butterfat
(Plugra)
300g
10.5 oz
15.1
Lemon zest
1 each 1 each
Vanilla bean
1 each 1 each
Old dough
(pâte fermenté), optional*
200g
7 oz
10
Ingredients
Metric Pounds
Final %
*Can be from any enriched dough left over from a previous project.