Page 44 - NA_5_1_2011

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44 Pastry & Baking
North America
Artisan Baker
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1. Add the proper amount of culture to the ingredients. Using wet hands facilitates working
with the culture and helps prevent contamination to the mother culture.
2. After the dough has been mixed to a medium gluten development and the soaked
grains have been added, take a temperature reading of the final dough. This is important
because it tells how the final dough will ferment.
3. After 45 minutes it is necessary to do a stretch and fold. This evens out the dough
temperature, creates strength without any additional mixing, and expels the old CO2
so new CO2 can form.
4. Once the dough goes through the bulk fermentation stage, divide it into the desired
size units and loosely pre-shape them into rounds. Set them aside for 20-25 minutes.
5. Take the relaxed, pre-shaped dough unit, place it seam side up on a lightly dusted work
surface, and begin to fold in the outer edge.
6. Continue to fold in the outer edges until you have completed an entire rotation.
7. Flip the dough over so the folds are now on the bottom. Then, using your hands like
a wedge, pull the dough towards you. This will ensure the tightening of the outer
membrane. Continue this while rotating the dough unit until the top surface has
attained the desirable tension.
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