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Baking and Pastry Fundamentals

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Baking and Pastry Fundamentals. Focaccia. First Make poolish. 3.) Next day, gather ingredients for final dough: poolish ingredients plus herbs. And mix with poolish. 1.) Gather ingredients: 1 pound 1 ½ ounces Cold Water 1 pound 1 ½ ounces Bread Flour

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Baking and Pastry

Fundamentals

slide2
Focaccia

First Make poolish

3.) Next day, gather ingredients for final dough: poolish ingredients plus herbs. And mix with poolish.

1.) Gather ingredients:

1 pound 1 ½ ounces Cold Water

1 pound 1 ½ ounces Bread Flour

scant 1/8 tsp Instant Yeast and sift dry ingredients together.

2 pounds Bread Flour

1 pound 6 ounces Water

2 pound 3 ounces Poolish (all from day before)

¼ ounce Instant Yeast

1 teaspoon each Thyme, Basil and Oregano - fresh or dry (optional)

1 ounce Salt

2.) Let sit over night. To rise

4.) Turn every 30 minutes leaving it to rest 30 minutes after

last turn for a total of 2 hours of fermentation. Slice onions and marinate in EVOO.

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Continued…

5.) Coat pan with oil and spread focaccia out as much as possible to cover area of the pan.

6.) Brush with EVOO and place onions, rosemary and tomatoes on top. Let rest for 15-20 minutes.

7.)Place in oven and cook for approximately 30 minutes at temperature of 450-500.

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Ortiz VS. Focaccia
  • Mix by hand.
  • Poolish:
  • 1 pound 1 ½ ounces Cold Water
  • 1 pound 1 ½ ounces Bread Flour
  • scant 1/8 tsp Instant Yeast
  • Turn dough every 20 minutes for a
  • total of 1½ hours leaving the
  • last 20 minutes with no turn.
  • Ingredients: Flour, salt, cold water, Instant yeast
  • Mix in mixer on speed 1 w/paddle for 30 seconds. Then on speed 2 w/bread hook until dough pulls away from the sides.
  • Texture
  • Steam
  • Temperature
  • Herbs: Oregano, Basil, Thyme
  • Rosemary and tomatoes on top
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Ortiz

Yield: 4 pound 3 ounces

Ingredients

2 pounds 2 ounces Bread Flour

2 pounds Water

¼ ounce Instant Yeast

¾ ounce Salt

½ each Onion, diced and tossed in 2 Tablespoons olive oil (set aside)

Preparation

1. Combine first four ingredients and mix by hand until flour is absorbed.

2. Stir rapidly until dough pulls slightly away from sides of bowl.

3. Pour olive oil around edge of dough, cover and allow to ferment at room temperature.

4. Turn dough every 20 minutes for a total of 1½ hours bulk ferment, leaving the last 20 minutes with no

turn.

5. Place evenly sized “blobs” of dough, spaced apart, on a parchment-lined peel.

6. Top each blob with soaked onion and a sprinkling of Kosher salt.

7. Peel into 470 degree oven and bake with steam for 20 minutes.

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Focaccia

Ingredients:

Poolish

1 pound 1 ½ ounces Cold Water

1 pound 1 ½ ounces Bread Flour

scant 1/8 tsp Instant Yeast

Final Dough

2 pounds Bread Flour

1 pound 6 ounces Water

2 pound 3 ounces Poolish (all from day before)

¼ ounce Instant Yeast

1 teaspoon each Thyme, Basil and Oregano - fresh or dry (optional)

1 ounce Salt

Preparation: Pre-ferment method

Poolish:

1. Mix together water, flour and yeast. Mix until smooth.

Scrape into a non-oiled container, cover in plastic and allow to sit at room

temp for about 12-16

hours.

Final Dough:

1. Combine water, Poolish and all dry ingredients: flour, salt, yeast and herbs.

2. Mix on speed 1 for 30 seconds with paddle, check consistency. Dough should be wet!

3. Mix on Speed 2 for 6 minutes or until dough pulls clean from the bowl.

4. Bulk ferment in oiled container. Turn dough every 30 minutes allowing for additional 30 minute rest after

last turn for a total of 2 hours of fermentation. This will double in bulk.

5. When fermented, gently loosen the dough from the sides of the container and place onto a well-floured

spot on the bench. BE CAREFUL NOT TO DEFLATE THE DOUGH!

6. Gently divide and scale dough into desired portions and deposit onto well-oiled pans.

7. Cover the dough with desired ingredients: olive oil, tomatoes, and fresh rosemary are good choices.

8. Allow dough to rest for 15-20 minutes.

9. Bake at 450-500 degrees deck oven with steam until brown all over. This should take 30 minutes. Allow

to cool, and portion as desired.

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Focaccia
  • A light and fluffy delicious seasoned bread with oregano, basil and thyme. Topped with sliced onions that have been marinated in extra virgin olive oil and sliced tomatoes. Baked to perfection, with a golden crispy crust and juicy savory tomatoes and a moist delectable inside. Perfect with past dishes or just by itself as a little snack.
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Chocolate Chip Cookies
  • A sweet cookie dough with an abundance of milk chocolate chips cooked to heavenly perfection with a crunchy golden outside and a soft chewy delicious melted chocolate inside.
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Biscotti
  • A hard cookie with milk chocolate chips baked in and melted chocolate drizzled on top. Perfect to dip in coffee or hot chocolate. The cookie soaks up the liquid and softens to make it a soft moist delicious cookie
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Functions of Yeast
  • Breaks down fermentable sugars to produce carbon dioxide.
  • The carbon dioxide causes the dough to rise.
  • The chemical reaction of yeast causes dough to mature by creating alcohol and carbon dioxide which pushes against the protein and causes it to stretch, resulting in a light, airy dough.
  • The creation of alcohol infuses more of a flavor into the bread.
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Creaming

methodology

Creaming is the method of incorporating air bubbles into the fat of a product to make it light and fluffy. It acts as a leavening agent to help the product rise and expand as it is baking.

  • Cream sugars, salts and fats together with a paddle if using a mixer until a smooth “fluffy” appearance is taken on.
  • Then slowly add eggs and flavorings such as extracts in stages into the mix.
  • Next add sifted dry ingredients such as flower and baking soda into the mix all at once and mix until combined.

This method is used most commonly for cakes and cookies such as: chocolate chip cookies.

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