So much bread…. I made a bread masterpiece! Class is back in session!!

Soft Bread Rolls (I ate them and forgot to take a picture)

Yield 64 rolls, 1 1/4 ounce each
Method: Straight dough
Fermentation: 1 hour
Proofing: 30 to 45 minutes
Ingredients:

• Active dry yeast, 2 ounces
• Water, 1 lb. 8 ounces, temperature controlled @ 100F
• Bread flour, 2 lb. 12 ounces
• Salt, 1 ounce
• Granulated sugar, 4 ounces
• Nonfat dry milk powder, 2 ounces
• Shortening, 2 ounces
• Unsalted butter, softened, 2 ounces
• Eggs, 3.2 ounces (2 eggs)
• Egg Wash

Procedure

1. Dissolve the yeast into water.
2. Combine flour, salt, sugar, milk, powder, shortening, butter and eggs in the bowl of a mixer fitted with a dough hook
3. Add the water and yeast mixture
4. Knead on medium speed 10 minutes or until the dough reaches 77F.
5. Transfer the dough to a lightly greased bowl, cove and place in a warm spot. Ferment until doubled, approximately 1 hour.
6. Punch down the dough (my favorite part). Let it rest a few minutes to all the gluten to relax.
7. Divide the dough into 1 1/4 ounce portions and round. Shape as desired and arrange on paper-lined sheet pans.
8. Proof until doubled in size
9. Carefully brush the proofed rolls with egg wash. Bake at 400F until medium brown, approximately 12 to 15 minutes.

Pullman Loaf

Yield: 3 loaves, approximately 2 lb. each
Method: Straight dough
Fermentation: Bench rest, 25 minutes
Proofing: 30 minutes to 1 hour

Ingredients:

• Dry milk powder, 1 ounce
• Bread flour, 1 lb. 11 ounces
• High-gluten flour, 1 lb. 11 ounces
• Water, 34 fl. ounces, temperature controlled to 100F
• Compressed yeast, 2.5 ounces
• Granulated sugar, 1.25 ounces
• Salt, 1 ounce
• Dough conditioner (optional) 1 ounce
• Unsalted butter, 2.75 ounces, room temperature

Procedure:

1. Stir the milk powder into the flours in the bowl of a mixer with a dough hook.
2. Add the remaining ingredients and mix on low speed to combine.
3. Stop the machine and scrape down the bowl.  The dough should be soft and smooth. Add more water if the dough appears to be dry.
4. Increase speed to medium and knead the dough until it is fully developed and passes the windowpane test, approx. 7 minutes.  The dough should reach 77F
5. Scrape the dough onto a lightly floured work bench and cover. Bench rest 10 minutes. Punch down the dough, then cover and bench rest another 5 minutes.
6. Divide the dough into three equal pieces, then round them, cover with plastic and bench rest 10 minutes. Shape the dough into long loaves and place the dough into greased 13 X 4 X 3-inch Pullman or loaf pans.
7. Grease the interior of the pullman pan lids or the bottoms of three half-sheet pans. Place the lids on the pans oe the greased sheet pans on top of the loaves. Proof the dough until it is 1 inch away from the top of the pan.
8. Bake at 375F until well browned, approximately 60-65 minutes.

American Hamburger or Hot Dog Rolls (don’t use this recipe…it sucks)

Yield: 32 rolls, 2 ounces each
Method: Straight dough
Fermentation: Bench rest 25 minutes
Proofing: 20 to 30 minutes

Ingredients:

• Compressed yeast, 3.5 ounces
• Water, 15.5 fl. ounces, temperature controlled to 100F
• Salt .75 ounces
• Bread flour, 2 lb. 2 ounces
• Dough conditioner (optional) .5 ounces
• Vegetable shortening or butter 3.5 ounces
• Granulated sugar, 3.5 ounces
• Dry milk powder, 1 ounce
• Vital wheat gluten, .5 ounce
• Eggs, 3.3 ounces
• Egg wash or melted butter, as needed

Procedure:

1. Dissolve the yeast in half of the water and set aside
2. Dissolve the salt in the remaining water in the bowl of a mixer fitted with a dough hook.
3. Add the flour, dough conditioner, shortening, sugar, milk powder, gluten and eggs. Stir in the yeast mixture and mix 3 minutes at low speed.
4. Stop machine and scrape down sides. Add more flour or water to make a soft dough. Increase speed to medium and knead the dough until fully developed, approx. 7 to 9 minutes. The dough should reach 77F.
5. Scrape the dough onto a lightly floured work bench and cover. Bench rest 10 minutes. Punch down the dough, cover and bench rest another 5 minutes.
6. Divide the dough into 2 ounce pieces. Bench rest another 10 minutes. Round the rolls, then bench rest another 10 minutes.
7. Make up the dough into rolls for hamburger buns then flatten slightly with a rolling pin and place them on paper-lined sheet pans.
8. Brush with egg wash or melted butter, then proof the rolls until doubled, 2o-30 minutes. Bake at 450F, with steam injected into the oven during the first few seconds of baking, until golden brown, approx. 9 to 12 minutes.

All-Purpose Sponge (made the dough but didn’t cook it….saving it for a few weeks from now)

Yield: 1 lb. 4 ounces
Fermentation 4 to 6 hours

Ingredients

• Bread flour, 10 ounces
• Water, 70F, 10 ounces
• Instant yeast, 1/2 tsp.

Procedure

1. Combine all ingredients. Mix until thoroughly blended.
2. Lightly dust the surface of the dough with flour and then cover it with plastic film
3. Ferment the dough at room temperature until doubled, approx 4-6 hours. Use immediately or refrigerate the sponge overnight and use within 24 hours.
4. To use the sponge, remove from refrigerator 2 hours before needed, so that it reaches room temperature before use. Or cut dough into small pieces and place on a well-floured sheet pan in a warm area or proof box to speed warming.

Old Dough (Pate Fermentee) again, we’re saving this one for another week

Yield: 1 lb. 1 ounce
Fermentation: 4 to 6 hours

Ingredients:

• Bread flour, 10 ounces
• Instant yeast, 1 tsp.
• Water, 70F, 6.5 fl. ounces
• Salt, 1 1/4 tsp.

Procedure

1. Combine the ingredients in the bowl of a mixer fitted with a dough hook. Knead on medium speed until a perfect windowpane has been reached, approx. 8 minutes.
2. Lightly dust the dough with flour and cover with plastic film.
3. Ferment the dough until fully doubled, approx. 4 to 6 hours
4. Use the dough immediately or retard it in the refrigerator up to 4 days.
5. Remove the dough from the refrigerator 2 hours before needed so that the dough warms to room temperature, approx 70F

Focaccia

Yield: 1 each
Equipment: 1 half sheet pan, 12 in X 18 in
Method: Straight dough

Ingredients

• Granulated sugar, 1 tbsp.
• Active dry yeast, 1 tbsp.
• Water, lukewarm, 12 fl. ounces
• AP flour, 1 lb. 2 ounces
• Kosher salt, 2 tsp.
• Onion, minced, 3 ounces
• Olive oil, 1 tsp.
• Spices used,  thyme, oregano, basil, crushed red pepper, garlic

Procedure

1. Combine the sugar, yeast, and water. Stir to dissolve the yeast.
2. Stir in the flour 4 ounces at a time
3. Stir in 1 1/2 tsp. of salt and the onion. Mix well
4. Knead on bench or in the bowl of a mixer fitted with a dough hook until smooth.
5. Place the dough in an oiled bowl, cover and ferment until doubled.
6. Punch down the dough, then flatten it onto an oiled sheet pan.  It should be no more than 1 inch thick.
7. Brush the top of the dough with the olive oil. Let the dough proof until doubled, approx. 15 minutes.
8. Sprinkle the spices and the remainder of the salt on top of the dough.
9. Bake at 400F until lightly browned, approx. 20 minutes.

Traditional French Baguettes

Yield: 4, 12 ounces
Method: Old dough
Fermentation: 4 hours

Ingredients:

• Old dough, 1 lb.
• Bread flour, 1 lb. 3 ounces
• Instant yeast, 1 tsp.
• Water, temperature controlled to 100F, 12 fl. ounces
• Salt, 1/2 ounce

Procedure:

1. Prepare the old dough and allow it to ferment at least 4 hours.
2. Place the flour, yeast, water, and salt in the bowl of a mixer fitted with a dough hook. Mix on low speed until blended. Then knead on medium speed until dough is almost fully developed and reaches 75F, approx 7-10 minutes.
3. Add the old dough in small pieces. Continue kneading until the dough is fully developed and reaches approx. 77F
4. Place the dough on a floured surface or in a large bowl. Cover the dough and ferment until doubled in size, approx. 1-2 hours.
5. Punch down the dough and divide into four equal pieces. Round the dough, cover and bench rest 10 minutes.
6. Shape each piece of dough into a 10-inch cylinder. Cover the dough and rest several minutes before rolling it into 24-inch long baguettes
7. Place the rolled dough seam side down onto a canvas couche lightly dusted with rice or bread flour or in prepared baguette pans. Proof until the loaves increase 55 to 65% in volume, approx. 30-45 minutes
8. Remove the proofed loaves from the proof box and let the bread’s surface dry for 5 minutes. Use the canvas to roll the bread onto sheet pans or leave in baguette pans. Score several cuts in each piece of dough.
9. Bake at 450F, with steam injected into the oven during the first few minutes of baking, until golden brown, approx. 20-22 minutes.

Milk Bread

Yield: 7, 10 ounces each
Method: Straight bread
Fermentation: 20 minutes

Ingredients

• Milk, 20 ounces
• Compressed yeast, 2 1/4 ounces
• Bread flour, 1 lb. 2 ounces
• Pastry flour, 1 lb. 2 ounces
• Shortening, 4 1/2 ounces
• Granulated sugar, 3 2/3 ounces
• Dough conditioner, optional, 1/2 ounce
• Salt, 1/2 ounce
• Eggs, 3 1/2 ounces
• Egg wash, as needed
• Sliced almonds, as needed
• Pearl sugar, as needed
• Chocolate chips, always needed

Procedure

1. Warm the milk to 200F, the cool it to room temperature
2. Dissolve the yeast in the milk in the bowl of a mixer fitted with a dough hook. Mix in the flours, shortening, sugar, dough conditioner, salt and eggs on low speed until combined, approx. 3 minutes
3. Stop the mixer, scrape sides. Add more flour if necessary to make a soft dough. Increase the sped to medium and knead until the dough is fully developed and reaches 80F, approx 7 minutes.
4. Scrape the dough onto a lightly floured workbench and cover. Bench rest 15 minutes. Punch down the dough, then cover and bench rest another 5 minutes.
5. Divide the dough into 2-ounce pieces. Round the rolls, cover and bench rest 5 minutes. Shape each piece of dough into a small oval. Place five pieces of the formed dough side by side on a paper-lined sheet pan with their long sides touching. Repeat until seven loaves have been formed. Brush the dough with egg wash.
6. Proof until doubled in size, approx. 30 minutes. Score the loaves and sprinkle them with sliced almonds and sugar
7. Bake at 375F until golden brown, approx. 8-10 minutes. The loaves can be served intact or pulled apart into individual rolls after cooking.

Whole Wheat Bread

Yield: 2 large loaves
Fermentation: 1 hour

Ingredients:

• Salt, 2 tsp.
• Nonfat dry milk powder, 1 1/4 ounces
• Whole-wheat flour, 1 lb. 10 ounces.
• Water, 18 fl. ounces
• Active dry yeast, 1/2 ounce
• Honey, 3 ounces
• Unsalted butter, 1 ounce
• Whole butter, as needed

Procedure

1. Combine the salt and milk powder with 12 ounces of the flour in a large mixer bowl.
2. Stir in the water, yeast, honey, and softened butter. Beat until combined into a thick batterlike dough.
3. Add the remaining flour, 2 ounces at a time. Knead on medium speed approx. 8 minutes until dough reaches 77F.
4. Place the dough in a lightly greased bowl and cover. Let the dough ferment in a warm place until doubled.
5. Punch down, portion and shape as desired
6. Let the shaped dough proof until doubled. Bake at 375F until firm and dark brown, approximately 1 hour for loaves. Brush the tops of the loaves or rolls.