Baker's Manual by Joseph Amendola

By Joseph Amendola

An important formulation for baking success--an up to date version of the vintage reference What do almost all breads and cakes have in universal? They depend on baking formulation, the construction block ''recipes'' that each severe baker needs to grasp. for instance, in the back of each tempting napoleon lies a formulation for traditional puff pastry, whereas a really heavenly chocolate brownie can't exist with no the data of ways to mood chocolate. Compiled by way of a veteran teacher on the Culinary Institute of the United States, this authoritative reference comprises 2 hundred thoroughly up to date formulation utilizing crucial parts present in cutting-edge pastry kitchens. From American Pie Dough and P?t? Bris?e to Pastry Cream and Cr?me Anglaise, those recipes are written in small- and large-yield types to deal with the desires of the intense domestic baker in addition to the pastry chef.

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Mix in the biga and yeast on low speed. Add the salt. Knead on medium speed until smooth and elastic, 8 minutes. Ferment until increased 11⁄2 times, about 1 hour. Turn. Ferment until increased 11⁄2 times, 45 to 60 minutes. Divide. Flatten into 10 by 8-inch rectangles. Roll up into tight cylinders starting from short end. Seal seams by pressing against table. Place seam side down in greased pans. Proof until doubled, about 11⁄2 hours. Bake at 350°F for 45 to 50 minutes or until golden and loaves sound hollow.

The flour hydrates to its fullest potential; meanwhile, gluten develops as the dough sits and enzymes within the flour begin to rearrange the unruly gluten structure into a stronger, more organized form. Any starters, intermediate sponges, commercial yeast, or salt are not added at this point—only the flour(s) and water. 20 The Baker’s Manual X Salt Sugar X X X Shortening X X X Milk solids X Water X X X X X X X X X X X Yeast X X X X X X X X X X X X X X Adds quality to product X Produces tenderness Affects flavor X Volume Nutritional value X Affects symmetry Affects eating qualities X Imparts crust color Backbone and structure X Texture and grain Aids keeping qualities X Affects gluten Absorbing agent Bread flour Main Functions in Finished Product Affects fermentation Ingredients Binding agent TA B L E 2 .

Depending on environmental conditions, this may take anywhere from two to three weeks. 66 oz (1⁄3 cup) water 3 oz bread flour At this point, the starter can be refrigerated and maintained by feeding once a week using the above amounts. As this starter is quite potent, smaller amounts can be refreshed for use in the specific recipes (see below). Usually, a cycle of about three refreshments gets the starter back up to speed. Any unused 44 The Baker’s Manual refreshed starter can go back into the “mother,” given to friends, or simply discarded.

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