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Day 5

Day 5. Sourdough/ sponge mixing Baking Process Maillard Reaction Crisp crusted breads Seeds. Yeast Dough Mixing. Straight Modified Straight Sponge Sour. Sourdough. Combination of Sponge and Straight Sponge is made and allowed to ferment over long period of time-Days or weeks

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Day 5

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  1. Day 5 • Sourdough/ sponge mixing • Baking Process • Maillard Reaction • Crisp crusted breads • Seeds

  2. Yeast Dough Mixing • Straight • Modified Straight • Sponge • Sour

  3. Sourdough • Combination of Sponge and Straight • Sponge is made and allowed to ferment over long period of time-Days or weeks • Sponge is mixed with other ingredients using Straight dough

  4. Rye Sour • Sourdough method • Water Temperature is important- Desired dough temp is 80 • The sour will ferment overnight

  5. Baking Process • Formation and expansion of gases • Gases trapped • Gelatinization of starches • Coagulation of proteins • Evaporation of some water • Melting of shortenings • Crust formation and browning

  6. Maillard Reaction • Aroma • Flavor • Reaction of amino acids(proteins) in flour and yeast with sugars and alcohol created by fermentation during baking

  7. Crisp Crusted Breads • Made from extremely lean doughs- best is zero fat/sugar • Scored before baking • Baked with steam

  8. Hearth Baked Breads • French • Italian • Vienna • Rye

  9. French Bread • Baguette-Classic shape • Staff of life • Mixing- Autolyse • Scale :Group- (2) 3# press; Rest 14 oz. Piece • Round press and loaf 14 oz. Pc. After scaling • Baguettes and petit pans are scored with a lame • Friction is 35

  10. Seeds • Sesame • Poppy • Caraway

  11. Dinner Rolls • We will make seeded • Egg wash rolls- flip over onto seeds in cake pan

  12. Today’s Production • Each person- Present 1 baguette and 12 petit pans • Rye sour – Each group • Each group- 1x soft roll- round, single knot, double knot- all seeded

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