Aartisan Bread Station

Artisan Bread

Brioch

16

          1 2 3 4Prepare sponge and let ferment fully. (Double size)
           1234

Use “Brioche” method; dough should have smooth consistency.

             5678              9101011                12131415

 Gabacciar

3

1 4 5 6 8 9 10 11    13

Panatone

15

 12345Sponge Double Size

 

 678
 910111314

 Artisan Bread

18

 12

Sponge

 3456789101119

Various flavors

 12

Bacon & Onion & Paprika powder 13

14

15

Spinach & Feta cheese

 16

Olive & walnut & Rosemary17

Artisan bread (Feta Cheese & Green Onion)

11

 12345678910

Sun-dried Tomato & Walnut

7

 12345 6 8

            Ciabatta

9

 12345678

San Francisco

                                                           62

   3 4 589

Sourdough Baquette

1

         234589101112                        131415

Sourdough Baguette (Parmesan Cheese)

     Artisan breads are crisp- crusted and contain nothing but flour, water, salt and wild or commercial yeast. For this course, I realized that the most recipe contain two to three percentage of salt. I wondered role of salt in the bread baking and thought what can be substituted for salt in bread baking.

Test Day1(reduce salt/add parmesan)

For the reason, I changed recipe salt to parmesan cheese and added Gallic powder. First day, I added 5g of salt, 46g of parmesan cheese and 5g of garlic powder and the result was satisfied. Regular recipe dough was soft and sticky but dough added cheese was easy to control.

Also, dough added cheese had aromatic flavor and a spicy fragrance.

Salt 5
Parmesan cheese 46
Garlic Powder 5
 5 8 9 12 13 14 15 16 17Soft texture & good aroma and teste.Easy to shape

Test Day2(increase salt/add parmesan)

Second day, I added 23g of salt, 46g of parmesan cheese and 5g of garlic powder. And I added parmesan cheese into mixer end of mixing. If I add salt late in the mixing step, the dough mixes faster and cooler because there is less frictional heat. The result, the dough more tightens and is more difficult to stretch. However, the final products had good shape and are glossy. Of course, taste was salty but flavor was stronger than previous products.

Salt 23
Parmesan cheese 46
Garlic Powder 5
 12 3 4 5  9

Salty & Dense texture & Glossy crust

Test Day3(reduce salt/increase parmesan)

Salt 10
Parmesan cheese 50
Garlic Powder 5
 3458109

Good flavor& soft crumb& crispy crust

21

The baguettes added parmesan cheese had more dance crumb than regular baguettes.

Sourdough Walnut Bread

13

 123
    4 5 8 9 10 11 12

Walnut Raisin Rye

2021

1Prepare sponge dough (starter) at least 18hours prior to final dough stage.
             2      3                                                                                                Scale and add ingredients into a mixing bowl except for the raisins and walnuts; mix five min. on slow speed, six min. on fast.

4567891011 1518

121314161719

Challah

                                                         12Allow sponge to duble in size
 3456789101311141516
 1819202122
 2326            2427                                                 2528

Cornetti

              12

3465                                                  78

Focaccia Bread  

                  78

3 4 5 67    Mozzarella cheese & Basil & Pamesan cheese

9 10 11

1213 14

Red-Pepper & Mozzarella cheese & Basil

 1516171819

Fougasse

 12345678

Pretzels  

1

 23 4 5 6 7 8 9 10

Ticino Buns

12

  4 5 6 7 8

100% Whole Wheat Bread  

1

            23 4 5           89  10 11                          12 13 14   15

Rye, Danish Heavy Rye Bread

10

               1 2

Mash

 3 4 5 6 7 8 9  11

Overnight Sour -70% Rye

19

                  1 2

Overnight Sour

 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Rye, Sprouted

13

 1 23
  4 5 6 7 8 9 10 11 12

9 Grain bread

15

 1 23

Soaker                              Biga                      Natural Sour

  4 5 6 7 8 9 10 11 12 13 14

                Cornmeal Raisin Bread

15

 123 4 5 6 10 11 12 13 14

     Cracked Wheat Bread (with Soaker, Sour&Biga)

18

               1 2

Soaker

34

Biga

5

Natural Sour

    6 7 8 9 1110  12 13 14 15 16 17  19 20

Health bread

13

1 2 3 56 7 8 9       10 11 12            14

Kamut Bread

24

 1 2345Mash
 678910               Biga
   11 12 13 14 15 16 17 18 19 20 21 22 23  25

Rye, Pumpernickel (4day process)

21

     3456

Day 1

                                       78910Day 2
                                       11121314Day 3
              16 17 18 19  2120 22 23 24 25 26 27 28  30 31

Spelt Bread (Organic)

22

 1 234

Mash

5
    6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21  23 24
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About Sarah

My name is Sarah Yeonhee Park. If you would like to know about me more, I would like you to go to my page"About me".

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