DOUGHS
with OR without YEAST |
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| | FOCACCIA 1 2 3 4 5 | Pizza | Steamed Buns | |
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FOCACCIA 1 2 3 4 5 | | 2 | | packages of dry
yeast | | 2
| cups | Tepid Water | | 2 | tbsp | Sugar | | 4 | tbsp | Olive Oil | | 1/2 | cup
| salad oil | | 1 | tsp | Salt | | 5 1/2 | cups
| Flour | | | | | Dissolve yeast in water. Add salt sugar and oils. Mix in 3 cups of flour. Whip for about 10 minutes. Add remaining flour and knead until smooth. Allow
dough to rise twice then shape. _______________________________________________
| | 3 | cloves | garlic , crushed | | 1/4 | cup | olive oil | | 1 | tbsp | rosemary | | 1 | tbsp | malden sea salt | | | | | Let dough rise for about 30 minutes. Mix garlic and olive oilthen brush top of dough. Sprinkle
with salt and rosemary. Bake at 375ºF for 30 minutes | | ▲ |
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| | FOCACCIA 1 2 3 4 5 | Pizza | Steamed Buns | |
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FOCACCIA 1 2
3 4 5 | | 400 | gm
| AP Flour | | 32 | gm | fresh Yeast | | 250 | gm | Water (warm) | | 100 | gm | Olive Oil | | | | _________________ | | 400 | gm | AP Flour | | | | more warmwater | | | | _________________ | | | | Salt | | | | Crushed Fennel seeds | | | | ▲ |
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| | FOCACCIA 1 2 3
4 5 | Pizza | Steamed Buns | |
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| FOCACCIA 1 2 3 (with a levain) 4 5 | | | Levain | | 250 | grs | AP flour | | ¼ | liter | water | | 25 | grs | fresh yeast | | | | | | | Dough | | | | levain | | 3.500 | Kg | flour | | 80 | gm | yeast | | 2 | Qt | water | | 115 | gm | salt | | 80 | gm | Sugar
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| | FOCACCIA 1 2 3 4 5 | Pizza | Steamed Buns | |
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FOCACCIA 1 2 3 4
(Michel St Barth's) 5 | | | | | | | | ▲ |
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| | FOCACCIA 1 2 3 4 5 | Pizza | Steamed Buns | |
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| FOCACCIA 1
2 3 4 5 (Dunes , Bahamas) | 2
| tsp | Dry Yeast
| | 1400 | gr | Warm
water
| | 4.25 | lb | Flour | | 100 | gr | Sugar | | 40 | gr | Salt | | 200 | gr | Olive
oil
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Mix yeast and water in a warm bowl .
Let rest for 5 minutes .
Add flour and mix . The dough should be soft .
Slowly pour 50 ml olive oil and the sugar . Mix for 5 minutes . Cover with a cloth and let rise for 1 hour . Roll out the dough on a lightly oil sheet pan . Let rise for 30 minutes . Sprinkle with freshly ground black pepper and salt . Drizzle with a little olive oil and bake for 30 inutes
at 350 F until brown .
Serve warm .
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| | FOCACCIA 1 2 3 4 5 | Pizza
| Steamed Buns | |
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Pizza Dough | | | Mark Nevet
| | 1 | lb | farina flour | | 9 | lb | all purpose flour | | 400 | gr | yeast | | 120 | gr | salt | | 400 | gr | olive oil | | | | | | __________________or__________________ | | 3270 | gm | All purpose Flour | | 40 | gm | Sea Salt | 160
| gm
| Honey | | 190 | gm | Olive Oil | | 1242 | gm | Cold
Water | | 137 | gm | Fresh Yeast | | 415 | gm | Warm Water (110 F) | | | | | - Dissolve the yeast and honey in the WARM water (110°) and let proof for 10 minutes.
- Place flour and salt in mixer with dough hook.
- With the motor running add the olive oil,
the yeast mixture and the cold water.
- Set
timer for 13 minutes and allow the dough to mix until the it forms a ball.
- Divide dough and roll into two large balls with a smooth surface,
place each half into a lightly oiled 13qt mixing bowl cover with plastic and proof overnight in the walk-in.
- Portion
dough into 3oz balls. Roll each piece into a smooth tight ball. Place on a sheet pan that has been lightly
sprayed with PAM, cover and refrigerate
| | __________________or__________________ | | | MARK
Nevet | | 2500 | gr | Farine T45
| | 65 | gr | Sucre | | 65 | gr | Sel
fin
| | 3.5 | gr | Levure sèche
| | 2 | litre | Eau froide
| | | pour 22 boules de pâte de 155 gr
| | __________________or__________________ | | | Mark NEVET
| 3
| kg | Farine
| | 120 | gr
| Levure de bière
| | 70 | gr
| Sel fin
| | 600 | gr
| Huile
d'olive
| 1
| litre
| Eau
| | 3 | | Oeufs | | | | ▲
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| | FOCACCIA 1 2 3 4 5 | Pizza | Steamed Buns
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| STEAMED BUNS | | 2 1/2 | cups | Flour | | 3 1/2 | tsp | Baking powder | | 3 | tbsp | Sugar | | 2 | tbsp | Lard,
softened | | 1/2 | cup
| Warm Water | | 1/2 | tsp | Vinegar |
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