recipe_doughs

DOUGHS with OR without YEAST

Breads	Brioches	Croissant	Kugelhof	Cobbler
Focaccia	Pain_au_Lait	Danishes	Savarins	Gingerbread
Pizza	Pain_de_Mie			Scones
	Blinis			Pancakes
	Pannettone			Waffles

BURGER BUNS

Burger Buns	Ciabatta
Parkerhouse_rolls	Polish Potato Roll	Sweedish Rye Bread

CIABATTA

Burger Buns	Ciabatta
Parkerhouse_rolls	Polish Potato Roll	Sweedish Rye Bread

Step 1 :

BIGA or STARTER

700

Water

600

High Gluten Flour

Fresh Yeast

Combine ingredients and let rise

Refrigerate until next day

Step 2 :

DOUGH

1300	gm	High Gluten Flour
50	gm	Fresh Yeast
800	gm	BIGA
100	gm	non fat Milk powder
1000	gm	Cold Water
70	gm	Kosher Salt

For one hotel pan only Use a lot of flour.

2500	gr	Farine T45
65	gr	Sel
65	gr	Sucre
3.5	gr	Levure sèche
2	litre	Eau froide

Mettre tous les ingrédients dans le bol du mixer et mélanger à grande vitesse pendant 8 â 10 minutes ou jusqu'à ce que la pâte se détache du bol.

Transferer la pâte dans un grand bac et laisser pousser 3 à 4 heures à température ambiante .

Mettre au frigo pour quelques heures , puis sortir la pâte pour la façonner . Laisser pousser à nouveau avant de cuire .

Attention parce que le fait que la pâte soit très molle ne facilite pas la tâche ; mais la qualité est exceptionnelle .

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PARKERHOUSE ROLLS – Yield : 12 rolls

Burger Buns	Ciabatta
Parkerhouse_rolls	Polish Potato Roll	Sweedish Rye Bread

1 ½	cup	Bread flour , more for shaping
1 ½	tbsp	sugar
1 ½	tsp	dry milk powder
1		package active dry yeast
1		large egg + 1 yolk
3	tbsp	clarified butter
1	tsp	salt
1	tbsp	melted butter , plus some for the pan
2	tsp	Fleur de Sel (on top before baking

Place flour , sugar and milk powder in large bowl of an electric mixer . In another bowl mix yeast , egg and yolk and clarified butter . Stir in ½ cup water . Add yeast mixture to flour mixture and mix on low speed for 3 min . Add salt and continue mixing for another 3 min . Let dough rest for 20 min , remove from mixer and divide into 12 pieces ; dough will be soft and sticky . With floured hands , shape into balls . Grease an 8-inch cake pan with melted butter . Arrange dough balls in pan . Let rise about 45 min , until doubled . Heat oven to 350 F . Bake about 25 min , browned and puffed . Remove from oven , brush with melted butter and sprinkle with fleur de Sel . Let cool about 30 m in ; serve warm .

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POLISH POTATO ROLL

Burger Buns	Ciabatta
Parkerhouse_rolls	Polish Potato Roll	Sweedish Rye Bread

Polish Dough:

1000

Ap Flour

1000

Water

Fresh yeast

Mix all ingredients together and place in a warm place for 12 h .

	Potato and Garlic :
800	gm	Yukon Gold Potato
100	gm	Garlic
20	gm	Sea salt
40	gm	Olive oil

Season the potatoes and whole garlic with salt and olive oil. Bake in Combi oven at 140 C for 45 minutes with 10% humidity. Press the garlic though a sieve to get the pulp. Peel the potatoes and mash

	DOUGH :
1400	gm	AP Flour
100	gm	Sugar
400	gm	Butter
12	gm	Fresh Yeast
44	gm	sea salt
400	gm	Potato pulp
50	gm	Garlic pulp
300	gm	Water
200	gm	Whole Milk
120	gm	Olive oil
2000	gm	Polish Dough

Mix all the ingredients together without salt and sugar for 4 minutes. Add salt and sugar and keep mixing for 4 more minutes. Place the dough in a bowl and let rest for 30 minutes. Punch the dough and roll it . Leave it for another hour. Divide the dough into 20 gm pieces Roll them and let them rest for 30 minutes . Roll them again and place them in the cannele molds. already brushed with butter . Let the dough rise for one hour . At this point they can be baked at 250 C for 15 minutes . Unmold the breads and let cool over a rack .

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SWEEDISH RYE BREAD

Burger Buns	Ciabatta
Parkerhouse_rolls	Polish Potato Roll	Sweedish Rye Bread

STARTER :

1000

Dark Beer

2000

Boiling Water

1200

Whole Rye Kernels

800

Sunflower Seeds

400

Flax Seeds

170

Kosher Salt

Fennel Seeds

Anis Seeds

Orange Peels ( no pith, small dices)

Mix all but water in a large bowl .

Once mixed , bring water to boil and pour over.

Cover and let stand in for 18 hours .

	BREAD:
1000	gm	Cold Water
1000	gm	Honey
1200	gm	Dark Rye Flour
1200	gm	White Rye Flour
1200	gm	All purpose Flour
180	gm	Fresh Yeast
110	gm	Malt Powder (Barley)

Divide starter in half and add half the water , honey and yeast to each bowl . In separate bowls, measure all the flours and malt powder divided in half . In Hobart mixer combine 1 each of dry and wet mix for ten minutes on second speed Combine both mixing bowl in a heavily greased dough box and allow to proof for 2 hours. Dust a table with flour and pour dough out . Divide into 3 and add to the heavily greased 12 x 18 X 2 cake pan and using a wet bowl scraper , smooth out the top and then dust with dark rye flour . Allow to proof for 1 more hour then bake at 375 for 60 minutes. Cut around cake pan to remove bread and let cool on parchment paper.

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