This evening was our final day in the study of yeast breads. We also did a little bit of enriched yeast breads. They're enriched because they have more sugar, more fat, and/or more eggs, giving them a more tender crumb.
Our first item that we worked on was a country sourdough loaf. We used white sourdough starter from organic grapes. I kinda wanted to try the rye starter just because I was curious about it's taste, but the rest of my group sucks. It came out really pretty though. But it was a little bland, it needed some more salt.
Next was challah bread. This was the only enriched dough recipe we did. This turned out really nicely. Looks great and tastes good too. I think I added too much yeast but I guess it didn't adversely affect it. There was some cracking on top during baking. As I've said, the time constraint in class is very tough and so it could have proofed longer and it wouldn't have teared.
Third was a normal french baguette. For this recipe we used the old dough that we began on Thursday, seen on the left. As the name implies, it's old dough, incorporated into the recipe to impart the flavor it gains from a longer fermentation. The baguettes turned out adequately, but we did have some problems with it. When we put them to ferment, the dough was too sticky so we had to incorporate flour by hand after the fact and overall the dough became a little tough.
We had further issues because of time constraints and it could have benefited from longer fermenting, proofing, and bench resting. It didn't form all that well when we were shaping it since it could have bench rested longer. Still, they looked alright. I hope they taste okay.
Although I keep complaining about lack of time, there is downtime. My complaints are in the fact that to make all this product and make it well, it is tough in a 4 hour timeframe. But The production itself isn't very time consuming. You can prep a dough in 10 minutes if you do it right. Same with shaping and things like that. The time consuming parts is when the dough is just sitting their, either fermenting, proofing, bench resting, or baking. So midway through when everything was fermenting, we had time to do another recipe and so we made pita bread. They turned out adequately. They were really nice and light, but they didn't puff up so there isn't much of a natural pocket to it that's supposed to form. In retrospect we should have done a better recipe with our free time.
Our first item that we worked on was a country sourdough loaf. We used white sourdough starter from organic grapes. I kinda wanted to try the rye starter just because I was curious about it's taste, but the rest of my group sucks. It came out really pretty though. But it was a little bland, it needed some more salt.
Next was challah bread. This was the only enriched dough recipe we did. This turned out really nicely. Looks great and tastes good too. I think I added too much yeast but I guess it didn't adversely affect it. There was some cracking on top during baking. As I've said, the time constraint in class is very tough and so it could have proofed longer and it wouldn't have teared.
Third was a normal french baguette. For this recipe we used the old dough that we began on Thursday, seen on the left. As the name implies, it's old dough, incorporated into the recipe to impart the flavor it gains from a longer fermentation. The baguettes turned out adequately, but we did have some problems with it. When we put them to ferment, the dough was too sticky so we had to incorporate flour by hand after the fact and overall the dough became a little tough. 
We had further issues because of time constraints and it could have benefited from longer fermenting, proofing, and bench resting. It didn't form all that well when we were shaping it since it could have bench rested longer. Still, they looked alright. I hope they taste okay.
Although I keep complaining about lack of time, there is downtime. My complaints are in the fact that to make all this product and make it well, it is tough in a 4 hour timeframe. But The production itself isn't very time consuming. You can prep a dough in 10 minutes if you do it right. Same with shaping and things like that. The time consuming parts is when the dough is just sitting their, either fermenting, proofing, bench resting, or baking. So midway through when everything was fermenting, we had time to do another recipe and so we made pita bread. They turned out adequately. They were really nice and light, but they didn't puff up so there isn't much of a natural pocket to it that's supposed to form. In retrospect we should have done a better recipe with our free time.
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