Today we made:
- Dutch Mottled Bread (large loaves instead of little ones this time)
- Sticky Buns
- Red Wine Bread with Walnuts and Onions
- Whole Wheat Rolls
- White Rolls
- Sour for Sourdough
- Brioche
For the Dutch mottled bread (aka "tiger bread"), it was pretty much the same process as last time, except we made larger loaves instead of individual ones this time. You can really see the crackle effect on the large loaves and it looks super cool. More giraffe/leopard than tiger, really, but that's okay. They went in the proofer after they had been shaped, and then we made the topping for it. After they had proofed, we brushed the topping on gently and then put them in the oven with steam at 400 for about 15 minutes. We thought they were a little on the dark side when they came out, but Jean-Luc said that they were perfect. And also that North Americans tend to undercook things, whereas in Europe things are cooked until they are crispier and darker (he didn't say the same thing when we really did overcook some stuff later. Whoops).
The sticky buns were a sponge method, so we combined the first set of
ingredients and then set that aside to double in size. Once this was
done, we combined two in a mixer, and added the rest of the ingredients.
We mixed on the first speed until blended and then on the second speed
for no more than a minute. After this, we rolled it out into a square
the size of our rolling pin and spread a topping that we had made
earlier on the inside, rolled it up, and cut it into sixteen (or, in my
case, fifteen) pieces. Then, in large ridged paper cups, we poured some
glaze into the bottom and then placed the rolls on top. These went into
the proofer for a bit and then into the oven at 350 until they were
golden brown. After we took them out of the oven, we flipped them out of
the cups and they looked delicious. They were really hot though, so I
may or may not have burnt myself multiple times. One of which was when I
just randomly touched the tray. That had just come out of the oven.
The whole wheat and white rolls were the same as what we've made before; they were just what we needed to give the restaurant for lunch. Speed rolling! [Needless to say, no breaks today.] I kind of love rolling the dough though. It started to hurt my arm after a little while, but I still think it's my favourite part of the section. Is that weird? Maybe.
The red wine bread was a straight dough method, so we just added all the ingredients to the mixer. Once the dough was mixed, the walnuts and then the sauteed onions were added and blended in. Once the dough had risen, we split them into 400 gram pieces and Jean-Luc showed us how to roll them out. Basically, we just made oblong shapes and then they went in the proofer. After they had proofed, we floured them slightly and used a baker's blade to cut a line right down the middle. The reason for this is so that the dough can expand more (and because it looks good). These went in the oven for about 20 minutes at 425 with steam, but they were slightly on the darker side. So, they probably could have been done in 15, or even 20 minutes at 400 instead. According to Jean-Luc, they were "borderline" which though not ideal is still better than burnt...
The red wine bread was the last thing to come out of the oven. Then we had to make four times a batch of sour for our sourdough [the one from last week had to be thrown out because it wasn't 'replenished'...] and make a batch of brioche. Actually, we were supposed to make two batches of brioche, but I only found that out after the fact. But we're just going to make more tomorrow. I did the brioche while someone else in the group did the sour and someone else took charge of taking our giant stack of dishes to the dishwasher. TEAMWORK. I think we were all losing steam pretty fast towards the end of the day, so we were just trying to get it all done as quickly as possible so we could go home.
The bread section seems a lot more intense this time around... it also feels like we've been in it FOREVER, even though this is only technically our second day. Um. Because class was cancelled on Friday and we spent Thursday making our cakes, Wednesday was our only day actually IN the bread section. So, this rotation will finish on Thursday.
Next week, we are working on a Christmas buffet, which will be exciting! We are all divided into groups and there are a bunch of things that we have to make and everyone will make two things. It's cool because even though there is a set list of things that we have to make, for a lot of the stuff we get to choose the specifics. The buffet is on December 4th and 5th so half the class is going to work on the first buffet and the other half is going to work on the second one. Each group has the day before their buffet to prepare everything. It's going to be intense, but awesome, I think.
---
Today's Recipes
Dutch Mottled Bread
Sticky Buns
Red Wine Bread
White Rolls
Whole Wheat Rolls
Brioche
Sour for Sourdough
No comments:
Post a Comment