Advanced Bread and Pastry: A Professional Approach
Format: PDF / Kindle (mobi) / ePub
Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts.
for oubloyers, or journeyman cookie makers. In Charles VI’s time, an oubloyer was expected to manufacture, in one day, 500 large oublies (wafers), 300 supplications (for religious holidays and church offerings), and 200 esterels (Flandrin & Montanari, 1999, p. 281). THE RENAISSANCE INTO INDUSTRIAL REVOLUTION Royalty maintained tight controls over bread and pastry making throughout the Renaissance. In 1440, Charles VIII of France issued a directive conferring the rights of baked savory items to
resource to learn what will be required for the type of operation being contemplated, as well as for the particular segment of the market being catered to—whether retail, food service, wholesale, or some of each. Once this information has been gathered, it will be possible to move forward. Whether the operation is conducted out of a 300-square-foot home kitchen or a 30,000-square-foot commercial facility, the owner’s exposures and responsibilities are the same. The only difference is that, in the
ﬂour directly affect dough characteristics. To measure protein, a sample of ﬂour is subjected to a lengthy combustion process that assesses its nitrogen content (the main component of protein). The results are expressed in percentage form. For example, a protein content of 13 percent simply means that 13 percent of the ﬂour (14 percent moisture content) is protein. A faster, but less accurate test uses an infrared signal to provide almost immediate results. High protein (at least 12.5 to 13
absorption 65% Consistency: 502 FU with water absorption 59.5% 18 20 (min) Protein 13.95 Protein 11.93 Moisture 13.9 Moisture 13.23 FN 400ϩ FN 400ϩ Ash 0.56% Ash 0.58% Water absorption (corrected for 500 FU) 64.90% Water absorption (corrected for 500 FU) 59.60% Water absorption (corrected to 14%) 64.80% Water absorption (corrected to 14%) 58.70% Development time 6.0 min Development time 5.5 min Stability 13.1 min Stability 18.8 min Tolerance index (MTI) 23 FU
penalizes ﬂavor and shelf life. A better option is to use more liquid preferment, as the softer consistency encourages enzyme activity during prefermentation. Reducing the number of folds or eliminating them altogether also reduces dough strength. Preshaping and shaping will have to be done more gently by hand or by machine to avoid tightening up the gluten and to preserve some dough extensibility. Bread should be baked well proofed, and scoring can be done a little deeper. | 146 | Copyright