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Wednesday, July 21, 2010

Pastry Boot Camp Recap

Here are the recipes requested to be shared. 

Trissa
.
Pain a la Biere - Beer Bread
(Adapted from the French Pastry School)
480 g of Water
500 g of Bread Flour
250 g of Rye Flour
17.5 g of Sea Salt
8.7 g of Dry Yeast
625 of Fermented Dough (similar to a sourdough starter)
55 g of Potato Flakes (yes potato flakes)
195 g of Water

Directions
  1. Use a 20-quart mixer with a dough hook, combine the bread flour, salt, yeast, fermented dough, and rye flour. 
  2. While that mixes, mix together the potato flakes and water until it is well mixed.
  3. Add the potato to the dough mixture.
  4. Slowly add water if needed.
  5. Mix the mixture on low for 5 minutes, than go to medium for 2-3 minutes to create the glutton.
  6. Let the dough rise for an hour.
  7. Once it rises, portion into 350 g pieces and shape into loaves.
  8. Brush the dough with the beer mixture (see below).
  9. Once they are all covered with the beer mixture, lightly dust with rye flour.
  10. Let it proof again for an hour.
  11. Cook at 495F for about 25 minutes. 
Beer Mixture
100 g of Rye Flour
180 g of Beer (pick a good one)
5 G of Salt
2.5 g of Yeast

Directions
  1. Mix all the ingredients together.
  2. Set aside.

Brioche
Poolish
50 g of Whole Milk
5 g of Sugar
60 g of Bread Flour

Dough
Poolish
340 g of Bread Flour
8 g of Fleur de Sel or (Salt if you don't have this)
35 g of Sugar
220 g of Whole Eggs
200 G of Cold Unsalted Butter

Directions

  1. In the mixing bowl, pour the milk, than the yeast, sugar, and on top the flour.  Let the yeast proof.

  2. When the flour breaks, add the rest of the ingredients except for the butter.

  3. When the dough comes together, slowly add the butter.  Do not over add too much but wait until it is almost fully incorporated before adding more.

  4. Place in a bowl and cover with saran wrap.

  5. Let is rise for an hour and punch down to remove the air.

  6. Place in the fridge for 2 hours and than punch down again to remove the air.

  7. Let it sit in the fridge overnight for the final rise. 

  8. Form into loaves or desired shape and brush with egg wash.

  9. Let it proof again for an hour.

  10. Brush more egg wash and cook at 400F for about 15-20 minutes.


Oggi
Passion - Apricot Pate de Fruit
(Adapted from The French Pastry School)
125 g of Passion Fruit Puree
125 g of Apricot Puree
7.6 of Apple Pectin
29.75 g of Sugar
264.5 g of Sugar (there is two different sets needed)
53.75 g of Glucose or Corn Syrup
2.25 g of Tartaric Acid Solution
4.25 g of Kirsch

Directions
  1. Cook the purees to 104F over a stove top.
  2. Add the pectin and sucrose and bring to a boil by stirring continuously.
  3. Add the glucose
  4. Slowly add the sugar.  Once it reaches 223F, remove from the heat.
  5. Add the tartaric acid and the kirsch.
  6. Pour the mixture into a 1/2 sheet pan lined with parchment paper and a little oil.
  7. Once it is set, cut and cover with sugar.
I can't wait to see your take on these recipes.

28 comments:

  1. Wow, all that pastry looks so good! Especially the brioche. I've never tried making brioche, but I hope to try it soon! Thanks for the recipes.

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  2. Your breads look excellent! I am loving your brioche. So buttery and soft - I could just tear pieces away and eat it as is!

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  3. I adore brioche, and yours looks so buttery and lofty. Wonderful!

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  4. That beer bread sounds tasty and as everyone has said...your brioche looks great! As for the comment you left on my blog...the cobbler was still on the sweet side, but not too much!

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  5. Pastry boot camp?! sign me up! :) Your brioche looks amazing and the crust on your beer bread is fantastic!

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  6. I will love to have gone to a pastry bootcamp! Nice!

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  7. Hi!! Your breads looks so lovely. I just had a failed bread session this week. i was making soft buns. Arghhh so frustrating, it's the yeast. It was proofing really well but then just before it went into the oven, it collapsed. Sigh!!!

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  8. I love brioche and you have made a beautiful one, congratulations and thanks for the recipe!

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  9. These are great thank you so much:)

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  10. WHOA! How I wish I could make bread look as delectable as yours! Bread is so difficult (for me) to make! How do you do it? The last time I tried making bread (sandwich bread), it came out brick hard. However, prior to going into the oven, it looked like it had a lot of potential! So terrible.

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  11. I love esp. the first one...the rustic and healthy look of artisan bread.

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  12. Oh that looks delicious! Love the look of the bread.

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  13. I am so jealous of your brioche: it looks gorgeous! Hopefully I'll have success with mine next time ... my recipe called for cake flour, sounds like I should try my luck with bread flour.

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  14. Oh man, that looks spectacular. Too bad I'm a wimp and scared to try baking bread! hahaha

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  15. Wow it looks perfect! So delicious!

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  16. I love your bread.....looks perfect. I always love home made bread. Nothing beats it. They smell good and taste good. Thanks very much for sharing.

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  17. The beer bread looks absolutely beautiful!

    Thank you so much for sharing the recipes specially the pate de fruit. The only ingredient I don't have is the apple pectin which I presume is in powder form. I wonder if I can eliminate this altogether or substitute it with either fruit pectin powder or liquid [homemade] apple pectin. I can't wait to make these.:)

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  18. your breads look incredible!! I wish I had a 20 quart mixer!

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  19. This bread is fabulous! I really want to hear more about his process.

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  20. Great looking breads, love the Brioche, so light and fluffy.

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  21. What a beautiful bread and pastry, you did an amazing job!

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  22. These are great, thanks for sharing!

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  23. WOW! I'm NOT a bread person at all, but your picture of your Brioche looks absolutely like buttery heaven!!! I wonder what it would taste like with Chocolate chucks mixed throughout?

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  24. These are making me sooooooooo hungrrrryyyy

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  25. oooo so many tasty breads to look at! They all look delicious!

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  26. Looks like perfection to me! Just beautiful brioche that has me inspired to try it myself - looks too good not to have!

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  27. I still want that bread. I don't want to make it. I just want that bread RIGHT NOW!!! HAHAHAHA!!!

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