Baking technology bread
Raw Materials - Processing
- Recipes
4.0 Recipes
These recipes are used at the Bulawayo Polytechnic in
4.1 Soft
white/ brown rolls
1. Soft white rolls, round model.
2.
Soft white rolls, round model,
decorated with seeds.
3.
Soft white rolls, long model.
4.
Soft white rolls, long model,
decorated with seeds.
5.
Soft white rolls, plaited model.
6.
Soft white rolls, Portuguese model
7.
Soft brown rolls, round model.
8.
Soft brown rolls, long model.
9.
Soft brown rolls, round model,
decorated with crushed wheat or seeds.
10.
Soft
brown rolls, long model, decorated with crushed wheat or seeds.
4.2 Crispy
white/ brown rolls
1. Crispy white rolls, round model.
2. Crispy white rolls, long model.
3. Crispy white rolls, round model, decorated
with seeds.
4. Crispy white rolls, long model, decorated
with seeds.
5. Crispy brown rolls, long model.
6. Crispy cheese/ onion rolls
4.3 Sweet
buns
1. Raisin buns, round model.
2. Fruit buns, round model.
3. Apple/raisins buns, long model.
4. Raisin buns with custard.
5. Custard buns.
6.
7.
8.
9.
10. Hot
cross buns
11.
Doughnuts
4.4 Danish Pastry
1. Danish Pastry
2. Croissants.
3. Chocolate pretzels.
4. Danish pretzels.
5. Cheese crisps.
6. Sausage rolls.
7. Knots.
8. Fruit baskets
9. Savoury baskets
10. Soup
sticks
11. Custard
mills
12.
Pineapple Crisps
4.5 White/ Brown loaves of bread
1. Ordinary white bread.
2. Ordinary brown bread.
3. Whole meal bread.
4. Enriched white bread
5. Milk bread
6. Oven bottom white bread.
7. Oven bottom brown bread
4.6 Crispy loaves of bread
1. Crispy white bread
2. Crispy brown bread
3. French baguettes.
4. Savoury baguettes
4.7 Fancy loaves of bread.
1. Plaited white bread.
2. Raisin bread.
4.1 Soft
white/ brown rolls
1. Soft white rolls AMOUNT:
15
RECIPE:
flour
100 % 500 gram
yeast
5 %
25 gram
salt 2 %
10 gram
sugar
1 % 5 gram
fat(bundo x)
4 %
20 gram
bread improver(lecitex soft) 2 %
10 gram
milk powder
2 %
10 gram
water 58-60 %
280-300 gram
Dough temperature: 25
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8-10
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation
20 minutes
Dividing
Final moulding
Egg washing
2 times
Final proof
45 - 60 minutes
Baking
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
different amounts of other
ingredients like sugar, fat, milk powder
etc. can be used
·
instead of egg wash the rolls can be
washed with water immediately after baking
2. Soft white rolls, long model AMOUNT: 15
RECIPE:
flour 100 % 500 gram
yeast 5 %
25 gram
salt 2 %
10 gram
sugar 1
% 5 gram
fat(bundo
x) 4 % 20
gram
bread improver(lecitex soft) 2 %
10 gram
milk powder 2 % 10 gram
water 58-60 % 280-300 gram
Dough temperature: 25
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8-10
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation
15 minutes
Knocking back
Dividing
Rounding
2nd Fermentation
10
minutes
Moulding
approx. 10 cm.
Egg washing
2 times
Final proof
45 - 60 minutes
Baking
Remarks
·
a well developed dough is required to give
enough body to the rolls
·
different amounts of other ingredients
like sugar, fat, milk powder etc. can be used
·
instead of egg wash the rolls can be
washed with water immediately after
baking
3. Soft white rolls, round model, AMOUNT:
15
decorated with seeds
RECIPE:
flour 100 % 500 gram
yeast 5 %
25 gram
salt 2 %
10 gram
sugar 1
% 5 gram
fat(bundo
x) 4 % 20 gram
bread improver(lecitex soft) 2 % 10 gram
milk powder 2 % 10 gram
water 58-60 % 280-300 gram
sesame or poppy seed for decorating
Dough temperature: 25
degrees C
Baking temperature: 260
degrees C
Baking time:
approx.
8-10 minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation: 20
minutes
Knocking back
Dividing
Moulding
Decorating: wet
with little water and press the top of the roll in sesame or poppy seeds
Final proof: 45 - 60 minutes
Baking: with
steam
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
different amounts of other
ingredients like sugar, fat, milk powder
etc. can be used
4. Soft white rolls, long model, AMOUNT: 15
decorated with seeds
RECIPE:
flour 100 % 500 gram
yeast 5 % 25 gram
salt 2 %
10 gram
sugar 1
% 5 gram
fat(bundo
x) 4 % 20 gram
bread improver(lecitex soft) 2 %
10 gram
milk powder
2 % 10 gram
water 58-60 % 280-300 gram
sesame or poppy seed for decorating
Dough temperature: 25
degrees C
Baking temperature: 260
degrees C
Baking time:
approx.
8-10 minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation: 15
minutes
Knocking back
Dividing
2nd Fermentation:
10 minutes
Moulding: approx.
10 cm
Decorating: wet
with little water and press the top of the roll in sesame or poppy seed
Final proof: 45
- 60 minutes
Baking: with
steam
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
different amounts of other
ingredients like sugar, fat, milk powder etc. can be used
5. Soft white rolls, plaited model AMOUNT: 15
RECIPE:
flour 100 % 500 gram
yeast 5 %
25 gram
salt 2 %
10 gram
sugar 1
% 5 gram
fat(bundo
x) 4 % 20 gram
bread improver(lecitex soft) 2 %
10 gram
milk powder 2 % 10 gram
water 58-60 % 280-300 gram
Dough temperature: 25
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8-10
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading:
a stiffer dough
should be used
Rounding
1st Fermentation 10
minutes
Knocking back
Dividing
Rounding
2nd Fermentation:
10 minutes
Rolling strands:
approx. 36 -
40 cm.
Plaiting: different
models can be made
Egg washing: 2
times
Final proof: 45 - 60 minutes
Baking
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
different amounts of other
ingredients like sugar, fat, milk powder
etc. can be used
·
instead of egg wash the rolls can be
washed with water immediately after baking
6. Soft white rolls, Portuguese
model AMOUNT: 15
RECIPE:
flour 100 % 500 gram
yeast 5 %
25 gram
salt 2 %
10 gram
sugar 1
% 5 gram
fat(bundo
x) 4 % 20 gram
bread improver(lecitex soft) 2 %
10 gram
milk powder 2 % 10 gram
water 58-60
% 280-300 gram
cooking oil
Dough temperature: 25
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8-10
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation: 10 minutes
Knocking back
Dividing
Rounding
2nd Fermentation:
10 minutes
Moulding: grease the handle
of a wooden spoon in with cooking oil, press the wooden
spoon
into the middle of the dough piece, you should get a very thin dough
skin
in the middle, turn the rolls up side down
and place them between a
dough
cloth, after 20 minutes place the rolls on
the baking tray
Final proof: 45 - 60 minutes
Baking: little steam
Remarks
·
a well developed dough is required to
give enough body to the rolls
·
no egg wash should be applied
·
different amounts of other
ingredients like sugar, fat, milk powder etc. can be used
7. Soft brown rolls, round model AMOUNT:
15
RECIPE:
brown flour 100 % 500 gram
yeast 5 % 25
gram
salt 2 % 10
gram
sugar 1 % 5
gram
fat(bundo x) 4 % 20
gram
bread improver(lecitex soft) 2 % 10 gram
milk powder 2 % 10
gram
water 58-62 % 280-320 gram
Dough temperature: 25
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 10
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation:
15 minutes
Knocking back
Dividing
Moulding
Egg washing: 2 times
Final proof: 45 - 60 minutes
Baking
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
you can vary from dark to light
brown rolls, the more whole meal flour the more water
·
different amounts of other
ingredients like sugar, fat, milk powder
etc. can be used
·
if the diastatic activity is not
enough for the whole wheat flour you can add fino amylase
·
instead of egg wash the rolls can be
washed with water immediately after baking
8. Soft brown rolls, long model AMOUNT: 15
RECIPE:
brown flour 100 % 500 gram
yeast
5 % 25
gram
salt 2 % 10
gram
sugar 1 % 5
gram
fat(bundo x) 4 % 20
gram
bread improver(lecitex soft) 2 % 10
gram
milk powder 2
% 10 gram
water 58-62 % 280-320 gram
Dough temperature: 25
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 10
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation:
10 minutes
Knocking back
Dividing
2nd Fermentation:
10 minutes
Moulding: approx. 10 cm
Egg washing: 2 times
Final proof: 45 - 60 minutes
Baking
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
you can vary from dark to light
brown rolls, the more whole meal flour the more water
·
different amounts of other
ingredients like sugar, fat, milk powder
etc. can be used
·
if the diastatic activity is not
enough for the whole wheat flour you can
add fino amylase
·
instead of egg wash the rolls can be
washed with water immediately after
baking
9. Soft brown rolls, round model, AMOUNT:
15
decorated with crushed wheat
or seeds
RECIPE:
brown flour 100 % 500 gram
yeast 5 % 25
gram
salt 2 % 10
gram
sugar 1 % 5
gram
fat(bundo x)
4 % 20
gram
bread improver(lecitex soft) 2 % 10
gram
milk powder 2 % 10
gram
water 58-62 % 280-320 gram
crushed wheat, sesame seed or poppy seed for
decorating
Dough temperature: 25
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 10
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation:
15 minutes
Knocking back
Dividing
Moulding
Decorating: wet
with little water and press the top of the roll in sesame, poppy seeds or
crushed wheat
Final proof: 45 - 60 minutes
Baking: with steam
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
you can vary from dark to light
brown rolls, the more whole meal flour the more water
·
different amounts of other
ingredients like sugar, fat, milk powder etc. can be used if the
diastatic
activity is not enough for the whole
·
wheat flour you can add fino amylase
10. Soft brown rolls, long model, AMOUNT: 15
decorated with crushed wheat or
seeds
RECIPE:
brown flour 100 % 500 gram
yeast 5 % 25
gram
salt 2 % 10
gram
sugar 1 % 5
gram
fat(bundo x) 4 % 20
gram
bread improver(lecitex soft) 2 % 10
gram
milk powder 2 % 10
gram
water
58-62 % 280-320
gram
crushed wheat, sesame seed or poppy seed for
decorating
Dough temperature: 25
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 10
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation:
10 minutes
Knocking back
Dividing
2nd Fermentation:
10 minutes
Moulding: approx. 10 cm
Decorating: wet with little
water and press the top of the roll in sesame, poppy seeds or
crushed
wheat
Final proof: 45 - 60 minutes
Baking: with steam
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
different amounts of other
ingredients like sugar, fat, milk powder
etc. can be used
·
if the diastatic activity is not
enough for the whole wheat flour you can
add fino amylase
4.2 Crispy
white/ brown rolls
1. Crispy white rolls, round model AMOUNT:
15
RECIPE:
flour 100 % 500
gram
yeast 4 %
salt 2 %
bread improver(lecitex crisp) 2 %
water 58-60 %
Dough temperature: 25
degrees C
Baking temperature: 240
degrees C
Baking time:
approx. 20
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation:
20 minutes
Dividing
Moulding
Final proof: 45 - 60 minutes, just
before baking cut the top of the roll with a razor blade
Baking: with
steam
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
there is no need for egg washing
because the product will get its colour
through the baking process (steam)
2. Crispy white rolls, long model AMOUNT:
15
RECIPE:
flour 100 % 500
gram
yeast 4 %
salt 2 %
bread improver(lecitex crisp) 2 %
water 58-60 %
Dough temperature: 25
degrees C
Baking temperature: 240
degrees C
Baking time:
approx.
20 minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation:
20 minutes
Knocking back
Dividing
Rounding
2nd Fermentation:
10 minutes
Moulding: approx. 10 cm.
Final proof: 45 - 60 minutes, just
before baking cut the top of the roll
with
a razor blade
Baking: with steam
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
there is no need for egg washing
because the product will get its colour
through the baking process (steam)
3. Crispy white rolls, round model, AMOUNT:
15
decorated with seeds
RECIPE:
flour 100 % 500
gram
yeast 4 %
salt 2 %
bread improver(lecitex crisp) 2 %
water 58-60 %
Dough temperature: 25
degrees C
Baking temperature: 240
degrees C
Baking time:
approx. 20
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation:
20 minutes
Knocking back
Dividing
Moulding
Decorating: wet with little
water and press the top of the roll in sesame or poppy seed
Final proof: 45 - 60 minutes
Baking with
steam
Remarks
·
a well developed dough is required
to give enough body to the rolls
4. Crispy white rolls, long
model, AMOUNT: 15
decorated with seeds
RECIPE:
flour 100 % 500
gram
yeast 4 %
salt 2 %
bread improver(lecitex crisp) 2 %
water 56-60 %
Dough temperature: 25
degrees C
Baking temperature: 240
degrees C
Baking time:
approx. 20
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation:
20 minutes
Knocking back
Dividing
2nd Fermentation:
10 minutes
Moulding: approx. 10 cm
Decorating: wet with little
water and press the top of the bun in sesame or poppy seed
Final proof: 45 - 60 minutes,
just before baking cut the top of the roll with a razor blade
Baking: with
steam
Remarks
·
a well developed dough is required
to give enough body to the rolls
5. Crispy brown rolls, long model AMOUNT: 15
RECIPE:
Brown flour 100 % 500 gram
yeast 4 %
salt 2 %
bread improver(lecitex crisp) 2 %
water 59-61 %
Dough temperature: 25
degrees C
Baking temperature: 240
degrees C
Baking time:
approx.
20 minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation:
20 minutes
Knocking back
Dividing
Rounding
2nd Fermentation:
10 minutes
Moulding: approx. 10 cm.
Final proof: 45 - 60 minutes,
just before baking cut the top of the roll with a razor blade
Baking: with steam
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
there is no need for egg washing
because the product will get its colour
through the baking process (steam)
6. Crispy cheese/ onion rolls AMOUNT: 15
RECIPE:
flour 100 % 500
gram
yeast 4
%
salt 2 %
bread improver(lecitex crisp) 2 %
water 59-61 %
grated cheese
chopped onions
garlic powder
oregano
Dough temperature: 25
degrees C
Baking temperature: 240
degrees C
Baking time:
approx.
20 minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Rounding
1st Fermentation:
20 minutes
Knocking back
Dividing
Rounding
2nd Fermentation:
10 minutes
Moulding: approx. 11 cm.
Final proof: 45 - 60 minutes, just
before baking cut the top of the roll with a razor blade,
add first onion and second
grated cheese in to the rolls
Baking: with steam
Remarks
·
a well developed dough is required
to give enough body to the rolls
·
there is no need for egg washing
because the product will get its colour
through the baking process (steam)
4.3 Sweet
buns
1. Raisin buns, round model AMOUNT:
15
RECIPE:
flour
100 % 400
gram
yeast 7 %
salt 2 %
sugar 1 %
fat(bundo x) 4 %
bread improver(lecitex soft) 2 %
Milk powder 2 %
water 58-60 %
Raisins 50 %
Dough temperature: 24
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8-10
minutes
WORKING SEQUENCE
Raisins should be washed and soaked a day before, for
30 minutes in water around 40 degrees C.
Scaling ingredients
Dough kneading:
1st bulk Fermentation:
15 minutes
Mixing: folding
raisins into the dough
Rounding
2nd Fermentation:
15 minutes
Dividing
Moulding (round)
Egg washing: 2 times
Final proof: 45 - 60 minutes
Baking
Remarks
·
a weak dough is required to mix the
raisins into the dough
·
different amounts of other
ingredients like sugar, fat, milk
powder, raisins etc. can be used
·
instead of raisins, currents can be
used or a mix of raisins and currents
2. Fruit buns, round model AMOUNT:
15
RECIPE:
flour 100 % 400
gram
yeast 7 %
salt 2 %
sugar 1 %
fat(bundo x) 4 %
bread improver(lecitex soft) 2 %
milk powder 2 %
water
58-60 %
Raisins 50 %
custard 1/4 l + corn flour
fruits(tinned or fresh)
apricot/pine apple glaze
Dough temperature: 24
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8-10
minutes
WORKING
SEQUENCE
Raisins should be washed and soaked a day before, for
30 minutes in water around 40 degrees C.
Scaling ingredients
Dough kneading
1st bulk Fermentation
15 minutes
Mixing folding raisins into
the dough
Rounding
2nd Fermentation
15 minutes
Dividing
Moulding(round)
Shaping
make a well in
the buns
Egg washing
2 times, not in the
well
Addition filling
pipe little
custard into the well of the buns
Final proof
45 - 60 minutes
Baking
Cooling
Decoration
add a piece of
fruit on top and glaze the buns
Remarks
·
a weak dough is required to mix the
raisins into the dough
·
different amounts of other
ingredients like sugar, fat, milk powder, raisins etc. can be used
·
instead of raisins currents can be
used or a mixer of raisins and currents
3. Apple/ raisin buns, long model AMOUNT:
15
RECIPE:
flour 100 % 400
gram
yeast 7 %
salt 2 %
sugar 1 %
fat(bundo x) 4 %
bread improver(lecitex soft) 2 %
milk powder 2 %
water 58-60 %
Raisins 50 %
Apple mixture:
·
tinned apple
·
cake crumbs
·
flavouring: lemon or cinnamon
Dough temperature: 24
degrees C
Baking temperature: 260
degrees C
Baking time: approx.
8-10 minutes
WORKING
SEQUENCE
Raisins should be washed and soaked a day before, for
30 minutes in water around 40 degrees C.
Scaling ingredients
Dough kneading
1st bulk Fermentation
15 minutes
Mixing
folding raisins
into the dough
Rounding
2nd Fermentation
15 minutes
Dividing
Moulding(round)
Shaping
flatten the dough
pieces, diameter 9 cm,
add the apple mixture in
the middle,
fold
in the apple mixture, shape the buns in
the a long model
Egg washing
2 times
Final proof
45 - 60 minutes
Baking
Remarks
·
a weak dough is required to mix the
raisins into the dough
·
different amounts of other
ingredients like sugar, fat, milk
powder, raisins etc. can be used
·
instead of raisins, currents can be
used or a mix of raisins and currents
4. Raisin buns, with custard AMOUNT:
15
RECIPE:
flour 100
% 400
gram
yeast 7 %
salt 2 %
sugar 1 %
fat(bundo x) 4 %
bread improver(lecitex soft) 2 %
milk powder
2 %
water 58-60 %
Raisins 50 %
custard 3/4 l
icing sugar
Dough temperature: 24
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8-10
minutes
WORKING
SEQUENCE
Raisins should be washed and soaked a day before, for
30 minutes in water around 40 degrees C.
Scaling ingredients
Dough kneading
1st bulk Fermentation:
15 minutes
Mixing
folding raisins
into the dough
Rounding
2nd Fermentation
15 minutes
Dividing
Moulding(round)
Shaping flatten
the dough pieces, diameter 10 cm, place them on top of round pie
cups
which is placed up side down
Egg washing
2 times
Final proof
45 - 60 minutes
Baking
Cooling
Decoration
turn the buns so
they look like a shell, pipe a rosette custard inside,
dust the edges with
little icing sugar
Remarks
·
a weak dough is required to mix the
raisins into the dough
·
different amounts of other
ingredients like sugar, fat, milk
powder, raisins etc. can be used
·
instead of raisins currents can be
used or a mixer of raisins and currents
5. Custard buns AMOUNTS:
15
RECIPE:
flour 100 % 375
gram
yeast 6 %
salt 2 %
sugar 3 %
fat(bundo x) 4
%
bread improver(lecitex soft) 2 %
milk powder 2 %
egg 6 %
water 48-52 %
cooking oil
melted butter or margarine
custard 3/4 l
icing sugar
Dough temperature: 23
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8
minutes
WORKING
SEQUENCE
Scaling ingredients
Dough kneading
1st bulk Fermentation
15 minutes
Dividing
Rounding
2nd Fermentation 10
minutes
Shaping
roll the dough
piece 9 by 12 cm, at the edges thicker lips,
before folding grease the
edges with little oil
Final proof
30 - 40 minutes
Baking
after baking
grease the products directly with melted butter
Cooling
Decorating
: pipe the custard with a star nozzle, dust with
little icing sugar
Remarks
·
a stiff dough is required to give
enough body to the buns
·
no egg washing should be applied,
because after baking the buns will be greased in the melted butter or margarine
·
it is very important that the buns
are baked shortly
6.
RECIPE:
flour 100 % 375 gram
yeast 5 %
salt 2 %
sugar 5
%
fat(bundo x) 4 %
bread improver(lecitex soft) 2 %
milk powder 2 %
egg 8
%
water 45-48 %
custard 1/8 l + corn flour
raisins/currents 50%
apricot/pine apple glaze
Dough temperature: 23
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8 minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Moulding(point)
1st bulk Fermentation
5 minutes
Moulding
fold ends
inside
2nd Fermentation
10 minutes
Pinning out
roll the dough
piece to a rectangle 30 by 50 cm
Addition filling
add on 2/3 of the
dough piece custard and fruits
Folding
fold in the
dough properly make the dough piece 60 by 10 cm
Cutting
after 5 minutes
rest cut pieces of 4 cm
Shaping
different models
can be made
Egg washing
2 times
Final proof
30 - 40 minutes
Baking
Cooling
Decorating
glaze
the buns with apricot glaze, after glazing buns can be glazed with
water
icing
Remarks
·
a stiff dough is required to give
enough body to the buns
·
it is very important that the buns
are baked shortly
7.
RECIPE:
flour 100 % 375
gram
yeast 5 %
salt 2 %
sugar 5 %
fat(bundo x) 4 %
bread improver(lecitex soft) 2 %
milk powder 2 %
egg 8 %
water 45-48 %
custard 1/8 l + corn flour
raisins/currents 50%
apricot/pine apple glaze
Dough temperature: 23
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Moulding(point)
1st bulk Fermentation
5 minutes
Moulding
fold ends
inside
2nd Fermentation
10 minutes
Pinning out
roll the dough
piece to a rectangle 40 by 35 cm
Addition filling
add on the dough
piece (except 1 cm) custard and fruits
Moulding fold
in the dough properly, make the dough piece 38 cm long
Cutting
after 5 minutes
rest cut pieces of 2,5 cm
Shaping
put the ends
under the buns on the tray
Egg washing
2 times
Final proof 30
- 40 minutes
Baking
Cooling
Decorating
: glaze the buns with apricot glaze, after glazing the buns can be glazed
with
water icing
Remarks
·
a stiff dough is required to give
enough body to the buns
·
it is very important that the buns
are baked shortly
8. Chelsea Flower AMOUNT:
3
RECIPE:
flour 100 % 375
gram
yeast 5 %
salt 2 %
sugar 5 %
fat(bundo x) 4 %
bread improver(lecitex soft) 2 %
milk powder 2 %
egg 8 %
water 45-48 %
raisins/currents 50%
custard 1/8 l + corn flour
apricot/pine apple glaze
Dough temperature: 23
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Moulding (point)
1st bulk Fermentation
5 minutes
Moulding
fold ends
inside
2nd Fermentation
10 minutes
Pinning out
roll the dough
piece to a rectangle 35 by 40 cm
Addition filling
add on the dough
piece (except 1 cm) custard and fruits
Moulding
fold in the dough
properly, make the dough piece 45 cm long
Cutting
after 5 minutes
rest cut pieces of 2, 5 cm
Shaping
put the ends under the buns and place them in an aluminium pie plate,
one
in the centre and 5 around the centre, each
flower needs
6
dough pieces
Egg washing
2 times
Final proof
30 - 40 minutes
Baking
Cooling
Decorating glaze
the buns with apricot glaze, after glazing the buns can be glazed with water
icing
Remarks
·
a stiff dough is required to give
enough body to the buns
·
it is very important that the buns
are baked shortly
·
for decorating glace cherries and
nuts, crumbs can also be used
9. Chelsea Garland AMOUNT:
2
RECIPE:
flour 100 % 375
gram
yeast 5 %
salt
2 %
sugar 5 %
fat(bundo x) 4 %
bread improver(lecitex soft) 2 %
milk powder 2 %
egg 8 %
water 45-48
%
raisins/currents 50%
custard 1/8 l + corn flour
apricot/pine apple glaze
Dough temperature: 23
degrees C
Baking temperature: 260
degrees C
Baking time:
approx. 8
minutes
WORKING
SEQUENCE
Raisins should be washed and soaked a day before, for
30 minutes in water around 40 degrees C.
Scaling ingredients
Dough kneading
Moulding(point)
1st bulk Fermentation
5 minutes
Moulding
fold ends
inside
2nd Fermentation
10 minutes
Pinning out
roll the dough piece to a rectangle 30 by 50
cm
Addition filling
add on the dough
piece custard and fruits
Moulding
fold in the dough
properly make the dough piece 60 cm long
Cutting
after 5
minutes rest cut two pieces of 30 cm
Shaping
place the pieces
in a circle like a garland, close the ends proper cut
with
a pair of scissors every 2 cm, place the leaves evenly inside and
outside
the garland
Egg washing
2 times
Final proof
30 - 40 minutes
Baking
Cooling
Decorating
glaze the buns
with apricot glaze, after glazing the buns can be
glazed
with water icing
Remarks
·
a stiff dough is required to give
enough body to the flower
·
it is very important that the flower
are baked shortly
·
for decorating glace cherries and
nutss can also be used
10. Hot Cross Buns AMOUNT:
15
RECIPE:
flour
100 % 400
gram
yeast 5 %
salt 2 %
sugar 1 %
fat(bundo x) 4 %
bread improver(lecitex soft) 2 %
milk powder 2 %
water 58-60 %
Hot cross buns spices
raisins 10 %
cross batter:
·
flour 50 g
·
oil 15 g
·
water 65 g
Dough temperature: 24
degrees C
Baking temperature:
260 degrees C
Baking time:
approx. 8-10
minutes
WORKING
SEQUENCE
Raisins should be washed and soaked a day before, for
30 minutes in water around 40 degrees C.
Scaling ingredients
Dough kneading
1st bulk Fermentation
15 minutes
Mixing
folding
raisins into the dough
Rounding
2nd Fermentation
15 minutes
Dividing
Moulding(round)
Final proof
45 - 60 minutes,
after 20 minutes the cross batter should be piped
on
top of the buns
Baking
Remarks
·
Hot cross buns is a traditional
products to be eaten during Easter
·
different amounts of other
ingredients like sugar, fat, milk
powder, raisins etc. can be used
·
instead of raisins, currents can be
used or a mix of raisins and currents
11. Doughnuts AMOUNT:
20
RECIPE:
flour 100 % 500
gram
yeast 6
%
salt 1 %
sugar 6 %
Margarine 6 %
bread improver(lecitex soft) 2 %
milk powder 4 %
egg 10 %
water 50 %
Dough temperature: 24
degrees C
Deep-frying temperature: 260
degrees C
Frying time:
approx. 8
minutes
WORKING
SEQUENCE.
Scaling ingredients
Dough kneading
Handling up
1st bulk Fermentation
15 minutes
Knocking back
Divided
Handling up
2nd Fermentation
10 minutes
Pinning out
roll the dough
piece to a circle diameter 8 cm, cut a hole in the middle,
or
mould long models of 12 cm, put them on a greased baking tray
Final proof
30 minutes
Deep-frying after
frying put them in cinnamon sugar
Decoration
after cooling
the dough nuts can be filled with jam, custard, fresh cream etc.
Remarks
·
if the dough nut is over proofed it
will absorb a lot of oil
·
if the oil is too hot the colour
will be too dark but in the inside it
will not be baked yet.
·
if the oil is too cold the dough nut
takes too long to fry and will absorb
too much oil.
4.4 Danish Pastry
1. Danish pastry
RECIPE:
flour 100 % 400
gram
yeast 4 %
salt 2 %
sugar 3 %
fat(masterfat) 3 %
bread improver(lecitex crisp) 2 %
milk powder 2 %
egg 5 %
water 48-52 %
pastry margarine 40 %
·
paafex 75 %(30)
·
margarine 25 %(10)
Dough temperature: 20
degrees C
Baking temperature: 230
degrees C
Baking time:
approx. 25
minutes
WORKING
SEQUENCE.
Scaling ingredients
Make the pastry fat pliable and mould it into a square
shape (12X12 cm)
Dough kneading
shortly, without the pastry
margarine
Moulding (round)
Resting
10 minutes
Folding in fat
cut a cross on
top, pin the dough 16/16 cm, fold in the fat
Rolling
roll the dough
piece to a rectangle 60 by 20 cm,
give
the dough sufficient turns with three folds, give sufficient rest
periods
in between
Resting
keep the dough
cool and give it a rest of 10 minutes
Pining out
pin out the dough
and mould the required varieties
Filling apply
the filling
Egg washing
Final proof
30 - 40 minutes
Baking
with steam
remove steam after 10
minutes by opening the damper
Cooling
Decorating
: some products need to be finished after baking with
fondant or glaze
Remarks
·
there is an almost endless variety
of recipes, fillings and finishes.
·
Recipes: the main differences can be
found in the amount of fat, sugar and milk powder added.
·
Fillings: custard combined with
fruit is often used. Other fillings are: nuts, margarine, sugar, almond paste,
peanut paste, etc. usually called spreads
·
Shapes; a number off different
products can be made like combs, windmills, turn-overs, crisps etc.
·
during the processing the dough
should not ferment and should be kept in the refrigerator to recover from the
previous turns
·
cover the dough to prevent it from
skinning
·
if the fat is running out during
baking more turns have to be given
·
if no laminated structure appears
after baking less turns have to be given
·
to get a crispy product steam has to
be added before the products are put into the oven
·
the baking time is 20 - 30 minutes
at about 220 to 230 degrees Centigrade
2. SCHEME FOR DANISCH PASTRY
|
Products |
Total of ½
turns |
Rest 10
minutes after the …. turn |
sweet |
Not sweet |
|
Croissants |
2 |
first |
|
x |
|
Knots |
3 |
second |
|
x |
|
Soup
sticks |
3 |
second |
|
x |
|
Mince meat
rolls |
2 |
first |
|
x |
|
Ham/cheese
rolls |
2 |
first |
|
x |
|
Cheese
Crisps |
2 |
first |
|
x |
|
Combs |
3 |
second |
x |
|
|
Turnovers |
3 |
second |
x |
|
|
Windmills |
3 |
second |
x |
|
|
Danish
pretzels |
3 |
second |
x |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
3. Croissants AMOUNT:
16
RECIPE:
flour 100 % 400
gram
yeast 4 %
salt 2 %
sugar 3 %
fat(masterfat) 3 %
bread
improver(lecitex crisp) 2 %
milk
powder 2 %
egg 5 %
water 48-52 %
pastry
margarine 40 %
paafex 75 %
margarine 25 %
Dough
temperature: 20 degrees C
Baking
temperature: 230 degrees C
Baking time: approx.
25 minutes
WORKING SEQUENCE
Scaling
ingredients
Prepare
Danish Pastry : the dough needs two half turns
Pinning out :
pin out the dough
at 63 X 36 cm
Cutting : cut
the croissants with a base of 14 cm and a height of 18 cm
Shaping : wet
the dough pieces and roll them into the croissant shape, half moon,
start with the long base
when you start rolling, the end of the
dough piece
should be placed on the
baking tray
Egg
washing : 1
time
Final
proof : 30
- 40 minutes
Baking : with
steam
remove steam after 10
minutes by opening the damper
4. Chocolate Pretzels AMOUNT:
16
RECIPE:
flour 100 % 400
gram
yeast 4
%
salt 2 %
sugar 3 %
fat(masterfat) 3 %
bread improver(lecitex crisp) 2 %
milk powder 2 %
egg 5
%
water 48-52 %
pastry margarine 40 %
·
paafex 75 %(30)
·
margarine 25 %(10)
chocolate custard 1/2 l + corn flour
melted butter or margarine
cinnamon sugar
Dough temperature: 20
degrees C
Baking temperature: 230
degrees C
Baking time: approx.
25 minutes
WORKING
SEQUENCE
Scaling ingredients
Prepare Danish Pastry the
dough needs three half turns
Pinning out pin
out the dough at 20 X 25 cm
Cutting cut strands of 1,25 cm
Shaping
spiralize the strands and shape the
pretzels
Egg washing
1 time
Final proof
30 - 40 minutes,
at the end of the final proof pipe little chocolate
custard
in the holes
Baking
with steam
remove steam after 10
minutes by opening the damper
Cooling
Decorating
grease the pretzel with little melted butter, not
the custard, and press
them
in cinnamon sugar
5. Danish Pretzels AMOUNT:
16
RECIPE:
flour 100 % 400
gram
yeast 4 %
salt 2 %
sugar 3 %
fat(masterfat) 3 %
bread improver(lecitex crips) 2 %
milk powder 2 %
egg
5 %
water 48-52 %
pastry margarine 40 %
·
paafex 75 %(30)
·
margarine 25 %(10)
custard 1/2 l + corn flour
fruits (tinned or fresh)
apricot or pine apple glaze
Dough temperature: 20 degrees C
Baking temperature: 230
degrees C
Baking time:
approx.
25 minutes
WORKING
SEQUENCE
Scaling ingredients
Prepare Danish Pastry : the
dough needs three half turns
Pinning out
: pin out the dough at 20 X 25 cm
Cutting
: cut strands of 1,25 cm
Shaping
: spiralize the strands and shape the pretzels
Egg washing
: 1 time
Final proof
: 30 - 40 minutes, at the end of the final proof pipe
little custard in
the holes
Baking
: with steam
remove steam after 10
minutes by opening the damper
Cooling
Decorating
: put three pieces of fruit on top of the custard and glaze
the fruits with
apricot glaze
6. Cheese Crisps AMOUNT:
15
RECIPE:
flour 100 % 400
gram
yeast 4 %
salt 2 %
sugar 3 %
fat(masterfat) 3 %
bread improver(lecitex crisp) 2 %
milk powder 2 %
egg 5 %
water 48-52 %
pastry margarine 40 %
·
paafex 75 %(30)
·
margarine 25 %(10)
Cheese cream
·
margarine 80 gram
·
cheese 180
·
egg 20
·
flour 25
·
peper
·
garlic powder
Dough temperature: 20
degrees C
Baking temperature: 230
degrees C
Baking time:
approx.
25 minutes
WORKING
SEQUENCE
Scaling ingredients
Prepare Danish Pastry : the
dough needs three half turns
Pinning out:
pin out the dough at 37 X 33 cm
Addition filling:
add the cheese cream in the middle of the dough
piece, leave out
two
rows of 4,5 cm at the base and top of the dough piece
Moulding:
fold in the dough properly make the dough piece 38
cm long
Cooling:
to cut smooth pieces it is necessary to cool the
dough
Cutting:
cut pieces of 2,5 cm, with a wet carving knife
Egg washing:
1 time
Final proof:
30 - 40 minutes
Baking:
with steam
remove steam after 10 minutes by opening the
damper
7. Sausage Rolls AMOUNT:
15
RECIPE:
flour 100 % 400
gram
yeast 4 %
salt 2 %
sugar 3 %
fat(masterfat) 3 %
bread improver(lecitex crisp) 2 %
milk powder 2 %
egg 5 %
water 48-52
%
pastry margarine 40 %
·
paafex 75 %(30)
·
margarine 25 %(20)
sausage mixture: 500 gram
·
sausage meat
·
old bread
·
spices.
·
sesame seeds
·
Dough temperature: 20
degrees C
Baking temperature: 230
degrees C
Baking time:
approx. 25
minutes
WORKING
SEQUENCE
Scaling ingredients
Prepare Danish Pastry: the
dough needs three half turns
Pinning out:
pin out the dough at 61 X 37 cm
Cutting:
cut 5 rows of 12 cm
Addition filling:
Pipe the sausage mixture in the middle of the rows
Moulding:
wet one side of the rows fold in the dough properly
Cutting:
cut the rolls 12 cm, place the rolls close
together on a tray
Egg washing:
1 time, sprinkle some sesame seeds on top
Final proof:
30 - 40 minutes
Baking:
with steam
remove steam after 10
minutes by opening the damper
8. Knots AMOUNT:
16
RECIPE:
flour 100 % 400 gram
yeast 4 %
salt 2 %
sugar 3 %
fat(masterfat)
3 %
bread improver(lecitex crisp) 2 %
milk powder 2 %
egg 5 %
water 48-52 %
pastry margarine 40 %
·
paafex 75 %(30)
·
margarine 25 %(20)
·
Dough temperature: 20
degrees C
Baking temperature: 230
degrees C
Baking time:
approx. 25
minutes
WORKING
SEQUENCE
Scaling ingredients
Prepare Danish Pastry the
dough needs three half turns
Pinning out
pin out the dough
at 24 X 25 cm
Cutting
cut strands of
1, 5 cm
Shaping
shape the strands
into a knot
Egg washing
1 time
Final proof
30 - 40 minutes
Baking
with steam
remove steam after 10 minutes by opening the
damper
9. Fruit baskets AMOUNT:
16
RECIPE:
flour 100 % 400
gram
yeast 4 %
salt 2 %
sugar 3 %
fat(masterfat) 3 %
bread improver(lecitex crisp) 2 %
milk powder 2 %
egg 5 %
water 48-52 %
pastry margarine 40 %
·
paafex 75 %(30)
·
margarine 25 %(10)
Custard 1/2 l + corn flour
Fruit: tinned or fresh
Apricot or pineapple jam
Dough temperature: 20
degrees C
Baking temperature:
230 degrees C
Baking time:
approx. 25
minutes
WORKING
SEQUENCE
Scaling ingredients
Prepare Danish Pastry
the dough needs two half
turns
Pinning out
pin out the dough
at 40 X 40 cm
Cutting
cut 16 square
pieces of 10 x 10 cm cut each square as follows
Shaping
cross two edges
over each other to get a basket shape
Egg washing
1 time
Final proof
30 - 40 minutes
Addition custard
pipe custard in the
basket before baking
Baking with steam
remove steam after 10
minutes by opening the damper
Decorating cover
the custard with fruits
Glazing glaze the fruits with apricot glaze
10. Savoury baskets AMOUNT:
16
RECIPE:
flour 100 % 400
gram
yeast 4 %
salt 2 %
sugar 3 %
fat(masterfat) 3 %
bread improver(lecitex crisp) 2 %
milk powder 2 %
egg 5 %
water 48-52 %
pastry margarine 40 %
·
paafex 75
%(30)
·
margarine 25 %(20)
Mince meat mixture
·
Mince meat 300
g
·
egg 25 g
·
salt 4 g
·
spices 3
g
·
bread crumbs 150
g
·
milk 100
g
·
onions
·
pepers
·
mushrooms
·
grated cheese
Dough temperature: 20
degrees C
Baking temperature: 230
degrees C
Baking time:
approx. 25
minutes
WORKING
SEQUENCE
Scaling ingredients
Prepare Danish Pastry: the
dough needs two half turns
Pinning out:
pin out the dough at 40 X 50 cm
Cutting:
cut 20 square pieces of 10 x 10 cm, cut each
square used like fruit baskets
Shaping:
cross two edges over each other to get a basket shape
Egg washing:
1 time
Final proof:
30 - 40 minutes
Addition mince meat:
pipe mince meat mixture the basket before baking put some
cut
vegetables
and cheese on top
Baking:
with steam
remove steam after 10
minutes by opening the damper
11. Soup sticks AMOUNT:
32
RECIPE:
flour 100 % 400
gram
yeast 4 %
salt 2
%
sugar 3 %
fat(masterfat) 3 %
bread improver(lecitex crisp) 2 %
milk powder 2 %
egg 5 %
water 48-52 %
pastry margarine 40 %
·
paafex 75 %(30)
·
margarine 25 %(10)
100 g poppy seeds, sesame seeds or grated cheese
Dough temperature: 20
degrees C
Baking temperature: 230
degrees C
Baking time:
approx. 25
minutes
WORKING
SEQUENCE
Scaling ingredients
Prepare Danish Pastry
the dough needs three half
turns
Pinning out
pin out the dough
at 15 X 40 cm
Addition of seeds
wet the dough piece with little water, add
seeds or cheese on top
Cutting
cut 32 soup
sticks x 1,25 cm
Shaping
spiralize the
sticks and put them on a tray
Final proof
30 - 40 minutes
Baking:
with steam
remove steam after 10
minutes by opening the damper
12. Windmills AMOUNT:
16
RECIPE:
flour 100 % 400
gram
yeast 4 %
salt 2 %
sugar 3 %
fat(masterfat) 3 %
bread improver(lecitex crisp) 2 %
milk powder 2 %
egg 5 %
water 48-52 %
pastry margarine
40 %
·
paafex 75 %(30)
·
margarine 25 %(10)
Custard 1/2 l + corn flour
Dough temperature: 20
degrees C
Baking temperature: 230
degrees C
Baking time:
approx. 25
minutes
WORKING
SEQUENCE
Scaling ingredients
Prepare Danish Pastry
the dough needs two half
turns
Pinning out
pin out the dough
at 36 X 45 cm
Cutting
cut 20 square
pieces of 9 x 9 cm, make diagonal cuts from each
corner
half way to the centre
Shaping
cross edges to the centre giving a star or windmill
shape and put them
on
a tray
Addition of filling
press the centre
and fill them with custard
Egg washing
1 time
Final proof
30 - 40 minutes
Baking
with steam
remove steam after 10
minutes by opening the damper
13. Pineapple crisps AMOUNT:
16
RECIPE:
flour 100 % 400
gram
yeast 4
%
salt 2 %
sugar 3 %
fat(masterfat) 3 %
bread improver(lecitex crisp) 2 %
milk powder 2 %
egg 5 %
water 48-52 %
pastry margarine 40 %
·
paafex 75 %(30)
·
margarine 25 %(10)
custard 1/2 l + corn flour
Pineapple chunks (tinned or fresh)
apricot or pine apple glaze
Dough temperature: 20
degrees C
Baking temperature: 230
degrees C
Baking time:
approx. 25
minutes
WORKING
SEQUENCE
Scaling ingredients
Prepare Danish Pastry: the
dough needs three half turns
Pinning out
pin out the dough
at 20 X 25 cm
Cutting
cut strands
of 1,25 cm
Shaping
spiralize the
strands and shape them into oval rings
Egg washing
1 time
Final proof:
30 - 40 minutes, at the end of the final proof pipe
little custard in
the centre
Baking
with steam
remove steam after 10
minutes by opening the damper
Cooling
Decorating:
put three pieces of pineapple on top of the custard
Glazing:
glaze
the pineapple chunks with apricot glaze
4.5 White/ Brown loaves of bread
1. Ordinary white tin bread AMOUNT:
4
RECIPE:
flour 100 % 1800
gram
yeast 2
%
salt 2 %
sugar 1 %
fat(masterfat) 1 %
bread improver(dobrim) 0.1 %
water 58-60 %
Dough temperature: 26
degrees C
Baking temperature: 260
degrees C
Baking time:
approx.
30 minutes
WORKING
SEQUENCE
Using the straight dough method.
Scaling ingredients
Dough kneading
Dividing
740 gram
Handling up
1st Fermentation
30 minutes
Knocking back
Handling up
2nd Fermentation
30 minutes
Final moulding
Final proof
45 - 60 minutes
Baking
Depanning
directly
Remarks
·
a well developed dough is required
to give enough body to the loaves
·
different amounts of other
ingredients like sugar, fat, milk powder etc. can be used
·
directly after baking the top of the
loaves can be washed with hot water to
give a nice bloom
2. Ordinary light brown tin bread AMOUNT:
4
RECIPE:
flour 40 %} 1800
gram
whole meal flour 60 %}
yeast 2 %
salt 2 %
sugar 1 %
fat(masterfat) 1 %
bread improver(dobrim) 0.1 %
water 60 - 62 %
Dough temperature: 26
degrees C
Baking temperature: 240
degrees C
Baking time:
approx.
35 minutes
WORKING
SEQUENCE
Using the straight dough method.
Scaling ingredients
Dough kneading
Dividing
750 gram
Handling up
1st Fermentation
20 minutes
Knocking back
Handling up
2nd Fermentation
20 minutes
Final moulding
Final proof
45 - 55 minutes
Baking
Depanning
directly
Remarks
·
a well developed dough is required
to give enough body to the loaves
·
if the diastatic activity is not enough
for the whole meal flour fino amylase can be added
·
different amounts of other
ingredients like sugar, fat, milk powder etc. can be used
·
directly after baking the top of the
loaves can be washed with hot water to give a nice bloom
·
you can vary in heavy or light brown
bread, the more whole meal flour you use the heavier the loaf
3. Whole wheat tin bread AMOUNT:
4
RECIPE:
whole meal flour 100 % 1800
yeast 2 %
salt 2 %
sugar 1 %
fat(masterfat) 1 %
bread improver(dobrim) 0.1 %
water 62 - 64 %
Dough temperature: 25
degrees C
Baking temperature: 240
degrees C
Baking time:
approx.
35 minutes
WORKING
SEQUENCE
Using the straight dough method.
Scaling ingredients
Dough kneading
Dividing
750 gram
Handling up
1st Fermentation
20 minutes
Knocking back
Handling up
2nd Fermentation
20 minutes
Final moulding
Final proof
45 - 55 minutes
Baking
Depanning
directly
Remarks
·
a well developed dough is required
to give enough body to the loaves
·
if the diastatic activity is not
enough for the whole meal flour fino amylase can be added
·
different amounts of other
ingredients like sugar, fat, milk powder etc. can be used
·
directly after baking the top of the
loaves can be washed with hot water to
give a nice bloom
4. Enriched white tin bread AMOUNT:
4
RECIPE:
flour 100 % 1800
gram
yeast 2 %
salt 2 %
sugar 1 %
fat(masterfat) 3 %
milk powder 2 %
bread improver(dobrim) 0.1 %
water 58-60 %
Dough temperature: 26
degrees C
Baking temperature: 260
degrees C
Baking time:
approx.
30 minutes
WORKING
SEQUENCE
Using the straight dough method.
Scaling ingredients
Dough kneading
Dividing
740 gram
Handling up
1st Fermentation
30 minutes
Knocking back
Handling up
2nd Fermentation
30 minutes
Final moulding
Final proof
45 - 60 minutes
Baking
Depanning
directly
Remarks
·
a well developed dough is required
to give enough body to the loaves
·
different amounts of other
ingredients like sugar, fat, milk powder etc. can be used
·
directly after baking the top of the
loaves can be washed with hot water to
give a nice bloom
5. Milk white tin bread AMOUNT:
4
RECIPE:
flour 100 % 1800
gram
yeast 2 %
salt 2 %
sugar 1 %
fat(masterfat) 2 %
milkpowder 6 %
bread improver(dobrim) 0.1 %
water 58-60 %
Dough temperature: 26
degrees C
Baking temperature: 240
degrees C
Baking time:
approx.
35 minutes
WORKING
SEQUENCE
Using the straight dough method.
Scaling ingredients
Dough kneading
Dividing:
740 gram
Handling up
1st Fermentation:
30 minutes
Knocking back
Handling up
2nd Fermentation:
30 minutes
Final moulding
Final proof:
45 - 60 minutes
Baking
Depanning:
directly
Remarks
·
a well developed dough is required
to give enough body to the loaves
·
different amounts of other
ingredients like sugar, fat, milk powder etc. can be used
·
directly after baking the top of the
loaves can be washed with hot water to give a nice bloom
6 Oven bottom white bread AMOUNT:
4
RECIPE:
flour 100 % 1800
gram
yeast 2
%
salt 2 %
sugar 1 %
fat(masterfat) 2 %
bread improver(dobrim) 0.1 %
water 56-58 %
Dough temperature: 26
degrees C
Baking temperature: 260
degrees C
Baking time:
approx.
30 minutes
WORKING
SEQUENCE
Using the straight dough method.
Scaling ingredients
Dough kneading
Dividing:
740 gram
Handling up
1st Fermentation:
30 minutes
Knocking back
Handling up
2nd Fermentation:
30 minutes
Final moulding:
place the dough pieces on a baking tray (perforated)
Final proof:
45 - 55 minutes, before baking different decorations
can be made by cutting
T he dough with a razor blade
Baking:
with steam
Remarks
·
a well developed dough is required
to give enough body to the loaves
·
different amounts of other
ingredients like sugar, fat, milk powder
etc. can be used
·
dough which is not baked in tins
requires a higher stability body to
prevent the dough piece from flowing (stiffer dough)
7. Oven bottom brown bread AMOUNT: 4
RECIPE:
flour 40
%} 1800
gram
whole meal flour 60 %}
yeast 2 %
salt 2 %
sugar 1 %
fat(masterfat) 1 %
bread improver(dobrim) 0.1 %
water 59 - 61 %
Dough temperature: 26
degrees C
Baking temperature: 240
degrees C
Baking time:
approx.
35 minutes
WORKING
SEQUENCE
Using the straight dough method.
Scaling ingredients
Dough kneading
Dividing
: 750 gram
Handling up
1st Fermentation
: 20 minutes
Knocking back
Handling up
2nd Fermentation
: 20 minutes
Final moulding
: place the dough pieces on a baking tray (perforated)
Final proof
: 45 - 55 minutes, before baking different decorating
can be made by cutting
the dough with a razor
blade
Baking
: with steam
Remarks
·
a well developed dough is required
to give enough body to the loaves
·
if the diastatic activity is not
enough for the whole meal flour fino
amylase can be added
·
different amounts of other
ingredients like sugar, fat, milk powder
etc. can be used
·
dough which is not baked in tins
requires a higher stability body to
prevent the dough piece from flowing(stiffer dough)
4.6 Crispy loaves of bread
1. Crispy white bread AMOUNT:
4
RECIPE:
flour 100 % 900 gram
yeast 4 %
salt 2 %
bread improver(lecitex crisp) 2 %
water 58-60 %
Dough temperature: 25
degrees C
Baking temperature: 230
degrees C
Baking time:
approx. 30
minutes
WORKING
SEQUENCE
Scaling ingredients
Dough kneading
1st Bulk Fermentation: 20
minutes
Knocking back
Dividing:
370 gram
Handling up
2nd Fermentation:
20 minutes
Final moulding:
point shape, 22 cm
Final proof:
45 - 60 minutes, just before baking cut the top of the roll with a razor blade
Baking:
with steam
Remarks
·
a well developed dough is required
to give enough body to the bread
·
there is no need for egg washing
because the product will get its colour through the baking process (steam)
2. Crispy brown bread AMOUNT:
4
RECIPE:
flour 60 %} 900 gram
whole meal flour 40
%}
yeast 4 %
salt 2 %
bread improver(lecitex crisp) 2 %
water 59-61 %
Dough temperature: 25
degrees C
Baking temperature: 230
degrees C
Baking time:
approx.
30 minutes
WORKING
SEQUENCE
Scaling ingredients
Dough kneading
1st Bulk Fermentation: 20
minutes
Knocking back
Dividing:
370 gram
Handling up
2nd Fermentation:
20 minutes
Final moulding:
point shape, 22 cm
Final proof:
45 - 60 minutes, just before baking cut the top of
the roll with a razor blade
Baking:
with steam
Remarks
·
a well developed dough is required
to give enough body to the bread
·
there is no need for egg washing
because the product will get its colour through the baking process (steam)
3. French Baguettes AMOUNT:
4
RECIPE:
flour 100 % 900
gram
yeast 4 %
salt 2 %
bread improver(lecitex crisp) 2 %
water 58-60 %
Dough temperature: 25
degrees C
Baking temperature: 230
degrees C
Baking time: approx.
30 minutes
WORKING
SEQUENCE
Scaling ingredients
Dough kneading
1st Bulk Fermentation: 20
minutes
Knocking back
Dividing:
370 gram
Handling up:
point shape
2nd Fermentation:
20 minutes
Final moulding:
long shape, 50 cm
Final proof:
45 - 60 minutes, just before baking make 6 cuts on
top of the baguettes with a razor blade
Baking:
with steam
Remarks
·
a well developed dough is required
to give enough body to the bread
·
there is no need for egg washing
because the product will get its colour
through the baking process (steam)
4. Savoury Baguettes AMOUNT:
4
RECIPE:
flour 100 % 450
gram
yeast 4 %
salt 2 %
bread improver(lecitex crisp) 2 %
water 58-60 %
onion slides
paprika
mushrooms slides
grated cheese
pepper
Dough temperature: 25
degrees C
Baking temperature: 230
degrees C
Baking time:
approx.
30 minutes
WORKING
SEQUENCE
Scaling ingredients
Dough kneading
1st Bulk Fermentation: 20
minutes
Knocking back
Dividing:
370 gram
Handling up:
point shape
2nd Fermentation:
20 minutes
Final moulding:
long shape, 25 cm
Final proof:
45 - 60 minutes, just before baking make cut on top of
the baguettes with a
razor
blade, add first onion, paprika, and
mushrooms and at last the grated
cheese
Baking:
with steam
Remarks
·
a well developed dough is required
to give enough body to the bread
·
there is no need for egg washing
because the product will get its colour through the baking process (steam)
·
more variety is possible, just vary
in the filling
4.7 Fancy loaves of bread
1. Plaited white bread AMOUNT:
4
RECIPE:
flour 100 % 900 gram
yeast 2 %
salt 2 %
sugar 1 %
fat(master fat) 4 %
bread improver(dobrim) 0.1 %
water 56-58 %
Dough temperature: 25
degrees C
Baking temperature: 250
degrees C
Baking time:
approx. 20-25
minutes
WORKING
SEQUENCE
Scaling ingredients
Dough kneading
1st Bulk fermentation:
30
minutes
Dividing:
required strands total weight 375
gram
Moulding(round)
2nd Fermentation:
10 minutes
Making strands:
20
- 25 cm
Plaiting
Egg washing
Final proof:
45 - 60 minutes
Baking
Remarks
·
for plaiting a stiffer dough is
required
·
different amounts of other
ingredients like sugar, fat, milk powder etc. can be used
·
make sure that no skinning takes
place
·
roll the strands in stages until the
final length is reached
·
do not plait too tightly, allow room
for fermentation and give a long final
proof
to
prevent cracks
2. PRODUCT: Raisin bread AMOUNT:
6
RECIPE:
flour 100 % 1800
gram
yeast 6 %
salt 2 %
sugar 1 %
fat(bundo x) 2 %
milk powder 4 %
bread improver(lecitex soft) 2 %
water 58-60 %
raisins 50-70 %
Dough temperature: 24
degrees C
Baking temperature: 210
degrees C
Baking time:
approx.
40 minutes
WORKING
SEQUENCE
Raisins should be washed and soaked a day before, for
30 minutes in water around 40 degrees C.
Scaling ingredients
Dough kneading
1st bulk Fermentation: 15 minutes
Mixing:
folding raisins into the dough
Dividing:
500 gram
2nd Fermentation:
15 minutes
Final moulding
Egg washing:
1
time
Final proof:
45 -
60 minutes
Baking
Remarks
·
a weak dough is required to mix the
raisins into the dough
·
different amounts of other ingredients
like sugar, fat, milk powder, raisins
etc. can be used
·
instead of raisins, currents can be
used or a mix of raisins and currents