jombay's blog

Hey guys,

I prepared and shaped a double test batch of the straight dough croissant formula last night, tossed them in the fridge overnight, then proofed and baked them at my baking & pastry arts skills class this morning.

I could have proofed them a bit longer but I had to get out of there as another class was getting ready to start. These were done all by hand. I guess I'll start trying the sheeter at work or school now.

Formula;

Croissant Dough from Suas' Advanced Bread and Pastry

Ingr.                          Bakers %    Test

Bread Flour                100.00         1lb 1 5/8 oz

Water                        38.00           6 3/4 oz

Milk                           23.00           4 oz

Sugar                        13.00           2 1/4 oz

Salt                           2.00             3/8 oz

Osmo. Instant Yeast   1.20             1/4 oz

Malt                          0.50             1/8 oz   *I didn't have any so I cut it out

Butter                       4.00             3/4 oz

Roll-in Butter             25.00           8 oz      **Butter for roll-in is a percentage of the total dough weight

Added everything to my KA and mixed for about 5 mins on 2nd speed. Bulk fermented for about 3 hours at RT, then rolled in butter in 3 single folds. Shaped, retarded for about 12 hours, then proofed for maybe 3 hours. Eggwashed and baked at 400f.

-Matt

Hey all,

Made my first brioche today and I haven't posted in a while so here it goes.

The formula is from Advanced Bread & Pastry by Suas.

Sponge:

Bread Flour                       100.00%

Water                                65.00%

Instant Yeast                       0.10%

Mix and ferment 12-16 hours at RT.

Final Dough:

Bread Flour                        100.00%

Milk                                      7.00%

Eggs                                   72.00%

Osmotolerant Instant Yeast     1.60% *I used instant yeast but added 30% more

Salt                                       2.60%

Sugar                                   22.00%

Butter                                   65.00%

Sponge                                 54.00%

Mix all except butter until well developed. Add butter gradually until fully mixed.

First fermentation 1 hour

Preshape, rest 30 mins in fridge.

Shape, proof 1.5 hours.

Bake 400f ~15mins.

Very light and tender. Think I'll try txfarmer's 100% butter brioche next time.

Matt

Been working on my own sourdough formula named after where I live and from where the culture was grown. It's not finished so I won't be releasing the formula just yet.

Turned out very well this time although I think I need to increase the hydration a tiny bit as I want a more holey crumb. Maybe make the levain a bit more stiff for increased sourness too.

On another note, I'm moving to Toronto in 5 or so weeks for my 2 year Baking and Pastry course. My new apartment only has a small gas oven. I hear those don't work too well for bread baking. Oh well I guess the huge steam injection ovens at school will have to suffice haha.

Here are my sourdough croissants from Daniel Leader's Local Breads. It's the nicest croissant dough I have worked with thus far.

Formula;

Definitely the best but most rich cinnamon buns I have ever had. Used Suas' croissant formula, then I threw together some cinnamon sugar and cinnamon icing.

Made some spelt crossaints today using the straight dough formula from Suas' Advanced Bread and Pastry, except I used spelt flour. They tasted great. I'm really liking spelt flour and am trying to put it to all uses.

Sorry I don't have a shot of the crumb.

Didn't change much from the original formula, except I added about 5% rye and only did single strech n folds.

Took a pic of them cooling with my phone.

Then I decided I wanted to take a pic using my camera 10 mins later. Where did the rest of the loaf go?

Crumb shot.

Flavour is great. I'll definitely be making these again.

I really enjoyed the loaves I made last time so I made a few more this weekend. These ones had a bulk fermentation time of about 40 hours. I'm really enjoying this new whole wheat starter. Has great flavour, crazy active and only a couple weeks old.

Shape, no grigne but still very good looking loaves.

Crumb

Had another go at Bouabsa baguettes. I probably could have kept them in for another minute but I decided I would try a lighter crust today. These only had about a 12h bulk ferment.

Shape

Crumb

Changed the directions to fit my schedule a bit (~34hr bulk ferment, skipped french folds).

Made 2 baguettes, 1 with traditional scoring, 1 with straight slash.

My baking stone isn't big enough right now, you can see one end kinda went over. Ordered a 15x20 Fibrament but they're backordered for 3-4 weeks.

My scoring and shaping is definitely getting better. I'll post a crumb shot and let you know how it tastes when it has cooled.

-Matt