The Fresh Loaf

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jombay

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



 



 


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jombay

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

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jombay

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.




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jombay

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


Formula;


Ingredients

Weight

Baker's Percentage

Whole Milk

Liquid Levain

Instant Yeast

300 gms

100 gms

15 gms

60.00%

20.00%

3.00%

Unbleached AP flour

500 gms

100.00%

Unsalted Butter (for dough)

60 gms

12.00%

Granulated Sugar

15 gms

3.00%

Salt

Unsalted Butter (for roll in)

10 gms

200 gms

2.00%

40.00%

 

 

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jombay

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.


 



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jombay

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.


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jombay

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.

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jombay

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


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jombay

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


BB1


Crumb


BB2

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jombay

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.


SJ SD


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.


SJ SD2


 


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

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