still hot baking
Another day with 40 degree C and another opportunity to use the restaurant bakery
Again i used coopers dark ale 1.5 litres , 1.5kg of sour dough starter, 5 kgs bakers flour, 75 grams dry yeast, 100 grams of butter, 12 grams bread improver (dobrim), 100 grams of cooking salt, 1.5 litres water.
i mixed the dark ale sour dough starter and 1 kg of flour into nice sponge batter leaving for an hour, then mix all other ingrediants and allow for bulk fermentation in this case 1 hour and fifteen minutes a good tripling of volume.
35 patrons booked into the restuarant so scale up for 70 dinner rolls @ 50g , 8 pieces @ 500g the rest as 250g.
mould the rolls put into proover, mould the bread put into the proover, mould the sticks put in the proover. bring out the rolls wash with boiled cornflour starch paste seed and cut , back in the proover.
same treatment for the rest. bring out the rolls and put into the oven , turn off proover .
last week the oven was set a bit cool so this time moved the dial a bit higher achieved the desired result more crust colour
put in the sticks and bake off finally the 2 x trays of loaves.
The students had decorated a table in the middle of the restaurant and found room to display some of the DARK ALE WITH SOUR DOUGH STARTER BREAD.
Just got to decide on what we might try next week.
i cant resist posting a few shots of the QUEEN MARY 2 as she entered Fremantle harbour this morning just after 6.00 am
enjoy regards Yozza