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Home > Some Weekend Home Bread Baking and the College "Equality and Diversity Competition" Entry from a student Bakery Group.

March 14, 2011 - 5:39pm
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ananda

Some Weekend Home Bread Baking and the College "Equality and Diversity Competition" Entry from a student Bakery Group.

 

Equality and Diversity Competition

My Level 2 Bakery students are very competitive.   Following on from Faye's Nettle Bread, and their determined, difficult yet successful adventures into Practical Exams, the group came up with a theme for their own entry into the College's Annual Competition:

"Breads of the World Arise"

See if you can name some of the breads, and where they come from?

Picture2 [1]Picture5 [2]Picture4 [3]Picture3 [4]Picture7 [5]Picture8 [6]Picture9 [7]Picture10 [8]

We then worked together to produce a lovely basket and Cornucopia to house the finished loaves.

Picture12 [9]Picture13 [10]Picture14 [11]Picture16 [12]Picture15 [13]Picture17 [14]

This was to ensure we made it through to represent our School in the College-wide competition....which we did!!   Some people in this group won the competition outright last year; they seem to be equally determined to repeat their previous success!   Let's wish them well.

And, here's some recent home bread making.DSCF1778 [15]

1. Pain de Siègle

Material

Formula [% of flour]

Recipe [grams]

1. Rye Sour

 

 

Dark Rye

16.67

150

Water

27.78

250

TOTAL

44.45

400

 

 

 

2. Final Dough

 

 

Rye Sour [from above]

44.45

400

Strong White Flour

83.33

750

Salt

1.8

16

Water

40.22

362

TOTAL

169.8

1528

% pre-fermented flour

16.67

-

% overall hydration

68

-

Method:

  • Build the sourdough from stock over 2 refreshments and 36 hours
  • Combine sour with flour and water and autolyse 45 minutes
  • Continue the mixing cycle by developing the dough and adding the salt to form a strong dough.
  • Ferment in bulk for 2 hours, with 1 S&F after 1 hour
  • Shape and proof in a banneton for 3 hours prior to baking
  • Cut the loaf top and bake with steam for 50 minutes to 1 hour DSCF1771> DSCF1772 [16]
  • DSCF1774 [17]

2. White Leavened BreadDSCF1775 [18]

Chewy and moist Sandwich bread made with a natural leaven and a retarded fermentation process

Material

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Strong White Flour

29.4

250

Water

17.6

150

TOTAL

47

400

 

 

 

2. Final Dough

 

 

Levain [from above]

47

400

Strong White Flour

70.6

600

Salt

1.65

14

Water

50.4

428

TOTAL

169.65

1442

% pre-fermented flour

29.4

-

% overall hydration

68

-

Method:

  • Build and mix as above
  • Bulk ferment for 2 hours, then shape loosely and retard overnight in the chiller
  • Shape and proceed to final fermentation and baking, as above.DSCF1780 [19]DSCF1781 [20]
  • DSCF1786 [21]

 

Both of these are really tasty breads for our daily sandwiches whilst at work!

Best wishes to all

Andy


Source URL: http://www.thefreshloaf.com/node/22688/some-weekend-home-bread-baking-and-college-quotequality-and-diversity-competitionquot-ent

Links
[1] http://www.flickr.com/photos/24731237@N03/5527776948/
[2] http://www.flickr.com/photos/24731237@N03/5527185735/
[3] http://www.flickr.com/photos/24731237@N03/5527777078/
[4] http://www.flickr.com/photos/24731237@N03/5527776986/
[5] http://www.flickr.com/photos/24731237@N03/5527777296/
[6] http://www.flickr.com/photos/24731237@N03/5527185925/
[7] http://www.flickr.com/photos/24731237@N03/5527186037/
[8] http://www.flickr.com/photos/24731237@N03/5527777556/
[9] http://www.flickr.com/photos/24731237@N03/5527777740/
[10] http://www.flickr.com/photos/24731237@N03/5527777816/
[11] http://www.flickr.com/photos/24731237@N03/5527777896/
[12] http://www.flickr.com/photos/24731237@N03/5527186593/
[13] http://www.flickr.com/photos/24731237@N03/5527778008/
[14] http://www.flickr.com/photos/24731237@N03/5527186663/
[15] http://www.flickr.com/photos/24731237@N03/5527139941/
[16] http://www.flickr.com/photos/24731237@N03/5527730262/
[17] http://www.flickr.com/photos/24731237@N03/5527139707/
[18] http://www.flickr.com/photos/24731237@N03/5527730944/
[19] http://www.flickr.com/photos/24731237@N03/5527731170/
[20] http://www.flickr.com/photos/24731237@N03/5527731526/
[21] http://www.flickr.com/photos/24731237@N03/5527140449/