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?
[1] [2] [3] [4] [5] [6] [7] [8]
We then worked together to produce a lovely basket and Cornucopia to house the finished loaves.
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. [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 > [16] [17]
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. [19] [20] [21]
Both of these are really tasty breads for our daily sandwiches whilst at work!
Best wishes to all
Andy