© 2009 Cengage Learning. All Rights Reserved. Chapter 9 Viennoiserie

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Introduction Viennoiserie is the term used to described yeast raised breakfast pastry that is enriched and sweetened –Non-Laminated Enriched Dough Brioche Cinnamon Rolls Gibassier –Laminated Dough Croissant Danish Laminated Brioche

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. An Introduction to Viennoiserie Viennoiserie comes from Vienna, which is the first place this type of bread was made It was brought to France in the 18 th century by the Austrian bakers of Marie Antoinette upon her marriage to the future king of France, Louis XVI Is made throughout the world in all shapes and varieties

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Choices will have an affect on working properties of the dough and the final product Basic ingredients include flour, water, salt and yeast Common additional ingredients may include milk, eggs, sugar and butter Viennoiserie: Ingredient Selection and Functionality

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Flour Flour must have good quality protein –Suitable for longer fermentation HRW flour is preferable HRS may be too high in protein –Leathery mouthfeel, chewy texture Ash content supports fermentation activity and increases extensibility Viennoiserie: Ingredient Selection and Functionality

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Hydrating Components of Viennoiserie: Water, Milk and Eggs Water, milk or eggs may be used to link flour’s components Choice will effect dough properties and flavor. These ingredients are used to control the dough temperature Viennoiserie: Ingredient Selection and Functionality

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Water Used commonly in Viennoiserie in conjunction with milk or dry milk powder Does not add richness, yet is effective at hydrating starch and protein Viennoiserie: Ingredient Selection and Functionality

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Milk Adds richness, color, nutritional benefits and flavor Lactose and proteins encourage browning; fat makes dough smoother, finer May be used as portion of or all of hydration (87%) Dry milk may be substituted accordingly Viennoiserie: Ingredient Selection and Functionality

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Eggs Add flavor, color, nutritional value Contain water, fat and protein (hydrate at 73%) Using 10-20% water or milk can improve dough hydration and strength Selection may include fresh, pasteurized liquid eggs or frozen egg products Viennoiserie: Ingredient Selection and Functionality

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Sugar Range of use varies/ Croissant vs. Brioche Quantity affects mixing, fermentation, baking temperature and flavor Quantities higher than 10% FW merit special considerations in mixing and fermentation Viennoiserie: Ingredient Selection and Functionality

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Mixing Quantities above 10% FW need to be held back and added in later stages of mixing. –Protein must be hydrated first –Sugar weakens the gluten structure and early additions will require longer mixing times –Sugar should be added to dough as it develops Viennoiserie: Ingredient Selection and Functionality

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Flavor Flavor is dictated by type and quantity of sugar used. Croissants have approx 12% sugar based on FW but are not “sweet”. Other sugars may be used to introduce other flavors: brown sugar, honey. Viennoiserie: Ingredient Selection and Functionality

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality Color Primary influence is crust color Products with higher quantities of sugar should be baked at lower temperatures Some sugar may change crumb color: brown sugar, molasses or honey

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Texture and Shelf Life Hygroscopic nature helps to attract and retain moisture –Creates softer crust and crumb Higher quantities increase shelf life of products –Inverted sugars are sometimes used for this Viennoiserie: Ingredient Selection and Functionality

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality Yeast Osmotolerant yeast is preferred for sweet yeasted dough. –Yeast strain that functions well under high osmotic pressure. –Ensures consistent fermentation activity and fuller volume of finished products

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Fat Type of fat used affects working properties, flavor and cost of products. Selection of fats include: –Butter, margarine, roll-in shortening Variables include: –Cost, plasticity, melting temperatures, flavor and texture Viennoiserie: Ingredient Selection and Functionality

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality Application of Fat in Viennoiserie Selection of fat is a determining quality for Viennoiserie Fat is used two ways in Viennoiserie: –In the dough –For lamination

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality Fat in the Dough Non-laminated dough: –Enriches crumb, creates flavor Laminated dough: –Creates extensibility Range of usage: 4 – 70% –As % of fat increases above 10%, special mixing precautions must be taken

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality Fat in the Dough Effects –Color, flavor, crumb and shelf life Mixing Considerations –Improved mix for 4-12% fat (FW) –Intensive mix for ≤ 12% Delay addition of fat until intensive mix Fat should be similar consistency to dough

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality Fat for Lamination Type of fat will determine temperature for usage. “Dry” butter is favored for higher fat content and unique flavor (cultured)

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality Fat for Lamination Quantity of Fat –25% of dough weight- Croissant –% of fat determines approximate number of folds required for lamination Temperature and Texture of Fat –Fat must have plasticity –Dough made with manufactured fats must be processes at warmer temperatures

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie Overview of the Laminated Dough Process 6 critical steps are required for laminated dough –Mixing –First Fermentation –Lamination –Makeup –Final Proof –Baking

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process Laminated Dough: Mixing Has evolved from simple incorporation to Improved Mix –Hold back sugar until after incorporation –Improved Mix provides better volume –Autolyse is an option Increases extensibility –DDT is 76°F

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process Laminated Dough: First Fermentation Typical: 2 hours –1 hour at room temperature –1 hour under refrigeration Dough must cool to limit fermentation and to aid in the lamination process

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process Lamination The process of enclosing fat in dough and rolling out and folding the dough to create flaky pastries. Key points include: –The temperature and texture of the dough and fat –The process of rolling, folding and resting the dough –How many folds are given to the dough

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process Preparing the Beurrage Goal is to create a smooth, even layer of fat to be enclosed in the dough. This may be done with –A butter press –A dough sheeter –A rolling pin and heavy plastic

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process Dough and Butter Characteristics Temperature of Dough and Fat –If the fat gets too warm, lamination will suffer –The hardness of the dough and fat should be similar

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process Enclosing the Fat into the Dough Fat may be enclosed two ways –Placing the fat over 50% of the surface area of the dough –Placing the fat over 2/3rds of the surface area of the dough Fat and dough layers should be even thickness and cool

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process Sheeting the Dough and the Folding Process Single vs. Double folds Resting dough: – 30 minutes between series of folds. Number of folds: 3 single folds or 2 double folds are standard for Croissant and Danish Folds should face out when sheeting

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process Make-up After final resting time, dough can be sheeted (3 – 3.5 mm), cut and shaped. Key points for makeup: –Work efficiently so dough remains cold –Relax dough and cut with precision Shaping techniques vary by shape

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process Egg Washing Pastries Light coat of eggwash, two times Enhances crust color Use caution to not degas the pastry

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. The Final Proof Final proof is at least 90 minutes due to increased sugar Proof box at 78°F with 80% humidity is ideal –If proofing temperature is too high, lamination will suffer Viennoiserie: Overview of the Laminated Dough Process

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Baking After final proof, pastries like Danish are filled as needed. Steam encourages oven spring A deck or convection oven may be used with good results Pastries should be baked quickly to avoid drying the product Once baked, laminated pastries should be handled minimally as they are fragile Viennoiserie: Overview of the Laminated Dough Process

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie Non-Laminated Viennoiserie Sweet yeasted dough characterized by –Eggs, milk, sugar and butter Examples include –Brioche, Gibassier, Pannetone, Pan D’Oro Process is similar to traditional bread –Mixing, fermentation, makeup proofing and baking need to be adapted

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie Mixing Higher levels of sugar and fat require use of intensive mix –Hold sugar back and add after incorporation slowly –Add malleable fat once dough is fully developed and mix until incorporated

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie First Fermentation Typically similar to traditional baking. Dough with higher quantities of fat will benefit from cooling for easier handling –Brioche Some dough may need a fold or two, depending on the strength of the dough

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie Divide, Pre-Shape and Resting Time Same theory is applies as for traditional baking Preshaping may be tighter or looser, depending on dough characteristics Be cautious to not add too much flour during shaping sticky dough Resting time may be under refrigeration

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie Shaping Consider strength of dough when shaping After shaping, deposit into mold or onto tray Eggwash as needed

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie Final Proof May vary from 30 minutes to 15 hours Sugar, quantity and type of yeast and acidity affect time Temperature should be between 78-80°F Higher temperatures may melt fat

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie Baking Most products receive second eggwash before baking Baking should be done with stream in deck or convection oven Once baked, pastries should cool before being handled Once cool, some pastries may be garnished

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie Alternative Processes for Viennoiserie Basic process for Viennoiserie can be adapted to include: –Preferments –Autolyse –Retarding techniques These processes will affect the flavor, appearance and physical qualities of the pastry

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Preferments Provide the benefit of a long first fermentation Gas and alcohol production –Production of aromas Acidity production –Increase in strength –Increase in flavor –Increase in shelf life

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Prefermented Dough Origin –Developed to compensate for mediocre quality of bread produced using a straight dough process with a short first fermentation Description –Could be any kind of dough with at least 3 hours of pre- fermentation –Regular baguette dough is preferable Application –Wide range of products –Tradition and practicability

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Sponge Origin –Originally, used as preferment in pan bread production in England. Also used in the production of sweet dough Description –Stiffer preferment (60-63% hydration) –Quantity of yeast calculated based on the fermentation time Application –Could be used in many different products –Use in sweet dough is preferable

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Poolish Origin –One of the first preferment elaborated with commercial yeast Description –Liquid preferment (100% hydration) –Quantity of yeast calculated based on the fermentation time Application –Could be used in many different products

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Biga Origin –Originally, used by Italian bakers to reinforce the strength of the dough –Nowadays, biga is a generic term for a preferment Description –Very stiff preferment (50% hydration) –1% of yeast for 18 hours of fermentation at 60°F Application –Could be used in many different products –Mostly used in Italian products

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Liquid Levain May be used in low quantities in sweet yeasted dough It is often “available” at bakeries Usage: –10-15% based of FW

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Italian Levain Stiff, active levain with mild acidic flavor Ideal for Viennoiserie and sweet dough Improves: –Crust color, shelf life, dough strength, fermentation tolerance, aromas and flavor

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Summary of Preferments Preferments add flavor and keeping qualities to Viennoiserie Selection may act as a natural way to improve workability of dough –Poolish encourages extensibility –Prefermented dough adds strength

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Retarding Viennoiserie Slowing or stopping the fermentation: –Retard in bulk –Retard shaped –Freezing Freezing in bulk Freezing shaped

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Retarding in Bulk- Laminated Dough Before lamination –Fermentation time at room temperature is limited –Dough temperature between 73°F-76°F –Dough is held at 35°F-40°F for hours –After retarding, the dough can be laminated as normal After lamination –After retarding final folds are completed; dough can be shaped, proofed, and baked as normal –Some folds may be done before retarding It is best not to do all folds

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Retarding in Bulk- Non-laminated Dough Fermentation time at room temperature is limited Dough temperature between 73°F-76°F Dough is held at 35°F-40°F for hours After retarding, the dough can be shaped, proofed, and baked as normal

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Retarding Shaped Good for laminated and non-laminated dough Shaped pastry is placed immediately into the retarder Egg washed is used to protect surface of the dough Held at 35°F-40°F for hours Proofed and baked as normal after retarding

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Freezing in Bulk Some folds may be completed before freezing Last folds are completed after defrosting to build strength Optimum shelf life of one week with no conditioners –May notice slower proofing

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Freezing Shaped Shaped pastry is placed immediately into freezer One week shelf life for optimum results with no conditioners –Yeast activity will be negatively affected –Structure of the dough will suffer Pastry is defrosted, proofed, and baked as normal

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Pre-Proofed Frozen Dough is quickly frozen just before optimal proof is reached Shaped pastry is stored in freezer until needed May be baked directly from the freezer Convenience product: must be eaten soon after baking, otherwise product stales quickly

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Retarding Technique Conclusion Ideal way to manage production and build flavor Control dough temperature Regulate fermentation time Regulate shelf life in freezer and product rotation May increase yeast 1.5 – 2 times

CHAPTER 9 © 2009 Cengage Learning. All Rights Reserved. Conclusion Consumers increasingly appreciate quality Viennoiserie Attention to fermentation, lamination technique, makeup and proofing are required to create consistent product The use of alternative processes (preferments, retarding) can build flavor as well as improve production