1. Artisan Breads Chef Usilton Office Hours: 11-11:45 Phone: 625-1111 x 5325 E-mail: jusilton@atlantic.edu

2. Day 1 Review Syllabus Safety and sanitation Review Block 6 Review Ingredients Review Vocabulary Identify Grains Starters and Sours Bread Shapes Scoring breads

3. Daily Class Requirements Digital scale- we will use metric Tools as per syllabus- Add ruler Textbook Formula for each day’s bread- from Formula Development sheet Needed by Day 7: First 10 pages of formula packet

4. Safety In emergency, pick up phone- will automatically dial security Report any unsafe hazards to Chef Wash hands!

5. Ingredients- Functions Sugar Liquids- Hydration Yeast Salt Fats Dairy Eggs

6. Cereal Grains Wheat- Commercial, Artisan Spelt Rye Corn Oat Rice

7. Types of Wheat Red/White Strain of wheat Winter/Spring Time of year planted Generally, Stronger flours (13%+ protein) are from spring wheat Artisan bakers prefer Winter wheat Hard/Soft- Refers to protein content- Hard used for breads

8. Wheat flour Parts of wheat kernel Bran, Germ, Endosperm Flour Make up Moisture- 14% % protein- Gluten- 10.5-12 % (Preferred) Ash:.05 MINIMUM Extraction 100%= Whole wheat/ 1.5% Ash 77 % =.5 ash

9. Classification of flours Patent- Highest quality- milled from heart of endosperm Clear- Contains more bran- darker color- higher in protein- used with rye breads Straight- Combination of clear and patent- rarely used

10. Flour Milling Milling

11. WHAT IS ARTISAN BREADS? Flavor Crumb Color Use of pre-ferments Aveoles/Hydration Slow development Hand made?

12. WHAT IS ARTISAN BREADS? Artisan Breads

13. Starters- Natural 2 ingredients> Flour and water Seed culture > (stiff or liquid) Barm > (starter) (stiff or liquid) Levain (pre-ferment) (stiff)- 50% -60% hydration or (liquid)- 100%-120% hydration Bread dough

14. HOW TO NOT KILL YOUR STARTER FEED IT!

15. CARE AND FEEDING 2 ingredients- flour and water Every 24 hours Max 3 days in refrigerator Weigh starter- calculate flour based on weight Fresh flour = to amount in barm Doubling starter

16. Liquid Starter Flour =100% Water = 100% Total = 200% Flour = 100% /200% =.5 Water = 100%/200% =.5 1# starter contains 8 oz. flour and 8 oz. water Feeding is 8 oz. flour and 8oz. water

17. Stiff Starter Flour = 100% Water = 60% Total = 160% Flour = 100/160=.625 Water = 60/160=.375 1# starter contains 10 oz. flour and 6 oz. water Feeding= 10 oz. flour and 6 oz. water

18. Converting Liquid to Stiff Weigh liquid Starter Multiply by.33 Add that amount of flour to liquid starter to make stiff Work ahead when needing a stiff starter- make day in advance

19. Fermentation Time and Temperature DDT Levain- DDT x 4 - Levain temp

20. Yeasted pre-ferments Liquid: Poolish- 100% hydration Stiff: Sponge (60%),Biga (50%) Pate Fermentee- old dough- usually contains salt

21. Gluten 2 proteins Glutenin- Elastic Gliadin- Extensibility

22. Basic Bread Shapes Boule Var. -Tabatiere, Couronne, Auvergnat, Fleur, Pain d’Aix Baguette Var.- Epi, S, fougasse, braid Batard Var.- Tordu, Fendu, Viverais, Charleston,

23. Make- up Shaping

24. Production Work in pairs- 2 pr/bench Mix dough (DDT= 75); Portion; Makeup; Retard -Proof; Bake following day Baguettes from poolish everyday- Yield 1500g- as a group Mix levain (DDT= 65) Each pair: 1 formula development sheet for each dough- Do 1 day in advance of levain -Yield- 1000g Troubleshooting- pg. 97-98

25. Hand Mixing

26. Stretch and Fold Mixing

27. Today’s Production Each Group: Commercial mix- 5# mix- 1# loaf- Each person 2 different shapes- Boule and batard DDT= 80 Friction? As per Production schedule