Recipes

Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes.  Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes. With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size. To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes. To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a bench scraper. Cut each half into six equal pieces. Flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter. Flatten again and tightly roll into a log starting with the short end. Repeat with all pieces.  Grease 8”-x-5” loaf pans with butter. Place 6 pieces of dough seam-side down in one straight row into each prepared pan. Cover with plastic wrap. Preheat oven to 170 ºC. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt.  Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

Sponge method Scald milk and get little warm. Dissolve yeast. Add flour and mix to make a sponge. Let rise until double. Gradually mix in eggs and then dry ingredients to make a soft dough. Beat in butter a little at a time until it is completely absorbed and the dough is smooth. Dough will be very soft and sticky. Fermentation If the dough will require much handling in makeup, as for small brioche rolls, it is easiest to retard the dough overnight. Making it up while chilled reduces stickiness.  If the dough is to be simply deposited in pans, its stickiness and softness is not a problem, so it need not be retarded. Ferment 20 minutes, then scale and pan. Makeup Egg wash after proofing. Baking: 200°C for small rolls 190°C for large units

Mix the yeast with the warmed milk, add the sugar. Place the flour and the salt in a bowl, make a well, add the previous preparation and mix. Stir in the whipped eggs. Knead and lift the dough for 2 minutes. Add the butter and mix again. Peel off the dough from the edge of the bowl, add 10g of flour and knead the dough 2 minutes vigorously.   a bowl, mix butter, cinnamon, nutmeg, sugar and half of the lemon zest. Spread the brioche dough on a floured surface spreading from the previous mixture. Sprinkle with raisins and roll the dough. Arrange in a buttered cake tin. Cover and cook the dough in a warm, dry place for 1 hour. bake at 170℃ for 35mn

mixing: Place all the ingredients in the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes until all the ingredients are thoroughly incorporated, then on second speed for 4 or 5 minutes more. The goal is to develop a strong gluten network. The dough will be comparatively stiff, although slightly looser than challah dough. The desired dough temperature is 23-35Cº. Bulk fermentation: 2 hours. folding: Fold the dough once, after 1 hour of fermentation. dividing and Shaping: Divide the dough into appropriate-sized pieces. Preshape round or into blunt cylinders and let rest on an unfloured work surface, covered with plastic. When relaxed enough to be elongated without tearing, usually 10 to 15 minutes, roll out the strands and form the braids. Once braided, proof the loaves, covered with baker’s linen and a sheet of plastic to prevent the formation of a skin. If using a proof box with humidity, set the controls low enough to prevent excess humidity from causing the individual strands to merge together. fInal fermentation: 1 1⁄2 to 2 hours at about 24℃ Baking: Before baking, thoroughly egg wash the surface of the Berne Brot. If desired, sprinkle poppy or sesame seeds on top. Bake without steam at 190℃. Baking time is determined by the size of the loaves. A braid weighing 450gr should bake in about 30 to 35 minutes. If the oven has vents, they should remain open throughout the bake.

miXing: Add all the ingredients to the mixing bowl. Mix just until the ingredients come together and the flour is hydrated. Turn off the mixer, cover the dough, and let it rest undisturbed for 20 minutes (since the yeast and salt are added at the outset, we can call this mixing method a modified autolyse technique). Turn the mixer on first speed and give the dough one or two turns in the bowl. Turn off the mixer and cover the dough. After 20 minutes give a second folding of the dough. Twenty minutes later, mix on second speed for 2 to 2 1⁄2 minutes, to moderate gluten development. Desired dough temperature: 24℃ Bulk fermentation: 2 further hours, with a light fold after 1 hour. dividing and shaPing: Divide the dough into 450-900gr shape round. The proofing baskets can be dusted with whole-rye flour for a more rustic appearance to the final loaves. final fermentation: 1 1⁄4 to 1 1⁄2 hours at 24℃ BaKing: With normal steam, 250℃ for 15 minutes, then lower the oven temperature to 220℃ bake for an additional 25 to 30 minutes for a 750gr loaf, 30 to 40 minutes for a loaf scaled at 900gr. A full bake brings out the deepest fragrances and flavors.

Melt the butter in a heavy-bottomed saucepan.  Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit,   Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.   Add salt, pepper and nutmeg powderto taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming. add schredded cheese

MIXING: Place all the ingredients in the mixing bowl. Mix for 700 to 800 revolutions of the dough hook, on first speed only. The dough will be underdeveloped at this point. Leave the dough in the mixing bowl. Desired dough temperature: 24℃ BulK fermentatIon: 1 hour. foldIng: Fold the dough 3 times, at 20-minute intervals, by turning on the mixer for several seconds. Once the third fold is performed, the dough will be supple and reasonably strong. dIividing: Depending upon the number of ba- guettes required, divide the dough into the appropri-ate weight and place into buckets For instance, to process 20 baguettes per bucket, dough weight is 7kg for 350gr baguettes. Cover the buck- ets and place into a 5-6℃ cooler. They can remain at this temperature for up to 18 hours. Shaping: Remove the buckets from the cooler and divide into 350gr pieces. Preshape, and when relaxed, shape to baguettes. Place with seams up on lightly floured couche linen. Cover to prevent the formation of a crust. fInal fermentation: 11⁄2 to 2 hours at 24℃ Baking: With normal steam, 250℃. Bake this bread until it achieves a full rich crust color. A full bake is recommended to ensure a crisp crust.

water mixture for bath: 2 liter water and corn syrup mixing Place the bread flour, high-gluten flour, water, instant yeast, salt, and diastatic malt into the bowl of a stand mixer and mix on low speed for approximately 4 minutes. After the ingredients have been incorporated, increase the mixing speed to medium and mix for an additional 2 to 4 minutes. (If the machine is straining, a couple of squirts of water from a spray bottle into the bowl can help.) Fermentation The bagel formula is unique in that the dough does not go through a proper bulk fermentation cycle. Instead the dough is divided immediately after being mixed, shaped, and then allowed to ferment overnight in the refrigerator. Stretch and Folds/Degassing Due to the tightness and stiffness of this dough, it does not benefit from a stretch-and-fold cycle. Dividing Place the dough on a nonfloured surface and cover with a plastic bag so the dough does not dry out. Using a scale and dough divider or scraper, divide into 110gr portions. To preven drying, cover the bulk portion with plastic wrap as you divide.