Notebook Viennoiserie PDF

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Notebook BPA 1050 Viennoiserie Chef Christoph Bruehwiler March 30, 2015 Leokery Martinez

Table of Contents Personal Statement...........................................................................................................................5 Formulas..........................................................................................................................................6 Danish Dough..............................................................................................................................7 Swiss Brioche..............................................................................................................................9 Whole Wheat Croissants............................................................................................................10 Sweet Dough..............................................................................................................................11 Pumpkin Muffins.......................................................................................................................12 Berry Muffins............................................................................................................................13 Stollen........................................................................................................................................14 Panettone....................................................................................................................................15 Zucchini Bread...........................................................................................................................16 Yeast- Raised Doughnuts...........................................................................................................17 Egg Wash...................................................................................................................................18 Sticky Bun Smear......................................................................................................................19 Fillings...................................................................................................................................20 Cream Cheese Filling................................................................................................................21 Apple Filling..............................................................................................................................22 Pastry Cream..............................................................................................................................23 Hazelnut Filling.........................................................................................................................24 Cinnamon Filling.......................................................................................................................25 Stollen Filling............................................................................................................................26 Goat Cheese Filling...................................................................................................................27 Daily Production............................................................................................................................28 Day 1 – Production....................................................................................................................29 Day 2 – Production and Evaluation...........................................................................................30 Day 3 – Production and Evaluation...........................................................................................31 Day 4 – Production and Evaluation...........................................................................................32 Day 5– Production and Evaluation............................................................................................33 Day 6– Production and Evaluation............................................................................................34 Day 7– Production and Evaluation............................................................................................35 Pictures..........................................................................................................................................36 Han and cheese Whole Wheat Croissants......................................................................................37 Panettone topped with Almonds and Powdered Sugar..................................................................38 2|Page

Pinwheel Danish filled with Hazelnut and a Apricot half.............................................................39 Whole Wheat Croissants................................................................................................................40 Brioche Danish..............................................................................................................................41 Croissants.......................................................................................................................................42 Petit Têtes......................................................................................................................................43 Monkey Bread...............................................................................................................................44 Pinwheel Danish filled with Apples..............................................................................................45 Stollen............................................................................................................................................46 Russian Braided Coffee Cake........................................................................................................47 Zucchini Muffins...........................................................................................................................48 Pocket Danish filled with Cream Cheese topped with Pumpkin Crumb.......................................49 Wrap Danish filled with Cream Cheese and Raspberry Marmalade.............................................50 Handouts........................................................................................................................................51 Course Summary...........................................................................................................................52

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Personal Statement

Personal Statement I would like to introduce myself as Leokery Martinez, a freshman in Johnson and Wales University, Studying Baking and Pastry Arts. My educational aspirations are set pretty high for my future. My career and educational objectives is to obtain a full understanding in customer service, retail, and problem solving skills though a part- time/summer job in order to open my own business. I desired to attend this university for the sole purpose of furthering my education in the field of Baking and Pastry Arts and Food Service Management. I’m going to further my education in Baking and Pastry Arts because I want to gain an excellent understanding in this field, so that in the future I will be able to open my own business and be my own boss. As a senior in the Essex County Vocational High School, I have been enrolled in the vocation of my choice. During my freshman year, I explored various careers. The vocation that attracted my attention the most was Culinary Arts. Once I actually started to become more and more interested in this field, such to point in which I have competed in various competitions throughout my junior and now my senior year in high school. A recent accomplishment that I’m immensely proud of is placing 2nd Place in the National Restaurant Association’s ProStart State Competition. As a reward, the other 4 students and I were awarded with scholarships to various Culinary Schools. Since I’ve already known what I’m going to do after high school, this competition was a way to finical help. Also, I really love the working under pressure. Growing up, I’ve always said that I would open my own business, but when I was asked what I was going to do exactly was I going to do. I had no idea. But now, I’ve decided to open my own bakery, then expanding to a franchise. In order to obtain my goal, I have to go to school for food management and Baking and Pastry Arts. This way I have an excellent understanding of what is needed to open and successfully operate a business and produce my own baked goods. My main purpose in life is to achieve my goals and build a legacy for myself and future generations. Therefore, my education is the highest priority in achieving my goal. I realize without getting to higher education, I would be facing a harder future.

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Formul as 6|Page

Danish Dough

Dough: Ingredients:    

Milk- 750g Whole Eggs-180g Osmotolerant Yeast-20g Bread Flour-1,600g

  

Granulated Sugar-190g Salt- 32g Softened Butter-44g

Method of Preparation: 1. Gather all the ingredients and equipment. 2. Scale ingredients. 3. Desired dough temperature is 78˚F. 4. Warm milk and eggs to 64˚F. 5. Combine milk, eggs, yeast in stationary mixer fitted with a dough hook, and stir to dissolve the yeast. 6. Add remaining ingredients. 7. Mix on 1st speed for 4 minutes 8. Mix on 2nd speed for 2 minutes 9. Place dough I a covered container and ferment for two hours at room temperature 10. Shape dough into a rectangle and place on a lightly dusted, parchment-lined sheet pan 11. Cover with plastic; place in cooler overnight. Roll-in-butter: Ingredients: 

Butter- 770g

Method of Preparation: 1. Soften butter with a rolling pin and roll out to a rectangle exactly half the length and the same width as final dough, 2. Place in cooler overnight

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Final Dough: Method of Preparation: Next Day Move dough from cooler to freezer, and chill for 30 minutes. Remove roll-in-butter from cooler and set at room temperature until pliable. * It is important the butter and dough are the same consistency at this point.* 3. Place butter on half of the dough and fold the other half over, squaring the corners of the dough with each other. Butter should be visible from 3 parts. 4. Pound together with the palm of your hand to ensure that the dough sticks to the butter. 5. Send the dough through the sheeter folded-edge (“belly”) first. 6. Send the dough to 13in. (33 mm) long (this will be the warm of your dough), then rotate 90 degrees and sheet down to .3in (9mm), in increments of .08 in (2mm) each. Trim edges. Fold dough into thirds, taking care to keep corners straight and avoid stretching the dough. This is the 1st of 3 tri-folds 7. Repeat step 6, creating the 2nd tri-fold 8. Place dough in freezer for approximately 30 minutes 9. Repeat step 6 again, creating the 3rd tri-fold 10. Place dough in cooler for 1.5 hours, then move dough to freezer for an additional 30 minutes. 11. Sheet the dough to 20in. (50.8 mm) long, then rotate 90 degrees and sheet down to .11 in. (2.75mm) again in increments of .08in. (2 mm) each 12. Cut dough into 4-in. (10.2-cm) squares and shape immediately. 13. Proof at 75˚F to 78˚F for 1.5 hours. 14. Apply desired filling approximately 30 minutes before baking. 15. Bake in a convection oven at 350˚F to 360˚F for approximately 15 to 20 minutes. 16. Glaze, if desired, while still warm. 1. 2.

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Ingredients:     

Bread Flour- 1,600g Milk- 550g Whole Eggs- 200g Egg Yolks- 100g Granulated Sugar- 160g

Swiss Brioche    

Osmotolerant Yeast- 40g Butter- 600g Salt- 32g Lemon Zest- 1 each

Method of Preparation: 1. 2. 3. 4.

Mix all of the ingredients except your butter on speed one till pick-up stage. Make butter pliable. Increase mixer to second speed and slowly add your butter to form a perfect window. Wrap dough in plastic wrap and place in freezer for 6 hours then place in refrigerator for 12 hours. 5. Divide into 85g pieces and work round. 6. Shape into desired shapes, and proof for @ 1 hour at room temperature or 78˚F till size has doubled. 7. Brush with egg wash and bake at 360˚F in convection oven.

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Ingredients:     

Bread Flour-1500g Whole Wheat- 500g Water-500g Milk- 500g Eggs Yolks-160g

Whole Wheat Croissants     

Salt- 40g Granulated Sugar-220g Osmotolerant Yeast- 28g Malt-4g Softened Butter-80g

Method of Preparation: 1. Place all of the above ingredients in a 20 Qt bowl and mix on 1st speed till clean up stage around 4 minutes. 2. Start mixing dough on speed 2 and mix for 2-4 more minutes. 3. Allow 1-1.5 hours for bulk fermentation at room temperature. 4. Ideal dough temperature is 75-78˚F; make sure that crust forms on the dough. 5. Place dough in a rectangular shape on a parchment lined sheet pan that is covered in plastic and place in the refrigerator overnight. 6. Soften the butter with a rolling pin and roll out to a perfect rectangle exactly half of the final dough size. 7. Place in refrigerator overnight. Ingredients: 

Butter- 916g

Method of Preparation: 1. The next day place dough in freezer for 30 minutes. 2. Take butter and with a rolling pin work the butter to a pliable consistency. 3. To check pliability run the slab of butter over the edge of a table it should not break, what you are to achieve is that the two are the same consistency. 4. Roll in the fat and give 2 tri-folds right away 5. Allow dough to rest in the freezer for 30 minutes, and give an additional tri-fold. 6. Place dough in freezer for 30-40 minutes then place in fridge overnight 7. The next day place dough in freezer for 30-40 minutes 8. Then sheet out to the desired thickness, for croissants sheet to 20-22” by how ever long the dough is at 2.25-2.5mm on the sheeter setting. Cut small 3”by 9’ triangles, and shape immediately. 9. Final proof should be slow about 2-2.5 hours at 75-78˚F. 10. Bake at 350˚-360˚F in convection oven for about 15-20 minutes.

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Ingredients:      

Bread Flour-2000g Milk- 1100g Sugar-210g Whole Eggs-150g Osmotolerant Yeast-38g Salt-38g

Sweet Dough     

Malt-20g Butter -300g Lemon Zest-1 each Vanilla Bean-1 each Old Dough “if available”- 200g

Method of Preparation: 1. 2. 3. 4.

Warm all of the liquid ingredients to 55ºF Pour liquid in a 20 Qt mixer and add all of the dry ingredients. Mix on first speed till clean up stage using a dough hook, approximately 4 minutes. Soften butter by beating it with a rolling pin, and slowly add butter to the dough in stages, increasing mixing speed to 2 mix for about 2-5 minutes. a. If adding any old dough (this could be any dough from the enriched dough category that is left over from a previous project), add it during the last 30 seconds of the mixing cycle. 5. When the dough has a medium developed window, you can give it two hours of bulk fermentation at room temperature. 6. Place on a sprayed parchment lined sheet pan, cover with plastic and place in fridge overnight. 7. Next day, roll out the dough to 20” wide down to a #3.5 on a Rondo sheeter and process into the desired shapes. 8. Allow to proof until doubled in size, approximately 60-90 minutes. 9. Bake in a convection oven for 30 minutes at 340-350° F. 10. Glaze and finish while still warm. a. If making a smaller unit of dough, make sure to increase your temperature of the oven by 20-30˚F and decrease your baking time.

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Ingredients:       

Pumpkin Muffins

Bread Flour-600g Granulated Sugar-1000g Pumpkin puree-640g Vanilla-10g Eggs-300g Oil-320g Cinnamon-6g

     

Nutmeg-3g Cloves-3g Allspice-3g Salt-9g Baking Soda-9g Baking Powder-6g

Method of Preparation: 1. Using a paddle cream the sugars with the vanilla and the oil. 2. Slowly add the eggs and pumpkin puree 3. Sift all of the dry ingredients. 4. Gently fold in the sifted dry ingredients. 5. Fill loaf pans with 1000g of batter. 6. Muffin cups with 2/3 to the top with batter. 7. Sprinkle the top with special crumb topping. 8. Bake in a convection oven at 325F for 50 minutes “If making loafs” 9. If making muffins bake at 350-360° for 20 minutes 10. Remove from the pans and allow to cool on a wire rack. Special Crunch Topping Ingredients:        

Sugar-180g Bread flour-228g Chopped toasted pecans-136g Chopped oats-136g Orange zest-2 each Cinnamon-6g Butter-200g Baking powder-1g

Method of Preparation: 1. 2. 3. 4.

Chop the pecans and oats using a food processor. Combine all of the ingredients except the butter in a bowl. Melt the butter, add to above ingredients and rub together. Use immediately or chill in fridge for up to one week.

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Ingredients:      

Bread Flour- 950g Cornmeal-160g Baking Powder- 23g Baking Soda-13g Salt- 13g Whole Eggs- 330g

Berry Muffins      

Sour Cream- 600g Lemon Zest- 28g Unsalted Butter- 600g Granulated Sugar- 700g Frozen Blueberries- 300g Frozen Raspberries- 300g

Method of Preparation: 1. 2. 3. 4. 5.

6. 7. 8. 9.

Scale ingredients. Sift together bread flour, cornmeal, baking powder, baking soda, and salt. Set aside. Whisk together eggs, sour cream, and lemon zest in a separate container. Set aside. Cream butter and sugar in a stationary mixer fitted with a paddle until light and fluffy. Use second speed in a mixer with three speeds or third speed in a mixer with four speeds. Add dry ingredients in thirds, alternating with the wet ingredients, mixing on first speed until each addition is just incorporated. Scrape the bowl and paddle between each addition, and do not overmix. Add the frozen berries to the batter and gently fold until incorporated. Batter will thicken at this point. Scoop batter into paper-lined muffin tins. Fill each muffin tin 2/3 full. Sprinkle with crumb topping (see following recipe). Bake in a convection oven at 360°F (182°C) for 15 to 20 minutes.

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Stollen Yield: 7266g Preferment: Ingredients:   

Osmotolerant Yeast: 0.4g Whole Milk- 785g Bread Flour- 1000g

Method of Preparation: 1. Scale ingredients. 2. Combine the yeast with the milk and add the flour. Mix until a smooth consistency is achieved. 3. Cover and allow to rise overnight. Final Dough: Ingredients:       

Soaked Fruits- 2200g Preferment- 1786g Osmotolerant Yeast- 60g Whole Eggs- 360g Vanilla Extract- 60g Bread Flour- 1500g Granulated Sugar- 350g

     

Salt- 50g Ground Cinnamon- 10g Lemon Zest- 2 ea. Unsalted Butter- 670g Toasted Slivered Almonds- 250g Clarified Butter- 450g

Method of Preparation: 1. Scale ingredients. 2. Macerate the dried fruit in rum syrup (see page 352); let sit at room temperature overnight. 3. Drain the juice from the soaked fruit. Place the fruit on a paper towel to absorb any excess moisture. 4. Combine the sponge, yeast, eggs, flour, sugar, cinnamon, salt and vanilla until the dough comes together on speed one. 5. Slowly incorporate the batter and develop on second speed to nice elastic dough. 6. Gently incorporate the almonds, fruit and lemon zest on speed one. 7. Shape the dough into a smooth ball. 8. Allow a bulk fermentation of one hour. Punch down the dough and allow another 1/2 hour rest time. 9. Divide into 14 oz. (400 g) portions and work into small balls. 10. Allow an additional resting time of 15 minutes; work into a torpedo-like shape and divide in half with a wooden dowel. 11. Allow one hour to proof. 12. Bake at 350° F (177° C) in a convection oven until golden brown then brush while hot with clarified butter. 13. Dust with granulated sugar. 14 | P a g e

Preferment:

Panettone

Ingredients:  



Osmotolerant Yeast- 1.2g Milk- 284g