Week 10 - Baking and Pastry Class

Today was amazing. We did so much in class, unfortunately Chef was mad at us because we all did something wrong today. I was very disappointed at me for the fact that took me 10 weeks to do something wrong, not that at the first week would be better  but after all these weeks, my work flow should be more consistency paying more attention on what I am doing. Usually I avoid asking to many questions to Chef. I had a problem with a measurement , I got confused and thought that the amount of milk was wrong but I was the one who measured the milk wrong and before I asked Chef I asked my partner and he got confused too, only later he realize what happened :( I felt so stupid, I should know measurements without thinking, then I didn't notice the fact that the milk was cold and should be body temperature, so I should have warm it up a little before starts the sponge process, even my partners saw that and this makes me sad, more attention more attention!!!

I am so glad we didn't have to throw the sponge away we saved it with one of my partners great idea of using a bowl with hot water under the bowl with the starter. Seams that our recipe was one of the most challenge Christmas Stolen bread, it was the first time I made elaborated bread.

We started with a sponge, whisk together bread flour, instantaneous yeast and (warm) milk and let it rest (grow) for at least 20 minutes. While my partners were gathering the other ingredients for the bread I was working on the sugar mixture, sugar, confectioner's sugar and vanilla bean, open the vanilla and rub it in the sugar to release the flavor. The almond filling was done already from the Monday class.

To make the bread we used the big robot mixer machine, we started with paddle attachment and creamy method. In the bowl sugar, liqueur and almond paste then add the butter little by little until all is evenly mixed, then we add spices, salt then we add the eggs and pasteurized egg yolk little at a time until well incorporated, when done at low speed we add the dried fruits ( currants, cherry, orange candy, golden raisins mixed with brandy. We added it all and mixed just until incorporate it into the dough. When done we let it rest a little while that happened we started braiding the Challah bread we had a lot of dough so we all help with that, when was time to work on our bread we weighted the portions and start pressing to make a rectangle shape, pipe a line from one side to the other with a almond filling, roll it twice leaving a edge at the end, press with fingers around the filling. Bake it when ready and  still hot brush clarify butter in all the bread then dip in in the sugar mixture until covered all bread.

Class Notes

Braiding the challah, press the dough with fingers like a cigar, punch and roll, do not use too much flour, to start pinch them together and tuck under.

Presentation

Emulsion, fat + water – made into one

Emulsifier- egg yolk, lecithin (yolks, soy), mustard

Process-example: mayo and hollandaise

Room temperature ingredients, yolk, seasonings, vinegar (acid), drizzle in oil very slowly in droplets, too fast will break the emulsion.

Alcohol (flavor) Sauces, Marinates, main ingredients, some substitutions are okay some are not, who’s the audience. 173F boiling for alcohol.

Extracts-alcohol based, vanilla

Leavening agents – yeast

Gases produced- CO2, Air and Steam

Air bubbles (cells) lighter texture

Chemical- baking soda (sodium bicarbonate)

Yeast – leaving organism

Fermentation Process, produce CO2 (yeast works on sugar)

140F yeast dies

Commercial yeast

Wild yeast (natural) more acidic

1. Fresh (highly perishable)

2. Active dry refrigerated

3. Instant dry, doesn't need to be dissolved

Cocoa + Chocolate

Chocolate liqueur

Cocoa butter

Unsweetened 100% cocoa liqueur + cocoa butter

Bitter- little sugar

Semi sweet-more sugar

Milk- sugar and dairy

White chocolate- sugar- dairy, cocoa butter, no cocoa liquor

Salt- gives flavor, strengthens gluten, inhibits yeast growth

Spices- seed, flower bids, roots (ginger), bark (cinnamon), leaves (herbs)

Use it judiciously-strong in flavor

Vanilla Bean (split in half and use the seeds)