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    Ciabatta or Focaccia: M I Ingredie Nts Etr Po C S Und %

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    Temet Nosche
    This document provides recipes for ciabatta bread and decorative dead doughs. It includes recipes for a poolish, dough, flavored oils, toppings, and decorative syrups. The recipes list ingredients, measurements, mixing instructions, proofing times and baking temperatures to produce ciabatta bread, focaccia, and decorative dead doughs in various colors.

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    © All Rights Reserved
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    Ciabatta or Focaccia: M I Ingredie Nts Etr Po C S Und %

    Uploaded by

    Temet Nosche
    106 views10 pages
    This document provides recipes for ciabatta bread and decorative dead doughs. It includes recipes for a poolish, dough, flavored oils, toppings, and decorative syrups. The recipes list ingredients, measurements, mixing instructions, proofing times and baking temperatures to produce ciabatta bread, focaccia, and decorative dead doughs in various colors.

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    This document provides recipes for ciabatta bread and decorative dead doughs. It includes recipes for a poolish, dough, flavored oils, toppings, and decorative syrups. The recipes list ingredients, measurements, mixing instructions, proofing times and baking temperatures to produce ciabatta bread, focaccia, and decorative dead doughs in various colors.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    106 views10 pages

    Ciabatta or Focaccia: M I Ingredie Nts Etr Po C S Und %

    Uploaded by

    Temet Nosche
    This document provides recipes for ciabatta bread and decorative dead doughs. It includes recipes for a poolish, dough, flavored oils, toppings, and decorative syrups. The recipes list ingredients, measurements, mixing instructions, proofing times and baking temperatures to produce ciabatta bread, focaccia, and decorative dead doughs in various colors.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Ciabatta or Focaccia

    POOLISH
    Ingredie Metr Pound %
    nts ic s
    Bread 1000 2# 10
    flour g 4oz 0
    Water 1000 2# 10
    70ºF g 4oz 0
    Yeast - 1g Pinch 1
    fresh

    1. Combine 70° water and the yeast and stir until completely
    dissolved
    2. Combine bread flour with the above and blend together to a smooth
    consistency
    3. Cover with plastic wrap so that no crust forms
    4. Place in a controlled environment of 68-70º F overnight.

    DOUGH
    Final
    Weight
    5165g 11#
    9oz

    Ingredie Metr Pound Final Overal


    nts ic s % l %
    Bread 1860 4# 100 100
    flour g
    Water 1230 2# 66 77.9
    104º g 12oz
    Yeast 20g ¾ oz 1 .7
    Salt 55g 2 oz 3 1.9
    Poolish 2000 4# 8 107
    g oz
    1. Take flour temperature and room temperature
    2. Decide what your water temperature will be (Water temperature
    will be about 100- 104°F)
    3. Place water, poolish, yeast, salt and flour in vertical mixer
    4. Mix on 1st speed for 6 minutes.
    5. Scrape the bottom of the bowl every two minutes.
    6. Mix on 2nd speed for 1 minute.
    7. Place dough in oiled container making sure that the internal
    dough temperature is 75° F. If it’s not, place in a warm
    environment until desired temperature is achieved.
    8. In an ideal situation, the dough will get one stretch and fold
    every 45 minutes (Three to four stretch and folds over the
    duration of 2 ½ hours)
    9. If dough still touches all four sides of the bin, another stretch
    and fold is necessary.
    10. Total time of bulk fermentation should not exceed 2 ½ hours
    • When making Focaccia Divide dough into 1 and ½ sheet pans and
    work as discussed in the DVD

    1
    11. Divide dough into eight even parts.
    12. Dust couche with medium rye flour and place dough seam up
    into it, six to a board
    13. Allow to proof for ½ - ¾ hour
    14. Pre-steam the oven chamber generously
    15. Invert the ciabatta before placing on loader
    16. When placing on loader, gently elongate the shape.
    17. Bake at 480° in a pre-steamed oven, make sure to add steam
    when loaded into the oven.
    18. Open damper when color is visible on baking loaves
    19. Bake for a minimum of 35-40 minutes

    Flavored Oil for Focaccia


    Ingredient Metr
    s ic
    Olive oil 500g
    Fresh 1
    rosemary stem
    Garlic 9g
    extract
    Basil 2g
    extract
    Salt 5g

    1. Stir above ingredients together and keep in a plastic


    container
    2. Store in refrigerator for up to four days.
    • All of the extracts are available through Amoretti

    Sautéd Onion Rings


    Ingredients Metr
    ic
    Red onion 1
    each
    Rosemary 1g
    extract
    Garlic extract 2g
    Olive oil 10g
    Salt 2g
    Pepper - fresh 2g
    ground
    1. Peel and cut the onion into rings.
    2. Add all of the above ingredients to a sauté pan and heat.
    3. When oil is hot, quickly sauté the onion rings until they are
    glassy.
    4. Cool and add as a topping to the focaccia.

    2
    • All of the extracts are available through Amoretti

    • For Focaccia: scale dough to 2950g per full sheet pan


    • Make sure the sheet pan is oiled
    • Place oil mixture on top of dough and gently work the dough
    to the outside edge using your fingertips.
    • Allow the dough to relax for ten minutes and repeat the
    previous step.
    • Allow the focaccia to rest again, and add any toppings
    (except cheese) before working the dough
    • Proof for 30 minutes then bake at 480ºF till desired color
    is achieved (minimum 30 minutes)
    • For the last ten minutes of the bake, add the cheese

    3
    Decorative Dead Dough Syrup
    Ingredients Metric Pounds %
    1x 1x
    Granulated 1175g 2# 9.4 10
    sugar oz 0
    Water 1140g 2# 8.1 97
    oz
    Glucose 420g 14.8 oz 35

    1. Boil water
    2. Combine sugar and glucose
    3. Scale boiling water to desired weight
    4. Combine above ingredients and stir until all of the
    crystals have dissolved
    5. Store at room temperature for up to one week
    • 1x the formula will be enough syrup for 4 batches of
    dead dough

    White Decorative Dead Dough


    Ingredients Metric Pounds %
    1x
    White rye flour 750g 1# 10.4 10
    oz 0
    Light buckwheat 250g 8.81 oz 25
    flour
    Syrup 640g 1# 6.56 64
    oz

    1. Combine all of the dry ingredients in a large steel


    bowl
    2. Add the desired syrup amount
    3. Mix together by hand with a plastic bowl scraper
    4. Add more syrup to achieve the desired consistency
    5. When finished, the dough should feel smooth with no
    dry spots
    6. Cover with plastic wrap
    7. Place in a box and cover with a damp cloth
    • Can be used for up to three days
    • Bake in a convection oven at 320º F until some color
    is achieved
    • Purple and green are very susceptible to color loss
    • Dough will be soft when removed from oven

    Speckled Decorative Dead Dough

    1
    Ingredients Metric Pounds %
    1x
    White rye flour 750g 1# 10.4 10
    oz 0
    Organic dark 250g 8.81 oz 25
    buckwheat flour
    Syrup 640g 1# 64
    6.56oz

    Brown “ Caramel” Decorative Dead Dough

    Ingredients Metric Pounds %


    1x
    White rye flour 750g 1# 10.4 10
    oz 0
    Light buckwheat 250g 8.81 oz 25
    flour
    Syrup 460g 1# 46
    Carmel color or 200g 7.05 oz 20
    molasses

    • See Caramel color at the end of the formula section

    Yellow Decorative Dead Dough

    Ingredients Metric Pounds %


    1x
    White rye flour 700g 1# 9 oz 700
    Light buckwheat 275g 9.7 oz 27.
    flour 5
    Turmeric powder 25g 1 oz 2.5
    Syrup 640g 1# 6.56 64
    oz

    Red Decorative Dead Dough

    Ingredients Metric Pounds %


    1x
    White rye flour 650g 1# 1 oz 65
    Light buckwheat 250g 8.81 oz 25
    2
    flour
    Dark chili 100g 3 ½ oz 10
    powder
    Syrup 640g 1# 6.56 64
    oz

    Black Decorative Dead Dough

    Ingredients Metric Pounds %


    1x
    White rye flour 650g 1# 1 oz 65
    Light buckwheat 250g 8.81oz 25
    flour
    Black cocoa 100g 3 ½ oz 10
    Syrup 680g 1# 7.84 64
    oz

    Green and Purple Decorative Dead Dough

    Ingredients Metric Pounds %


    1x
    White rye flour 700g 1# 8.64 70
    oz
    Light buckwheat flour 225g 7.93 oz 22.
    5
    Dried spinach powder or 75g 2.64 oz 7.5
    beet powder
    Syrup 680g 1# 7.84 68
    oz

    Caramel Color

    Ingredients Metric Pounds %


    1x
    Granulated 1000g 2# 3.2 10
    sugar oz 0
    Water 320g 11.28 32
    oz

    1. Make a caramel using the dry method


    2. Do not add all of the sugar to the pot
    3. Cook the sugar until a smoky Stage
    3
    4. While cooking caramel, boil some water
    5. Scale water to desired weight
    6. Carefully add the boiling water to the caramel
    7. Make sure to stir while adding the water and maintain
    a low flame
    8. Cool and add to the syrup

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