Formula : Americanized Pumpernickle Bread 2

This is a small production formula. If you want to make at home you must convert the ingredients to 1/3 of the formula. [# = lb]

Sour :

• 4# Cold water
• 2 oz. Yeast
• 2 oz. Malt
• 4# High Gluten Flour
• 2# Rye Meal or Pumpernickel

Procedure:
Mix in a 20 qt bowl with a hook, and let set out, covered with plastic, until next day.

Your sour will resemble this :

AP Sour After Overnight Fermentation.

Dough:

• 8 #   Water (cool )
• 12oz. Honey
• 4oz.  Instant Yeast
• 10#  Hi Gluten Flour
• 3#  Rye Meal 
• 2oz.  Malt
•  8oz.  Salt

Place water honey & sour into a 40 qt bowl.

Honey, water & AP Sour in mixer  bowl.

Mixing of the AP dough.

Add the rest of your ingredients - mixing with a hook, until smooth. Mixing time is approximately 4 minutes beyond clean up stage. Dough temp should be 78°F .

Blocking AP Finished Dough.

Remove the dough from the bowl, lightly flour the bench [work space] and block the dough. Divide dough using a hot dog cut [easier to scale]. Scale to 1# 3oz., round immediately.

Scaling AP Dough to 1# 3oz.

Rounding AP Dough.

AP rounds on Board.

Rounds are then put on boards. Let relax 5 minutes covered.

Egg washing re-rounded AP rounds.

Re-round, lay on board lined with proofing cloth, tuck proofing cloth between rows [to prevent sticking] and egg wash. Proof for 25 minutes.

Making Beehive cut in proofed AP rounds.

Once proofed, put 6 on a cornmeal prepped peeler, using a a sharp blade, make a beehive cut/swirl cut - starting from bottom, side cut upwards in a curving motion & meet 1 inch from center . Continue until you have four equal cuts, which offset each other.

Loading cut AP rounds into oven w/ peeler.

BAKE AT 450° F. Use "thump" test to check for correct bake-off.

Baked AP rounds.

Has a fine crumb, light. Not dense at all, and not much for sharp rye flavor - more nutty. I don't care for rye, yet I loved this bread. Most people when they think of rye , they think of the hors 'd ouvres sized crouton - hard rye mini loaves you add cheese to. This bread is not at all like that. It is similar to a whole wheat.

Traditional rye is very dense, and calls for mainly rye flour. Rye flour doesn't have gluten. Hence the dense bread. It is more popular on the East coast. You won't find too much Rye bread on the West coast.

I find it funny that we as North Westeners love artisan breads and our organic, healthy lifesyles, yet can't find room on our palate to appreciate rye...

Formula/recipe: Croissant with a starter 4

[this is a small production formula (40qt mixer) - reduce for home use]


[Bakers %]: Starter
[100] 5# 8 oz. Organic bread flour
[60 ] 4# 5 oz. Ice water
[.25 ] -- ½ oz. Compressed yeast

Dissolve the yeast in water. Add flour and mix until incorporated. Desired dough temp. is 62° F. [DO NOT Develop the gluten)

Ferment overnight in the retarder.

Final Dough:

[100] 5# 8 oz. Organic bread flour
[47] 3#5½ oz. Water
[19] 1# 7 oz. Sugar
[4] --- 5 oz. Malt
[4] --- 5 oz. Milk powder

[4] --- 8 oz. Compressed yeast

[4] --- 5 oz. Salt

[126] ALL of The Starter

---- 1/8 tablet ascorbic acid(Par-C)

[7] --- 9 oz. Butter(soft)

Mixing:

Combine water & ascorbic acid in 40 qt bowl

• Dissolve yeast in liquid
• Stir dry ingredients by hand
• Add butter when dough starts to develop
• Short mix
• Fermentation: 1 hr, 30 minutes in the retarder
• Scale dough into 3 pieces at 7# 12 oz.

Roll-in Technique:

• Roll-in butter(i.e Cremerie Classique or a European style butter with high fat content)
• For Each piece : 2 # 4oz. (Total = 6#, 12 oz. plus 6 oz. Extra for the bowl & paddle)
• Soften the roll-in butter in mixer.

To roll-in butter; Make a rectangle with your dough(make sure to even out edges)Run the side of your hand down the middle of the dough, to make a slight divide; now make a rectangle with the butter [2#4oz.] about 2-3 inches thick, and as wide as half of your dough rectangle [on bench]. Flatten the butter with your hands. Pick up the butter & put onto your dough. Make sure the butter fills out most of the area to the edges. Fold the 3 sides' dough edges up & over the butter. Fold the remaining dough half, over - to cover the butter filled side.

Feel around the edges. You should be able to feel the butter - all the way to the edge. If you can't, place the heel of your hand in the center of the dough, place your other hand on top[heel to thumb] Almost like you are giving CPR compressions. Firmly apply pressure toward the edges --You want to move the butter outward to the further most edges.

Desired dough temp: 62°F

Retard.

Sheeting:

• Roll dough 3X3
• Flour sheeter & dough [w/ out enouph flour sheeter will ruin & tear dough]
• Use rolling pin to roll dough to a thinner width[to fit through sheeter]
• [this is 1x] Sheet to 7-8 mm When you reach 8mm stop & sweep dough clean of flour. Fold left side toward center, stop at 2/3, fold right side over that.
• Flour again
• [this is 2x] Turn fold opening [always] toward you on sheeter. Continue until you reach 7-8 mm.
• Sweep flour.Fold from left to right.
• [3x] flour again.Turn fold opening toward you. Sheet to 8mm.Sweep flour. When done fold left to center, right should meet left in center. Then take both sides and close as you would a book.
• Put on sheet pan, covered, freeze or retard for future use.
  

Formula/Recipe: Wussel Bread 3

{this formula is for production [40qt] - home use [divide formula into ¼ ]
[#= lb]
Sponge/starter:

9 # 6 oz. Water

8#-- Bread Flour

--1 oz. Yeast

Mix and ferment on the floor [bench] overnight for 17 hours.

Dough:

To the starter add:

8#-- Bread Flour
-- 2 oz. Malt
-- ½ oz. Yeast

Mix for 3 minutes - Rest for 20 minutes

Add 3½ oz. Salt

Mix at low speed for about 5 minutes.

2 hour primary fermentation

Scale at 1#3oz.- make up units

Rest for about 20 minutes

Place on bread cloth & board

Retard- between 18-22 hours

Pull at 6:oo - warm at room temp.

Proof for 20- 30 minutes

Bake at 470°F with 30 seconds of steam for about 30- 35 minutes bake time.



This is very beautiful bread. Such wonderful texture! My favorite bread that I have baked so far. The outer crust is chewy, yet the inside is light & flavorful. Also it is versatile. It can be shaped into different forms .


as you see here the outside has quite the texture. When you take these loaves out of the oven they literally sing -- the outer crust is sizzling and screaming. Bread songs are magic for a baker.