Bakery Goods

Makes 1 loaf Bread flour - 400g. Whole wheat - 80g. Yeast - 5g. Non alcohol cider - 300g. Salt - 10g. Apple, sour type, finely chopped - 110g. mixing Mix all ingredients except the apples. Knead for 10 min. Transfer into oiled bowl and place into refrigerator for 8 - 12 hrs. Remove the dough from refrigerator and let warm up to room temp, ~2hrs. Add the apples to the dough, knead until incorporated. May need to add more flour to keep the dough consistency. Let ferment for 2-3 hrs or until doubled. Degas and shape oblong loaf. proofing 40-50 minutes. No need to score. baking Bake in a steamed oven at 230°C for 15 min, then 200°C for 25 min.

Makes 1 loaf. Bread flour - 450g. Rye flour - 60g. Water - 240g. Kefir - 120g Salt - 13g. Yeast - 10g. Honey - 40g. Sesame, sunflower, pumpkin seeds - 20g each, lightly toasted.

Makes 2 loaves or 8 rolls. Poolish Bread flour 150g. Water 150g. Yeast 1/4 tsp Mix and let ferment for 2-3 hrs or until bubbly. Dough Bread flour 350g. Water 225g. Yeast 3/4 tsp Salt 9g. Poolish Mix and knead 4-5 min. fermentation 2.5 hrs with 3 stretch & folds. shaping Divide in half, shape long logs. Rest 20 min. Carefully (do not degas) cut each log into 4 parts. Proof 30 min baking Bake in a steamed oven at 250°C for 20 minutes

Makes 1 loaf Levain : Rye sd starter 50g, 100% hydration Whole wheat flour 150g Water 150g Mix and let ferment until bubbly and pass float test (~3 hrs) Dough : Levain - all 350g WW flour 300g Water 130g Honey 30g Salt 7g Handful of walnuts roughly cut Handful of dry cranberries Mix all but salt, autolyze 20 min add salt and kneed 8-10 min. Bulk fermentation 2.5-3 hrs or until doubles, room temp Shape and place in banneton basket. Proof 1.5 hrs @30C, my oven has proof function or just turn the oven light on. Bake 10 min @250C with steam, 15 min @200C

Makes 2 loaves 2 loaves, g Baker’s % AP Unbleached Flour 900 100% Water 542 62.3% Potato (cooked and mashed) ~50% hydration 230 24.2% Salt 19 2% Caraway seeds - 1 tbsp Total 1791 188.5% preferment sourdough starter - 30g flour - 100g water - 100g mix and let rise until double in size and passes float test mixing Mix all ingredients and knead for 6-8 min fermentation 2-4 hrs or until doubles shaping Divide and shape round or oval loaves proofing 50-60 minutes, optional 12 hrs in cold baking Bake in a steamed oven at 220°C for 36-40 minutes

Makes 1 loaf 1 loaf, g Baker’s % AP Flour (preferment - 206g. ; dough - 274g.) 480g 100% Water 312g 65% Yeast 10 2.1% Salt 10 2.1% Total 812 169% preferment flour - 206g. water - 154g yeast - 10g, Mix and ferment for 3-4 hrs, mixing Mix the preferment with the rest of components, knead 8-10 min. fermentation 1.5 hrs. shaping Degas and shape round boule. proofing 40 min. baking Scoring: one deep horintal side cut ~ 2 cm deep Bake in a steamed oven at 200°C for 40-45 minutes

Makes 10-12 buns g Baker’s % AP Flour 400 100% Water 200 50% Malt syrup or honey 20 5% Salt 8 2% Butter 20 10% Yeast 10 2.5% Dry figs finely chopped 260 65% Old dough (asta di riporto)  100 25% Total 1018 254.5% mixing Mix flour, water, yeast and malt, knead 2 min, add butter, salt and figs. fermentation 1.5 hrs or until doubled shaping Divide and shape oval buns proofing 50-60 minutes, brush with egg wash, make 4-5 not deep scores lengthwise baking Bake in a steamed oven at 220°C for 30 minutes

Makes 10 rolls 10 rolls, g Baker’s % AP Flour 400 100% Mashed sweet potato 80 20% Milk 170 42.5% Egg 50(1) 12.5% Sugar 10 2.5% Salt 6 1.5% Yeast 8 2% Butter 20 5% Total 744 186% mixing Scald the milk, let cool. Mix all ingredients, knead 4-5 min. fermentation 1.5 hrs shaping Divide and shape round rolls; make 1 ft. long ropes and shape rope into a knot; tuck top end of knot under roll. proofing 60 minutes baking Bake at 200°C for 25-30 minutes. Once baked remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter.

Makes 6. g Baker’s % AP Flour 762 100% Water(or milk) 366 48% Sugar 30 4% Salt 11 1.4% Butter 19 2.5 Yeast 11 1.4% Total 1200 157.4% Mix all ingredients, knead for 3-5 min. Fermentation: 1- 1.5 hrs. shaping Divide in 12 pieces 100g each, rest 10 min and shape 30cm long ropes. Twist two ropes together, wet end and connect to form a circle proofing 30 minutes baking Boil in lightly sweetened water for 30 sec, then dip in seeds, salt, cheese, etc .  Bake in a steamed oven at 220°C for 15-20 minutes

Makes 1 loaf 1 loaf, g Baker’s % AP Flour 300 100% Milk 120 40% Egg large 1 50 16.7% Sugar 30 10% Active dry yeast 12 4% Salt 7 2.3% Butter 30 10% Total 549 183% Filling 50 g softened butter pinch of ground nutmeg 3 tbsp sugar 3 tsp cinnamon mixing Mix all ingredients, knead 6-8 min fermentation 1.5 hrs or until double in size. shaping Degas and flatten the dough,spread the filling, leave some for final brushing. Roll into a log and ... proofing 30 minutes. Brush with remaining filling. baking Bake at 180°C for 25 minutes

Makes 12 - 16 rolls from http://www.kingarthurflour.com/recipes/hawaiian-buns-recipe  g Baker’s % AP Flour 354 100% Water 40 10% Pineapple juice 135 33.8% Egg: 2 large eggs plus 1 egg yolk, white reserved 120 30% Unsalted butter 56 14% Salt 13 3.3% Yeast 8 2$ Brown sugar 72 18% Total 844 211% vanilla extract - 1 tbsp mixing Sponge: mix yeast with 40 g of water and 30 g of flour, set aside until start bubbling, ~30min Mix all liquids with salt and sugar first then add flour, knead for 6-8 min on 2-nd speed. fermentation 1.5 - 2 hrs. shaping Divide, shape round rolls and place on a pan proofing 50-60 minutes. brush with egg wash(egg white with tbsp of cold water). baking Bake at 180°C for 20-25 minutes

From The Taste of Bread by R. Calvel. Makes 3 small or 2 medium size baguettes Straight Dough 3 loaves, g Baker’s % Bread Flour 500 100% Water 335 67% Active Dry Yeast 4 .8% Salt (add after autolysis) 10 2% Malt 1 .2% Total 850 170% Straight Dough Process with Traditional Mixing Method (lst speed for all mixing) Mixing 1 st speed:             3min Autolysis:                          15min Mixing 1 st speed:             12 min Dough temperature:           24°C 1st Fermentation:               150 min Punch down after:              80min Dividing, rounding & rest:...

Makes 10 small pies , g Baker’s % AP Flour 370 100% Water 163 44% Egg 100 (2) 27% Active Dry Yeast 6 1.6% Oil or margarine 45 12.2% Sugar 10 2.7% Salt 6 1.6% Total 700 189.2% preferment Flour - 150g Water - 75g Yeast - 6g Mix and ferment for 2-3 hours mixing Mix all ingredients with preferment, knead 4 min. Add fat 1 min before the end. fermentation 40 min @30°C . shaping Divide and shape balls 70g each, rest 10 min, flatten and fill with filling proofing 50-60 minutes baking Bake  at 210°C for 30 minutes Fillings Hard boiled egg, green onion, dill stewed cabbage, hard boiled egg potato, sauteed onion sauteed mushrooms, onions feta, spinach(kale or chard), tarragon sauteed liver , buckwheat pumpkin, dry prunes

Makes 3 rings source: http://www.deliciousistanbul.com/blog/2014/01/16/how-to-make-simit-turkish-sesame-bread-rings/ 3 loaves, g Baker’s % Flour 500 100% Water 300 60% Active dry yeast 4 .8% Salt 7 1.4% Total 811 162.2% Reduced grape juice a.k.a. grape molasses (pekmez) Toasted sesame seeds. mixing Mix all ingredients, knead fermentation 1.5 hrs with one stretch & fold.Place the fermented dough in refrigerator for 12 hrs shaping Remove the dough from refregirator and let warm up for 2 hrs. Divide and shape long logs as for baguettes, but twice as long(60-80 cm long) , fold in half and twist to make a braided shape, connect ends, form a ring. Dip in grape molasses and then in toasted seeds. proofing 30 minutes baking Bake in a steamed oven at 230°C for 30 minutes

Makes 2 loaves 2 loaves, g Baker’s % Bread Flour 700 100% Water 490 70% Malt 10 1.4% Active dry yeast 7 1% Salt 13 1.9% Total 1220 174.3% old dough (Pasta di riporto) Flour - 100g Water - 70g Yeast - 2 g Salt - 2g Mix and ferment for 2 hrs. Degas and refrigerate for 12 hrs , up to 3 days. Alternatively can use left over dough from previous batch mixing Mix all ingredients, let stand for 20 min, knead and add chopped old dough. Knead 6-8 min. fermentation 1.5 hrs with 3 stretch & folds. Save170g of fermented dough for next batch, refrigerate it for up to 3 days. shaping Divide and shape round loaf or make thick long log and twist it in circular motion to form a round loaf. proofing 40 minutes. baking Bake in a steamed oven at 250°C for 10 minutes Release steam and lower the temp to 220°C and bake another 20 min.

Makes 2 loaves From A Blessing of Bread by Maggie Glezer 2 loaves, g Baker’s % AP Flour 1000 100% Potato Water 340 34% 4 Large eggs 200 20% Vegetable oil 110 11% Active Dry Yeast 8 .8% Salt 16 1.6% Sugar 50 5% Total 1724 172.4% mixing Mix all ingredients, knead for 8-10 min  fermentation 3 hrs. shaping Divide and shape desired number of strands, make the braid proofing 1.5 hrs baking Before bake, brysh with egg wash and sprinkle with caraway seeds. Bake at 220°C for 36-40 minute. May need to cover with tin foil if too brown too soon.

Makes 6-8 rolls 6-8 rolls, g Baker’s % AP Flour 500 100% Water 150 30% Milk 125 25% Egg (1) 50 10% Margarine 10 2% Active Dry Yeast 7 1.4% Salt 7 1.4% Shredded hard cheese (Old Cheddar, Asiago) 60 12% Total 909 181.8% preferment Flour - 250g Water - 150g Yeast - 7g Mix and ferment for 2.5 hrs. mixing Mix all ingredients with preferment, knead for 5-6 min on second speed. fermentation 1.5 hrs with one stretch & fold. shaping Divide and shape 6-8 small battard like buns with pointy ends. proofing 30 minutes baking Score 3 diagonal cuts. Bake in a steamed oven at 230°C for 30 minutes

Makes 2 small loaves 2 loaves, g Baker’s % AP Flour 450 100% Milk 130 29% 3 Eggs 150 33.3% Sugar 150 33.3% Yeast 12 2.7% Salt 8 1.8% Butter 70 15.6% Total 970 215.6% Vanilla extract - 1 teasp. Dry fruits (raisins, apricots, cherry, cranberries)  preferment Flour - 150g Milk - 130g Yeast - 4g Mix and ferment for 3-4 hrs or until bubbly. mixing Separate egg yolks from whites. Mix yolks with sugar and vanilla, add remaining yeast . Beat whites until foamy. Combine preferment with yolk mixture and the rest of flour, mix in egg whites and salt. Knead on second speed adding soft butter. Continue kneading 10-15 min, add dry fruits. fermentation 1 hour, punch down and let rise one more time(1hr). shaping Divide and shape round balls. Place in a form, usually cylindrical shape (old coffee tin ) proofing 50-60 minutes at 30 deg. baking Bake in a steamed oven at 200°C for 40 minutes Decorating Allow the cake to cool. Glaze: 1 egg white beat with ...

Makes 1 loaf http://www.kingarthurflour.com/recipes/colomba-pasquale-easter-dove-bread-recipe 1 loaf, g Baker’s % Flour 390 100% Water 120 30.8% 2 large eggs 100 25.6% Sugar 67 17.2% Active Dry Yeast 12 3% Butter 57 14.6% Salt 8 2% Total 754 193% 1/8 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract +1/8 teaspoon orange oil grated peel of 1 large orange 170g candied orange peel or dried fruit of your choice  Topping     1 large egg white, reserved from dough     3 tablespoons almond flour or 3 tablespoons blanched almonds, finely ground     25g granulated sugar     14g sliced almonds     28g coarse white sugar or pearl sugar preferment(biga) Flour - 120g Water - 120g Yeast - 2g Mix and ferment overnight(~15hrs) mixing Mix biga with all ingredients except dry fruits and grated orange rind. Knead on 2-nd speed for 12 min. Add dry fruits and  grated orange ri...

Makes 1 big loaf 1loaf , g Baker’s % AP Flour 600 100% Water 360 60% Yeast 6 1% Salt 8 1.3% Sugar 24 4% Molasses 12 2% Margarine 12 2% Total 1022 170.3% Raisins - 60g preferment Flour - 400g Water - 360g Yeast - 4g Mix all ingredients and ferment for 4 hrs mixing 30 min before making dough mix warm water with molasses, sugar and yeast, let sit until bubbly(~30 min) Mix all ingredients with the preferment , knead on 2-nd speed for 5-6 min fermentation 1.5 hrs with one stretch & fold. shaping Shape round loaf. proofing 30-40 minutes baking Bake in a steamed oven at 240°C for 10 minutes, release steam and lower the temp to 210°C ; bake another 25 min.