Portfolio Project

BPA130

Veronica Ramos
 Artisan Bread

Baguettes

Formula

Baguettes Yield:10 each 14 ounce baguettes

Ingredients POOLISH

Poolish:
2 pounds 6 ounces Bread Flour
2 pounds 6 ounces Water
1/8 ounce Instant Yeast

Ingredients BREAD

3 pound 4 ounce Bread Flour

1 pound 2 ounces Water
¾ ounce Instant Yeast
1 ¾ ounces Salt
4 pounds 12 ounces Poolish

MOP

1. Make Poolish by mixing flour, water and yeast together and let sit for 12 or more hours.

2. Combine all ingredients for the dough, including polish, into a mixer with dough hook

attachment.

3. Mix 2-3 min on 1st speed and then 4-5 min on 2nd speed, until the dough can be stretched

into a window pane

4. Put into a greased bowl and proof for approximately 30 min

5. Punch, portion and round the dough and let rest approx. 10 min on table or board

6. Shape the dough and put onto a floured cooche and proof for approx. 20 min

7. Transfer to oven and bake at 475 Fahrenheit for 15 to 20 min

Attributes

A baguette should be firm and able to hold its shape when picked up. The common shape

for a baguette is a baton, or long stick shape. The crust of the bread should be dark brown and

have uneven coloration. It should show the separation of the dough where the bread was sliced

before baking.

When you cut into the bread, the inside should be a pale, light brown color and have large,

irregular air pockets. The crust should be hard and crunchy, and the inside should be chewy.

Baguettes typically taste slightly sour and should smell slightly of apricot or sour. A baguette

usually has a diameter of 2-2⅓ in and a length of about 26 in.

Personal Observation

The baguettes we made in the class had a hard, thin crust and soft inside. The coloring of

crust ranged from light brown to dark brown depending on the preference of the person baking

them. The inside of the baguettes was a white or pale light brown and often with small air

pockets. They tasted slightly sour and were chewy.

Making the dough was simple since it used the straight dough method. You could tell that the

bulk fermentation was complete when the bottom of the dough felt very soft and spongy.

Proofing the baguettes after shaping them was a little difficult since we had to make sure to not

over proof them and it was hard to tell when they were ready. It was easy to make the baguettes

into the different shapes.

Informative paper

The baguette is a French bread that was created during the 19th century when bakers

started using a type of highly refined flour that came from Hungary and steam oven baking. The

first mention of the word “baguette” was in August of 1920 to define a certain type of bread in a

set of laws that were enacted at the time. The name baguette was given to this type of bread

because of the shape it typically comes in. The bread looks like a long stick and “baguette”

means “stick” or “baton”.

The dough for the baguettes is a basic lean dough that is defined by French law. The dough

requires poolish and steam while baking. A common baguette has a diameter of 2-1/2 inches and

a length of approximately 26 inches. Although it is typically found in the long stick shape, the

dough can be made into any shape or size desired. In France, they produce baguettes that are

short-single serving size or cut from longer loaves to be made into submarine sandwiches or

paninis.

Baguettes have a thin, hard crust that varies from golden to dark brown. The insides are soft

and chewy with many air pockets. A good baguette should taste slightly sour and have a light

apricot smell. It should also have irregular air pockets instead of uniform air pockets.

Baguettes have become a staple part of French cuisine. They have even become part of the

traditional continental breakfast of France. They are served sliced to be able to spread butter and

jam onto of them and are dunked into bowls of coffee or hot chocolate. They are also often

served with pate or cheese.

Menu Description

Baguette
Soft lean dough bread with a hard, crispy crust. Served sliced with butter or cheese as an
appetizer, or by itself as a side to any soup or main dish. Can also be substituted for any
sandwich bread.

Baker’s Math 100 Portions

Old yield – 140 oz total dough
New Yield – 1400 oz total dough
1400/140 = 10
Poolish – 38 oz x 10 = 380 oz Bread Flour – 100%
38 oz x 10 = 380 oz Water - 100%
.125 oz x 10 = 1.25 oz Yeast - .32%

Bread – 52 oz x 10 = 520 oz Bread Flour – 100%

18 oz x 10 = 180 oz Water – 32%
.75 oz x 10 = 7.5 oz Yeast – 1.4%
1.75 oz x 10 = 17.5 oz Salt – 3.4%
76 oz x 10 = 760 oz Poolish – 146%
 Bagels
Formula
Bagels Yield: 30 each 4 ounce bagels
Ingredients
2 pound 10 ounce Bread Flour
2 pound 10 ounce Hi-Gluten Flour
2 pound 14 ounce Water
¼ ounce Instant Yeast
1 ½ ounce Salt

MOP

1. Put all the ingredients into a mixer

2. Mix on 1st speed for 1 – 2 min, and then on 2nd speed for 3-4 min until windowpane

3. Skip the bulk ferment and portion the dough, let rest 10 min on table and then shape into

rings

4. Proof the bagels on a board or cooche for approx. 20 min being extra careful not to over

proof.

5. While proofing mix 4 oz of honey and 2 gallons of water in a pot and bring to a boil

6. Once bagels are finished proofing, boil for 10 seconds on each side and place on a

greased parchment paper lined sheet pan

7. Bake for 15 – 20 min at 475 Fahrenheit or until light golden brown

Attributes

Bagels should have a thin, shiny and crackly crust that is spotted with little air pockets.

This comes from boiling the bagels properly and then immediately baking them. The inside of

the bagel should be dense but tender and have a light brown color. The shape of the bagel is

typically a circular shape with a hole in the center. Size of the bagel varies from 4 inches to 8

inches.

A bagel’s flavor most often comes from the toppings that are put on them. This can be

something as sweet as cinnamon and sugar or savory like garlic and onion. Most people enjoy

them plain or with “everything”, meaning a mixture of several toppings including poppy seeds,

sesame seeds, onion, garlic, and caraway seeds. Bagels can also have ingredients, such as cheese

or berries, in them.

Personal Observation

The dough for the bagels is a little dense and not very sticky. This made rolling the dough

into the ring shape somewhat easy to do. Compared to other breads, the bagels did not have to

proof much. We made our water mixture with molasses instead of honey. Our bagels came out of

the oven with a soft, smooth, shiny crust instead of a hard, crispy, bubbly crust; therefore, I

believe that we didn’t boil them long enough.

The bagels were light, golden brown in color and mostly uniform in shape and size. The

inside of the bagel was very dense and a little dry but was not tough to eat. Our bagels did not

include any toppings or extra ingredients inside the dough. The flavor was slightly sweet and

sour.
 Informative Paper

The origins of bagels are roughly unknown. The first mention of a bagel was in 1610 in a

Jewish community in Poland and have been associated with many Jewish community since.

There is also a story that Polish bakers created it in an effort to honor their horse-riding king by

making a stirrup-shaped roll. To help keep the shape, they boiled the roll before baking it. Bagels

came to be in the United States through Jewish immigrants in the 19th century. They became

popular from a Polish-American Baker and his sons who used humor to advertise their product.

The name “bagel” comes from the Yiddish word “beygel” and also means “bracelet” in

German. It got this name because the shape of the bagel is circular with a hole in the center,

similar to a bracelet. The bagel is required to be boiled before baking to help create a very crispy

crust, although in the Middle East they usually skip this step. Boiling the bagel also helps to give

its characteristic dense, chewy and doughy interior. This can also be achieved by steaming the

ovens,

Bagels are usually made with toppings, extra ingredients inside them or different kinds of

flour. There is a wide variety of toppings but the most common are plain bagels and “everything”

bagels. Everything bagels consists of poppy seed, sesame seed, onions, garlic and caraway seeds.

The most common bagels with ingredients added to them are cinnamon raisin and jalapeno

cheese. For flour, it is typical to use a high protein white flour or whole wheat flour.

Many people also enjoy bagels cut in half with different spreads on them. In the Jewish

communities you will find them more often with salmon and cream cheese. There is also a

variety of cream cheeses to use on a bagel. It has become popular to toast them and eat them with

butter. It can also be made into a sandwich, generally a breakfast one with eggs and bacon.
Menu Description

Bagel

Dense, chewy circular bread, available in Plain, Whole Wheat, Cinnamon raisin, Blueberry, and

Everything. Comes with your choice of Cream Cheese and/or Salmon.

Baker’s Math
Old Yield: 30 each 4 ounces - 30 x 4 = 120 oz
New Yield: 100 Portions – 100 x 4 = 400 oz

Bread Flour – 42 oz – 50% x 2.80 = 140 oz

Hi-Gluten Flour – 42 oz – 50% x 2.80 = 140 oz
Water – 36oz – 43% x 2.80 = 120.4 oz
Yeast - .25 oz - .30% x 2.80 = .84 oz
Salt – 1.5 oz – 1.8% x 2.80 = 5.04 oz

Total % - 143.021%
400 / 143.021 = 2.80
New yield divided by total %
 Brioche

Formula

Brioche Yield: 11 pounds

Ingredients

5 pounds AP Flour
1 ½ ounces Salt
9 ounces Sugar
1 ½ ounce Instant Yeast
2 pounds Eggs
12 ounces Milk
2 pounds 8 ounces Butter, softened

MOP

1. Add milk and eggs into mixer bowl, mix until together

2. Add all dry ingredients and mix on 1st speed for 1 – 2 min

3. Slowly add butter in chunks while mixing until incorporated

4. Mix on 2nd speed until window pane

5. Bulk ferment for 20 – 30 min in proofer

6. Portion and shape

7. Proof for about 30 - 45 min proofer

8. Bake at 350 Fahrenheit for 20 – 30 min depending on the shape, egg wash before baking

if desired.
Attributes

Brioche is a bread that is made with a high amount of eggs, sugar and butter. This makes

it very soft and tender. It is usually a light brown or yellow color when baked. It tends to

have very little crust that is soft. When eaten it is smooth and tastes mainly of butter or egg.

It can come in a few different shapes but the most common is the au tete, which means

“little head”. This is a small roll that is baked in a fluted tin with the dough pushed down in

the shape of a ring, leaving a smaller ball in the center of the roll. When it bakes the small

ball in the center puffs up and forms a “head” on top of the roll. They are typically 3 ounces

in weight. Brioche can also be used to make cinnamon rolls that vary in size.

Personal Observation

Brioche dough takes slightly longer to make than the lean bread doughs because of

having to incorporate the butter. The dough turns out very smooth and is not very sticky. In

class, after bulk fermenting, we put our dough into the refrigerator to allow it to harden for

ease of rolling and shaping. This made the dough less sticky and easier to handle.

The au tetes we made were not egg washed, so they did not gain much brown color when

baked. Our first batch of brioche was a little dense therefore I believe we did not proof them

long enough or we developed too much gluten when mixing them the dough. Our second

batch was softer and fluffier than the first and also had a eggier flavor to them. We also made

pecan cherry rolls which we had to put into the freezer to harden before cutting them into

rolls.
 Informative Paper

Brioche was first recorded in 1404 in France but in 1611 there is record of the origin

being from Normandy. In France, brioche has been improved upon throughout history. It

started off as “blessed bread” used in churches. As the quality of the bread became better, it

was used more often outside of the church. Eventually it split into two types; the brioche of

the poor and brioche of the rich. At this time, butter was a high-priced luxury item. Brioche

for the rich was made using a lot of butter which made it expensive. Brioche of the poor was

developed with a smaller amount of butter to lower the cost for the poor.

Brioche can come in many shapes or sizes. They can be rolls, loaves, braids or rings and

be stuffed with meat or cheese or topped with fruit. The most traditional form of brioche is

brioche au tete, which is a roll baked in a fluted pan with the center formed into a small ball

to create a “head” when it bakes. Another common shape is Brioche Nanterre, which is two

rows of dough placed into a pan to proof and form together before baking.

As stated before, the dough for brioche contains a lot of butter. The Brioche of the rich

had a flour to butter ratio of 3:2 and the Brioche of the poor had a ratio of 4:1. Common

recipes now have a flour to butter ratio of 2:1. The dough also contains a fair amount of egg

and is sweetened using sugar.

After being baked, the brioche is a golden-brown color with a very thin, soft crust. The

inside is a slightly yellow color because of the eggs. The high amount of butter in the dough

creates a very soft and moist bread when baked. Brioche is usually sweet with an eggy or

buttery taste.
 Menu Description

Brioche Rolls

Fluffy and soft sweet rolls with a slight egg flavor. Served as a side with butter or jam.

Baker’s Math 100 Portions

Old Yield: 11 lbs, = 176 oz / 3 oz portions = 58 rolls, 3 oz each

New Yield: 3 oz x 100 = 300 oz

AP Flour – 80 oz – 100% x 1.4 = 140 oz

Salt – 1.5 oz – 1.9% x 1.4 = 2.66 oz
Sugar – 9 oz – 11% x 1.4 = 15.4 oz
Yeast – 1.5 oz – 1.9% x 1.4 = 2.66 oz
Eggs – 32 oz – 40% x 1.4 = 56 oz
Milk – 12 oz – 15% x 1.4 = 21 oz
Butter – 40 oz – 50% x 1.4 = 70 oz

Total % - 219.80%
300 / 219.80 = 1.4
 Croissant

Formula

Croissant Dough Yield: 8 #

Ingredient
1 pound 2 ounce Milk
1 pound 2 ounce Water
1 ounce Instant Yeast
8 ounce Sugar
6 ounce Butter
4 pound 8 ounce Bread Flour
1 ½ ounce Salt

MOP
1. Mix butter, sugar, and salt in mixer with paddle attachment until smooth.
2. Place on sheet pan in a rectangular shape and put in fridge for later use
3. Add milk, water, flour and yeast in mixer with dough hook for 4 min on 1st speed
4. Roll into a rectangular shape, place butter mixture on top of dough in the center
5. Fold dough over butter and roll with a rolling pin
6. Fold dough over again and place into fridge until firm
7. Repeat step 5 and 6 two more times to complete 6 folds
8. Once complete roll out with a rolling pin to the desired thickness and cut into desired
shape
9. Proof for approximately 30 min
10. Egg wash tops
11. Bake at 375 Fahrenheit for 20 – 30 min or until golden brown.
Attributes

Croissants are French pastries that are layered and flaky. They are a type of puff pastry, so

they are fluffy and airy. Croissants have a crust that is thin, crispy and flaky and golden brown in

color. The inside is pale light brown or light yellow and soft and chewy. The croissants taste

buttery and sweet.

The traditional shape of a croissant is a crescent shape. They can also be shaped into

rectangles for filling, although the crescent shaped ones can be filled as well. Common fillings

include chocolate, pastry cream, fruit, or jam. They can also have savory fillings such as

vegetables, cheese, or meats.

Personal Observations

The croissants that we made during class did not turn out great. The dough had hard pieces

that were the result of the yeast reacting to the sugar in the butter mixture. Because of this, the

finished product had hard crunchy pieces in it and was more dense than fluffy. The crust was a

nice golden-brown color but was smooth instead of flaky.

Even though the texture and look were not good, the taste was. The croissants were buttery

and sweet, and the flavor made up for the appearance. The croissants tasted even better with our

filling of blueberries and pastry cream.

 Informative Paper

Crescent shaped breads have bee made since the Renaissance era, but croissants have

become the most popular of them. Croissants originate in Austria in 1839 and its name means

“crescent”, like it’s shape. It is a variation of a kipferi that has been made since the 13th century.

August Zang, an Austrian artillery officer who founded bakery, is credited with the invention of

the croissant from the kipferi.

There are many variations of the croissant. They can be covered in nut toppings or have any

type of filling. The most traditional fillings are praline, almond paste and chocolate. It can also

have inclusions such as raisins or fruit pieces. In the United States, croissants are used to make

sandwiches that include ham and cheese or egg.

Different countries also have their own versions of the croissant. Argentina’s croissants are

usually served with coffee for breakfast, or as a snack and can be sweet or savory. Italy has a

softer, less flaky version called a cornetto which is filed with custard, jam or chocolate cream.

Poland celebrates a holiday called St. Martin’s Day where they eat a large number of sweet

croissants that are specially made for the holiday. They are filled with ground white poppy seeds,

almonds, raisins and nuts.

Portugal croissants are the most similar to French croissants and can be found plain, with

custard, chocolate, jam, or a Portuguese cream made of egg yolk and sugar. There is also another

version in Portugal that is similar to brioche and is eaten with ham and cheese. In Turkey,

croissants are filled with cinnamon, walnut, hazelnut, cacao and raisins. They also have a

rectangular version that is eaten during breakfast or with tea.

Menu Description

Croissant

Sweet, flaky pastry with a buttery flavor. Available in plain, chocolate, blueberry, or custard.

Baker’s Math 100 Portions

Old Yield: 128 oz / 4 oz portions = 32 portions, 4 oz each

New Yield: 4 x 100 = 400 oz

Milk – 18 oz – 25% x 2.3 = 57.5 oz

Water – 18 oz – 25% x 2.3 = 57.5 oz
Yeast – 1 oz – 1.4% x 2.3 = 3.22 oz
Sugar – 8 oz – 11% x 2.3 = 25.3 oz
Butter – 6 oz – 8.3% x 2.3 = 19.09
Bread Flour – 72 oz – 100% x 2.3 = 230 oz
Salt – 1.5 oz – 2.1% x 2.3 = 4.83 oz

Total % = 172.80
400 / 172.80 = 2.3