This is the most challenging station for me. Beyond scaling all the ingredients correctly, the pre-ferments (poolish, pate fermentee, biga & sourdough) must be made approximately a day ahead of time. The temperatures of all the variables must be taken, and then water, the one variable we can control is adjusted to allow the dough temp to be around 76-78 degree, which controls how quickly the dough ferments. Once the dough is in the mixer it is must be mixed for exactly the right amount of time, to achieve exactly the right gluten development. If it comes out of the mixer too warm, or too cold it also needs to be adjusted. And then the dough is rested and folded. Finally the dough is cut, preshaped- made into similar sizes to make shaping easier, rested, then shaped, rested, cut, and put into the oven; where it is steamed, vented when it starts to color, rotated, and removed.
Here are finished bread products.
New York style bagles.
Poppy Seed, Onion, Sesame Seed, and Sea Salt.
Rosemary Foccacia
Tomato & Garlic and Rosemarry Foccacia
Seeded Sour
Cheese Bread
Kasier Rolls
Bialy
Ciabatta
Olive Ciabatta
Hamburger Buns
Cinn Bread
Challah
