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S P E C I A L I Z E D E Q U I P M E N T F O R P R O O F I N G A N D R E TA R D I N G L O AV E S O F B R E A D
Test the loaves for readiness after 45–50 minutes, or about 10 minutes before they would normally be ready.The indentation left by your finger should almost disappear, as the tension within the loaf should still be significant. If this is the case, the loaves are described as underproofed. Load one of the loaves into your pre-heated oven, scoring it simply with a cross and spraying it heavily with water just before you place it in the oven. (If you use your steam generator after loading the loaf, the generator might not recover in time to provide steam for the next two loaves. Also, repeatedly forcing steam into the oven repeatedly covers previously loaded loaves with moisture, which changes their baking conditions somewhat compared to the last loaf loaded.) Ten minutes after the first loaf is loaded, check the proof on the remaining loaves. If the indentation still almost disappears, give the loaves a few more minutes of proofing. If the indentation springs back about halfway, then the loaves are just about properly proofed. Place one of these remaining loaves in the oven, scoring it exactly the same way as you did the first loaf. Be certain to spray it heavily with water just before you load it. About 10–15 minutes after loading the second (properly proofed) loaf, test the proof on the remaining loaf. The indentation left by your finger will probably remain almost completely. Score, spray, and load this last loaf exactly as you did the previous two. Bake each loaf for precisely the same amount of time—probably 30–35 minutes in a 430°F deck oven (for convection ovens, subtract 25–40°F, depending on brand and type). Let them cool completely before cutting them open, if possible. Compare and contrast the characteristics of the loaves, noting overall volume, cut openings, symmetry in appearance, crust coloration, crumb structure, texture, and overall visual appeal. See also if you can detect differences in flavor among the three loaves (this is why it is best to allow them all to cool completely; the last loaf would taste different than the previous two because it would still be hot and wet inside). Create a table to record your observations. Try applying your new-found knowledge to the proofing and baking cycles of any breads you bake from this time forward.
BAGUETTES—DIRECT METHOD Metric
U.S. Measure
(1X)
(4X)
(1X)
(4X)
5-Qt Mixer
20-Qt Mixer
5-Qt Mixer
20-Qt Mixer
Bread flour Water Salt Instant yeast
1000g 700g 20g 3g
4000g 2800g 80g 12g
2 lb 3.0oz 1 lb 7.5oz 0.7oz 0.1oz
8 lb 12.0oz 6 lb 2.0oz 2.8oz 0.4oz
TOTAL YIELD
1723g
6892g
3 lb 11.3oz
15 lb 1.2oz
Formula Baker’s %
STRAIGHT DOUGH 100% 70% 2% 0.3%
NOTE: The yeast quantity listed in the formula is intended for bakers who use the short mix method. A dough mixed with the intensive mix method should receive a yeast percentage around 0.7%, while the yeast percentage for an improved mix dough would be more appropriately set at 0.4%.
GOAL TEMPERATURE: 77°F (25°C).
SHAPING: See directions in Chapter 6.
MIXING METHOD: Short mix, intensive mix, or improved mix—see pp. 195–196.
PROOFING: See directions, pp. 196–197.
BULK FERMENTATION: See directions associated with the mix method chosen, pp. 195–196.
COOLING: See directions, p. 198.
BAKING: See directions, p. 197.
SCALING: See options, p. 196.
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