My apologies-
the angel food cake meeting will be held next Monday. I am unable to host Monday's meeting.
Please come next week!
Tuesday, April 6, 2010
Monday, March 15, 2010
This is from Sandra:
My apologies for not posting sooner!
The tour of the Farmers Cooperative Creamery is set for today, Monday, March 15, at 4:00 pm. I hope that works for everyone. The creamery has a shift change at 5:00 pm so we need to start by at least 4:00 pm to allow enough time to finish. We will be required to wear the supplied booties and hairnets. No open-toed shoes or loose, dangly jewelry will be allowed.
The address of the creamery is 700 NE Hwy 99W, and their phone is 503-472-2157 if anyone has questions.
Sunday, March 7, 2010
Angel Food Cake: Devilishly Easy?
Well, well. This one is quite brief. I personally have many questions about it, but I will wait for the meeting.
BTW, would anyone care if we started a sheet to help us evaluate us in judgments of baked goods? It would help us to remember what each person did and/or learned from the experience.
Happy baking!
Angel Food Cake
BTW, would anyone care if we started a sheet to help us evaluate us in judgments of baked goods? It would help us to remember what each person did and/or learned from the experience.
Happy baking!
Angel Food Cake
Wayne Gisslen: Professional Baking
2 lb egg whites
.25 oz cream of tarter
1 tsp salt
1 lb sugar
2 tsp vanilla
1 tsp almond extract
1 lb sugar
12 oz cake flour
Mix together 1 lb of sugar and 12 oz of cake flour for fold in step.
Have all ingredients at room temp.
Beat egg whites till they form a soft moist peak, add salt, cream of tarter, near the beginning of process.
Gradually beat in the portion of the sugar that was not mixed with the flour. Beat only until you have soft peaks.
Fold in sugar/flour mixture just till absorbed.
Bake in 2 ungreased pans at 350 degrees about 50 min.
Sunday, February 14, 2010
Here is the Danish dough to try for March's meeting. I might suggest personally selecting either Jo's recipe or this one. Please do note that the recipe is geared for a professional environment and does not give the same explicit directions that we saw in last month's croisssant project.
The formula itself is from Special and Decorative Breads by Alain Couet and Eric Kayser. I have added some directions to it and reduced the yield.
Danish
Bread flour 17.5 oz
Milk 7 oz
Fresh yeast .9 oz
salt 2 tsp
sugar 1.75 oz
eggs 2
cardamom, ground 1/2 tsp
nutmeg, 1/2 tsp
Butter for turns, cool (1/4 weight of dough) 8 oz
Place all ingredients in a mixer with the hook. Mix for 7 minutes. Place in a greased bowl and cover with plastic. Let rise at room temp. for 1 hour, or for 12 hours in the refrigerator.
Place the butter in the mixer with the paddle, and mix until it is uniformly soft but still cold. You should not feel any lumps of colder butter. On a piece of plastic wrap, press the butter to a square, about 6x6".
Dust your work surface with flour. Place the dough on the surface and press to a square, about 8x8" Have the dough thinner in the corners. Place the butter in the center of the square but turn the butter so that the corners of the butter are facing the center of each side (you will have a diamond of butter on the dough). Pull each corner of dough up and press together to seal the butter in.
Begin your turns. We will perform 3 single turns with 20 minutes rest between each turn.
The turns are performed as followed (or follow the directions from croissant- it's the same method.)
Use your pin to roll the dough to a 12x 18 rectangle. Brush off the excess flour, and fold the dough, letter style, into thirds. Take the right third and fold it in, then pick up the left third and put it on top. Be sure your corners are square. Place the dough on a parchment lined sheet pan, and cover with plastic. Mark the tray with turn one complete. Refrigerate for 2o minutes.
Repeat this turning two more times. Each time place the long side of the dough closest to your stomach. Roll and fold.
When you are finished you may freeze the dough, or let it rest in the cooler for up to 12 hours before you roll it out.
Cut and shape as desired.
Let proof, covered, for one hour. Brush with egg wash, then bake in a 400 oven to 15-20 minutes. (In all honesty, this recipe states to bake them at 450-475, but it seems a bit hot. Eggy dough will brown very quickly. You can try it but watch it really closely!)
If you do not know how to shape these, please let me know. There are hundreds of options. At the last meeting, I think we mentioned that everyone should try to finish them their own way so we have some variety.
This dough is used for sweet pretzels, cream horns, bear claws, coffee cakes, as well as your usual individual pastries. Have fun!
The formula itself is from Special and Decorative Breads by Alain Couet and Eric Kayser. I have added some directions to it and reduced the yield.
Danish
Bread flour 17.5 oz
Milk 7 oz
Fresh yeast .9 oz
salt 2 tsp
sugar 1.75 oz
eggs 2
cardamom, ground 1/2 tsp
nutmeg, 1/2 tsp
Butter for turns, cool (1/4 weight of dough) 8 oz
Place all ingredients in a mixer with the hook. Mix for 7 minutes. Place in a greased bowl and cover with plastic. Let rise at room temp. for 1 hour, or for 12 hours in the refrigerator.
Place the butter in the mixer with the paddle, and mix until it is uniformly soft but still cold. You should not feel any lumps of colder butter. On a piece of plastic wrap, press the butter to a square, about 6x6".
Dust your work surface with flour. Place the dough on the surface and press to a square, about 8x8" Have the dough thinner in the corners. Place the butter in the center of the square but turn the butter so that the corners of the butter are facing the center of each side (you will have a diamond of butter on the dough). Pull each corner of dough up and press together to seal the butter in.
Begin your turns. We will perform 3 single turns with 20 minutes rest between each turn.
The turns are performed as followed (or follow the directions from croissant- it's the same method.)
Use your pin to roll the dough to a 12x 18 rectangle. Brush off the excess flour, and fold the dough, letter style, into thirds. Take the right third and fold it in, then pick up the left third and put it on top. Be sure your corners are square. Place the dough on a parchment lined sheet pan, and cover with plastic. Mark the tray with turn one complete. Refrigerate for 2o minutes.
Repeat this turning two more times. Each time place the long side of the dough closest to your stomach. Roll and fold.
When you are finished you may freeze the dough, or let it rest in the cooler for up to 12 hours before you roll it out.
Cut and shape as desired.
Let proof, covered, for one hour. Brush with egg wash, then bake in a 400 oven to 15-20 minutes. (In all honesty, this recipe states to bake them at 450-475, but it seems a bit hot. Eggy dough will brown very quickly. You can try it but watch it really closely!)
If you do not know how to shape these, please let me know. There are hundreds of options. At the last meeting, I think we mentioned that everyone should try to finish them their own way so we have some variety.
This dough is used for sweet pretzels, cream horns, bear claws, coffee cakes, as well as your usual individual pastries. Have fun!
Tuesday, February 2, 2010
Summary of Croissants
Thanks to all who came to the croissant meeting, even if you didn't bring croissants! We enjoyed everything.
The recipe came from The American Boulangerie, by Pascal Rigo (San Francisco: Bay Books, 2003).
The general feedback on croissants was positive, and most people would make them at home. Overall, the dough seemed very stiff, and the directions for turning the dough were unclear. We also wondered why you would egg wash a product and leave it sitting uncovered for two to three hours. The egg wash usually goes on immediately before baking to avoid a skin forming, or the product is put into a proof box and rebrushed before baking.
The recipe would have benefited from the two following items.
a. better editing
b. simple line drawings or basic photos to illustrate the techniques instead of lengthy paragraphs
However, no one seems completely daunted by laminated doughs. A few people are going to adjust the moisture content to ease the rolling of the turns. Next month, we will be making danish.
The recipe came from The American Boulangerie, by Pascal Rigo (San Francisco: Bay Books, 2003).
The general feedback on croissants was positive, and most people would make them at home. Overall, the dough seemed very stiff, and the directions for turning the dough were unclear. We also wondered why you would egg wash a product and leave it sitting uncovered for two to three hours. The egg wash usually goes on immediately before baking to avoid a skin forming, or the product is put into a proof box and rebrushed before baking.
The recipe would have benefited from the two following items.
a. better editing
b. simple line drawings or basic photos to illustrate the techniques instead of lengthy paragraphs
However, no one seems completely daunted by laminated doughs. A few people are going to adjust the moisture content to ease the rolling of the turns. Next month, we will be making danish.
Thursday, January 28, 2010
Monday reminder!
Our croissant meeting will be held on Monday, February 1 at 7 p.m. Please note that the bakery is technically CLOSED that week, but we will still be meeting there.
If anyone is interested in a tour of Farmer's Cooperative Creamery later next week, I will put out a sign up sheet. They are willing to give free tours, and will offer one at 4:30 or 5:00 if that's the best time for all of us.
If anyone is interested in a tour of Farmer's Cooperative Creamery later next week, I will put out a sign up sheet. They are willing to give free tours, and will offer one at 4:30 or 5:00 if that's the best time for all of us.
Monday, January 11, 2010
February's Croissant Project
As Ann requested, February's topic is croissants. She has passed along the recipe for us to try, and here are her notes about its origin:
"The book I originally was hoping to take the recipe from did not contain a recipe for croissants. I am not sure where the recipe I first tried was from? This recipe is from Pascal Rigo of Bay Bread in San Francisco, a bakery I would frequent while living in San Francisco. His french macaroons are the best I have had outside of France. The book, The American Boulangerie, contains the recipe for the macaroons that made at home taste just as they do from the shop. One thing he mentions in the book but not in the recipe for croissants is that the butter and the dough must be the same consistency every time you roll them out."
By the way, if anyone needs fresh yeast, you can stop by the bakery.
CROISSANTS
1/2 ounce (1 tablespoon) compressed fresh yeast
3/4 cup whole milk
1/3 cup water
3 3/4 cups high gluten flour or bread flour
1/4 cup plus 1 1/2 teaspoons sugar
2 teaspoons sea salt
3/4 pound (1 1/2 cups) unsalted butter
1. In the bowl of and electric mixer fitted with the dough hook combine the yeast, milk, water, flour, sugar, and salt and mix on low speed until a soft dough forms on the hook, 1 to 2 minutes. Do not overwork the dough or the final product will not be as flaky. Transfer the dough to a floured baking sheet, cover with plastic wrap, and refrigerate for 8 to 12 hours.
2. When you are ready to work with the dough, place the butter between two pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened. The butter will later be spread on the dough; it should be malleable but not too soft. Set aside in a cool place.
3. Place the refrigerated dough on a generously floured, large work surface. Dust the top of the dough with flour, and then roll the dough into a large 12x6- inch rectangle, 3/16 -inch with the long sides running from left to right. (A large, heavy, ball-bearing pin make quick work of rolling. The heavy weight of the pin makes it much easier to roll out butter, elastic doughs quickly.) Roll mostly lengthwise, but occasionally switch to rolling widthwise to help keep the edges and corners as square and even as possible. Carefully brush off any excess flour from the dough. Starting on the right side and leaving a one inch border, slap and spread on the butter, using your fingers over two-thirds of the rectangle. fold the dough into thirds-starting with the left side, fold the butter line as if closing a book, and then fold the right side up and over the top layer. You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter.4. to begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll out into a 12x6-inch rectangle. Brush off any excess flour and again fold into thirds as described in step 3, starting with the left side and ending with the right. Pull on the dough as needed to make the corners square. At this point, you have finished one turn.
5. There are three more turns to make. Mark on the parchment that this is turn 1, cover the dough with plastic wrap and refrigerate for about 1 hour.
6. For the second and future turns, place the dough on your floured work surface so the closed fold is at the top, and then roll the dough lengthwise, as for the first turn. Remember to brush off excess flour before folding into thirds and to jot down what number turns it is before refrigerating. Do two turns at a time, refrigerating for 20 to 30 minutes after each pair of turns. After the fourth and final turn, refrigerate the dough, covered in plastic wrap, for a good hour before shaping the croissants. (At this point, the dough may also be frozen, thaw the dough, still wrapped in plastic, in the refrigerator before use.)
7. To cut the dough, place the refrigerated dough on a generously floured work surface with the closed fold of the dough at the top. Dust the dough with flour and roll lengthwise into a large 10x 17-inch rectangle, 1/4-inch thick. Cut the dough in half lengthwise, to form two 5x17-inch strips of dough. With dough placed lengthwise in front of you, running from right to left, measure in 1 1/2-inches from the right on the bottom edge of the dough and make a small nick with your knife. Make and angled cut, starting at the nick on the bottom edge and ending at the right corner of the top edge. discard the trimming. Next, make an angled cut, parallel to the first cut, every three inches. Repeat with the second strip of dough. You will have, 3 x 5-inch angled “rectangles.” Discard the final trimming. Cut each “rectangle” on the diagonal, to form two triangles each.
8. To shape each croissant, set the triangle on a lightly floured work surface with the tip of the triangle pointing towards you. Hold onto the base of the triangle with your right hand and, using your left hand, pull the point towards you, stretching the dough until it’s almost double its original length. With your right hand starting from the base of the triangle furthest from you, roll the dough towards you until the point is underneath. Pull gently on both ends of the rolled croissant and transfer to a parchement-lined baking sheet, curving the ends of the croissant slightly. Leave space for them to double in size. Repeat with remaining dough triangles. Brush the croissants with egg wash and let rise slowly, at room temperature, until puffy and doubled in size, 2 to 3 hours.
9. Preheat the oven to 375 degrees and place the oven rack in the center of the oven. Brush the croissants once again with egg wash and bake for 15 to 20 minutes or until they are golden brown. Cool on a wire rack. The croissants are best eaten the day they are made. They can also be frozen, if wrapped airtight in plastic wrap, up to one month. Thaw overnight, still wrapped, and reheat in 350 degree oven for 5 to 8 minutes.
"The book I originally was hoping to take the recipe from did not contain a recipe for croissants. I am not sure where the recipe I first tried was from? This recipe is from Pascal Rigo of Bay Bread in San Francisco, a bakery I would frequent while living in San Francisco. His french macaroons are the best I have had outside of France. The book, The American Boulangerie, contains the recipe for the macaroons that made at home taste just as they do from the shop. One thing he mentions in the book but not in the recipe for croissants is that the butter and the dough must be the same consistency every time you roll them out."
By the way, if anyone needs fresh yeast, you can stop by the bakery.
CROISSANTS
1/2 ounce (1 tablespoon) compressed fresh yeast
3/4 cup whole milk
1/3 cup water
3 3/4 cups high gluten flour or bread flour
1/4 cup plus 1 1/2 teaspoons sugar
2 teaspoons sea salt
3/4 pound (1 1/2 cups) unsalted butter
1. In the bowl of and electric mixer fitted with the dough hook combine the yeast, milk, water, flour, sugar, and salt and mix on low speed until a soft dough forms on the hook, 1 to 2 minutes. Do not overwork the dough or the final product will not be as flaky. Transfer the dough to a floured baking sheet, cover with plastic wrap, and refrigerate for 8 to 12 hours.
2. When you are ready to work with the dough, place the butter between two pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened. The butter will later be spread on the dough; it should be malleable but not too soft. Set aside in a cool place.
3. Place the refrigerated dough on a generously floured, large work surface. Dust the top of the dough with flour, and then roll the dough into a large 12x6- inch rectangle, 3/16 -inch with the long sides running from left to right. (A large, heavy, ball-bearing pin make quick work of rolling. The heavy weight of the pin makes it much easier to roll out butter, elastic doughs quickly.) Roll mostly lengthwise, but occasionally switch to rolling widthwise to help keep the edges and corners as square and even as possible. Carefully brush off any excess flour from the dough. Starting on the right side and leaving a one inch border, slap and spread on the butter, using your fingers over two-thirds of the rectangle. fold the dough into thirds-starting with the left side, fold the butter line as if closing a book, and then fold the right side up and over the top layer. You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter.4. to begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll out into a 12x6-inch rectangle. Brush off any excess flour and again fold into thirds as described in step 3, starting with the left side and ending with the right. Pull on the dough as needed to make the corners square. At this point, you have finished one turn.
5. There are three more turns to make. Mark on the parchment that this is turn 1, cover the dough with plastic wrap and refrigerate for about 1 hour.
6. For the second and future turns, place the dough on your floured work surface so the closed fold is at the top, and then roll the dough lengthwise, as for the first turn. Remember to brush off excess flour before folding into thirds and to jot down what number turns it is before refrigerating. Do two turns at a time, refrigerating for 20 to 30 minutes after each pair of turns. After the fourth and final turn, refrigerate the dough, covered in plastic wrap, for a good hour before shaping the croissants. (At this point, the dough may also be frozen, thaw the dough, still wrapped in plastic, in the refrigerator before use.)
7. To cut the dough, place the refrigerated dough on a generously floured work surface with the closed fold of the dough at the top. Dust the dough with flour and roll lengthwise into a large 10x 17-inch rectangle, 1/4-inch thick. Cut the dough in half lengthwise, to form two 5x17-inch strips of dough. With dough placed lengthwise in front of you, running from right to left, measure in 1 1/2-inches from the right on the bottom edge of the dough and make a small nick with your knife. Make and angled cut, starting at the nick on the bottom edge and ending at the right corner of the top edge. discard the trimming. Next, make an angled cut, parallel to the first cut, every three inches. Repeat with the second strip of dough. You will have, 3 x 5-inch angled “rectangles.” Discard the final trimming. Cut each “rectangle” on the diagonal, to form two triangles each.
8. To shape each croissant, set the triangle on a lightly floured work surface with the tip of the triangle pointing towards you. Hold onto the base of the triangle with your right hand and, using your left hand, pull the point towards you, stretching the dough until it’s almost double its original length. With your right hand starting from the base of the triangle furthest from you, roll the dough towards you until the point is underneath. Pull gently on both ends of the rolled croissant and transfer to a parchement-lined baking sheet, curving the ends of the croissant slightly. Leave space for them to double in size. Repeat with remaining dough triangles. Brush the croissants with egg wash and let rise slowly, at room temperature, until puffy and doubled in size, 2 to 3 hours.
9. Preheat the oven to 375 degrees and place the oven rack in the center of the oven. Brush the croissants once again with egg wash and bake for 15 to 20 minutes or until they are golden brown. Cool on a wire rack. The croissants are best eaten the day they are made. They can also be frozen, if wrapped airtight in plastic wrap, up to one month. Thaw overnight, still wrapped, and reheat in 350 degree oven for 5 to 8 minutes.
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