9 Days of Carbs

Well y'all I am in to Artisan Bread class, which means I have been baking and eating A LOT of BREAD. If you know anything about me you know my LOVE for bread and my LOVE for BUTTER. Because Butter makes everything  Better.
 I have been saying this WAY BEFORE Paula Deen ever did. My artisan bread class is taught by a German Chef with is very smart and is alway teaching us not only about the bread but they ways to run a bakery, which is something I enjoy knowing.

On day one we have made Sunflower seed rolls which were very good. The first day of breads was a little scary I have alwayed loved making cakes but breads were a different story. I loved eating it but not making it. Now i can say that it is not as bad as I thought it would be.  Also we made a hard roll which we twisted into braids.




We also learned how to make many different Baguette doughs. This is a bread that everyone likes. The baguette was founded by the French. It is a very good bread for sandwiches and has a great crust

On Friday was one of my favorite days we made scones, buttermilk biscuits and whole wheat bread.
The buttermilk scones we were able to add flavoring of our choice and my group picked Chia Tea and coconut.

Buttermilk Scones

Yield: 4 # 3 oz.

1 # 4    oz.       Bread Flour

      6.5 oz.       Cake Flour

      5    oz.       Sugar, gran.

      1.3 oz.       Baking Powder

      0.3 oz.       Salt

      8    oz.       Butter

1 # 1.5 oz.       Buttermilk

      0.5 oz.       Vanilla Extract

      8    oz.       Coconut Flakes Toasted (optional)

      2 oz           Chia Spice ( below) (optional)

Sift together the bread flour, cake flour and baking powder.

Add the salt, sugar and the butter (in chunks) and rub together until the fat pieces are the size of small peas.

Add the buttermilk, vanilla and other flavors and spices. Mix only until all ingredients come together.

Add the currents or other additions.

Scale into 1 # pieces, round and let rest for about 15 minutes. Cover with plastic.

Flatten the dough to 5 inch rounds. Divide the disk into quarters using a metal scaper.

Place 4-6 pieces on a paper lined sheet pan and egg wash the top surface.

Sprinkle Course sugar on top (optional).

Bake at 420 degrees F. until golden brown and firm.

 Chia Spice

160 g. black pepper, finely ground,

125 g. ginger powder, finely ground

50 g. cinnamon powder, finely ground

50 g. ground cardamom, finely ground

5 g. alspice powder, finely ground

5 g. nutmeg powder, finely ground

 

Buttermilk Biscuits

Yield: 4 # 10 oz.

1 #   1.75 oz.   Bread Flour

1 #   1.75 oz.   Pastry Flour

        5.5   oz.   Sugar, gran.

        2.75 oz.   DMS

        0.5   oz.   Salt

       2      oz.   Baking Powder

        8      oz.   Butter (cold and in chunks)
      10.75 oz.   Buttermilk
        5.75 oz.   Water
        3.75 oz.   Whole Eggs
        0.5   oz.   Vanilla Extract
Mix all the dry ingredients.
Add the butter (in chunks) and rub together until the fat pieces are the size of small peas.
Blend together with the liquid ingredients - do not over mix!
Cover the dough and allow to rest for about 15 minutes.
Dust bread flour onto the table and roll out the dough to about 1 inch in thickness.
Stencil out rounds with a cookie cutter or any desired shape.
Place on a paper lined sheet pan, egg wash the top and bake at 400-420 degrees F. until golden brown.

 

 

 

 

100% Whole Wheat Bread

Yield: 9# (6 Breads - 24 oz. each)

 

4 # 12      oz.   Whole Wheat Flour

        3.5   oz.   Dough Conditioner

        1.5   oz.   Sugar, gran.

        1.5   oz.   Malt syrup

        2.5   oz.   DMS

        3      oz.   Butter, soft

        1.25 oz.   Salt

        2.5   oz.   Yeast, fresh

3 #   5.25 oz.   Water
Straight dough mixture:         2 minutes 1^st speed

                                                8 minutes 2^nd speed

 No fermentation.

If no dough conditioner is used, give the dough 90 minutes bulk fermentation.
Scale out 6 portions 24 oz. each. Round, let rest for 5 minutes, then shape and put into greased loaf pans.
Proof to 80%.
Bake at 400 degrees F.

 Please Try out the recipes and please go buy a Scale it will make your baking easier and you will probably want to cut these recipes in half or in fourths. Remember that there is 16 oz in a pound and that # means pound also.

 

Hope you enjoy

Until my Next Culinary Adventure,

Marti

Finished with Intro to Cakes

I am finished with my Introduction to Cake, which I had an A in YAY ME!!!! This class I have learned so much. I have learned easier ways to ice a cake using a bench scrapper. Also the correct temperature to have a glaze to pour on top of a cake like this Pistachio cake.





The Black Forrest Cake is one of my dad's favorite cakes. In this class we made it and wouldn't I know it is one of the harder cakes to ice because of the Chantilly Creme.





This Honey bee cake was super fun to make the little bees are hand pipped with Almond slices as wings. This cake contains a honey butter cream. with a chocolate ganache

Angle Food Cake is a fat-free dessert when it is not covered with Chantilly creme. This is one of the easier cakes to make. We topped it fruit to make it even yummier.

This is my 10 minute torte we had to make for our practical. I was able to finish mine in 10 minutes and 45 seconds. I thought I did very good because It looked really good to be done in a timed manner

This is my Birthday cake for my practical. We had to contain a flower spray and then write Happy Birthday in chocolate. This cake I received a 97. I wish I had written it better but practice makes perfect

 

Hope y'all have enjoyed my cakes from this class. I start Artisan breads tomorrow.

 

Until my Next Culinary Adventures,

Marti