BPA 100: Breads Day 3; Poolish Baguettes, Pullman Loaves, Focaccia

BPA 100
Day 14, Thursday

Poolish Baguette, Wheat and White Pullman loaves, Focaccia

We began with the Poolish baguette dough in the large mixer.

The Poolish is a percentage of the original amount of flour, water, and yeast of the baguette recipe that is mixed and left out overnight.

Poolish baguette- dough is stiffer. Roll it to 2/3 then press down, flip it around and roll the other 1/3 section to the center. Pinch to close; make sure the seam is closed off and the edges are sealed. Roll it out to 21-22 inches. If you feel an air bubble, flatten it to puncture it. Transfer it to the couche with the seam on the bottom.

The Poolish baguette has a nicer color and the 5 slashes look like a fish eye. The alveoli are irregular and it has a really nice flavor.

1 ½ oz fresh yeast
¾ cup warm water (105˚-115˚)
1 T sugar
8 oz high gluten flour
2 cps cold water (58˚)
¾ cup olive oil
3 oz sugar
2 T salt
1 lb high gluten flour
14 oz bread flour
¼ cup olive oil

Sponge- gives intense flavor, kept 2-3 hours then used. Mix the ingredients for the sponge in the kitchen aid, cover the bowl, and let rest in the proofer.


After the sponge has rested for 2 hours we add it to our mixing bowls with the flour, sugar, and water. After it mixes for 3 minutes the salt is added.

The oil/fat is always last to go into the dough.

At this point you can also add some chopped rosemary or other herbs to flavor the bread. When it makes a nice window pane, close to 10 minutes of mixing later, it is ready to be transferred to another bowl with the ¼ cup of olive oil.

Toss the dough in the oil and then leave it to rise until it nearly doubles, around 45 minutes. Spread the dough out in a half sheet tray, reaching all corners. Create dimples by poking your fingertips down into the dough. Let it rest for another 15 minutes after shaping it in the pan.

After that top it with whatever ingredients you would like, i.e. herbs, tomatoes, cheese, and bake in the convection oven at 375˚ for around 30 minutes.

Pullman Loaves

Use melted shortening to brush onto the sides, base, and top of the pullman molds.

The Wheat pullman dough is sectioned into 18 oz portions.

Punch and fold in similar fashion to baguette; roll to length of mold.

After proofing for 20 minutes or so in mold, press dough into sides of mold.

White Pullman- 2 lb 2 oz rolls, rest, then shape. Baked with lid on tin.

Baked Pullman Loaf breads- The white bread is dense, has sweet smell, and soft crumb. The flavors develop as it cools. The wheat is flatter, the bran cuts into the gluten a little making the bread a little denser.


BPA 100: Breads Day 2; Baguettes and Dinner Rolls

BPA 100
Day 13, Wednesday

Baguettes, Oatmeal Rolls, Pain au Lait

Baguette dough starter made the day before, has rested overnight at room temperature and is added to mixer.

We are making the baguette dough in the large mixer; beginning with the flour, starter baguette dough, ¾ of the water, and the yeast and mixing for 3 minutes on speed 1.

While it was mixing the remaining water was added. After 3 minutes we move it to speed 2 and continue mixing for another 7 minutes. During this time we add the salt. This dough will be stronger than the previous day’s baguette; addition of the acid through the starter conditions the dough.

After the dough has rested and is ready it is portioned into 13 oz pieces. With a little bit of flour on your hands, punch and flatten out the dough getting out the air bubbles, and fold it into a rectangle. The dough looks like a small pillow. At this point you can start rolling it into the baguette shape.

Baked baguette

Dinner Rolls

The oatmeal dough is shaped by using the pain divider. Each plate gives 36 rolls. We let the dough rest before preshaping. It is then flattened out evenly to the edges of the circles on the plastic tray. The tray goes into the machine; you press down and move the lever, and use the foot paddle to shape the rolls.

The machine both cuts the dough into the portioned rolls and makes them into tight rounds. We gently dipped the tops in water then into poppy seeds to add taste, color, and texture to the rolls.

The oatmeal rolls proof at 80˚-85˚ at a 70%-80% relative humidity. It will proof until it doubles in volume, approximately 45 minutes. It bakes at 375˚ with an initial steam for 25 seconds.
Pain au Lait

To shape the pain au lait into dinner rolls we flatten out the dough and roll it into a nice strand. Rolling and stretching it a little allows the gluten to relax and gets rid of extra air bubbles.

They are rolled to around 8 inches and twisted to make a figure 8 knot and a simple S shape. The pain au lait follows the same proofing and is brushed with an egg wash and sprinkled with seeds before going in the oven.

It bakes at 375˚ with no steam.
Prep for Tomorrow:
We were also scaling ingredients for some Pullman loaves.

White Pullman
5 quarts cold water
5 oz dry yeast
12 oz NFDMS (Non Fat Dairy Milk Solids)
14.4 oz butter
4 oz salt
8 oz sugar
16 lbs bread flour
Various Preferments

-Pâte Fermentée
-Poolish – flour, water, and yeast- like pancake batter. 1:1 flour and water
- Biga- Italian preferment, stiffer dough, gives sweeter aroma to bread. 2:1 flour and water
-Sponges- use for challah- shortest amount of time, a portion of the flour, water, and yeast and let rise. Used with enriched doughs. 2 hours rest then add back to dough
-Levain- sourdough culture, have to feed it everyday

Poolish Baguette dough
100% bread flour
62% water
2% wheat germ
2% salt
1% compressed yeast

100% flour
100% water
.25% yeast

2 baguettes each for 25 students

390 oz bread flour
241 oz water
7.8 oz wheat germ
7.8 oz salt
3.9 oz compressed yeast

33% X 390= 130 oz
130 oz bread flour
130 oz water
.975 oz yeast

260 oz flour into dough
111 oz water into dough
7.8 oz wheat germ
7.8 oz salt
2.9 oz yeast

Flour 100% 260 oz
Water 42% 111/260
Wheat germ 2% 7.8/260
Salt 2% 7.8/260
Yeast 1.1% 2.9/260
Polish 66%

Flour 100% 130 oz
Water 100% 130 oz
Yeast .07% 1/130 oz