I started off making the rye bread while Niki was
working on the pecan sticky buns. Chef Mark started the sponge for us before clas
s began, so while I was waiting for that to ferment I measured out all the ingredients I would need for the rye and foccacia. Once the sponge was ready, I added it all to the mixer. I let it mix with the dough hook for a good 15 minutes and it didn't look like the gluten was developing so well, so Chef Mark said to take it and hand knead it. I then kneaded it by hand for another 10 minutes, but the consistency never got to where it needed to be. Chef then decided to take the dough and throw it in the larger mixer for another 15 minutes, at which point it didn't look any different than it had before. We just decided to then proof it and see what happens. Then I just went ahead and started on the foccacia. I already had my ingredients together, so it went fairly quickly. I added the sugar, yeast and water to the mixer and let that go for a minute or two, until it had a nice consistency. I then slowly added the flour to the yeast mixture. I let it mix for another 5 minutes and then took it out and hand kneaded for a few minutes. Then it went into the proofer! After giving it some time to rise, we took it out and I punched it. Then I spread it out onto a parchment lined half-sheet pan and brushed some olive oil over it, then back into the proofer to rise again. After that we tossed it into the oven, after poking it with my fingers. Halfway thru the baking process, we sprinkled some asiago cheese and baked another 10 minutes. The cheese didn't get the brown color we were hoping for, so after the bread was done we slid it under the salamander for a few minutes to get a nice toasty color. I'm not sure about the process for the sticky buns, as Niki did all of that on her own, but they were quite tasty! The rye bread never actually rose and didn't turn out so well. Chef said it was most likely due to the flour that was used, which was wheat. If we had some actual rye flour it would have turned out better. I wasn't too disappointed since rye bread isn't my favorite.
working on the pecan sticky buns. Chef Mark started the sponge for us before clas
s began, so while I was waiting for that to ferment I measured out all the ingredients I would need for the rye and foccacia. Once the sponge was ready, I added it all to the mixer. I let it mix with the dough hook for a good 15 minutes and it didn't look like the gluten was developing so well, so Chef Mark said to take it and hand knead it. I then kneaded it by hand for another 10 minutes, but the consistency never got to where it needed to be. Chef then decided to take the dough and throw it in the larger mixer for another 15 minutes, at which point it didn't look any different than it had before. We just decided to then proof it and see what happens. Then I just went ahead and started on the foccacia. I already had my ingredients together, so it went fairly quickly. I added the sugar, yeast and water to the mixer and let that go for a minute or two, until it had a nice consistency. I then slowly added the flour to the yeast mixture. I let it mix for another 5 minutes and then took it out and hand kneaded for a few minutes. Then it went into the proofer! After giving it some time to rise, we took it out and I punched it. Then I spread it out onto a parchment lined half-sheet pan and brushed some olive oil over it, then back into the proofer to rise again. After that we tossed it into the oven, after poking it with my fingers. Halfway thru the baking process, we sprinkled some asiago cheese and baked another 10 minutes. The cheese didn't get the brown color we were hoping for, so after the bread was done we slid it under the salamander for a few minutes to get a nice toasty color. I'm not sure about the process for the sticky buns, as Niki did all of that on her own, but they were quite tasty! The rye bread never actually rose and didn't turn out so well. Chef said it was most likely due to the flour that was used, which was wheat. If we had some actual rye flour it would have turned out better. I wasn't too disappointed since rye bread isn't my favorite.
1 comment:
We rocked it!
Post a Comment