3 seeds brown bread
MENU: DAY 1 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: 3 seed flour, bread flour, Yeast, salt, Water, Sesame seed, Flax seed
Presentation: loaf 1lb. & rolls
Mise en place: 3 seeds dough, sesame seed, Flax seed
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
3 seeds bread
INGREDIENTS
Yield: 16 loafs 1 lb. or 6 loafs and 160 rolls
5 lb. 3 seed flour
5 lb. bread flour
2 oz. yeast
3 oz. salt (90 G)
2 ½ qt. water
1lb. 4 oz. fermented dough (French baguette)
2 oz. caramel color
METHOD
1. Mix all ingredients in mixing bowl for 3 min in 1st speed.
2. Then 5 min in 2nd speed.
3. Final temperature of the dough 22 to 24 C.
4. Remove the dough from mixer and place in plastic container.
5. Keep 20 min outside then place in walking fridge with cover.
6. When needed, divide in 1 lb. for each loaf needed.
7. Flat on table for rolls and cut with scraper square 1 oz. weight.
8. Lightly ball for loaf.
9. Place square rolls in baking tray to proof.
10. Shape loaf 10 “or 25 cm.
11. Brush loafs with water and rolls the top with sesame seed and flax seed.
12. Spray rolls with water spray bottle and sprinkle with sesame seed and flax
seed.
13. Proof around 45 to 60 min but still firm at 25 C max and 70% humidity.
14. Cut with razor blade as per the picture 12 to 14 cuts minimum.
15. Bake 1 lb. loaf at 210 C for 40 min in OVC stone oven or 210 C in
convection oven for 35 min.
16. Bake rolls at 230 C for 20 min in OVC stone oven with steam or 210 C in
convection oven for 15 min.
17. Bake 3 lb. loaf at 210 C then 200 C for 1 h in OVC deck oven.
18. Remove from oven and cool down in wire rack to remove all the steam
out.
Sour dough
MENU: DAY 1 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Bread flour, sourdough mix, Yeast, salt, Water, Puratos
Presentation: In twist 1 lb., roll 1 oz.
Mise en place: French baguette dough
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Sourdough bread
INGREDIENTS
Yield: 18 loafs or 6 loafs & 192 rolls
10 lb. Bread Flour
12 oz. Sourdough Mix
2 oz. Yeast
2 oz. Salt
3 qt. 200 Water
2 oz. Puratos
1 lb. 8 oz. Fermented dough (french baguette)
METHOD
1. Scale all ingredients and place in mixing bowl.
2. Mix 3 min to 1st speed.
3. Then 5 min to 2nd speed.
4. Final temperature of the dough 22 to 24 C.
5. Remove from mixer and place in plastic container.
6. Keep outside for 20 min then place in walking fridge with cover .
7. When needed, flat amount needed for rolls and cut square shape with
scraper 1 oz. each, place on baking tray and dust with flour.
8. Divide 1 lb. Stripe for laof, roll then in flour, twist them and place in baking
tray to proof.
9. Divide 3 lb. For big loaf and shape as loaf baking tray lenght, then place 2
by trays.
10. Proof around 45 to 60 min but still firm at 25 C max and 70% humidity.
11. Bake 1 lb. loaf at 210 C for 40 min in OVC stone oven or 210 C in
convection oven for 35 min.
12. Bake rolls at 230 C for 20 min in OVC stone oven with steam or 210 C in
convection oven for 15 min.
13. Bake 3 lb. loaf at 210 C then 200 C for 1 h in OVC deck oven.
14. Remove from oven and cool down in wire rack to remove all the steam
out.
Whole wheat bread
MENU: DAY 1 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Whole wheat flour, Bread flour, Salt, Yeast, Water
Presentation: In loaf 3 lb.
Mise en place: Whole wheat bread dough
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Whole wheat bread recipe
INGREDIENTS
Yield: 6 loafs 3 lb.
3 lb. bread flour
2 lb. whole wheat flour
1 oz. yeast
1qt. 300 water
1.5 oz. salt
12 oz. fermented dough
METHOD
1. In a mixer dough machine with a hook, mix all ingredients together at low
speed for 3 minutes, then at second speed for 5 minutes.
2. Final temperature of the dough 21 to 24 C.
3. Rest for 30 minutes.
4. Place in plastic container with cover inwalking fridge.
5. When needed, divide 1 lb. for laof, lightly roll them, Shape loaf 10 “or 25
cm and place in baking tray to proof. (3/ tray)
6. Flat on table for rolls and cut with scraper square 1 oz. weight.
7. Dust them with flour.
8. Divide 3 lb. For big loaf and shape as loaf baking tray lenght, then place 2
by trays.
9. Proof around 45 to 60 min but still firm at 25 C max and 70% humidity.
10. Bake 1 lb. loaf at 210 C for 40 min in OVC stone oven or 210 C in
convection oven for 35 min.
11. Bake rolls at 230 C for 20 min in OVC stone oven with steam or 210 C in
convection oven for 15 min.
12. Bake 3 lb. loaf at 210 C then 200 C for 1 h in OVC deck oven.
13. Remove from oven and cool down in wire rack to remove all the steam
out.
Morning bread
MENU: DAY 1-7 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, Salt, Yeast, Water, Butter, Sugar, tutti frutti, raisins, cranberry
Presentation: In loaf 1 lb.
Mise en place: Morning bread dough
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Morning bread recipe
INGREDIENTS
Yield: 12 loafs (1lb.)
5 lb. bread flour
1 lb. 4 oz. eggs
1,5 oz. salt (42 g)
8 oz. sugar
1 lb. butter
2 oz. yeast
1 lb. tutti frutti
1 lb. raisins
8 oz. cherry or cranberry
1 oz. puratos
¾ qt. milk
METHOD
1. In mixing bowl, mix all ingredients together (do not keep salt, sugar and
yeast in contact).
2. Mix 6 min to 1st speed.
3. Then 8 min to 2nd speed until the dough do not stick to the bowl.
4. Temperature final of the dough 21 to 24 C max.
5. Remove from the bowl and keep proof on the table for 30 min.
6. Divide what you need in 1 lb.
7. Keep remaining dough in plastic container with cover in walking fridge for
3 days maximum.
8. Lightly ball In oval shape and keep rest 30 more minutes
9. Make loaf shape 10 “or 25 cm.
10. Proof around 45 to 60 min but still firm at 25C max and 70% humidity.
11. Egg wash.
12. Cut with blade 12 to 15 cuts.
13. Bake at 200 C in deck oven around 30 minutes.
14. Decorate with icing sugar when you remove from the oven.
Rectangle baguette, mini baguette
MENU: DAY 1-7 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, Salt, Yeast, Water, Puratos
Presentation: rectangle baguette and mini baguette
Mise en place: French baguette dough
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Rectangle baguette
INGREDIENTS
2 qt. Water
10 oz. Yeast
100 lb. Bread Flour
8 oz. Puratos
10 lb. Fermented Dough
30 qt. Water
2 lb. Salt
METHOD
1. In the mixing bowl, dissolves yeast in warm water.
2. Add flour, puratos, water and salt on top.
3. Mix 1st speed for 5 minutes.
4. Then add fermented dough and mix in 2nd speed for 5 minutes.
5. Adjust water if needed as per flour brand.
6. The final temperature of the dough as to be 21-24 C.
7. Place on table and keep rest 20 minutes cover with plastic.
8. Scale 2.5 oz. for mini baguette and lightly ball.
9. Take dough needed and flat 8 lb. / tray, dust with flour.
10. Keep in fridge until proof but still firm.
11. When needed, upside down tray on floured table.
12. Dust with flour.
13. Cut lengthwise in in rectangle baguette stripe 2 “width.
14. Cut in cross with razor blade.
15. Place each stripe on baking tray upside down on parchment paper.
16. Slide paper and baguette on deck oven at 230 C for 20 min with steam.
17. Remove from oven and cool down in wire rack to remove all the steam
out.
Baguette rectangle
Small Baguette
Black olive and thyme
MENU: DAY 1 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, Salt, Yeast, Water, Puratos, black olives, sourdough, thyme, olive oil
Presentation: loaf 1 lb.
Mise en place: Black olive bread dough
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Black olive, thyme bread
INGREDIENTS
Yield: 6 loafs (1lb.)
3 lb. bread flour
3 oz. sour dough mix
1 oz. salt
1 oz. yeast
5 oz. fermented dough( french baguette)
1 qt. water
3 oz. EVOO
6 oz. kalamata black olives chopped
3 Tbsp. fresh thyme
METHOD
1. In mixing bowl, mix all ingredients together except olives.
2. Mix 3 min to 1st speed.
3. Then 5 min to 2nd speed.
4. Add chopped Kalamata black olives and mix in 1st speed until well
combined.
5. Temperature final of the dough 21 to 24 C max.
6. Remove from the bowl and keep proof on the table for 30 min.
7. Reserve in plastic container with cover and keep in walking fridge for
OVC team.
8. When needed, divide in 1 lb.
9. Lightly ball and keep rest for 30 min cover with plastic.
10. Shape as loaf 10 “or 25 cm.
11. Place on baking tray (3/tray)
12. Proof around 45 to 60 min but still firm at 25C max and 70% humidity.
13. Cut with razor blade 12 to 15 cut.
14. Bake in OVC deck oven at 210 C then 200C with steam for 45 min.
15. Remove from oven and cool down in wire rack to remove all the steam
out.
Balastra bread
MENU: DAY 1 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, Salt, Yeast, Water, Puratos, oats, honey
Presentation: loaf 1 lb.
Mise en place: Balastra dough, oats
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Balastra bread
INGREDIENTS
Yield: 9 loafs (1lb. each)
2 lb. 8 oz. balastra flour mix
2 lb. 8 oz. bread flour
1 oz. salt
1qt. 300 water
1 oz. yeast
8 oz. fermented dough( french baguette)
3 oz. honey
3 oz. oats
4 oz. oats for topping
METHOD
1. Mix all ingredients in 1st speed for 3 min.
2. Then 5 min to 2nd speed.
3. Final temperature of the dough 22 to 24 C.
4. Reserve on table for 30 min cover with plastic.
5. Divide in 1 lb. and lightly ball.
6. Rest for 20 to 30 min.
7. Shape as loaf 10 “or 25 cm.
8. Wet with spray bottle and roll in oats all over the top.
9. Keep in baking tray (3/ tray).
10. Proof around 45 to 60 min but still firm at 25C max and 70% humidity.
11. Bake in OVC deck oven at 210 C for 45 min.
12. Remove from oven and cool down in wire rack to remove all the steam
out.
