Multi grains bread
MENU: DAY 6 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Northlander flour, 3 seeds flour, Bavarian flour, Bread flour, Prunes, Sun flower seed,
Raisins, Pumpkin seed, Flax seed, Molasses, Salt, caramel color
Presentation: loaf 1lb. & rolls
Mise en place: Multi grains dough, sesame seeds
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Multi grain recipe
INGREDIENTS
Yield: 17 loafs (1 lb.) or 6 loafs & 176 rolls
2.5 oz. Yeast dry
5 lb. bread flour
2 lb. 3 seed mix flour
1 lb. Bavarian mix flour
1 lb. 6 seeds mix flour
1 lb. fermented dough
6 oz. Raisin
6 oz. Dried prunes chooped
3 oz. Pumpkin seeds
3 oz. Sunflower seeds
3 oz. Sesame seeds
3 oz. Flax seed
1 oz. Molasses
2 oz. Caramel color
2.5 oz. salt
2 qt. 700 Water
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. Divide in 1 lb. and ball.
5. Shape as loaf 10 “or 25 cm.
6. Divide in 3 lb. for big loaf and shape loaf baking tray length.
7. Flat for rolls and cut 1 oz. square with scraper.
8. Brush 1 lb. loaf with water and cover the top with sesame seed.
9. Spray water on rolls and sprinkle with sesame seed.
10. Wet 3 lb. loaf and sprinkle sesame seed.
11. Proof at 25 C and 70 % humidity max for 45 min to1hour.
12. Cut loafs with razor blade as per the picture (12 to 15 cuts).
13. Bake big loaf at 210 then 200 C for 1 hour in OVC deck oven with steam.
14. Bake rolls at 230 C for 20 min in OVC deck oven with steam.
15. Bake 1 lb. loaf at 210 C for 40 min in OVC deck oven with steam.
16. Remove from oven and cool down in wire rack to remove all the steam
out
Whole wheat bread
MENU: DAY 6 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Whole wheat flour, Bread flour, Salt, Yeast, Water
Presentation: loaf 1lb. & rolls
Mise en place: Whole wheat bread dough
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Whole wheat bread recipe
INGREDIENTS
Yield: 17 loafs (1 lb.) or 6 loafs & 176 rolls
6 lb. bread flour
4 lb. whole wheat flour
1.5 oz. yeast
2 qt. 600 water
3 oz. salt
1 lb. 8 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 25C 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.
3 seeds bread
MENU: DAY 6 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: 3 seed flour, bread flour, Yeast, salt, Water, Sesame seed, Flax seed
Presentation: loaf 3 lb.
Mise en place: 3 seeds dough, sesame seed, Flax seed
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
3 seeds bread
INGREDIENTS
Yield: 3 loafs (3 lb.)
2 lb. 8 oz. 3 seed flour
2 lb. 8 oz. bread flour
1 oz. yeast
1. 6 oz. salt (45 G)
1 qt. 250 water
14 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.
Bacon & cheese fougasse
MENU: DAY 6 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Northlander flour, 3 seeds flour, Bavarian flour, Bread flour, Prunes, Sun flower seed,
Raisins, Pumpkin seed, Flax seed, Molasses, Salt, caramel color
Presentation: fougasses 8 oz.
Mise en place: Multi grains dough, sesame seeds
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Bacon and cheese bread
INGREDIENTS
Yield: 13 fougasses 8 oz.
3 lb. bread flour
4 oz. mash potato flakes
2 oz. salt
1 oz. yeast
6 oz. fermented dough( french baguette)
1 qt. water
3 oz. parmesan cubes 0.5 cm
6 oz. bacon cubes
4 oz. shaved parmesan for topping
4 oz. bacon chopped for topping
METHOD
1. In mixing bowl, mix all ingredients together.
2. Mix 3 min to 1st speed.
3. Then 5 min to 2nd speed.
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. Reserve in plastic container with cover and keep in walking fridge for
OVC team.
7. When needed, divide in 8 oz.
8. Lightly ball and keep rest for 30 min cover with plastic.
9. Flat as circle 20 cm.
10. Place on baking tray (4/tray).
11. Brush with olive oil and sprinkle chopped bacon and parmesan shaved.
12. Cut with scraper and straight them to make bigger.
13. Proof around 30 to 45 min but still firm at 25C max and 70% humidity.
14. Sprinkle with kosher salt.
15. Bake in OVC deck oven at 230 C then 210C with steam for 10 min.
16. Remove from oven, brush with olive oil and cool down in wire rack to
remove all the steam out.
Bavarian bread
MENU: DAY 6 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, Bavarian flour mix, Salt, Yeast, raisins, sesame seed
Presentation: loaf 1 lb.
Mise en place: Bavarian dough, sesame seed
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Bavarian bread
INGREDIENTS
Yield: 4 loafs (1 lb.)
1 lb. 8 oz. bread flour
1 lb. Bavarian flour
0.5 oz. salt
1 oz. molasse
0.5 oz. yeast
650 g water
4 oz. fermented dough( French baguette)
5 oz. raisins
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 in walking fridge.
5. When needed, divide 1 lb. for laof, lightly roll them.
6. Rest 30 min and shape loaf 10 “or 25 cm, wet with water, roll in sesame
seed and place in baking tray to proof. (3/ tray)
7. Flat on table for rolls and cut with scraper square 1 oz. weight.
8. Wet with water and sprinkle with sesame seed.
9. Divide 3 lb. For big loaf and shape as loaf baking tray lenght, then place 2
by trays, wet and sprinkle with sesame seed.
10. Proof around 45 to 60 min but still firm at 25C 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.
