3 seeds bread
MENU: DAY 7 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: 3 seed flour, bread flour, Yeast, salt, Water, Sesame seed, Flax seed
Presentation: loaf 1 lb. & 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 5 loafs & 160 rolls
5 lb. 3 seed flour
5 lb. bread flour
2 oz. yeast
3.2 oz. salt (90 G)
2 ½ qt. water
1lb. 12 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 25C 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 7 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: 4 loafs & 220 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.
Pumpernickel bread
MENU: DAY 7 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Pumpernickel flour, flour, water, salt, sesame seed, sun flower seed
Presentation: Loaf 3 lb.
Mise en place: pumpernickel dough
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Pumpernickel bread
INGREDIENTS
Yield: 3 loafs (3 lb.)
3 lb. 8 oz. bread flour
1 lb. 8 oz. pumpernickel flour
2 oz. yeast
3 oz. sesame seed
3 oz. sun flower seed
1 oz. salt
14 oz. fermented dough(French baguette)
1 qt. 400 water
1. In a mixer dough machine with a hook, mix all ingredients together at low
speed for 3 minutes, then at second speed for 3 minutes.
2. Final temperature of the dough 21 to 24 C.
3. Rest for 30 minutes.
4. Divide 1 lb. and lightly ball.
5. Keep rest for 20 min.
6. Shape as loaf 25 cm or 10 “ or shape and fill up small cake mold if you
have.(10 oz./liter capacity)
7. Fill up first the mold with water until the edge.
8. Put 10 oz. /each liter.(exemple 2 qt. Mold capacity= 1 lb. 4 oz)
9. Scale and shape 3 lb. for big loaf all baking tray lenght.
10. Flat for rolls and cut sauqre 1 oz.
11. Proof around 45 to 60 min but still firm at 25C max and 70% humidity.
12. Bake 1 lb. loaf at 210 C for 40 min in OVC stone oven or 210 C in
convection oven for 35 min. (spray water and sprinkle sesame and sun
flower seeds in mold or dust with flour and cut as leaves as per picture )
13. Bake rolls at 230 C for 20 min in OVC stone oven with steam or 210 C in
convection oven for 15 min. (spray water and sprinkle sesame and sun
flower seeds)
14. Bake 3 lb. loaf at 210 C then 200 C for 1 h in OVC deck oven. (dust with
flour)
15. Remove from oven and cool down in wire rack to remove all the steam
out.
Fig walnut bread
MENU: DAY 7 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Pumpernickel flour, flour, water, salt, sesame seed, sun flower seed
Presentation: Loaf 3 lb.
Mise en place: pumpernickel dough
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Walnut & figs bread
INGREDIENTS
Yield: 7 loafs (1 lb.)
4 lb. bread flour
2 oz. sourdough mix
1oz. salt
1 oz. yeast
8 oz. fermented dough( French baguette)
1 qt. water
8 oz. chopped walnut
8 oz. chopped figs big chunk
METHOD
1. In mixing bowl, mix all ingredients except walnut and figs 3 min at 1st
speed.
2. Then 5 min at 2nd speed adding walnut and figs just before before finishing
to mix and not mash.
3. Remove from mixer and rest 30 min on table cover with plastic.
4. Divide in 1 lb. then lightly ball.
5. Rest for 30 min.
6. Shape as loaf 10” or 25 cm.
7. Place in baking tray (3/trays)
8. Proof 45 min to 1 hour at 25C and 70% humidity maximum.
9. Lightly dust with flour, cut in diagonal cross.
10. Bake at 210C for 40 to 45 min in OVC deck oven with steam.
11. Remove from oven and cool down in wire rack to remove all the steam
out.
Whole wheat bread
MENU: DAY 7 OUTLET: OVC GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Whole wheat flour, Bread flour, Salt, Yeast, Water
Presentation: loaf 1 lb.
Mise en place: Whole wheat bread dough
Pick up location: Bakery galley
Micros description:
Price:
Allergen:
Whole wheat bread recipe
INGREDIENTS
Yield: 8 loafs 1 lb.
3 lb. bread flour
2 lb. whole wheat flour
1 oz. yeast
1 qt. 300 water
1.5 oz. salt
12 oz. fermented dough
METHOD
16. 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.
17. Final temperature of the dough 21 to 24 C.
18. Rest for 30 minutes.
19. Place in plastic container with cover inwalking fridge.
20. 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)
21. Flat on table for rolls and cut with scraper square 1 oz. weight.
22. Dust them with flour.
23. Divide 3 lb. For big loaf and shape as loaf baking tray lenght, then place 2
by trays.
24. Proof around 45 to 60 min but still firm at 25 C max and 70% humidity.
25. Bake 1 lb. loaf at 210 C for 40 min in OVC stone oven or 210 C in
convection oven for 35 min.
26. Bake rolls at 230 C for 20 min in OVC stone oven with steam or 210 C in
convection oven for 15 min.
27. Bake 3 lb. loaf at 210 C then 200 C for 1 h in OVC deck oven.
28. Remove from oven and cool down in wire rack to remove all the steam
out.
