Panini Magic.

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Zasso Nouka
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Re: Panini Magic.

Post by Zasso Nouka » Thu Jan 10, 2019 6:51 am

That would be wonderful :clap:

Chris64
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Baguette.

Post by Chris64 » Thu Jan 10, 2019 4:02 pm

Read through the post first before you start!

THE SIMPLEST BREADS ARE THE MOST DIFFICULT TO PRODUCE, and the baguette is high on the list of “simple” breads: simple, in that it is made with a minimum of ingredients; there are no strong flavors that dominate, and it is above all the flavor of the flour that prevails.
Properly made, it is magnificent; poorly made, it is bland and insipid. One of the more beautiful aspects of the baguette is the amount of crust it has.
A finished baguette should have a rich, russet crust, crackling and fragrant—don’t underestimate the virtue of a bold (hot) bake. At the same time, the crumb should be creamy and aromatic, with a cell structure characterized by lots of random-sized holes, with translucent cell walls (if the holes are big enough to hide a mouse, though, your shaping skills need some attention).

Production time can be reduced by 30 to 60 minutes, but the most superior results are obtained with a full 2-hour bulk fermentation. As with all breads, careful attention to detail throughout production is the best method to achieve consistently tasty results. Round loaves (boules), oval loaves (bâtards), and rolls can be made with this dough.

Make poolish first, then add it to the recipe.

Recipe:
US. Metric. Home. Bakers %
Bread flour 20 lb 10 kg 2 lb 100%
Water 13.2 lb 6.6 kg 1 lb, 5.2 oz 66%
salt .4 lb .2 kg .6 oz 2%
Yeast .22 lb,fresh .11 kg fresh .13 oz instant dry 1.1%
total Yield 33.82 lb 16.91 kg 3 lb, 5.9 oz 169.1%

Poolish

Bread flour 6.6 lb 3.3 kg cups) 10.6 oz 100%
Water 6.6 lb 3.3 kg cups) 10.6 oz. 100%
Yeast. .013 lb fresh .007 kg, fresh 1/8th teaspoon. .2%
total 13.213 lb. 6.607 kg 1 lb, 5.2 oz

FInal Dough

Bread flour. 13.4 lb 6.7 kg 1 lb, 5.4 oz (47⁄8 cups)
Water 6.6 lb 3.3 kg 10.6 oz (13⁄8 cups)
salt .4 lb .2 kg .6 oz (1 T)
Yeast .207 lb fresh .104 kg fresh .13 oz, instant dry (11⁄4 tsp)
poolish 13.213 lb 6.067 kg 1 lb, 5.2 oz (all of above)
total 33.82 lb 16.91 kg 3 lb, 5.8 oz

The recipe above can be scaled up or down using the Bakers %.
Flour always represents 100%.

1. POOLISH: Disperse the yeast in the water, add the flour, and mix until smooth. Cover the bowl with plastic and let stand for 12 to 16 hours at about 21C

2. MIXING: Add all the ingredients to the mixing bowl, including the poolish. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients. If necessary, correct the hydration by adding water or flour in small amounts. Finish mixing on second speed for 3 to 31⁄2 minutes. The dough should be supple and moderately loose. Desired dough temperature: 24C

3. Bulk fermentation: 2 hours.

4. FOLDING: Fold the dough once after 1 hour.

5. DIVIDING AND SHAPING: Divide the dough into 340g to 450g pieces. Preshape lightly into rounds and leave on a lightly floured work surface, seams up, covered with plastic. Once the dough has relaxed sufficiently (10 to 30 minutes, depending on how tightly it was preshaped), shape into long, slender, and graceful baguettes. Place them between folds of baker’s linen, leaving enough space between each baguette so they can expand without tearing during final fermentation. Cover the loaves with baker’s linen and plastic to protect them from air currents and prevent the formation of a crust on the surface of the loaves.

6. FINAL fermentation: 1 to 11⁄2 hours at 24C

7. BAKING: With normal steam, 240 C for 24 to 26 minutes for baguettes, depending on dough weight.
Round and oval loaves: about 30 minutes for a 1-pound loaf, with round loaves taking slightly longer.

Preparing the Pre-Ferment. The pre-ferment is made at least 6 hours or up to 16 hours before the final dough is mixed.

POOLISH
Poolish is a mixture of equal weights flour and water, with a very small portion of yeast added (in the .08 to 1 percent range, depending on how long the poolish will ripen before the final dough is mixed, and the temperature of the room in which the poolish will ripen).
Being of equal weight in flour and water, it has 100 percent hydration—more like a batter than a dough.
Salt is not included in poolish.
The aroma of a bowl of ripe poolish is intoxicating—sweet and nutty with a delicate hint of acidity— and the texture of the dough is beautifully silken.

Knowing the signs of ripeness is very important: When the poolish is ripe, the surface will be covered with small bubbles—in fact, you should see bubbles breaking through to the surface, indicating the continuing activity of the yeast. Fully ripe poolish also has signs of fissures or little rivulets on the surface. If there is evidence that the poolish has risen and then collapsed (you may see a “high-water” mark on the sides of the bowl), then the poolish is past its prime.

The goal is to have the pre-ferment at its full ripeness when you are ready to use it, and therefore the correct yeast quantities will increase and decrease as the seasons come and go. The amount of yeast necessary for a poolish to ripen in 16 hours at 26C might be .08 percent of the poolish flour weight, but the same poolish might need .25 percent yeast at 19C.

Converting from fresh to dry teast
When converting from fresh yeast to dry, it is necessary to adjust the weight of the yeast.

• TO CONVERT FROM FRESH YEAST TO ACTIVE DRY YEAST, multiply the weight of the fresh yeast by .4. Active dry yeast must be dissolved in warm water before being incorporated into a dough.

• TO CONVERT FROM FRESH YEAST TO INSTANT DRY YEAST, multiply the weight of the fresh yeast by .33. Instant yeast can be incorporated into the dough without first dissolving it; however, it
is sensitive to ice-cold temperatures, and if the water temperature of the dough is cold, it is best to mix the dough for a minute or two before adding the yeast.

Crust and other tips.
To get a good crust, steam is needed. A cast iron pan in the bottom of the oven must be heated during the pre heating of the oven ( if your oven does not have a steam feature ) When you place your loaves in the oven, throw a handfull of ice cubes on the cast iron pan.
If your oven have space for a few bricks, place a few bricks or stones in the oven. They act as a heat reservoir.
The bread must be scored to ensure an even rise while baking. The score creates an expansion joint ( a weak spot!) that the dough can rise through while baking. Ensures good loaf shape.
The way that you shape the loaf is important and complicated do describe ( and I am too lazy to type the whole story!) Youtube it.

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Re: Panini Magic.

Post by Chris64 » Thu Jan 10, 2019 4:04 pm

I will repost the recipe.

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Re: Panini Magic.

Post by Zasso Nouka » Fri Jan 11, 2019 6:46 am

That's a very comprehensive recipe Chris, thank you very much for taking the time to post it. I shall give it a try once I've located 10kg of flour :D

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Re: Panini Magic.

Post by Chris64 » Sat Jan 12, 2019 6:26 am

Yeah yeah...
I am baking orders for my health food business now, will rewrite the weights and proportions bit tomorrow when I have more time.
If you understand the bakers percentages, you can use any weight of flour you want..

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Re: Panini Magic.

Post by Zasso Nouka » Sat Jan 12, 2019 6:58 am

Where I am flour either comes in 500g bags or if someone is feeling like really going crazy then you can buy a whole kilo.

I do appreciate you taking the time to post such a comprehensive and detailed recipe and for a complete baking novice like me that is nice to have such a step by step process laid out for you. When you have some free time perhaps you could list rough amounts (in metric) I'd need to bake a single baguette and I can then apply that to what you posted earlier.

Thank you very much.

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Re: Panini Magic.

Post by Shizuman » Sat Jan 12, 2019 7:09 am

To use the percentages.
Pick the flour weight you want to use, say 400g that becomes 100%
Every other percentage is now based of that, so the salt, yeast, fat, water, and anything else is based of that number. So if we use 400g of flour our water at 66% would be 264ml. Percentages are really useful when doing large productions because you can work out things like how much dough you need to make for your production and easily convert it to flour weight.

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Re: Panini Magic.

Post by Shizuman » Sat Jan 12, 2019 7:11 am

A really great book that talks about the finer points of baking and is pretty accessible is called "The bread bible" by Rose Levy Beranbaum.
Got a lot of good information in there.

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Re: Panini Magic.

Post by gonbechan » Sat Jan 12, 2019 11:44 am

If you want flour in larger quantities

https://www.profoods.co.jp/

There is a physical store near us and we get out wholewheat flour from them as well as almond flour (use for making cookies) and other stuffs.
They're not cheap so we never use them for anything but the stuff we can't get elsewhere.

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Re: Panini Magic.

Post by Zasso Nouka » Sun Jan 13, 2019 6:07 am

Thanks for the advice and links folks, that's really helpful.

Will give them a try.