A Braided Loaf

^^ Divide dough into three parts. Roll into three equal strips.

^^ Divide dough into three parts. Roll into three equal strips.

Cross strip 3 over strip 2. Cross strip 1 over strip 2. Cross strip 2 over strip 1. Repeat until half the bread is braided.

Flip the bread over so the three unbraided strips are facing you. Repeat step 2 until the whole loaf is braided.

/ YIELD: 26 LBS., 15 OZ. (18 DOZEN) / SERVING SIZE: ONE 2-OZ. ROLL

I Ingredients

9 lbs.

Water

1 lb.

Dry milk solids

1 lb.

Sugar, granulated

8 oz.

Yeast, compressed

14 lbs.

Flour, bread

4V2 oz.

Salt

1 lb.

Shortening,

vegetable

b

Bread is a staple in many countries, especially in Europe, and the soft roll is a favorite. Research these rolls from other cultures, and create a visual presentation to show the differences in shape.

International Flavor

Bread is a staple in many countries, especially in Europe, and the soft roll is a favorite. Research these rolls from other cultures, and create a visual presentation to show the differences in shape.

Method of Preparation

1. Gather the equipment and ingredients.

2. Scale the ingredients.

3. Soften the compressed yeast in part of the water. The water temperature should be 78°F to 82°F (26°C to 28°C).

4. Use the straight-dough method for mixing the dough. Combine all of the ingredients in the bench mixing bowl.

5. Mix until proper gluten development occurs. To test the gluten development, cut a small piece of dough from the mass in the bowl. Stretch the dough to a thinness that allows light to clearly shine through. If the dough can be stretched a few times without tearing, it is ready for fermentation.

6. Lightly coat the dough with oil before putting it into the proof box.

7. Ferment the dough.

8. Punch the dough down when it is almost double in bulk. (See Chef Notes.)

9. Divide the dough using a bench scraper.

10. Round the dough.

11. Allow the dough to rest for a short time to relax the gluten.

12. Shape the rolls.

13. Place the rolls in parchment-lined or lightly-greased pans.

14. Put the panned rolls into the proofing cabinet to ferment prior to baking. (See Chef Notes.)

15. Bake the rolls at 375°F (191°C) for 20 minutes or until evenly browned.

Chef Notes

To test the dough for punching readiness, insert two fingers into the dough. If the indentation remains, the dough is ready for punching.

The rolls are properly proofed when almost double in bulk, or when the dough closes around a finger indentation without collapsing.

Substitutions j Use butter instead of shortening for a richer flavor.

j Add crumble topping for coffee rolls, cinnamon or pecans to transform the rolls into sweet treats.

Glossary

Gluten elastic protein substance that makes dough stay together Fermentation breakdown of a compound caused by an enzyme, such as yeast

HACCP

Hazardous Foods

Nutrition

Calories 140 Calories from Fat 25 Total Fat 2.5g Saturated Fat 0.5g Trans Fat 0g Cholesterol 0mg Sodium 250mg Total Carbohydrate 25g Fiber 1g Sugars 3g Protein 5g

y FIGURE 27.2 | Baking Washes

Wash Types A wash can give an enhanced color and gloss to baked yeast rolls. With what other baked goods can you use a wash?

Desired Effect

Type of Wash

A crisp crust

Water

A glossy, firm crust

Egg white and water

A deep-colored, glossy crust

Whole egg and water

A deep-colored, soft, glossy crust

Whole egg and milk

A deep-colored, soft crust

Milk

Apply the wash with a pastry brush, either before or after proofing. Check the formula for timing. If you apply the wash after proofing, be careful not to puncture the surface and deflate the dough. Avoid puddling or dripping egg washes, which cause uneven browning. Excess washing can burn or cause items to stick to the pan.

Slashing Making shallow cuts in the surface of the item, done just before baking, is called slashing. Slashing, also called stippling, helps gases escape from hard-crusted breads during baking. This allows for higher rising and the development of a more tender crumb. Improperly slashed breads will burst or break along the sides during baking. The patterns made by slashing, which leave a scarred or cross-hatched impression in the baked crust, also add visual appeal.

To slash dough, follow these guidelines:

1. Use both hands, steadying the item with one hand while you cut with the other.

2. Use a utility blade; a sharp, unserrated knife; or a clean, sharp razor. Blunt or serrated edges bruise or tear the surface of the dough.

3. Make shallow, slightly angled cuts, just under the surface of the dough.

4. Make all cuts of equal length, overlapping cuts by one-third of their length.

5. Make the slashes on the full surface of the dough in a symmetrical pattern.

Bread Slashes Use a utility blade or sharp knife to make slashes. Why are many breads slashed before baking?

Docking The process of making small holes in the surface of an item before baking is called docking. Used primarily with rich doughs or rolled-in doughs, docking allows steam to escape and promotes even baking. Docking also keeps rich doughs from rising too much during baking. Follow the formula's directions for docking. Use a sharp-tined fork or a skewer to dock the dough.

fermentation take place?

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