CHAPTER On Cooking A Textbook of Culinary Fundamentals Fifth Edition Copyright ©2011, ©2007,...

CHAPTERCHAPTER

On CookingA Textbook of Culinary Fundamentals

Fifth Edition

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458

All rights reserved.

On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel

Yeast Breads

31




Compressed Yeast




Dry Yeast




Starter activity at three stages: just mixed (lower right), 3 hours after mixing (left) and 12 hours later (upper right).




SIMPLE SOURDOUGH STARTER




Mixing and Kneading the Dough 1. First, bring a portion of the dough toward you.




Mixing and Kneading the Dough 2. Then push the dough away with your fist.




Mixing and Kneading the Dough 3. Repeat until the dough is properly kneaded.




Rounding bread dough.




Loaves in a brotform.




Bread dough being placed in a canvas couche before being proofed.




Forming a twisted knot loaf.




Forming and then rolling a long loaf or baguette.




SOFT YEAST DINNER ROLLS 1. Mixing the soft yeast dough: (a) Combining the ingredients in the bowl of a mixer fitted with a dough hook.




SOFT YEAST DINNER ROLLS (b) Adding the yeast-and-water mixture.




SOFT YEAST DINNER ROLLS 2. Kneading the dough.




SOFT YEAST DINNER ROLLS 3. The dough before fermenting.




SOFT YEAST DINNER ROLLS 4. Punching down the risen dough: (a) Pressing down on the center of the dough with your fist.




SOFT YEAST DINNER ROLLS (b) Folding the edges of the dough in toward the center.




SOFT YEAST DINNER ROLLS 5. Scaling the dough.




SOFT YEAST DINNER ROLLS 6. Rounding the rolls.




SOFT YEAST DINNER ROLLS 7. Egg-washing the rolls.




LIGHT RYE BREAD 1. Rye bread sponge.




LIGHT RYE BREAD 2. Mixing the rye dough.




LIGHT RYE BREAD 3. Shaping the rye loaves.




PARISIAN CROISSANTS 1. Rolling out the butter between two sheets of plastic wrap.




PARISIAN CROISSANTS 2. Folding the dough around the butter, which has been placed in the center.




PARISIAN CROISSANTS 3. Brushing the excess flour from the rolled-out dough.




PARISIAN CROISSANTS 4. Folding the dough in thirds.




PARISIAN CROISSANTS 5. The finished croissant dough.




PARISIAN CROISSANTS 6. Cutting the dough into triangles.




PARISIAN CROISSANTS 7. Baked croissants.




WHITE SANDWICH BREAD The finished loaf.




WHITE SANDWICH BREAD Panning the dough for cloverleaf rolls.




ENGLISH MUFFIN LOAVES




FRENCH OR ITALIAN BREAD 1. The dough is portioned and then rolled into baguettes in two stages.




FRENCH OR ITALIAN BREAD 2. The proofed loaves are scored to allow steam to escape.




FRENCH OR ITALIAN BREAD 3. The finished baguettes.




WHOLE-WHEAT BREAD




SAN FRANCISCO SOURDOUGH BREAD




BREADSTICKS 1. Rolling breadstick dough.




BREADSTICKS 2. Twisting breadstick dough.




FOCACCIA (ROMAN FLATBREAD) Topping the flatbread dough with crushed rosemary.




EGGPLANT AND SUN-DRIED TOMATO PIZZA




NAAN (INDIAN FLATBREAD)




CHALLAH 1. Rolling challah dough into ropes.




CHALLAH 2. Pressing three strands together.




CHALLAH 3. Crossing the strips one over the other to make the braid.




CHALLAH 4. Rolling the ends together to seal the braid.




BRIOCHE 1. Combining the ingredients for brioche.




BRIOCHE 2. Adding the yeast-and-water mixture to the dough.




BRIOCHE 3. Brioche dough after kneading for 20 minutes.




BRIOCHE 4. Adding the butter to the brioche dough.




BRIOCHE 5. The finished brioche dough ready for fermentation.




BRIOCHE 6. Shaping a brioche à tête.




BRIOCHE 7. Panning the rolls.




BRIOCHE 8. A finished brioche and slices.




JUMBO CINNAMON BUNS




PECAN STICKY BUNS 1. Brushing melted butter over the sticky bun dough.




PECAN STICKY BUNS 2. Rolling up the filling in the sticky bun dough.




PECAN STICKY BUNS 3. Cutting and panning the sticky buns.




DANISH PASTRIES 1. Kneading the cold butter with the flour.




DANISH PASTRIES 2. Spreading the butter over two-thirds of the rolled-out dough.




DANISH PASTRIES 3. Folding the dough in thirds to cover the butter.




DANISH PASTRIES 4. Rolling out the dough.




DANISH PASTRIES 5. Folding the dough in thirds to complete a turn.




DANISH PASTRIES 6. Cutting rectangles of Danish dough.




DANISH PASTRIES 7. Piping cream cheese filling onto Danish dough.




DANISH PASTRIES 8. Shaping snails from Danish dough.




PROCEDURE FOR SHAPING PINWHEELS OR WINDMILLS Roll out the Danish dough approximately 1⁄8 to 1⁄2 inch (3 to 6 millimeters) thick and cut it into even 4-inch (10-centimeter) squares (upper left). Starting at each corner, make four diagonal cuts 1 inch (2.5 centimeters) long in the dough without cutting the dough in half (upper right). Fold one point in each triangular section of dough down toward the center to form the pinwheel shape (lower left and right).




KUGELHOPF

CHAPTER On Cooking A Textbook of Culinary Fundamentals Fifth Edition Copyright ©2011, ©2007,...

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