This weeks focus was Rye Bread. We made: Rustic Rye, Onion Rye Buns, Sourdough Rye & New York Rye. The odd man out was Danish Pastry. Both the Sourdough and New York required starters, so they were made using both days of class. With Rye, you can not mix to long, fast or with to much pressure. Rye also requires more hydration. This is because of the high levels of fibers and pentosans in a rye kernel. Pentosans attract and retain a lot of water. Rye also does not have a lot of yeast and does not have as much fermenting as the other breads we have made. In order for us to tell the difference in texture, Chef Sean cut one rye the night we made it and the other the next night. The bread cut on the day we made it, while fully baked, was almost to chewy. The second day bread was still tender, but had a firmer texture. Also the flavor was more developed. Then came the Danish. The good part was the filling. My team made the pistachio filling. The color was terrible, but the taste was fantastic! The dough fell victim to not double checking the formula. On Monday, I tasted the raw dough. Everything in me told me it was wrong and to make it again. I should have. The taste was just like Playdough-salt, salt and more salt. It also seemed like there was almost no yeast. According to the syllabus, week 9, I can redeem myself.
We used: the deck oven, stand mixer, scale, spoon, bowls and proof box.
We used: the deck oven, stand mixer, scale, spoon, bowls and proof box.