Baking and Pastries Portfolio

Hunter Thomas

Scaling Formulas

Apple Pie Filling (original recipe) Ingredients: 6 pounds Frozen apples, thawed, drained 8 ounces Sugar 8 ounces Brown sugar 2 teaspoons Cinnamon 5 ounces Corn starch Apple Pie Filling (X3) Ingredients: 9 pounds Frozen apples, thawed, drained 24 ounces Sugar 24 ounces Brown sugar 6 teaspoons Cinnamon 15 ounces Corn starch

Apple Pie Filling (decreased by ½) Ingredients: 3 pounds Frozen apples, thawed, drained 4 ounces Sugar 4 ounces Brown sugar 1 teaspoon Cinnamon 2 ½ ounces Corn starch   Blueberry Pie Filling (original recipe) Ingredients: 2 pounds Blueberries 6 ounces Water 6 ounces Sugar 2 ounces Corn starch 1 tablespoon Lemon juice

Blueberry Pie Filling (X3) Ingredients: 6 pounds Blueberries 18 ounces Water 18 ounces Sugar 6 ounces Corn Starch 1 tablespoon Lemon Juice   Blueberry Pie Filling (decreased by ½) Ingredients: 1 pound Blueberries 3 ounces Water 3 ounces Sugar 1 ounce Corn starch ½ tablespoon Lemon juice

Ingredient Description

Gluten is the protein substance in flour that gives the flour structure and elasticity. The proteins that make up gluten are care called gluten in and gliadin which with starch and endosperm from various grain products. Not only does gluten help doughs with elasticity but it also helps the dough rise and also helps the final product to be chewy. Gluten can be good for doughs but you have to be careful to not over mix, otherwise the bread will not rise and be as soft and chewy.

Favorite Product

So far my favorite product would have to be the Ortiz bread. I love how the dough was so wet yet when the product was finished it was nice and airy. I also love onions and I thought that the onions added an awesome flavor to the bread. If it was up to me and if my group had approved I would have loaded my piece of bread up with more onions. I also thought it was interesting that the bread didn’t have as many ingredients as the other breads and turned out to be so delicious.

Equipment Description

This piece of machinery can be used for many things but mainly for mixing doughs and icing. It is very big and can easily hurt someone who doesn’t know how to use it or if you don’t read the directions and warning label. When scraping the sides you have to lower the bowl and wait for the mixer to stop mixing otherwise someone could easily take a finger or hang off. In order to change the speed you have to stop the mixer completely and then change the speed. When putting the bowl onto the mixer you have to put the nipple into the hole before setting the sides on it.

Compare/Contrast Focaccia vs. Ortiz

Focaccia Ingredients: Poolish 1 pound 1 ½ ounces Cold Water 1 pound 1 ½ ounces Bread Flour Scant 1/8 teaspoon Instant Yeast Final Dough 2 pounds Bread Flour 1 pound 6 ounces Water 2 pounds 3 ounces Poolish (all from the day before) ¼ ounce Instant Yeast 1 teaspoon each Thyme, Basil and Oregano – fresh or dry (optional) 1 ounce Salt   Preparation: Pre-ferment method Poolish: Mix together water, flour and yeast. Mix well until smooth. Scrape into a non-oiled container, cover in plastic and allow to sit at room temperature for about

12-16 hours.           Final dough: Combine water, Poolish and all dry ingredients: flour, salt yeast and herbs. Mix on speed 1 for 30 seconds with paddle, check consistency. Dough should be wet! Mix on speed 2 for 6 minutes or until dough pulls clean from the bowl. Bulk on speed in oiled container. Turn dough every 20 minutes, 3 times allowing for additional 30 minute rest after last turn for a total of 1 ½ hours of

fermentation. This will double in bulk. When fermented, gently loosen the dough from the sides of the container ad place o a well-floured spot on the bench. Be careful not to deflate the dough! Gently divide and scale dough into desired portions and deposit onto well-oiled pans. Cover the dough with desired ingredients: olive oil, tomatoes, and fresh rosemary are good choices. Allow dough to rest for 20-30 minutes. Bake 450-500 degrees deck oven with steam until brown all over. This should take 20-25 minutes. Allow to cool, and portion as desired.

Ortiz Bread   Ingredients: 2 pounds 2 ouncesBread Flour 2 pounds Water ¼ ounce Instant Yeast ¾ ounce Salt   ½ each Onion, diced and tossed in 2 tablespoons of olive oil (set aside) Preparation:  

› Combine first four ingredients and mix by hand until flour is absorbed.› Stir rapidly until dough pulls slightly away from sides of bowl.› Pour olive oil around edge of dough, cover and allow to ferment at room temperature.› Turn dough every 20 minutes, three times, for a total of 1 hour bulk ferment, and then rise

20 minutes with no turn.› Place evenly sized “blobs” of dough, spaced apart, on a parchment-lined peel.› Top each blob with soaked onion and a sprinkling of kosher salt. › Peel into 470 degree oven and bake with steam for 20 minutes.

I chose these two products because to me they are similar yet different from each other. The Ortiz bread has fewer ingredients where as the foccacia has more and also has poolish. The Ortiz bread is mixed by hand where as the foccacia is mixed by machine. They both have wet dough that has to be turned 3 times every 20 minutes. They both double to even triple in size after they both have fermented. They are both savory doughs with lots of air pockets and finally they are both baked between 450-500 degrees and take 20 -25 minutes to bake. So they both have different ingredients and mixing methods yet the product comes out almost the same.