Bread For The Pastry Chef: First Edition

The Advanced Art of
Baking & Pastry

First Edition
R. Andrew Chlebana
Chapter 2
Bread for the Pastry Chef

Learning Objectives:
• Convert a recipe using baker’s percentage.
• Determine desired dough temperature for straight
doughs and doughs with multiple factors.
• Identify the difference between a sourdough and
preferment.
• Properly mix dough using the short, intense, and
improved mixing methods.
• Present the 14 steps of bread baking.
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Ingredients and Function (1 of 3)
• Wheat Flour
• Hard flours – High Gluten, Bread
• Soft Flours – Cake, Pastry
• Specialty Flours
• Rye
• Semolina – from durum wheat
• Grains and Seeds
• Hot Soaker
• Cold Soaker
• Liquid
• Water
• Milk
• Salt
• Yeast
• Fresh
• Active
• Instant

• Sugars
• Malt
• Non-Diastatic
• Diastatic
• Eggs
• Fats

Math
• Baker’s Percentage
• Used to determine weight of an ingredient in
relation to flour.
• Can be used to calculate a formula
• Desired Dough Temperature
• Used to calculate the water temperature
• Aids in dough reaching the ideal temperature for
fermentation

Baker’s Percentage (1 of 2)
• Weight of the flour is always 100%
• Two or more Flours
• Total of flours is 100%
• Example
• A recipe calls for 9 lbs. of bread flour 5.5 lbs. whole wheat flour
• Total flour in the recipe is 14.5 lbs.
• To calculate the bread flour divide the bread flour by the total flour
• (9 lbs./14.5 lbs.)x100 = 62%

Baker’s Percentage (2 of 2)
• (Ingredient / Flour) X 100 = Ingredient Percentage
• Total of all ingredients will always be over 100%

Desired Dough Temperature (DDT)
• Uses room and ingredient temperature, plus friction

from mixing to calculate water temperature
• When using a sour or preferment this is also
included in the calculation
• DDT after mixing is 75-78°F
• Ideal temperature for fermentation

Sour Starter
• Uses natural yeast found in the local area
• Fermented and strengthened to intensify wild yeast
• Provides leavening and flavor
• Needs practice, every area is different and there are
many variables that will impact the starter

Preferment
• Help to improve flavor, aroma, dough strength, and
shelf life
• Pâte fermentée or old dough
• Flavor and shortened first fermentation
• Poolish
• Lighter less acidic bread
• Biga
• Structure and flavor

Mixing Methods
• Straight – all ingredients mixed together
• Sponge – yeast is fermented prior to mixing dough
• Brioche – large quantity of fat finishes mixing
• Double Hydration – second addition of water
• Minimal Mix – mixed by hand, several folds
• Autolyse – flour and water combined and rested

Degrees of Mixing
• Short Mix – 5 minutes 1st, multiple folds
• Intense Mix – 5 minutes 1st, 5-10 minutes 2nd
• Improved Mix – 5 minutes 1st, 2 minutes 2nd
• Gluten Development – window test

Bread Production Stages
• Selecting ingredients • Final shaping
• Scaling • Proofing
• Mixing • Scoring
• Bulk fermentation • Baking
• Folding • Cooling
• Dividing • Storing
• Pre-shaping
• Int. fermentation

Copyright
Copyright © 2018 John Wiley & Sons, Inc.
All rights reserved. Reproduction or translation of this work beyond that permitted in
Section 117 of the 1976 United States Act without the express written permission of the
copyright owner is unlawful. Request for further information should be addressed to the
Permissions Department, John Wiley & Sons, Inc. The purchaser may make back-up
copies for his/her own use only and not for distribution or resale. The Publisher assumes
no responsibility for errors, omissions, or damages, caused by the use of these programs
or from the use of the information contained herein.

Copyright (continued…)
Copyright © 2018 John Wiley & Sons, Canada, Ltd.
All rights reserved. Reproduction or translation of this work beyond that permitted by
Access Copyright (The Canadian Copyright Licensing Agency) is unlawful. Requests for
further information should be addressed to the Permissions Department, John Wiley &
Sons Canada, Ltd. The purchaser may make back-up copies for his or her own use only
and not for distribution or resale. The author and the publisher assume no responsibility
for errors, omissions, or damages caused by the use of these programs or from the use of
the information contained herein.

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The Advanced Art of

Baking & Pastry

Bread for the Pastry Chef

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• Uses room and ingredient temperature, plus friction

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