Day 2 It’s only day 2, everything going smooth and slowly easing into how Viennoiserie works. My team finished mixing the brioche dough but the texture of the dough did not feel the same as when we mixed brioche dough on day 1. We knew something had to be wrong. The dough felt extra slimy and hot. We brought it to chef’s attention and he told us to scale the dough to see if the weight adds up to the total yield of the dough. When we scaled it, our dough was more than 100g over the total yield of the formula. Any time the dough feels heavier when scaled, it is due to a scaling error in the liquid ingredients. We must have scaled the milk incorrectly. An increase in the liquid will caused the petit tete to be 99g when it should be 90g. The other thing is that too much liquid will cause the products to lose its definition, especially with the petite tete. It is important to have the right amount of each ingredient. These amounts in the formula serve a purpose in the product whether it’s the yeast or even the milk. When that formula is altered, the final product will be a little bit off.
Day 5 Just when you think you have it down, something must go wrong. A laminated dough has many layers, but that's not the case if the dough gets eaten by the machine. When using the sheeter to laminate your dough make it a habit to open to the highest unit after every time you've reached the desired unit. It was already 10 past noon and 2 groups still had not done the final lamination in the dough to be processed tomorrow. Unfortunately, we were one of the teams. Two people from the team stayed to finish the final product for the day and the other two decided to laminate the dough. The first fold was perfect, then we were ready to bring it down to the half sheet tray size. We started the machine and nothing was coming through the other end. By the time we stopped the machine, our Danish dough was already 1/4 eaten by the machine. We forgot to reopen the bars after bringing it down to unit 8. We are no psychic, but we knew for sure that our products for tomorrow would not be pretty. The mistake did not appear until the croissants were fully baked. Half of the croissants had a lot less layers than usual. After this tragedy, our lesson was learned.
Day 7 You can never rely on the proof box to stop proofing when your products are more than ready to go into the oven. Team 1 learned that the hard way. Even the method of Preparation gives you a standard proofing time, it's always good to check what's going on in the proof biz every once in a while. Meaning, always check the temp in the box and if there is enough moisture in the box in order for the products to be proofed properly. We placed our petite tete's in the proof box to be proofed for 1.5hrs. Once the alarm rang, we removed them from the proof box and our petite tete's were over proofed. Even the it calls for 1.5hrs, we were confused why that had happened. Chef said if we removed it 15mins earlier, it could have been saved. When something is ready in the proof box, you should be able to gently poke the product and it should slowly bounce back. In our case, this did not happen. Instead ours were over proofed so when we poked the dough it just left an indentation mark and never bounced back out. The dough had also formed a skin. When we egg washed the dough, everything was flattening as is the egg wash was a heavy weight. It looked like old people skin by the. Time it was ready to bake. To avoid all of this, just be sure to check the proof box every now and then.
we fabricated our brioche today and i was really excited that it worked well. my team and i are off to a great start for this class. i we also learned the sheeter and how to use it though we still need to work on getting the hang of it i believe we can do it.
Day 2
ReplyDeleteIt’s only day 2, everything going smooth and slowly easing into how Viennoiserie works. My team finished mixing the brioche dough but the texture of the dough did not feel the same as when we mixed brioche dough on day 1. We knew something had to be wrong. The dough felt extra slimy and hot. We brought it to chef’s attention and he told us to scale the dough to see if the weight adds up to the total yield of the dough. When we scaled it, our dough was more than 100g over the total yield of the formula. Any time the dough feels heavier when scaled, it is due to a scaling error in the liquid ingredients. We must have scaled the milk incorrectly. An increase in the liquid will caused the petit tete to be 99g when it should be 90g. The other thing is that too much liquid will cause the products to lose its definition, especially with the petite tete. It is important to have the right amount of each ingredient. These amounts in the formula serve a purpose in the product whether it’s the yeast or even the milk. When that formula is altered, the final product will be a little bit off.
Day 5
ReplyDeleteJust when you think you have it down, something must go wrong. A laminated dough has many layers, but that's not the case if the dough gets eaten by the machine. When using the sheeter to laminate your dough make it a habit to open to the highest unit after every time you've reached the desired unit. It was already 10 past noon and 2 groups still had not done the final lamination in the dough to be processed tomorrow. Unfortunately, we were one of the teams. Two people from the team stayed to finish the final product for the day and the other two decided to laminate the dough. The first fold was perfect, then we were ready to bring it down to the half sheet tray size. We started the machine and nothing was coming through the other end. By the time we stopped the machine, our Danish dough was already 1/4 eaten by the machine. We forgot to reopen the bars after bringing it down to unit 8. We are no psychic, but we knew for sure that our products for tomorrow would not be pretty. The mistake did not appear until the croissants were fully baked. Half of the croissants had a lot less layers than usual. After this tragedy, our lesson was learned.
Day 7
ReplyDeleteYou can never rely on the proof box to stop proofing when your products are more than ready to go into the oven. Team 1 learned that the hard way. Even the method of Preparation gives you a standard proofing time, it's always good to check what's going on in the proof biz every once in a while. Meaning, always check the temp in the box and if there is enough moisture in the box in order for the products to be proofed properly. We placed our petite tete's in the proof box to be proofed for 1.5hrs. Once the alarm rang, we removed them from the proof box and our petite tete's were over proofed. Even the it calls for 1.5hrs, we were confused why that had happened. Chef said if we removed it 15mins earlier, it could have been saved. When something is ready in the proof box, you should be able to gently poke the product and it should slowly bounce back. In our case, this did not happen. Instead ours were over proofed so when we poked the dough it just left an indentation mark and never bounced back out. The dough had also formed a skin. When we egg washed the dough, everything was flattening as is the egg wash was a heavy weight. It looked like old people skin by the. Time it was ready to bake. To avoid all of this, just be sure to check the proof box every now and then.
day 2
ReplyDeletewe fabricated our brioche today and i was really excited that it worked well. my team and i are off to a great start for this class. i we also learned the sheeter and how to use it though we still need to work on getting the hang of it i believe we can do it.