The Art of French Pastry

ingredients to come to room temperature except for the milk and the eggs: Digital scale, set to metric weights 1 dig ...

fitted with the dough hook 1 rubber spatula 1 dough scraper Plastic wrap or hand towel 1 small stainless ...

paper 1 round bowl scraper 1 pastry brush Read this recipe through twice from start to finish. UNDERSTANDIN ...

to use two different flours is that bread flour in the United States has a very high gluten content, which ...

the speed of the fermentation: too much salt would prevent the dough from rising; not enough would allow the ...

heated to over 300°F/150°C and will bring a nice brown color to the brioche. Yeast needs humidity and warmth ...

soft enough to be easily incorporated into the dough when you mix it. INGREDIENTS | WEIGHT | MEASURE (APPROXIM ...

grams | 3 tablespoons plus 2 teaspoons Dry yeast | 8 grams | 2 teaspoons All-purpose flour | 60 grams | ½ ...

As needed Granulated sugar | 40 grams | 3 tablespoons Bread flour | 340 grams | 2¾ cups plus 1½ tablespoo ...

teaspoons Butter (French style, 82% fat), softened | 200 grams | 7 ounces Egg Wash | 1 recipe | 1 recipe ...

| Scant ½ cup BASE TEMPERATURE AND YEAST DOUGHS Yeast becomes activated when it makes contact with warm ...

liquid that is too cold will put the yeast to sleep and your dough will rise extremely slowly. Conversely ...

figure out what temperature the liquid should be. The base temperature system is the measure of the temperature of the flo ...

of the room, the flour, and the liquid must add up to 60°C. To figure out what the temperature of the liquid shou ...

system; once the calculation is made, you can then convert the temperature of the liquid into Fahrenheit if you w ...

refrigerator overnight, and if the temperature of the dough is too high for this long, the gases created during ...

Subtract the sum from the base temperature of 54°C: 54°C − 40°C = 14°C. This means that your milk s ...

ensure good, controlled fermentation. Using the base temperature system ensures that the final temperature of the ...

METHOD DAY 1 1 We begin by making a quick acting starter called a poolish (pronounced “poo-leesh”). A p ...

efficient way to get the yeast activated. Take the temperature of the flour and the room (convert to Celsius) ...