Adv. Bread/Pastry – Day 20

February 16, 2017

Now, pouring out of bed at 6:30 in the morning might be easy for some; for me it is an exercise in futility sometimes to wake my brain up after 9 hours of sleep. I skid into the bakery around 7:15 and immediately thought “coffee” only realizing too late that the coffee I had prepared for today was sitting in my refrigerator at my dorm room.

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There were many things on the schedule for today, but the most important ones being puff pastry, raspberry filled doughnuts and sourdough bread. The puff pastry had a twenty minute video as a refresher course so that we could just breeze right through it. We then got to work and mixed the pastry dough up and let it refrigerate for 30 minutes so the dough could rest. Meanwhile we started mixing our doughnut dough up and then stored that in the refrigerator for a short period of time. The dough had chilled and we portioned them into 30g chunks to roll into balls and then proof for 2-3 hours.

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The raspberry filling didn’t take long, we just needed to add extra orange juice to bring out the tangy flavor of the berries.20170216_140532

The doughs were proofing and chilling and the next order of business was to bake our sourdough off. Kayla’s took less time to proof then mine, I cannot quite figure that part out except it was probably the difference in our starters. My sourdough was left in the proof box another hour or so to fully rise. Kayla slashed her tops of the sourdough and baked them at 425 degrees with steam for 10 minutes. She then dropped the temperature down to 375 degrees for 15-20 minutes at convection to dry the outside and create that crisp crust. They were delicious.

Once mine went into the oven, they ended up looking like this and tasted just as good as Kayla’s but with a little bit more of a sourdough taste.

The moment of truth arrived as we pulled the first tray of doughnuts out of the proof box for deep frying. We set up the small fryer at 325 degrees and brought some vanilla sugar out and dumped about 2 cups into a stainless steel bowl for rolling the warm doughnuts in after frying. We filled about half of the doughnuts fried with raspberry filling and then left the other half plain just in case somebody didn’t want berry filling. The first tray of doughnuts was a little denser then the second tray which was lighter and more fluffy then the first. We think because of the difference in proofing times it made the first batch denser so we made a note about this for future use to leave them in an extra hour to proof so they turned out fluffy. The taste was phenomenal! Not a bad week filled with first tries that turned out spectacularly. Yum-yum.

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