Bread on Recipe Book

Amoroso's Roll

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	60.00	0.00
Oil	4.00	0.00
Wheat Gluten 70-80%	3.10	0.00
Salt	2.30	0.00
Instant Yeast	2.00	0.00
Sugar	1.00	0.00
Total	172.40	0.00

Process #

Notes #

155 g dough / loaf.

Auntie Anne's Pretzels

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	55.00	0.00
Sugar	11.00	0.00
Instant Yeast	2.00	0.00
Salt	2.00	0.00
Total	170.00	0.00

Process #

Combine all and mix to full gluten development.
Press dough into 13 in x 9 in x 2 in pan.
Turn out onto parchment, covered.
Proof 30 min at 70 °F.
Cut into 16 strips, each 9 in long (achieved by halving 4 times).
Submerge dough strips in alkaline bath for about 10 s.
Drain on wire mesh for about 10 s.
Transfer dough strip to parchment-lined sheet pan (handling should naturally elongate dough to fit a half size sheet pan lengthwise).
Apply salt.
Cut into 1 in pieces.
Bake 8 min at 500 °F.
Separate nuggets.
Combine nuggets and melted butter in bowl, toss until coated.

Notes #

To make cinnamon sugar nuggets, toss with cinnamon sugar.

Alkaline Bath. #

Baking Soda / Sodium bicarbonate

Bagel

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	56.00	0.00
Instant Yeast	2.00	0.00
Salt	2.00	0.00
Diastatic Malt Powder	0.60	0.00
Total	160.60	0.00

Process #

Notes #

140 g per.

Bailey's Sourdough

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	75.00	0.00
Sourdough Starter	20.00	0.00
Salt	2.00	0.00
Total	197.00	0.00

Process #

Mix water and starter, whisk.
Add bread flour and salt.
Mix into shaggy dough.
Cover dough with damp towel and sit for 30 min.
Fold dough and rest for 30 min.
Repeat previous step 3 more times.
Place dough in straight sided vessel and allow to double in size, 8-10 hr.
After dough doubles in size, shape the dough.
Pull dough into rectangle, fold over both vertical sides and roll dough up from bottom to top.
Work the dough into a ball, adding tension as you move the dough back and forth.
Allow dough to rest for 30 min.
Work the dough one more time into a ball with a smooth top.
Line banneton with cloth and sprinkle with corn meal, flour, and rice flour.
Place dough in banneton, seam side up.
Place banneton in plastic grocery bag and place in refrigerator for 1-24 hr.
Set oven to 550 °F and preheat dutch oven.
Once oven is preheated, take out dough, place on strip of parchment, and mark with ×.
Put dough in preheated dutch oven, reduce oven temp to 450 °F, and bake dough in dutch oven for 30 min.
After 30 min, take bread out of dutch oven, place on rack of oven, and reduce temp to 425 °F.
Bake for additional 10-15 min.
Take bread out of oven and place on cooling rack.
Do not cut until fully cooled / room temp.

Notes #

Double recipe to make two loaves at once.
Need to have bubbly and active starter.

Berry Bagel

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	44.00	0.00
Berries	15.00	0.00
Sugar	3.00	0.00
Oil	3.00	0.00
Barley Malt Syrup	3.00	0.00
Salt	2.00	0.00
Nonfat Milk Powder	1.85	0.00
Instant Yeast	1.25	0.00
Total	173.10	0.00

Process #

Combine ingredients (minus berries and oil) and mix until dough comes together.
Add oil and continue mixing until smooth dough forms.
Add frozen blueberries and mix roughly for 1 min until combined.
Proof until almost double.
Divide into 5 portions and roll in tight balls.
Rest for 15 min.
Shape into bagels.
Proof until double.
Boil pot of water with 1 tbsp malted barley syrup.
Boil each bagel for 10-20 seconds on both sides.
Drain bagels and place on parchment paper.
Bake at 410 °F for 15-20 min.

Notes #

Buttermilk Biscuits

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Buttermilk	65.00	0.00
Shortening	35.00	0.00
Sugar	5.00	0.00
Baking Powder	5.00	0.00
Salt	2.00	0.00
Baking Soda	1.00	0.00
Total	213.00	0.00

Process #

Scale.
Sift, combine dry.
Combine liquid.
Paddle in shortening into dry until coarse cornmeal.
Add liquid to dry.
Mix until just combined, soft dough.
Fold 6x.
Roll out 1/2 in thick.
Cut into shapes.
Place 1/2 in apart parchment paper.
Egg wash (optional).
Bake immediately, 15-20 min at 400 °F.

Notes #

450 g per dozen 2 in biscuits at 1/2 in thick.

Cinnamon Crunch Bagel

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	65.00	0.00
White Chocolate	39.00	0.00
Brown Sugar	4.00	0.00
Instant Yeast	2.00	0.00
Salt	2.00	0.00
Cinnamon	0.75	0.00
Total	212.75	0.00

Process #

Notes #

150 g / bagel.

Dinner Rolls

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	55.00	0.00
Shortening	15.00	0.00
Egg, Whole	12.00	0.00
Sugar	6.00	0.00
Nonfat Milk Powder	5.25	0.00
Instant Yeast	2.00	0.00
Salt	2.00	0.00
Total	197.25	0.00

Process #

Combine, whisk dry ingredients.
Combine, whisk wet except shortening.
Mix 5 min until well combined.
Add shortening.
Mix to ≈25 min.
Shape into balls.
Arrange on greased, optionally parchment-lined 13 × 9 pan.
Proof ≈2 hr at 80 °F, covered.
Egg wash.
Bake ≈22 min at 350 °F.

Notes #

85 g dough per roll is LARGE size.

Domino's Pizza

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	60.00	0.00
Oil	9.00	0.00
Sugar	3.90	0.00
Salt	1.35	0.00
Instant Yeast	0.30	0.00
Total	174.55	0.00

Process #

Add water, then dry ingredients to mixing bowl.
Mix until dough is halfway developed.
Add oil slowly.
Mix to full gluten development.
Divide.
Shape into ball.
Lightly oil ball.
Store in air-tight container, refrigerate.

Notes #

Usable Life of Dough. #

Usable life of dough is determined by:

English Muffin

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	75.00	0.00
Shortening	4.00	0.00
Nonfat Milk Powder	2.50	0.00
Instant Yeast	2.00	0.00
Salt	1.50	0.00
Sugar	1.50	0.00
Total	186.50	0.00

Process #

Combine, whisk dry ingredients.
Combine, whisk wet except shortening.
Mix 5 min until well combined.
Add shortening.
Mix to ≈25 min.
Divide ≈85 g ball.
Proof 1 hr at 77 °F.
Bake 350 °F baking steel.
Flip 3x.

Notes #

Focaccia

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	85.00	0.00
Shortening	7.00	0.00
Salt	2.00	0.00
Instant Yeast	2.00	0.00
Barley Malt Syrup	1.00	0.00
Total	197.00	0.00

Process #

Preheat baking steel 45 min, 500 °F.
Combine dry.
Combine liquid.
Mix until well combined.
Add fat.
Intensive mix.
Flatten into oiled 1/2 sheet pan.
Allow proof ≈1 hr, 80 °F.
Stripple dough halfway through proof.
Stripple once more at the end of proof.
Bake 12 min at 500 °F.

Notes #

1 kg dough / 1/2 size sheet pan.

Hamburger Bun

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	63.00	0.00
Butter Flavored Shortening	7.60	0.00
Sugar	3.80	0.00
Nonfat Milk Powder	3.80	0.00
Instant Yeast	2.00	0.00
Salt	2.00	0.00
Total	182.20	0.00

Process #

Mix dough to full gluten development.
Divide into 85 g portions.
Shape into smooth balls.
Arrange 6 equidistant dough balls in one parchment-lined 9 in x 13 in pan.
Press dough flat to form oblate spheroid.
Proof in high humidity.
Apply wash and seeds.
Bake 18 min at 380 °F.

Notes #

85 g dough produces a bun 4 in diameter and 2 in height.

Hoagie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	57.00	0.00
Fat	5.00	0.00
Sugar	3.00	0.00
Salt	2.00	0.00
Instant Yeast	2.00	0.00
Total	169.00	0.00

Process #

Notes #

100 g / 7 in roll.
145 g / 10 in roll.
175 g / 12 in roll.
200 g / 12 in (i did this one, experimentally).
88 g for brat bun.

Imo's Pizza Dough

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Water	50.00	0.00
Oil	8.00	0.00
Salt	1.00	0.00
Sugar	1.00	0.00
Instant Yeast	0.50	0.00
Total	160.50	0.00

Process #

Mix to high gluten development.
Shape balls, cold ferment 24-72 hr.
Roll 16 in.
Preheat steel 500 °F.
Lower to 450 °F.
Bake 11 min.
Transfer to cooling rack 6 min.

Notes #

167 g dough / 16 in skin.

MOD Pizza Dough

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	50.00	0.00
Oil	5.00	0.00
Salt	2.75	0.00
Sugar	1.00	0.00
Instant Yeast	0.50	0.00
Total	159.25	0.00

Process #

Combine and mix dough medium development.
Divide.
Shape dough into ball.
Lightly oil ball.
Store in air-tight container and refrigerate.

Notes #

Usable Life of Dough. #

Usable life of dough is determined by:

Papa Johns Pizza

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	56.00	0.00
Sugar	5.89	0.00
Oil	5.55	0.00
Salt	1.90	0.00
Instant Yeast	0.28	0.00
Total	169.62	0.00

Process #

Mix.
Shape into balls.
Cold ferment 24-72 hr.
Roll out to 14 in.
Bake 500 °F bottom rack 8-9 min.
Transfer to cooling rack 5 min.

Notes #

≈575 g / 14 in pizza.

ferment time	yeast (%)
2 d cold ferment	0.28%
18 hr room temp	0.08%
24 hr cold ferment	0.40%

size	area (sq. in.)	sauce, regular (g)	sauce, extra (g)	cheese, regular (g)	cheese, extra (g)
Large (14" dia.)	154	170	255	198	297

Pita

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	61.00	0.00
Oil	13.40	0.00
Sugar	4.50	0.00
Instant Yeast	2.30	0.00
Salt	2.00	0.00
Total	183.20	0.00

Process #

Mix all but oil until combined.
Add oil.
Mix total < 10 min.
Divide into 100 g balls.
Proof refrigerator 12-24 hr.
Warm to room temp ≈1 hr before baking.
Shape into 7 in disc.
Let discs rest 10 min.
Bake on parchment until fully inflated.

Notes #

1400 g flour makes 24 7 in pita.
Baking steel 450 °F, middle rack.

Pub Pretzel

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Water	55.00	0.00
Oil	6.00	0.00
Instant Yeast	2.00	0.00
Salt	2.00	0.00
Sugar	1.20	0.00
Total	166.20	0.00

Process #

Combine dry.
Combine wet.
Add wet to mixer, then dry.
Mix for 10 min.
Divide into 50 g pieces.
Roll into ≈4 in logs.
Proof 1 hr 70 °F covered, misted.
Score 3x.
Bake 450 °F, 7 min.
Dip in 4% lye solution.
Finish baking in greased rack, 5 min.
Deep fry 45 sec.

Notes #

Pullman White

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	65.00	0.00
Oil	9.00	0.00
Sugar	5.00	0.00
Nonfat Milk Powder	4.00	0.00
Vinegar 5%	2.50	0.00
Salt	2.30	0.00
Instant Yeast	2.00	0.00
Lactic Acid 88%	0.70	0.00
Total	190.50	0.00

Process #

Add water, vinegar, then remaining ingredients to mixing bowl.
Mix to full development.
Grease loaf pan.
Shape dough.
Place the dough seam-side down in greased pan.
Place lid on the pan, cracked slightly so that dough is visible.
Proof until dough nearly touches the lid.
Bake at 375 °F for about 32 min.

Notes #

Dough Shaping. #

Divide dough.
Shape into ball.
Roll or otherwise flatten into rectangle.
Fold into thirds.
Roll the dough into a tight roll that has the same length as the pan it is to be baked in.
Seal the seam.

Dough Ball Weights. #

Loaf pan dimensions	Dough weight
16 in x 4 in x 4 in	1 kg

Shakespeare's Pizza Dough

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	50.00	0.00
Sugar	2.50	0.00
Instant Yeast	2.00	0.00
Salt	2.00	0.00
Oil	2.00	0.00
Total	158.50	0.00

Process #

Add water to bowl.
Add dry.
Mix for 2 min.
Add oil.
Mix until smooth, 10 to 15 min, no more than.

Notes #

16 in. dough ball	Amount
Thin	14 oz
Regular	25 oz
Thick	32 oz

Topping	Amount
Sauce	6.25 oz
Cheese, regular	12 oz
Cheese, extra	18 oz

Sourdough

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	71.80	0.00
Vinegar 5%	2.50	0.00
Salt	2.30	0.00
Instant Yeast	2.00	0.00
Lactic Acid 88%	0.70	0.00
Total	179.30	0.00

Process #

Dissolve lactic acid, vinegar, ascorbic acid into water.
Add liquid to mixing bowl, reserve 10%
Add dry to mixing bowl.
Mix.
Remove dough, divide 500 g balls.
Rest 10 min.
Form into ball, flour ball.
Place into banneton.
Proof.
Preheat baking steel 3/8 in for 1 hr, middle rack at 500 °F.
Turn out onto parchment, pizza peel.
Launch into oven.
Lower temp.
Bake 8 min.
Remove loaf, place on rack, back in oven.
Bake 12 min.
Drop temp.
Bake 12 min.

Notes #

Adding acid will slow proof time considerably.
450 g dough / loaf.
Cold ferment.

Subway Italian

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	60.00	0.00
Sugar	4.70	0.00
Oil	4.50	0.00
Wheat Gluten 70-80%	3.00	0.00
Instant Yeast	2.00	0.00
Salt	1.80	0.00
Total	176.00	0.00

Process #

Combine dry and mix well.
Add water, then dry.
Mix ≈5 min until combined.
Add oil.
Mix to ≈20 min.
Rest 10 min.
Divide into 175 g balls.
Roll into 12 in sticks.
Grease pan.
Place sticks in pan.
Spray sticks with water.
Proof in pan 1 hr 30 min at 85 °F, humid, oven light.
Remove, from oven, preheat.
Bake ≈15 min at 350 °F, middle rack.

Notes #

175 g / loaf.
100 g flour / loaf.
8 L mixer needs more than 5 loaf dough to mix without intervention.

Subway Whole Wheat

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Basis Total g

Ingredient	Baker's %	Weight (g)
Whole Wheat Flour	46.00	0.00
Bread Flour	31.00	0.00
Wheat Gluten 70-80%	23.00	0.00
Water	60.00	0.00
Sugar	4.70	0.00
Oil	4.50	0.00
Instant Yeast	2.00	0.00
Salt	1.80	0.00
Total	173.00	0.00

Process #

Combine dry and mix well.
Add water, then dry.
Mix ≈5 min until combined.
Add oil.
Mix to ≈20 min.
Rest 10 min.
Divide into 180 g balls.
Roll into 12 in sticks.
Grease pan.
Place sticks in pan.
Spray sticks with water.
Proof in pan 1 hr 30 min at 85 °F, humid, oven light.
Remove, from oven, preheat.
Bake ≈15 min at 350 °F, middle rack.

Notes #

180 g dough / loaf.
8 l mixer needs more than 5 loaf dough to mix without intervention.

Sweet Hawaiian Rolls

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	55.00	0.00
Sugar	24.00	0.00
Shortening	15.00	0.00
Egg, Whole	12.00	0.00
Nonfat Milk Powder	5.25	0.00
Instant Yeast	3.50	0.00
Salt	2.00	0.00
Lecithin Powder	0.67	0.00
Total	217.42	0.00

Process #

Combine, whisk dry ingredients EXCEPT SUGAR.
Combine, whisk wet except shortening.
Mix to full gluten development.
Add sugar, shortening.
Finish mix.
Form into ≈40 g balls.
Arrange on greased, optionally parchment-lined 13 in × 9 in pan.
Proof ≈2 hr at 80 °F, covered.
Apply egg wash.
Bake ≈20 min at 350 °F.

Notes #

High sugar content has several consequences:
- Much longer proof time.
- Crust appear much darker during baking.

Sweet Roll

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Water	40.00	0.00
Shortening	30.00	0.00
Sugar	20.00	0.00
Egg, Whole	15.00	0.00
Nonfat Milk Powder	5.00	0.00
Instant Yeast	2.60	0.00
Salt	2.00	0.00
Total	214.60	0.00

Process #

Notes #

Tortilla

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Water	50.00	0.00
Shortening	9.00	0.00
Baking Powder	1.50	0.00
Salt	1.50	0.00
Nonfat Milk Powder	1.50	0.00
Total	163.50	0.00

Process #

Combine all but oil.
Mix til combined.
Add oil.
Mix 30 min total.
Divide into dough balls.
Rest balls 15 min.
Bake 375 - 450 °F, 20-60 sec, making steel.
Allow to cool to 85 °F before packaging.

Notes #

110 g for ≈13.5 in tortilla.
1 min at 400 °F.