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Pastry Class: Pizza and Dinner Rolls
by
Charles Kellogg
Calificación: 4.0
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%20the%20CO2.In%20baking,%20we%20keep%20the%20CO2%20to%20lighten%20the%20product,%20and%20cook%20out%20the%20alcohol.%3C/p%3E%3Cp%3EThe%20thing%20that%20makes%20yeast%20breads%20work%20is%20a%20protein%20called%20gluten.%20Of%20all%20the%20grains,%20wheat%20has%20the%20highest%20concentration%20of%20gluten,%20so%20are%20by%20far%20the%20best%20for%20raised%20breads.%20Gluten%20is%20elastic,%20and%20can%20cross-link%20between%20molecules%20to%20form%20a%20web.%3C/p%3E%3Cp%3EUp%20to%20now,%20we%20have%20done%20our%20best%20to%20avoid%20developing%20the%20gluten%20in%20bread.%20In%20cakes,%20pie%20crust,%20or%20scones,%20we%20want%20a%20soft,%20tender%20texture.%20For%20raised%20breads,%20we%20want%20the%20chewy%20texture,%20so%20want%20to%20develop%20the%20gluten.%3C/p%3E%3Cp%3EThe%20process%20to%20develop%20the%20gluten%20is%20called%20'kneading'.%20It%20can%20be%20done%20by%20hand,%20or%20by%20various%20machines,%20like%20a%20bread%20machine,%20a%20mixer%20with%20a%20dough%20hook,%20or%20a%20food%20processor.%20When%20done%20by%20hand,%20the%20procedure%20involves%20repeatedly%20pressing,%20stretching,%20and%20folding%20the%20dough.%20This%20can%20take%20up%20to%20ten%20minutes.%20I%20love%20the%20moment%20when%20you%20can%20feel%20it%20go%20from%20a%20slightly%20lumpy%20and%20reluctant%20mass,%20to%20a%20smooth%20and%20fluid%20dough.%20One%20way%20to%20check%20to%20see%20if%20the%20dough%20has%20been%20kneaded%20enough%20is%20called%20'the%20windowpane%20test'.%20To%20do%20this,%20cut%20off%20a%20small%20bit%20of%20the%20dough,%20and%20gently%20stretch%20it.%20If%20you%20can%20stretch%20it%20to%20a%20thin%20enough%20membrane%20to%20see%20through,%20the%20dough%20is%20ready.%3C/p%3E%3Cp%3EAt%20this%20point%20the%20dough%20needs%20to%20sit%20and%20allow%20the%20yeast%20to%20do%20their%20thing.%20If%20everything%20is%20working%20the%20way%20it%20is%20suppose%20to,%20the%20yeast%20will%20inflate%20the%20dough%20to%20double%20it's%20original%20size.%20This%20is%20best%20done%20in%20a%20warm,%20moist%20environment.%20Commercial%20kitchens%20frequently%20have%20proofing%20cabinets,%20boxes%20that%20allow%20for%20precise%20control%20of%20temperature%20and%20humidity.%20At%20home%20this%20can%20be%20done%20in%20an%20oven%20which%20is%20turned%20off.%20Place%20a%20bowl%20of%20hot%20water%20in%20the%20oven%20with%20the%20bread%20to%20provide%20heat%20and%20moisture.%3C/p%3E%3Cp%3EOnce%20the%20dough%20has%20doubled%20in%20size,%20it%20needs%20to%20be%20'punched%20down'.%20This%20just%20involves%20letting%20the%20trapped%20gas%20bubbles%20escape.%20At%20this%20point,%20the%20dough%20can%20be%20divided%20into%20the%20appropriate%20portions.%20The%20dough%20should%20be%20cut,%20not%20torn.%20Let%20the%20dough%20rest,%20covered,%20for%20a%20few%20minutes,%20then%20shape%20as%20desired.%3C/p%3E%3Cp%3EThe%20bread%20is%20then%20allowed%20to%20rise%20a%20second%20time.%20Once%20it%20doubles%20in%20size,%20it%20gets%20baked.%3C/p%3E%3Cp%3EFor%20our%20first%20foray%20into%20yeast%20breads,%20we%20made%20pizza%20and%20dinner%20rolls.%20The%20pizza%20dough%20was%20shaped%20into%20two%20approximately%20eighteen%20inch%20diameter%20rounds.%20We%20were%20provided%20with%20various%20toppings,%20which%20included%20tomato%20sauce,%20cheese,%20cooked%20sausage,%20mushrooms,%20black%20olives,%20and%20fresh%20basil.%20Once%20assembled,%20the%20pizza%20was%20baked%20in%20a%20screaming%20hot%20oven.%20Our%20oven%20was%20set%20to%20600%20F.%20If%20you%20have%20a%20pizza%20stone%20to%20cook%20on,%20that%20will%20make%20the%20crispest%20crust.%20You%20can,%20however,%20use%20a%20well%20greased%20sheet%20pan.%3C/p%3E%3Cp%3EWe%20made%20three%20shapes%20of%20rolls;%20round,%20knotted,%20and%20cloverleaf.%20These%20were%20given%20an%20egg%20wash,%20and%20baked%20in%20a%20moderate%20oven.%20As%20always%20for%20the%20pastry%20class,%20all%20recipes%20provided%20by%20Chef%20James%20Foran.%3C/p%3E%3Cp%3ERecipes%3C/p%3E%3Cp%3EPizza%20Dough%3C/p%3E%3Cp%3EDry%20Ingredients%3C/p%3E%3Cp%3EDissolve%20yeast%20in%20milk,%20let%20stand%205%20minutes.%20Mix%20together%20all%20wet%20ingredients.%20Sift%20together%20all%20dry%20ingredients%20except%20salt.%20Add%20wet%20ingredients%20to%20dry%20all%20at%20once.%20Once%20all%20are%20combined,%20stir%20in%20salt.%20Knead%205%20to%208%20minutes,%20until%20smooth,%20and%20passes%20the%20window%20pane%20test.%20Place%20in%20a%20lightly%20oiled%20bowl.%20Cover,%20let%20rise%20until%20double%20in%20size,%20approximately%2045%20minutes.%20Punch%20down,%20divide%20into%202%20ounce%20pieces.%20Cover,%20let%20rest%2010%20minutes.%20Shape%20as%20desired,%20place%20on%20parchment%20covered%20cookie%20sheets.%20Cover,%20let%20rise%20until%20doubled%20in%20size.%20Brush%20with%20egg%20wash,%20bake%20in%20a%20375%20F%20oven%20until%20golden%20brown,%20approximately%2015%20-%2020%20minutes.%3C/p%3E%3Cp%3EHappy%20eating!%3C/p%3E){kind=link}