BAGUETTE DOUGH

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INGREDIENTS

2oz- Bread flour 

1 oz- Salt

.75 oz- Instant Yeast 

35 oz- cold Water

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PROCEDURE:

1. Mix all dry ingredients in 1st speed for 2 minutes

2. Add all wet ingredients mix for 2 minutes more on 1st (low) speed.

3. When all ingredients are mixed ... and forming a ball, 

increase the speed tip medium. 

4. Mix on medium speed for 10 minutes. (Window pane)

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PROOFING

1. Bench proof for 45 minutes or overnight covered.

2. Scale, shape and proof again for 45 minutes or until double its size. 

3. Bake at 425f

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CHEF RICARDO'S QUICK BRIOCHE DOUGH

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INGREDIENTS

3 pounds High Gluten bread flour

1.5 ounces Gold label yeast (brioche yeast) 

.75 oz salt

8 oz granulated sugar

3 oz shortening

16 oz water

4 oz milk

5oz oil

Splash vanilla extract

4 oz whole eggs (2 ea approx.)

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PROCEDURE

1. Mix all dry ingredients in 1st speed for 2 minutes

2. Add all wet ingredients mix for 2 minutes more on 1st (low) speed.

3. When all ingredients are mixed ...and forming a ball,

increase the speed tip medium.

4. Mix on medium speed for 10 minutes. (Window pane)

​

 

PROOFING:

1. Bench proof for 45 minutes or overnight covered.

2. Scale, shape and proof again for 45 minutes or until double its size.

3. Egg wash and bake at 425f 

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