Inactive 17 h 47 min Combi Convection Deck Home Pizza OVENS Advanced: boiling in lye DDT 24–26^ / 75–78| INGREDIENTS WEIGHT VOLUME Ă For the Dough A Water 305 g 1Ą cups 48.8 Instant dry yeast 1.5 g ½ tsp 0.24 B Bread flour 625 g 4ą cups 100 Sugar 25 g 2 Tbsp 4 Vegetable oil 17 g 2 Tbsp 2.72
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MODERNIST FOCACCIA
modernist variation MODERNIST FOCACCIA Adding soy lecithin allows us to enrich this dough with a higher fat percentage than the focaccia master recipe dough because the emul - sification properties of lecithin ensure that the fat is thoroughly dispersed. Vital wheat gluten also provides more structure to the dough, making it easier to work with.
Deck Home Pizza Combi Convection 2 med loaves 4 sm loaves INGREDIENTS WEIGHT VOLUME Ă A Water 35 g 2 Tbsp 7 Olive oil 17 g 1 Tbsp + ½ tsp 3.4 Fine salt 11 g 2 tsp 2.2 B Water 425 g 2 cups 85 Liquid levain, mature see page 3·54 100 g Ą cup + 1 Tbsp 20 Instant dry yeast 1.65 g ½ tsp 0.33
If you are baking in a home oven, you can bake all the calzones at the same time on a sheet pan lined with parchment paper, spacing them about 2.5 cm/ 1 in apart. Place the sheet pan directly on a baking stone or steel; this will make the crust crispier and reduce bake time dramatically. If you choose to bake them one by
Deck Pizza Home Combi Convection INGREDIENTS WEIGHT VOLUME Ă For the Rye Berries Water 370 g 1¾ cups 205.56 Rye berries 180 g 1 cup 100 For the Dough Liquid rye levain, mature see page 3·54 730 g 3Ą cups 140.38 Soaked rye berries 550 g all from above 105.77 Cracked rye 290 g 2 cups 55.77
make them more at home in that grouping, along with other dense breads. Rye and French Lean Breads Category Rye Ă Characteristics Recipe titles Chapter Page other breads containing rye flour 2.5–10 these breads have well under 30Ă rye flour; the rye adds some nuance, but we don’t consider them to be rye breads San Francisco Sourdough
home 260^ / 500| 30 12–16* shut oven off after the initial baking time, and leave the pan in the oven; do not open the door at any point during this time convection 260^ / 500|, highest fan speed 15 combi 260^ / 500|, highest fan speed 15 deck** 290^ / 550| 25 pizza** 290^ / 550| 25***
home* convection combi deck pizza Bake temperature 230 OC/450 OF 220 0 C/ 425 OF, full fan speed 220 0 C/ 425 OF, full fan speed 245 OC/470 OF 245 OC/470 OF Total bake time (min) 12-15 10-12 10-12 7-10 7-10 Steamed Bagel Preheat a combi oven (or steamer) to 100 oc/212 OF. Garnish if desired (see page 185). Steam the bagels for 5 min.
convection (full fan speed)/combi (medium fan speed): bake at 175 0 C/ 350 OF for 40-45 min. home: bake at 190 0 C/ 375 OF for 45-50 min. allow to rest in the pan for 5 min, then remove to a wire rack to cool completely by machine 15 min 4 h 38 …
bake in a home oven at a higher temperature and then dropping to a lower temperature. • Combi ovens and convection ovens are best for baking these types of doughs because the fan that circulates the hot air throughout the oven helps set the crust quickly and reduces the chance of any ripping or tearing happening on the surface of the bread.