bakerybitsandbites.blogspot.com

Bakery Bits and Bites

Bakery Bits and Bites. Thursday, March 1, 2007. Continental Sweet Yeast / Oxford Lardy Cake. Today we made a variety of products that encompass the term "continental" and we also made a product which re-introduced us to the lamination method of aeration. This was particularly helpful as we will be using this method later on in the module when we prepare croissants and danish pastries. What were the differences between a "standard" sweet dough and a "continental" sweet dough? This link gives an excellent ...

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Bakery Bits and Bites | bakerybitsandbites.blogspot.com Reviews

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Bakery Bits and Bites. Thursday, March 1, 2007. Continental Sweet Yeast / Oxford Lardy Cake. Today we made a variety of products that encompass the term continental and we also made a product which re-introduced us to the lamination method of aeration. This was particularly helpful as we will be using this method later on in the module when we prepare croissants and danish pastries. What were the differences between a standard sweet dough and a continental sweet dough? This link gives an excellent ...

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1 hi everyone

2 posted by

3 michael dowsey

4 no comments

5 scale as required

6 sweet yeast goods

7 points of importance

8 contributors

9 james cole

10 luigi stivaletta

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hi everyone,posted by,michael dowsey,no comments,scale as required,sweet yeast goods,points of importance,contributors,james cole,luigi stivaletta,blog archive

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Bakery Bits and Bites | bakerybitsandbites.blogspot.com Reviews

https://bakerybitsandbites.blogspot.com

Bakery Bits and Bites. Thursday, March 1, 2007. Continental Sweet Yeast / Oxford Lardy Cake. Today we made a variety of products that encompass the term "continental" and we also made a product which re-introduced us to the lamination method of aeration. This was particularly helpful as we will be using this method later on in the module when we prepare croissants and danish pastries. What were the differences between a "standard" sweet dough and a "continental" sweet dough? This link gives an excellent ...

INTERNAL PAGES

bakerybitsandbites.blogspot.com

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Bakery Bits and Bites: Sweet Yeast Goods - Chelsea Buns / Struessel Buns

http://bakerybitsandbites.blogspot.com/2007/02/sweet-yeast-goods-chelsea-buns.html

Bakery Bits and Bites. Tuesday, February 20, 2007. Sweet Yeast Goods - Chelsea Buns / Struessel Buns. Http:/ bakingforbritain.blogspot.com/2005/09/chelsea-buns-of-london.html. 1 Mix recipe 1 x 300%. This will give you enough dough to produce 20 struessel buns @ 70g and the rest of the dough is divided into 2 pieces, moulded into a rectangular shape and allowed to rest for 30 minutes. This will allow the gluten to relax and will make it easier to pin to the required shape. For the struessel buns -. When t...

2

Bakery Bits and Bites: Continental Sweet Yeast / Oxford Lardy Cake

http://bakerybitsandbites.blogspot.com/2007/03/continental-sweet-yeast-oxford-lardy.html

Bakery Bits and Bites. Thursday, March 1, 2007. Continental Sweet Yeast / Oxford Lardy Cake. Today we made a variety of products that encompass the term "continental" and we also made a product which re-introduced us to the lamination method of aeration. This was particularly helpful as we will be using this method later on in the module when we prepare croissants and danish pastries. What were the differences between a "standard" sweet dough and a "continental" sweet dough? This link gives an excellent ...

3

Bakery Bits and Bites: March 2007

http://bakerybitsandbites.blogspot.com/2007_03_01_archive.html

Bakery Bits and Bites. Thursday, March 1, 2007. Continental Sweet Yeast / Oxford Lardy Cake. Today we made a variety of products that encompass the term "continental" and we also made a product which re-introduced us to the lamination method of aeration. This was particularly helpful as we will be using this method later on in the module when we prepare croissants and danish pastries. What were the differences between a "standard" sweet dough and a "continental" sweet dough? This link gives an excellent ...

4

Bakery Bits and Bites: Sweet Yeast Goods

http://bakerybitsandbites.blogspot.com/2007/02/sweet-yeast-goods.html

Bakery Bits and Bites. Tuesday, February 6, 2007. Topic: Cream Buns / Finger Buns. Today's lesson was the first in the module so lets have a look at what was covered. A standard bun dough has a few variations from a basic bread dough. Some of these variations are. 6% yeast as against 3% in a bread dough. Up to 10% sugar. Between 5 and 10% shortening. A decrease of water (generally 56%). Find out for next week's lesson. Place the cream / finger buns in the prover and ensure that it is set at 80% humidity ...

5

Bakery Bits and Bites: February 2007

http://bakerybitsandbites.blogspot.com/2007_02_01_archive.html

Bakery Bits and Bites. Tuesday, February 20, 2007. Sweet Yeast Goods - Chelsea Buns / Struessel Buns. Http:/ bakingforbritain.blogspot.com/2005/09/chelsea-buns-of-london.html. 1 Mix recipe 1 x 300%. This will give you enough dough to produce 20 struessel buns @ 70g and the rest of the dough is divided into 2 pieces, moulded into a rectangular shape and allowed to rest for 30 minutes. This will allow the gluten to relax and will make it easier to pin to the required shape. For the struessel buns -. When t...

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bakerybitsandbites.blogspot.com

Bakery Bits and Bites

Bakery Bits and Bites. Thursday, March 1, 2007. Continental Sweet Yeast / Oxford Lardy Cake. Today we made a variety of products that encompass the term "continental" and we also made a product which re-introduced us to the lamination method of aeration. This was particularly helpful as we will be using this method later on in the module when we prepare croissants and danish pastries. What were the differences between a "standard" sweet dough and a "continental" sweet dough? This link gives an excellent ...

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