60TRADITIONAL BREADS SECOND (FINAL) PROOFING • Leave to proof, covered with a damp cloth, for 1 hour at room temperature. BAKING • Using the conventional setting, preheat the oven to 240°C with a 30 x 38 cm baking tray in the centre. • Remove the hot tray and place it on a wire rack. Using a peel, gently place the dough pieces on top, then, make three incisions on the surface with a baker’s blade. • Place directly in the oven, add steam (see p. 50) and bake for 20–25 minutes. • Remove the baguettes from the oven and place on a wire rack to allow the steam to escape and cool. KNEADING • Place the flour on the work surface. Make a well in the centre, crumble the yeast into it and dilute with water. Add the salt. Gradually mix in the flour with your fingers, using a circular motion to incorporate the flour (1). • Knead for about 10 minutes, cutting with a dough scraper to develop the glutinous network (2) (3) (4). After kneading, the temperature of the dough should be 23–25°C. FIRST RISING AND FERMENTATION • Cover the dough and leave to ferment for 20 minutes at room temperature. DIVIDING AND SHAPING • Divide the dough into three pieces of about 270 g each. Pre-shape each dough piece into an elongated form (5) (see pp. 42–43). Leave to rest for 20 minutes. • Finish shaping the dough (6) and place on a floured cloth. 500 g T55 flour • 10 g fresh compressed yeast • 310 g water • 9 g salt MAKES 3 BAGUETTES Preparation: 10 mins • Fermentation: 20 mins • Proofing: 1hr 20 mins • Baking: 20–25 mins • Basic temperature: 75 DIFFICULTY White baguette without pre-fermentation Le Cordon Bleu Bakery School Layouts correx.indd 60Le Cordon Bleu Bakery School Layouts correx.indd 6028/06/2022 11:0028/06/2022 11:00456 321 Le Cordon Bleu Bakery School Layouts correx.indd 61Le Cordon Bleu Bakery School Layouts correx.indd 6128/06/2022 11:0028/06/2022 11:00158INTERNATIONAL BREADS MAKES 1 FOCACCIA FERMENTED DOUGH (THE DAY BEFORE) • Prepare the fermented dough and refrigerate overnight (see p. 33). KNEADING (ON THE DAY) • Put the flour, water, fermented dough, cut into small pieces, potato flakes, salt, yeast and herbes de Provence into the bowl of a stand mixer. Mix for 4 minutes on low speed, then knead for 4 minutes on medium speed. Pour in the olive oil for ‘bassinage’ on low speed, then finish on medium speed until the dough pulls away from the sides of the bowl. After kneading, the temperature of the dough should be 25°C. FIRST RISING AND FERMENTATION • Take the dough out of the bowl and place into a container oiled with olive oil. Cover and leave to ferment for 20 minutes. Make a fold (rabat) and leave to ferment for another 40 minutes. Make another fold and leave to ferment for 30 minutes. SHAPING • Line the base of a 38 x 28 cm rimmed baking tray with baking parchment. By hand, flatten the dough into the shape of the baking tray. SECOND (FINAL) PROOFING • Leave to proof for 45 minutes at room temperature. BAKING • Using a conventional setting, preheat the oven to 240°C. Make indentations on the surface of the dough by pressing your fingers into it, then fill with olive oil. Place in the centre of the oven, add steam (see p. 50) and bake for 20–25 minutes. • Remove from the oven, transfer the focaccia to a wire rack and allow the steam to escape and cool. Brush with olive oil, sprinkle with fleur de sel and add a few sprigs of rosemary. 100 g fermented dough KNEADING 425 g T55 flour • 350 g water • 75 g potato flakes • 10 g salt • 7.5 g fresh compressed yeast • 5 g herbes de Provence • 100 g olive oil for ‘bassinage’ FINISH Olive oil • Fleur de sel (fine sea salt) • Rosemary sprigs The day before Preparation: 10 mins • Fermentation: 30 mins • Chilling: 12 hrs On the day Preparation: 8 mins • Fermentation: 1 hr 30 mins • Proofing: 45 mins • Baking: 20–25 mins • Basic temperature: 54 DIFFICULTY Focaccia Italy Le Cordon Bleu Bakery School Layouts correx.indd 158Le Cordon Bleu Bakery School Layouts correx.indd 15828/06/2022 11:0928/06/2022 11:09Le Cordon Bleu Bakery School Layouts correx.indd 159Le Cordon Bleu Bakery School Layouts correx.indd 15928/06/2022 11:0928/06/2022 11:09Basic recipe 204VIENNOISERIES • Take the dough out of the bowl and form it into a ball (4). FIRST RISING AND FERMENTATION • Put the dough in a container covered with cling film and leave to ferment for 30 minutes at room temperature. • Transfer the dough to a work surface. Make a fold (rabat) (5), wrap in cling film and refrigerate overnight (6). KNEADING (THE DAY BEFORE) • Put the eggs, egg yolks, milk, flour, salt, sugar and yeast into the bowl of a stand mixer (1). Mix on low speed until the dough is smooth and comes away from the sides of the bowl (2). • Add the butter, cut into small pieces, at low speed (3) and knead until the dough comes away from the sides again. It is advisable to use low speed to retain the butter’s organoleptic qualities. Add the vanilla and finish kneading to completely smooth the dough. 90 g eggs (2 small eggs) • 45 g egg yolks (2 egg yolks) • 85 g milk • 300 g T45 flour • 6 g salt • 45 g sugar • 9 g fresh compressed yeast • 120 g cold unsalted butter • ½ tsp vanilla extract (2 g) MAKES 700 G BRIOCHE DOUGH DIFFICULTY The day before Preparation: 12–15 mins • Fermentation: 30 mins • Chilling: 12 hrs Brioche dough tip Brioche dough contains a large quantity of eggs and butter, which gives it a soft and delicate texture. Refrigerate for at least 12 hours to stabilise the butter and develop its taste and aroma. In both sweet or savoury versions, the brioche dough lends itself to many forms: folded, twisted, plaited, moulded, etc. Le Cordon Bleu Bakery School Layouts correx.indd 204Le Cordon Bleu Bakery School Layouts correx.indd 20428/06/2022 11:1328/06/2022 11:13123 456 Le Cordon Bleu Bakery School Layouts correx.indd 205Le Cordon Bleu Bakery School Layouts correx.indd 20528/06/2022 11:1328/06/2022 11:13258VIENNOISERIES BRIOCHE DOUGH 270 g brioche dough COCONUT CREAM 140 g coconut purée • 60 g coconut paste • 16 g cornflour • 18 g Malibu® CIGARETTE BATTER 25 g room-temperature unsalted butter • 25 g icing sugar • 25 g egg white (1 small egg white) • 10 g unsweetened cocoa powder • 25 g T55 flour COCONUT CRUMBLE 30 g T55 flour • 25 g unsalted butter • 25 g unrefined cane sugar • 25 g desiccated coconut EGG WASH 1 egg + 1 egg yolk, beaten together CHOCOLATE GLAZE 65 g single cream • 11 g honey • 65 g dark couverture chocolate (64% cocoa) • 11 g unsalted butter DECORATION Gold leaf (optional) MAKES 6 CHOCO-COCOS DIFFICULTY The day before Preparation: 12–15 mins • Fermentation: 30 mins • Chilling: 12–24 hrs On the day Preparation: 40 mins • Fermentation: 1 hr • Proofing: 1 hr 30 mins • Baking: 17 mins EQUIPMENT 6 silicone insert moulds (6 cm in diameter) • 6 silicone frieze stencils (30.5 cm long) • 6 tartlet rings (10 cm in diameter) Choco-coco Le Cordon Bleu Bakery School Layouts correx.indd 258Le Cordon Bleu Bakery School Layouts correx.indd 25828/06/2022 11:1828/06/2022 11:18Le Cordon Bleu Bakery School Layouts correx.indd 259Le Cordon Bleu Bakery School Layouts correx.indd 25928/06/2022 11:1828/06/2022 11:18Next >