In this second week of the Baking 101 segment of our course, Kevin and I entered the Sweet Yeasted 2 station which involves, primarily, making doughnuts (making the dough, rolling and cutting, frying and topping) and cinnamon buns (dough, rolling, topping, slicing).
The photos you see for this segment all came in on the last day as I had, again, forgotten to take pictures all week. Above, for example, are the cinnamon raisin rolls we had made and were heading into the freezer for the next day’s bake. They look a lot better baked, I can assure you but I hadn’t got any pictures of that stage all week. I’ll try harder to make time.
Here’s the breakdown of he schedule: Pull doughnuts from the freezer in the morning, let warm up while we each make the 7.5 pounds of cinnamon roll dough which is actually a sweet brioche dough. While that’s proofing, we do a MEP of doughnut dough, about 10 lbs.
Since the previous run at the Cinnamon Pull Apart – which has the complete recipe details and pics – was such a success (vanishing in about 12.6 minutes), I thought I’d give the Lemon version a go. The dough recipe is the same as the previous post so grab that there; the details of this lemon filling are a little bit further down here. For this post, we’ll catch up with the last part of the process since the basic dough instructions are exactly the same ast those for the Cinnamon version. Here we’ve got the stacked and filled pan. So what was different this time?
The dough itself began the same as the previous dough except this time I used the famed Bertinet “slap it around” Stretch and Fold method. Sort of surprisingly, it worked! What was a very wet, sticky sugary dough in not too much time became easy to handle. And I did it all by hand; no mixer used at all. This is where the Bertinet method really came in handy.
Recipe number two in theThe Bread Baker’s Apprentice Challenge series is “Artos: Greek Celebration Bread“. In the preamble, Peter Reinhart tells how this is a holiday and festival bread that covers multiple variations.
The basic recipe is easily turned into “Christpsomos”, a Christmas loaf, by the simple additions of raisins, cranberries and walnuts or into “Lambropsomo”, an Easter loaf, by adding raisins, dried apricots and almond slivers, braiding and nestling red-dyed hard-boiled eggs. There are numerous local and not-so-local variations on this basic spiced bread.
I went with the christopsomos version since I did happen to have raising and cranberries, although I passed on the walnuts since we’re not big fans here.
So here we go, the step-by-step evolution of my first Artos bread…