ARTISAN BREADS AND VIENNOISERIE

July 17, 2013

This week we discussed the different types of yeast (fresh compressed, dry active and instant)  along with gluten development, which provides the structure and elasticity in breads, in the classroom.

Today we made three different types of lean yeast breads: Pullman Loaf, Fougasse with Olives, and Cibatta. 

The Pullman Loaf was derived from the bread's used in the compact kitchen of the Pullman railway cars, named after George Pullman, who developed sleeping cars on trains. Block shaped pans were used to create block shaped loaves to maximize the use of tight space in the trains' kitchens.  

This loaf is sometimes called sandwich loaves and tasted just like sandwich bread you purchase in the store.

Pullman Loaves

Fougasse is sculpted into a pattern.  Some look like large leaves, others like ears of wheat or a tree. This shape is to optimize the crustiness.  The dough is flatten and rolled out with a rolling pin. The dough was difficult to cut for shaping but the Chef showed me that if you make a quick firm cut in the dough it cuts much easier.

Fougasse with Olives sculpted dough

Fougasse was traditionally baked to estimate the temperature of the oven which it was cooked. The time it would take to bake gives an idea of the oven temperature. Fougasse can be made with slight variations. We made ours with Olives.  The bread is meant to be eaten with olive oil and balsamic. 

Ciabatta is an Italian white bread, the literal translation of the word is slipper because of its shape.  Of three breads made today, this was the favorite of the group.  Perfect for making delicious sandwiches!

Ciabatta