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Sunday, August 26, 2012

“Yeast Bread Seminar, Part XXXII: Chef Munoz picks up where he left off in March—today’s Topic is Triticale Rolls” by Chef Pedro R. Munoz



Today’s James Gang album is their seventeenth and final release, “20th Century Masters,” which came out in 2004 and was the final repackaging of their minimal catalog worth noting. Still, this is one of the great bands of the greatest era of ROCK-and-ROLL so please go to Amazon.com right now and BUY it by using the convenient link! Note: tomorrow, we begin offering albums by: SANTANA!




COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 119 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Chef Pedro R. Munoz

END Commentary 08-27-2012

Copyright © 2012 by MHB Productions

Word Count: 2,124.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, August 27, 2012 by Chef Pedro R. Munoz



YEAST BREAD SEMINAR, PT. XXXII

Yeast Bread Seminar, Part XXXII: Chef Munoz picks up where he left off in March—today’s Topic is Triticale Rolls” by Chef Pedro R. Munoz

Bakersfield, CA, 08-27-2012 M: Buenas dias again, my friends, it is I, Chef Pedro, back from my long vacation and interestingly enough—I drew the Yeast Bread Seminar Card out of Chef Stinkbug’s hat once more—amazing!  I am pleased to pick up where we left off back at the end of March 2012 and together we will be through the rest of this month and into early September.  As always, I am excited and I direct you back to the end of March to brush up where we finished the last go-round and reacquaint yourselves with our accomplishments.  It is always important to brush up on what has occurred so we are ahead of ourselves rather than going over material previously covered.

Today, we begin working with specialty flours, one of my favorite things to do and our topic today is TRITICALE FLOUR.  Triticale is a personal favorite of mine, explained as we go, and once you make this bread, you become a fan for life!  Here we go:

(#133) TRITICALE ROLLS



In the 1980s, I began working with specialty flours and triticale was one of my favorites.  Its flavor is amazing as is its texture and its aroma wafting around the kitchen is mesmerizing.  You will love this bread so have fun making it but always pay special attention to the quality of the yeast, its proofing, and the formation of the dough.  If you do that, you will not go wrong!
Dough Hook: use this when making yeast breads.
Yield:  30-35 rolls / Mis-en-place: 1.5-2 hours:


Qty.
Measure
Item
Other
.25
Cup
Tepid water

2
Ounces
Budweiser-brand fresh cake yeast

1
Cup
Warm milk

2
Large
AA eggs

3/8
Cup
Malt flavoring

3/8
Cup
Orange blossom honey

1
Tablespoon
Kosher salt

.5
Cup
Vegetable oil

1.5
Cups
Triticale flour

4+
Cups
Bread flour

Yellow cornmeal

Eggwash
1
Large
AA egg

.125
Cup
Cold water

The Topping
Sesame seeds

The Finish
Drawn butter




Method:

1.      Mis-en-place: have everything ready with which to work! Triticale flour is a manmade hybrid cross between whole-wheat flour and rye flour.  It is flavorful, makes tasty breads, and you can find it in health food, specialty grocery, and even regular grocery stores.  Bob’s Red Mill brand is one of the better brands but go online and see what you can find—Amazon.com is a great place to go for all your baking needs!

2.      Prepare a pair of sheet pans by spraying them with PAM or some such other food release spray and then lining them with wax or parchment paper.  Spray the paper heavily with food release spray and then sprinkle it with yellow cornmeal, which gives the flavor associated with baking on oven floors or in the hearth—set the pans aside and proceed.

3.      In the bowl of your electric mixer—equipped with a dough hook—place the tepid water, approximately between 105°F-112°F, and add and dissolve the fresh cake yeast.  Wait several minutes before continuing as it is important to see if it bubbles—if it bubbles, this means the yeast is active and if does not, then it is dead and you must use fresh yeast.  If the weather is chilly, cover the mixing bowl and set it someplace warm—but not hot!—and give it 5-10 minutes.  Stir it to see the results and generally, it will bubble.

4.      Now, add the milk and eggs, malt and honey, and blend well. Add the salt and vegetable oil and while mixing on low speed, add the triticale flour, mixing well. 

5.      Next, begin scaling in the bread flour along the sides of the mixing bowl as the hook rotates on low speed.  As the mixture begins to incorporate it, it will pull itself off the sides of the bowl and onto the hook many times but continue adding the required amount. 

6.      Once you have added the required amount, this is where you must be watchful, as this is the part of any yeast bread formula that is NOT precise: continue adding flour slowly until it finally climbs onto the hook and off the sides and REMAINS there for 1-2 minutes while it rotates on slow speed.  Due to time of year, humidity or lack of it, and kitchen’s temperature, the formula can either require more of the base amount of bread flour.  This is the tricky part for novice bakers so take your time, watch the dough, and when it finally does what it must: STOP the mixer.

7.      Scoop the dough out onto a lightly floured work surface.  This is one more chance to determine if the dough is ready or not: it should feel firm yet like a living entity, which is what it is due to the activity of the yeasts, and not wet or overly sticky.  Now begins the kneading process:

8.      Flatten the dough with your hands or rolling pin and then pull it back in upon itself.  Fold the sides in until they meet in the middle then form it into a ball.  Roll the ball back out and again fold the far half back over the middle and then the sides over until they meet in the front.  Form into a ball and repeat the process 1-2 more times until you have a springy, living ball of dough that smells “good.”

9.      Roll the ball of dough around and over and then place it inside a lightly floured bowl about twice the size of the dough.  Cover it with a slightly moistened towel or cloth and then place somewhere warm like an unused oven or a high kitchen shelf.  At this point, preheat standard oven to 400°F or convection oven to 350°F with the fan turned “on.”

10. Roll doughs unlike loaf doughs rise TWICE: once as a ball of dough and again as formed rolls. The first rise depending upon temperature and humidity can take 10 minutes to 25-30 minutes.  The dough raises TWICE its size in the bowl. 

11. When the dough is UP, remove the towel and poke it with a floured fingertip up to the second knuckle: if it springs back up, it needs to proof some more and if it remains, the dough is ready to form.  Scoop it out onto a lightly floured work surface once again and roll it out with the aid of a rolling pin to approximately half-an-inch thick. 

12. Cut the loaf into strips about 1.5-inches thick until you have approximately 30-35 pieces.  Today, we make bowknots so roll each piece out between your hands until you form 30-35 long cigar shapes.  Then, with the aid of additional flour, form each one into a bowknot by twisting them into ones and then place each one on the prepared sheet pans, approximately 3 x 5, 3 x 6, or 4 x 6, whatever the pans comfortably hold with about 1.5-2 inches between each one.

13. Cover the pans with dry cloths and again place somewhere relatively warm but never hot.  This rise is much quicker than the first so be prepared.  Make the eggwash by beating the eggs with the water and then forcing it into a bowl through a fine-meshed sieve to remove any albumin lumps (from the egg whites).  It is important that the wash is homogenous so that you can brush it onto the proofed rolls with ease.

14. When the rolls are double their size and straining underneath the cloths, remove the cloths and gently brush them with eggwash.  Then, sprinkle them with sesame seeds and place the pans onto the middle oven racks of the preheated oven.  If you are baking the rolls at home and have but one oven, rotate the pans during the baking process to insure even baking. 

15. Rolls take about 15-20 minutes to cook.  Test them by gently poking several with a finger and if they feel firm yet soft and spring back at the touch of your finger, pull them out.  Double-check to see if they have browned bottoms and if so, they are ready.  Place the pans atop cooling racks to cool and as they do so, brush them with drawn butter.  The reason for using drawn rather than just melted butter is that melted butter leaves all sorts of tidbits of whey and other milk fats contained within the butter.  Drawing it removes this refuse and provides pure oil, which looks great on the finished product.  They are ready to serve at this point.

16. Leave leftovers out at room temperature for one day covered by a cloth but bagged in Zip-Loc bags after that.  Never keep fresh bread refrigerated, it must either be frozen or left at room temperature.  Defrost frozen breads easily in the microwave for immediate service.

17. Note: if you wish to bake like the professionals at home, professionals use steam-injected ovens, which are not available in homes (unless you have restaurant-grade equipment!) but the effect is easily duplicable.  Buy some firebricks; heat them on your stovetop as well as a pot of boiling water.  PRIOR to placing the rolls into the oven (at least 5-10 minutes), place a pan with the hot bricks in it on the oven floor and pour boiling water over it TAKING CARE TO STAND BACK TO AVOID THE SUDDEN UPWARD BLAST OF STEAM! Shut the door, let the steam swirl around the oven for 5-6 minutes, then place the rolls inside and shut the door.  After 2-3 minutes, remove the bricks and remaining water and set aside.  You can use the bricks multiple times before they break and even after that.

You can use this formula for many different specialty flour doughs but note that for best results, you must use triticale flour with bread flour at a ratio of 1:5.

--------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came.

            Again, I am somewhat amazed that I had the good luck of coming back to where I left off earlier in the year doing the Yeast Bread Seminar.  I love doing this sort of baking and love teaching more and more people about doing it.  This love of bread has made me one of the top chefs in the nation and has taken me many places throughout the country instructing those in need of knowledge.  I thank you for being here today and this week because this is important stuff we are doing here.  Oh, let me also send a “shout-out” to Chef Brian Carrick: today is his 56th birthday, happy birthday and hopefully, you will have many, many more! Happy Birthday, my friend!                            

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by the James Gang and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Pedro Munoz

Executive Chef Pedro Munoz
CEC, American Culinary Federation, Inc.
This is a photo of me at an awards dinner in San Diego for the Chefs de Cuisine in 1978. I began my culinary career in the 1950's and had the good fortune of working with many different chefs before meeting my good friend, Stinkbug, in the mid 1980's in Bakersfield. I am still working part-time in my semi-retired years in my hometown in San Diego, CA.

Member of the CA063 San Diego Chefs de Cuisine Chapter

Chef Pedro writes from San Diego, CA.

---30---

The END Commentary for Monday, August 27, 2012 by Chef Pedro R. Munoz



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

The one-and-only Chef Pedro R. Munoz wrote this original essay.



Recipe created by Chef Pedro R. Munoz on July 26, 1987 in Bakersfield, CA.

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