First things first!
- Mise en place: Have the following ready to go before you start preshaping. This will make it more efficient for you to launch into final shaping.
* 2 covered proofing racks - one to place all preshaped rounds, one to place all final shaped loaves
* Proofing boards
* Bench flour (Special)
* Rice/Special flour combo, for flouring brotforms
* Seeded mix for coating
* Small oval brotforms, large round brotforms
* Spray bottle
* Pullman pans, for Plain and Seeded
* Sheet tray(s) with silicone parchment, for Banana
* Canola spray
- All bordelais should be preshaped into lightly rounded shapes, even what will become Pullman loaves. Your goal is merely to introduce the structure to come!
- Preshaped rounds should be placed seam side up on a lightly floured proofing board. The exception to this are loaves that won't maintain a seam, that might look like its guts are spilling out, like the Banana or Olive (Fougasse). In this case, preshape round then place them on the board seam side down.
- When dividing portions, it is better that a loaf is composed of as few pieces as possible. One piece is ideal, or one piece with small bits placed on top for proper weight to be contained is much preferable to a loaf that is "Frankenstein-ed" together from a bunch of random pieces. This is especially important for the Banana, as getting proper tension on the surface requires a significant amount of surface to begin with!
- In general, you want to final shape doughs in the order that you have preshaped them. However, the seeded tend to relax really quickly and become messier to work with. In this case, preshape them towards the end, but final shape them towards the beginning.
- When placing shaped loaves on a couche, it is important that the couche acts as support for these expanding loaves. Therefore, the couche folds should be nestled thightly right up against the sides of the loaf, versus loosely and widely spaced out across the proofing board. Use the placement and couche folds to reinforce the desired shape. For example, in the case of the seeded bordelais and oval petite boules, you'll want to stagger the loaves in a 2-1-2 or 3-2-3 placement, so that the loaves proof fatter in the middle and narrower at the ends. In the case of the rye bordelais, nestle loaves against each other so they proof into relatively long, even sided shapes.
The procedures that follow are to be followed after the preshaped rounds have adequately relaxed for final shaping.
Pain Au Levain 6 Cereales - Seeded Bordelais
For Seeded Loaves (500 g)
1. Place a round in front of you on a lightly floured surface, seam side up, in a vertical orientation (egg shape: wider in the middle, narrower up top).
2. Pat out excess air and to even out shape.
3. Fold the narrow top to the center, then fold two corresponding corners created by that fold to the center.
4. Turn dough upside down, and repeat step 3. You should now have a smaller, tighter reinforcement of this egg shape. The package should be even and relatively flattened - not uneven or with deep pockets or crevices.
5. Fold top to the half point to create tension - it now should look like a coffee bean. Next, while "hiding and chasing the thumb", create a seal starting from the right side headed to the left. Seal the top lip to the bottom lip of the dough against the table using the heel of your hand. Besides sealing the dough, you want to expel that tunnel of air you have created with the thumb without flattening your shape. After sealing you should have something that looks like a fat empanada or a bean.
6. Turn the loaf seam side down and onto a couche next to a pile of seeded mix. Using a spray bottle or a wet towel, moisten the surface lightly, then lift the couche to flip over the loaf onto the pile of seeds and press gently. The seeds will have adhered to the moistened surface.
7. When using the small oval brotform (basket), place the seeded loaf seam side up. This is because they will be flipped upside down directly onto the peel to be loaded. When placing on a couche, it should be seam side down.
For Seeded Pullman (1500 g)
1. Prepare the Pullman pans by lightly spraying with Canola oil.
2. Place large round on lightly floured surface, seam side up. Pat out dough into a rectangle in a horizontal orientation (like you would baguette dough).
3. Fold top portion of the dough to the middle. Flip upside down, and fold the new top portion to the center. You now have a reinforced, narrower version of your rectangle.
4. Fold the top of the dough to about 1" from the bottom, creating tension to make smooth large and even tube, with a thinner tube on the bottom that will eventually form part of the seal.
5. Starting from the left side of the loaf, use your left fingers to pull the large tube over the smaller tube, while nestling your thumb in the inner seam. Now, hiding and chasing down the thumb, proceed to seal the outer seam with the heel your hand. The left hand acts to create tension in the surface while straightening and somewhat stretching the loaf to its desired length. The right hand hand seals the seam and reinforces the tension, while expelling the air caused by the fold. Think about it: you don't want a gaping tunnel in your sandwich bread, right?
6. Cover surface with seeded mix following Step 6 from above.
7. Carefully place the long seeded loaf (scrunching it only to carry it) into the coated Pullman pan. Pat it out so that it evenly fills the loaf plan. Place Pullmans on the top of covered rack, with the lids next to it.
Steps 1 - 4: Same as Seeded Bordelais
5. Similar to Seeded, fold the top portion of the (egg-shaped) dough towards the center to create tension. Then, fold again towards the center - this creates a narrowing of the oval shape. Then, hiding the thumb, seal the seam from left to right with the heel of your right hand while expelling the air tunnel without flattening your loaf. You should have a slightly longer, even sided shape, compared to the rounded fat oval shape of the Seeded.
6. Place the loaf on a lightly floured couche seam side down. Nestle them tightly next to each other, separated and supported by the couche folds, so that the proof long and narrow. Do not stagger these loaves.
Oval petite boules: Shape as you would the Seeded Bordelais. Place on couche seam side down, or in small oval brotform seam side up if you aren't using it for Seeded. Stagger them on a couche so that they proof into fat loaves versus long like the rye. Long skinny loaves are hard to stencil!
Round petite boules: Reinforce the preshaped rounds into tight final rounds, then place them seam side down on the couche. Place couche folds against the rounds as tightly as possible to preserve the boule shape during the proof.
Large boules: Reinforce the preshaped rounds into tight final rounds, then place them seam side up in a lightly floured round brotform. Use the rice flour + Special flour mixture to dust the brotforms lightly. You do not want to leave flour marks on the boule as they will be stenciled, but you want to make sure that they don't stick to the brotform either.
Plain Pullmans: Follow the procedure for Seeded Pullmans, minus the seed coat.
Olive Bordelais (Fougasse)
Final shape them by reinforcing the preshaped rounds. It is not necessary to tighten them as much as you would the Plain because they will not become boules. Place them apart, seam side down, on a lightly floured board. No more than 9 rounds to a proofing board unless absolutely necessary - this constitutes a full oven's worth. Be sure space them sufficiently apart so they do not adhere to each other.
Procedure:1. Using the bench knife, lift/scrape the banana off the proofing board and place onto a floured surface, seam side (guts) up.
2. Gently pull the underside of the dough over the guts to encase them. Rotate the pouch 90º degrees, and continue to create tension on the dough surface. Repeat a third time if possible.
3. If necessary, use the friction of the table and the bench knife to guide the Banana boule into as tight a round as possible. You must be gentle enough not to rip the surface, but the guts of the loaf should be contained for best volume.
4. Place seam side down on a sheet pan with silicone parchment. Silicone is important! Do not use plain parchment or the banana will stick to it completely during the bake.
5. No more than 6 Bananas per full sized sheet pan, no more than 3 for each half sheet size. This is important for the boules to bake evenly.
Rack Placement Guidelines- For placement of the final loaves, please find a covered rack that is in the most pristine condition possible. Intact zippers, no gaping holes for drafts to come through. A frosty draft in the fridge is detrimental to the doughs. Keep this in mind when prepping the croissant rack as well.
-Place sheet pans with soaking wet towels on the top rack and bottom rack. This will help to keep proper moisture.
- Doughs that are the same or meant to be baked in the same oven should be placed on levels closest to each other. You may follow this order, top-down, consolidating as necessary to make sure they all fit.
TOP: Pullman loaves
| Seeded Bordelais
| Petite Boules
| Banana Boules
BOTTOM: Large Plain Bordelais
- At this time, we are placing the Brioche loaves on the same rack to proof, so please find them a spot.
- Make sure zippers are fully closed and the rack is secure. Roll immediately into walk-in.