Baker House​​

Pumpkin Bread Ingredients 500 g pumpkin puree 300 g granulated sugar 240 ml vegetable oil 5   eggs 500 g flour 3 g ground cinnamon 2 g ground nutmeg 5 g baking soda 60 g walnuts, chopped Instructions Heat oven to 170 degrees C. Grease a 9 x 5 inch bread pan. In a large mixing bowl, combine pumpkin, sugars, oil, eggs, and applesauce. Stir well. Add flour, cinnamon, nutmeg, baking soda, and walnuts. Mix until well combined. Pour into pan. Bake about 1 hour and fifteen minutes. Pumpkin bread is finished when there is no batter on a toothpick when inserted in the center of the bread. Yield: one and half large loaf or three small ones.

PIZZA DOUGH INGREDIENTS: 1 KG WATER 7 GRAMS YEAST 0.8 KG CAKE FLOUR 1 KG BREAD FLOUR 55 GRAMS SALT 10 GRAMS SUGAR 20 GRAMS OLIVE OIL HOW TO DO: Combine water with yeast and olive oil, let it sit for 5 minutes and them mix with flours and salt to make a smooth a little soft focaccia-like dough. Place in a warm area to rise for 1 hour and then make some pizza individual portions of 180 grams or smaller depending of your needs. Roll the individual rolls like making a soft roll and place them inside a lightly floured tray, cover with plastic wrap and let it sit in a warm area for 30 minutes and then place in the refrigerator for about 12 hours, to let develop the gluten and the enzymes. At the moment of use take away the needed rolls one hour before roll one portion of dough to make pizza. Needs to bake at least at 280 degrees for a proper pizza depending of the type of oven you will use.

POLENTA BREAD INGREDIENTS:   400 GRAMS BREAD FLOUR 200 GRAMS CAKE FLOUR 200 GRAMS POLENTA 50 GRAMS BIGA 15 GRAMS DRY YEAST 5 GRAMS SUGAR 20 GRAMS SALT 480 GRAMS WATER HOW TO DO: ·        Mix flours with salt and yeast, add water and olive oil, BIGA and kneed the dough until smooth. ·        Place the dough to raise until double in volume and then shape in 4 long loaves, let them rise for a second time until ready. ·        Make three cross incisions on each loaf and bake at 220 degrees for 20   minutes, then drop the temperature to 200 degrees and bake until ready.

OLIVE BREAD ROLLS INGREDIENTS:   18 GRAMS DRY YEAST 500 GRAMS WATER 15 GRAMS OLIVE OIL 150 GRAMS CHOPPED PITTED BLACK OLIVES 50 GRAMS CREAMED OLIVE WITH A LITTLE OLIVE OIL 1000 GRAMS BREAD FLOUR 15 GRAMS SALT 1/2 TEASPOON DRY OREGANO                            HOW TO DO: ·        Mix yeast with water and oil, separately mix flour with salt, olive jam and start to kneed the dough, when almost ready add the olives and finish to k need the dough. ·        Let it rise until doubled the volume and then prepare the rolls of 50 grams each. ·        Let the rolls rise again and bake at 220 degrees for abot 8 minutes and then drop the temperature to 200 degrees and bake until ready. ·        (BAKING @ 220©)

POTATO BREAD INGREDIENTS:   25 GRAMS DRY YEAST 75 GRAMS BIGA 500 GRAMS BOILED AND PEELED POTATOES, MASHED 150 GRAMS MILK 200 GRAMS OF COOKING WATER OF THE POTATOES 30 GRAMS OLIVE OIL 20 GRAMS SALT 20 GRAMS GRATED PARMESAN CHEESE 750 GRAMS BREAD FLOUR 250 GRAMS CAKE FLOUR HOW TO DO: ·        Mix potatoes with flours, salt, oil, parmesan cheese. ·        Mix yeast with milk and cooking water. ·        Knead the dough until is nice and fluffy. ·        Place dough to rise in a warm area. ·        Knock the dough down and shape it in large loaves, place them again in the proofing box to rise. ·        Bake at 220 degrees for about 20   minutes and then drop the temperature to about 200 and finish baking for another 15 mintes or so.

FOCACCIA GENOVESE INGREDIENTS:   700 GRAMS BREAD FLOUR 300 GRAMS CAKE FLOUR 550 GRAMS WATER 10 GRAMS DRY YEAST 30 GRAMS OLIVE OIL ENOUGH OLIVE OIL FOR BRUSHING THE FOCACCIA ENOUGH ROCK SALT HOW TO DO: ·        Mix flours with salt and yeast, add water and olive oil and kneed the dough until smooth. ·        Let the dough rise in a warm area and then roll it on a tray previously brushed with olive oil. ·        Place again in the proof box for the second rise, when ready make some small dents on the surface with the tips of your fingers, brush with olive oil and add scattered rock salt on the surface. ·        Let rest for ten minutes in warm area. ·        Bake at 220 degrees until ready. ·        Can make with onion, cheese, fresh sliced tomato and oregano.

CIABATTA BREAD INGREDIENTS 1 st MIX: 1000 GRAMS BREAD FLOUR 500 grams cake flour 20 GRAMS SALT 30 GRAMS DRY YEAST 20GRAMS OLIVE OIL 750 GRAMS ICED WATER FOR THE 2 nd MIX: 200 GRAMS FERMENTED DOUGH (BIGA) 50 GRAMS ICED WATER PROCEDURE: l   Make bread dough mixing the flour with all ingredients by adding slowly the water; beat until nice and elastic. l   Let it rest for a few minutes and then add the fermented dough (biga) and the other water. l   Let the dough raise inside an oiled large container; place a layer of four over a table; place the dough over this table and divide it in loafs with a lot of flour and place each one over flat baking trays covered with baking mats. l   Raise a little more and bake at 220 degrees for ten minutes and then decrease the temperature to 200 .

HAMBURGER BUNS INGREDIENTS: 1   KG BREAD FLOUR 25 GRAMS DRY YEAST 20 GRAMS SALT1 PC EGG 25 GRAMS SUGAR 40 GRAMS BUTTER 15 GRAMS IMPROVER 550 GRAMS FRESH MILK 1 PC EGG PROCEDURE: Mix all ingredients and make a good smooth dough. Let it rise and then shape it in 100 grams buns, make second rise and then, brush the top with one beaten egg mixed with two spoons of milk, spread on the egg some sesame seeds. Bake at 210 degrees until ready. After baking brush lightly each bun with a little vegetable oil,

ONION BAGUETTE INGREDIENTS: 220 GRAMS ONION CUT IN JULIENNE AND PANFRIED UNTIL SOFT 20 GRAMS OLIVE OIL 10 GRAMS SUGAR 15 grams salt 500 GRAMS BREAD FLOUR 200 GRAMS CAKE FLOUR 100 GRAMS BIGA STARTER 12 GRAMS DRY YEAST 330 GRAMS WATER HOW TO DO: • Mix yeast with water and oil, separately make a mound with flours, salt, sugar, and kneed with water, add also biga. • When almost ready include the onion and finish kneading, add a little flour if dough is too sticky until ready. • Let rise at around 30 degrees C until doubled. • To make baguettes divide dough in 280 grams chunks and make the baguette sticks, place them over baking tray and let them rise a second time. • When ready, practice 3 small cuts transversally on each baguette and bake at 220 degrees until golden lightly brown in color and then turn off the oven and bake for another few minutes until ready. • Take away and allow to cool over wire racks. • Note: can make also rolls of 50-60 grams each. • (BAKING 220©)

WALNUTS AND RAISINS BAGUETTE INGREDIENTS: 500 GRAMS BREAD FLOUR 200 GRAMS CAKE FLOUR 1 TEASPOON OLIVE OIL 50 GRAMS BIGA 15 GRAMS SALT 15 GRAMS DRY YEAST 90 GRAMS CRUSHED WALNUTS 90 GRAMS REHIDRATED RAISINS 370 GRAMS WATER HOW TO DO: • Mix the flours with salt and yeast, add water and start to kneed the dough, when almost ready add biga, kneed until incorporated and then add the walnuts and raisins. • Let the dough rise until double at 30-35 degrees , shape the baguettes of 280 grams each. • Place baguettes to raise again until doubled in volume and make three trasversal incision cuts on each one and let them rest for three minutes. • Bake at 230 degrees until golden-brown and then, open the oven door for one minute to drop the temperature, turn it off and close the door and finish to bake until ready. • Take away from the oven and let the baguettes rest on wire racks

BREAD ROLLS (SPECIAL) INGREDIENTS: 1 KG BREAD FLOUR 500 GRAMS CAKE FLOUR 20 GRAMS SUGAR 35 GRAMS SALT 100 GRAMS BIGA 80 GRAMS OLIVE OIL 30 GRAMS DRY YEAST 800 GRAMS WATER HOW TO DO: • Combine ¾ of water with yeast and olive oil, mix and let ii rest for three minutes. • Meanwhile combine flours with salt and sugar, then add water and mix, add the rest of the water slowly inside and kneed for 5 minutes. • Make the dough rise one time. • Make rolls of 50 grams each and place other trays lined with silicon mats; make it rise a second time and then bake in the oven at 220 degrees centigrade. • Bake until golden-brown and then turn off the oven and bake for another 2-3 minutes to allow to cook inside. • Take away and let cool down before storage (BAKING 220©)