Live Decorating Dough

Oval or Heart

Ingredient Metric Pounds %

Water 1800g 3# 15.36 oz 54
Yeast - instant 40g 1.4oz 3
Dough conditioner 100g 3.52 oz 3
Bread flour 1404g 3# 1.44 oz 42
Whole wheat 1116g 2# 7.36 oz 34
White rye 504g 1# 1.7 oz 15
Organic buckwheat or dark rye 252g 8.88oz 7
Shortening 100g 3.52oz 3
Salt 50g 1.76 oz 1.5

1. Fill 20 qt. bowl with cold water @ 50-60º F

2. Add all of the dry ingredients, salt, shortening and yeast.
3. Mix on first speed until dough can be rolled into a smooth log.
4. Take from mixer and cover with plastic wrap.
5. Divide into desired increments and work on the braided component
first.
6. When finished, allow to proof at 80º for @ 30 minutes
7. Dust with medium rye flour and bake in a deck oven at 450-480ºF
with steam

Oval Heart
Braid: 3 x 700g Braids: 3x 425g 56”
Basket weave: 2 x 1500g Rolled Basket weave: 24x
125g 22”
Roses: 325g Roses with scraps

Checkerboard Centerpiece
Braid: 3x 700g
Basket weave: 1x Plain dough
Basket weave: 1x Dark decorating dough
Roses made with the scrap of the two colored doughs
• When making this project reduce the formula above by 20%
• Mix the plain dough first since you can mix the dark dough while
working on the braid.
 Miché

Starter
Ingredient Metric %
Bread Flour 642g 80
Whole Wheat 160g 20
Water 70º 481g 57
Starter 200g 25

1. Mix all of the above ingredients until they are well

incorporated.
2. Place in a container sprayed with baking release
3. Allow to ferment for 5 hours.
4. Place in refrigerator for overnight.

Final Weight
7260g

Final Dough
Ingredients Metric %
Bread flour 2400g 25
Sifted WW flour 800g 75
Water 98-102ºF 2500g 78
Salt 72g 2.3
Yeast - instant 3g .2
Starter 1485g 47

1. Mix all of the above ingredients on first speed for

4 ½ minutes.
2. Mix on second speed for 2-3 minutes.
3. Bulk ferment for 45 minutes; give one stretch and
fold
4. Bulk ferment for additional 45 minutes.
5. Divide into 2400g increments and work to a light
ball; let rest for 20 minutes.
6. Work round and place in dusted linen lined metal
bowl.
7. Proof for 1-½ hours.
8. Bake at 480º F for 30 minutes.
9. Drop temperature to 420º F and bake an additional
30- 40 minutes.
10. Open the door with 10 minutes to go to build a
crust.
 Baguette with Poolish

POOLISH

Ingredient Metric Pounds %

Bread flour 1000g 2#4oz 100
Water 70º F 1000g 2#4oz 100
Yeast 1g Pinch .1

1. Combine 70° water and yeast and stir until completely dissolved
2. Combine bread flour with the above and blend together to a smooth
consistency
3. Cover with plastic wrap so that no crust forms
4. Place in a controlled environment around 68-70º F

DOUGH
Final Weight
5092g 11# 6 oz

Ingredient Metric Pounds Final % Overall %

Bread flour 2000g 4# 8 oz 100 100
Water 92º 1000g 2# 4 oz 50 66.6
Yeast - fresh 20g ¾ oz 1 .7
Salt 60g 2 oz 3 2
Malt 20g ¾ oz 1 .7
Poolish 2000g 4# 8 oz 100
1. Take flour temperature and room temperature
2. Decide what your water temperature will be (Water temperature
will be about 86-90°F)
3. Place water, poolish, & yeast in mixer
4. Stir together bread flour, salt and malt, and place in mixer.
5. Mix on low speed in reverse for 1 minute.
6. Mix an additional 3 minutes on low speed, scraping the bottom of
the bowl to ensure that all of the flour is incorporated
7. Mix on high speed for an additional 2 minutes
8. Place dough in oiled container, making sure that the internal
dough temperature is 75° F. If not place in a warm environment
until that temperature is achieved.
9. In an ideal situation the dough will get one stretch and fold
after one hour
10. Total bulk fermentation should be between 1 ¾ to 2 hours.
11. Divide dough into 390g (14 oz) increments and pre-shape.
Allow to rest for about twenty minutes. Place seven to a bagel
board.
12. Shape baguette and couche them for around 40 minutes.
13. Bake at 480°F in a pre-steamed oven.
14. Steam the oven after the bread has been loaded.
15. Open damper when slight color is visible on the skin of the
baked loaves.
16. Bake for a minimum of 20 - 25 minutes.
 Dark Live Decorating Dough

Ingredient Amount %
Water 1000g 54.9
Yeast - instant 20g 1
Dough conditioner 56g 3
Bread flour 780g 42.85
Whole wheat 620g 34
White rye 220g 12
Organic buckwheat or dark rye 100g 5.49
Cocoa 100g 5.49
Shortening 56g 3
Salt 28g 1.53

1. Fill 20 qt. bowl with cold water @ 50-60º F

2. Add all of the dry ingredients, salt, shortening &
yeast. Mix on first speed until dough can be rolled
into a smooth log.
3. Take from mixer and cover with plastic wrap.
4. Divide into desired increments and always work on the
braided component first.
5. When finished, allow to proof at 80º for @ 30 minutes
• This formula works with the same dough used for the
Wine Bottle and the Oval Display.
• If you use it with the dough for the Copper Plate,
multiply the yeast by .4 to give you the right amount.
 Live decorating dough
For Wine Bottle

Ingredients Amount %
Water 2000g 54
Yeast - instant 40g 1
Dough conditioner 112g 3
Bread flour 1560g 42
Whole wheat 1240g 34
White rye 560g 15
Organic buckwheat or dark rye 280g 7
Shortening 112g 3
Salt 56g 1.5

1. Fill 20 qt. bowl with cold water @ 50-60º F

2. Add all of the dry ingredients, salt, shortening and
yeast.
3. Mix on first speed until dough can be rolled into a
smooth log.
4. Take from mixer and cover with plastic wrap.
5. Divide into desired increments and work on the braided
component first.
6. When finished, allow to proof at 80º for @ 30 minutes
7. Dust with medium rye flour and bake in a deck oven at
480º with steam

Main Body: 1x 2300g

Large Braid: 3x 660g
Small Braid: 3x 100g
Scraps: 1x 2mm leaf
Scraps: 1x 1mm roses

Copper Basket

Ingredients Amount %
Water 1240g 57
Yeast - instant 10g .4
Dough conditioner 35g 1.6
Bread flour 890g 42
Whole wheat 750g 34
White rye 340g 15
Organic buckwheat or dark rye 180g 7
Shortening 60g 3
Salt 35g 1.6

Braids: 6x 175g
Divide main body in half and sheet to 3mm