Decorative Dead Dough Syrup

Ingredients Metric Pounds %

1x 1x
Granulated 1175g 2# 9.4 10
sugar oz 0
Water 1140g 2# 8.1 97
oz
Glucose 420g 14.8 oz 35

1. Boil water
2. Combine sugar and glucose
3. Scale boiling water to desired weight
4. Combine above ingredients and stir until all of the
crystals have dissolved
5. Store at room temperature for up to one week
• 1x the formula will be enough syrup for 4 batches of
dead dough

White Decorative Dead Dough

Ingredients Metric Pounds %
1x
White rye flour 750g 1# 10.4 10
oz 0
Light buckwheat 250g 8.81 oz 25
flour
Syrup 640g 1# 6.56 64
oz

1. Combine all of the dry ingredients in a large steel

bowl
2. Add the desired syrup amount
3. Mix together by hand with a plastic bowl scraper
4. Add more syrup to achieve the desired consistency
5. When finished, the dough should feel smooth with no
dry spots
6. Cover with plastic wrap
7. Place in a box and cover with a damp cloth
• Can be used for up to three days
• Bake in a convection oven at 320º F until some color
is achieved
• Purple and green are very susceptible to color loss
• Dough will be soft when removed from oven

Speckled Decorative Dead Dough

1
 Ingredients Metric Pounds %
1x
White rye flour 750g 1# 10.4 10
oz 0
Organic dark 250g 8.81 oz 25
buckwheat flour
Syrup 640g 1# 64
6.56oz

Brown “ Caramel” Decorative Dead Dough

Ingredients Metric Pounds %

1x
White rye flour 750g 1# 10.4 10
oz 0
Light buckwheat 250g 8.81 oz 25
flour
Syrup 460g 1# 46
Carmel color or 200g 7.05 oz 20
molasses

• See Caramel color at the end of the formula section

Yellow Decorative Dead Dough

Ingredients Metric Pounds %

1x
White rye flour 700g 1# 9 oz 700
Light buckwheat 275g 9.7 oz 27.
flour 5
Turmeric powder 25g 1 oz 2.5
Syrup 640g 1# 6.56 64
oz

Red Decorative Dead Dough

Ingredients Metric Pounds %

1x
White rye flour 650g 1# 1 oz 65
Light buckwheat 250g 8.81 oz 25
2
 flour
Dark chili 100g 3 ½ oz 10
powder
Syrup 640g 1# 6.56 64
oz

Black Decorative Dead Dough

Ingredients Metric Pounds %

1x
White rye flour 650g 1# 1 oz 65
Light buckwheat 250g 8.81oz 25
flour
Black cocoa 100g 3 ½ oz 10
Syrup 680g 1# 7.84 64
oz

Green and Purple Decorative Dead Dough

Ingredients Metric Pounds %

1x
White rye flour 700g 1# 8.64 70
oz
Light buckwheat flour 225g 7.93 oz 22.
5
Dried spinach powder or 75g 2.64 oz 7.5
beet powder
Syrup 680g 1# 7.84 68
oz

Caramel Color

Ingredients Metric Pounds %

1x
Granulated 1000g 2# 3.2 10
sugar oz 0
Water 320g 11.28 32
oz

1. Make a caramel using the dry method

2. Do not add all of the sugar to the pot
3. Cook the sugar until a smoky Stage
3
4. While cooking caramel, boil some water
5. Scale water to desired weight
6. Carefully add the boiling water to the caramel
7. Make sure to stir while adding the water and maintain
a low flame
8. Cool and add to the syrup

4
 Pumpkin Bread
Rye Starter:
Ingredie Amoun %
nt t
Rye meal 355g 10
0
Water 390g 11
70º F 0
Starter 177g 50
rye
Whole Wheat Starter:
Ingredie Amoun %
nt t
Bread 200g 8
flour 0
Whole 50g 2
wheat 0
Water 140g 5
8
Starter 100g 4
WW 0

Final
Dough
9684g

Ingredient Amoun %
t
Bread flour 3327g 78.1
6
Whole wheat 390g 9.17
Cornmeal 198g 4.65
Pumpkin flour 340g 8.01
Water 3000g 70.8
0
WW starter 390g 9.17
Rye starter 780g 18.3
4
Salt 106g 2.5
Pumpkin seeds - 700g 19.3
toasted 7
Sunflower seeds - 450g 12.1
toasted 4
Yeast - instant 3g .07
1. Combine all ingredients except for the seeds and yeast in a
spiral mixer. Mix for one minute in reverse direction on first
speed.
2. Add salt and yeast. Mix an additional 3 minutes on 1st speed in
P P

the forward direction.

3. Mix two more minutes on 2nd speed.
P P

4. Add seeds on 1st speed just until incorporated.

P P

5. Bulk rest for 1 hour and give the dough one stretch and fold.
6. Continue resting for an additional hour.
7. Divide dough into 680g increments and pre-shape into rounds(6
rounds per bagel board). Let rest 15-30 minutes.
8. Shape dough into batards and place upside down on floured
couche.
9. Final proof for 50-60 minutes. Bake at 470º F for minimum 45
minutes.
 Laminated Brioche Dough

Ingredient Amoun Pounds %

s t
Bread 2035g 4# 7.6 100
flour oz
Milk 150g 5.2 oz 13.
5
Yolks 115g 4 oz 5.6
Whole egg 800g 1# 12.1 39.
oz 3
Salt 39g 1.3 oz 1.9
Sugar 253g 8.9 oz 12.
4
1. Liquid temp Yeast - 31g 1 oz 1.5 is 70° if
flour temp instant is 68°-70°
2. Mix dough, Butter 330g 11.6 oz 16 hold back
butter until Orange 1 1 each gluten
develops zest each
3. Work in the butter
4. Bulk ferment 1 hour
5. Chill overnight in fridge
6. Prep your “Roll in Fat” butter block the night before
7. Day 2, freeze dough for 20 minutes, making sure the butter and
dough are the same consistency.
8. Proceed to laminate, giving dough 3 tri-folds
9. Sheet to desired thickness

Roll in Fat

Ingredi Amoun %
ent t
Butter 750g 36.
8

1
 Lemon Delight
Laminated
Chocolate Stencil Brioche Dough

Lemon Filling

Lemon Curd

Lemon Curd
Ingredient Amoun Method of Preparation:
t
Egg yolks 120g 1. Gather equipment and ingredients.
Sugar 100g 2. Put all ingredients in a stainless steel pot
Lemons, 100g and cook, stirring continuously until the
juiced mixture becomes thick.
3. Strain if needed, and chill.
Lemon zest 1g
Lemon oil 1g
extract
Butter 55g
Lemon Cream
Method of Preparation:
Ingredient Amoun 1. Whip the cream and sugar to soft peaks.
t 2. Whip the curd to a smooth consistency.
Curd 120g 3. Fold the two together.
Sugar 25g
Lemon oil 2g
extract Chocolate Stenciling Paste
Whipped 400g Method of Preparation:
Ingredient
cream Amount
6x sugar 62g
1. Sift 6x, bring egg whites to room
sifted
temperature,
Butter 62g
2. Combine softened butter with sugar,
Egg whites 62g and carefully add the
Bread 50g Warmed egg whites to a smooth paste
flour 3. Fold in the sifted cocoa powder with
Cocoa 20g the bread flour, being careful not to over mix
powder
Keep in refrigerator till further use; soften in microwave till it
regains a smooth consistency.

• All of the extracts are available through Amoretti

Sweet Morning Apple Basket

2
 Crumb Topping

Roasted Apples
Wooden Basket

Laminated Brioche
Dough

Roasted Apples

Ingredient Amoun
t
Granny Smith 4
apples each
Unsalted butter 45g
Brown sugar 45g
Vanilla bourbon 40g
paste

Method of Preparation:

1. Gather equipment and ingredients.

2. Peel and chop fruit into ½” squares.
3. Melt the butter in a large skillet, and add the sugar and vanilla paste.
4. Place the fruit in the pan and simmer, being careful to brown the fruit evenly.
Remove from heat when a semi-soft texture is achieved.
• Vanilla bourbon paste is available through Amoretti

Crumb Topping

Ingredient Amoun
t
Sugar 180g
Bread flour 228g
Chopped toasted 136g
pecans
Chopped oats 136g
Orange zest 2
each
Cinnamon 6g
Butter 198g
Salt 1g
Baking powder 1g
1. Chop the pecans.
2. Combine all of the ingredients except the butter in a bowl.
3. Melt the butter and add to the above ingredients, then rub together.