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Artisan breads

Nyla Stallings

Arts & Sciences Department, ECPI University

Instructor: Kurt Lechner

March 27, 2022, 2022

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There are different types of breads that very popular in today's world but the ones I will be

talking over is how it is made, how it looks and the history behind baguettes and raisin walnut

sourdough bread. There will also be pictures of the two products of what they looked like

throughout the process. At the end their will be the two recipes for 100 portions of the Artisan

breads.

Firstly, the history of Baguettes is very well known throughout the years. They are so popular

that 10 billion are made yearly around the country. It was first created around in 1920 in Paris. In

the early 19th century in Paris steamed overs were brought they’re by a baker named august Zang.

Using the steamed oven helps the crust expand more making it airy and light. In the 1920’s there

was law that says baguettes can only be made with four ingredients water, salt, wheat flour, and

yeast. Also because of the Décret Pain laq baguettes can only be made where is it sold at. The

baguette is considered to be a symbol in the French culture. The thin ones were made in the mid-

18th century and in the 19th, it became longer than what you would see in bakeries in today’s

world.

Additionally, the history behind sourdough with walnuts and raisins it all started in 1500 BC

with the Egyptians they discovered it when they had some dough left out and some yeast in the

air got to the dough and it was much lighter making it rise. Over time after trials of testing they

saw that by adding some raw dough with a little bit of flour and water made the same flavor and

it would stay alive longer. Which shorty after made the sourdough starter.

Baguettes are made with salt, water, wheat flour, and yeast. The crust is very crispy and it is

made from a lean dough. The baguette is sweet and nutty when you taste it.It is deep golden
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brown on the outside and very soft in the inside. The bottom should be smooth and not have any

ridges in it.

The shape is a long rounded shape that can be 2 feet to 4inches.There are different sizes of

baguettes the ones that are that are short are called a baton. The loaf that is thinner is called

ficelle.

Sourdough is made up of whole, wheat flour water, bread flour,water,whole wheat levain,yeast

and salt it is very hard on the outside and in the inside it is light, moist and fluffy. Their are

holes in the inside it just means that the gluten inside is developed correct. The texture in the

inside is very dense. The flavor is tangy and a bit chewy. Sourdough can be shape like a loaf or a

bouble or even a round shape for a bowl. The outside of sourdough is either a caramel color or a

dull greyish color.

My observation of baguettes is that it will only last long if it is wrapped for about 12 hours as

long as it doent lose any moisture. I saw that baguettes can be made by hand but it takes much

longer to get the correct window painting that you desire. It can be eaten with almost everything

such as chesses and jam butter and more. It is easy to mess up the whole dough by not adding the

exact amount it calls for exactly when it comes to taste it might not taste correct. Keeping an eye

on each step you make is important because one wrong step that you miss on the 12 step yeast

dough process will end up messing up the whole process.

When I made the sourdough, I saw that dried fruits and nuts can be made in the bread. I never

thought that dried fruit would taste great in a bread. When I picked up the bread, I notice it was

very light and felt warm and hard outside because it just came out the oven and it smelled and

tasted a bit sweet. It ia also a process to make because it is a bread that is not made in one day. It
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has to sit oversight for the sourdough starter to be able to ferment and develop gluten and

incorporate all the flavors together.

To make the baguettes first thing to do its Mise en place, measure, and have the bread flour,

instant yeast ,salt, culture and malt. Next hydrate the yeast with warm water then mix all the wet

and dry intendents together. Till fully incorporated. Next Check for window painting to see if

you can see through the dough. Then once it is see through take it out and roll the dough and dust

some flour on top and wrap it in saran wrap up to 10-13 minutes. After that follow the next steps

of the 12 steps of the yeast dough production.

The MOP of sough dough with raisins and walnut’s is different from baguettes it contains

bread flour, whole wheat flour, water, Instant yeast, whole wheat levain, salt, raisins and

walnuts. The very first part is mince en place then measure all your ingredients once you have

done your going to make a sponge that has east ,water and flour in it and let it sit overnight. Then

the next day add in the rest of our ingredients in the mixer on top of the sponge and put it on

speed 1. Next after it is fully mix check for window painting to see if all the gluten is holding

together and if it is ready then add the walnuts and raisins. Mixing it on 1st speed then take it

out and wrap it in saran wrap for 45 mins then fold it then let is rest for or a hour. After that

follow the rest of the steps of the yeast dough production.

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Formulation for new yields for 100 portions

Baguettes old New

Bread flour 1 Ib 2 1/2 61.05

water 13 oz 42.9

Yeast (instant) 2.5 tsp 8.25

salt 3/8 1.3

culture 5 oz 16.5

malt 0.1 oz 0.33

Total 2 Ib 105.6

Yield 13(12 oz (0.350 lg)loaves

Test 2 ½ (12 oz (0.350 kg) loaves 2.5 x12=30 100/30=3.3
Sourdough
Bread Flour 4 Ib 2 oz 2197.8

Whole wheat flour 15 1/2 516.2

Water /some warm for 3 Ib 8 oz 8.25

yeast

Whole wheat Levain 1 Ib 8 oz 1.3

Instant yeast ¼ oz 16.5

salt 1 ½ oz 0.33

raisins 1 Ib 5 oz 105.6
walnuts 1 Ib 5 oz 699.3

Yield: 3 oz New/Old
100/3 = 33.3
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References

About The Author admin Moref rom this Author, Author, admin M. from this, Admin, &
Author, M. from this. (2021, September 20). Interesting facts about baguettes: Just fun
facts. Just Fun Facts | Fun and interesting site. Retrieved March 28, 2022, from
http://justfunfacts.com/interesting-facts-about-baguettes/
Admin. (2022, March 1). Baguette history: Origins of the 100-year-old bread. FOODICLES.
Retrieved March 28, 2022, from https://foodicles.com/baguette-history/
Nutrition and Food Safety. (2022, February 1). Retrieved March 28, 2022, from
https://uwyoextension.org/uwnutrition/newsletters/sourdough-bake-like-an-ancient-
egyptian/
The French baguette, the ultimate measuring stick. French Moments. (2020, March 1). Retrieved
March 28, 2022, from https://frenchmoments.eu/the-french-baguette-the-ultimate-
measuring-stick/

The history of sourdough. (n.d.). Retrieved March 28, 2022, from

https://www.kitchenproject.com/history/sourdough.htm

You Knead Sourdough. (n.d.). The history of sourdough: The rise of sourdough bread. You
Knead Sourdough. Retrieved March 28, 2022, from
https://www.youkneadsourdough.com.au/blogs/sourdough-stories/the-history-of-
sourdough-the-rise-of-sourdough-bread