Chapter 9 Viennoiserie © 2009 Cengage Learning. All Rights Reserved. Introduction • Viennoiserie is the term used to described yeast raised breakfast pastry that is enriched and sweetened – Non-Laminated Enriched Dough • Brioche • Cinnamon Rolls • Gibassier – Laminated Dough • Croissant • Danish • Laminated Brioche © 2009 Cengage Learning. All Rights Reserved. CHAPTER 9 An Introduction to Viennoiserie CHAPTER • Viennoiserie comes from Vienna, which is the first place this type of bread was made 9 • It was brought to France in the 18th century by the Austrian bakers of Marie Antoinette upon her marriage to the future king of France, Louis XVI • Is made throughout the world in all shapes and varieties © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality • Choices will have an affect on working properties of the dough and the final product • Basic ingredients include flour, water, salt and yeast • Common additional ingredients may include milk, eggs, sugar and butter © 2009 Cengage Learning. All Rights Reserved. CHAPTER 9 Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Flour • Flour must have good quality protein – Suitable for longer fermentation • HRW flour is preferable • HRS may be too high in protein – Leathery mouthfeel, chewy texture • Ash content supports fermentation activity and increases extensibility © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Hydrating Components of Viennoiserie: Water, Milk and Eggs • Water, milk or eggs may be used to link flour’s components • Choice will effect dough properties and flavor. • These ingredients are used to control the dough temperature © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Water • Used commonly in Viennoiserie in conjunction with milk or dry milk powder • Does not add richness, yet is effective at hydrating starch and protein © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Milk • Adds richness, color, nutritional benefits and flavor • Lactose and proteins encourage browning; fat makes dough smoother, finer • May be used as portion of or all of hydration (87%) • Dry milk may be substituted accordingly © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Eggs • Add flavor, color, nutritional value • Contain water, fat and protein (hydrate at 73%) • Using 10-20% water or milk can improve dough hydration and strength • Selection may include fresh, pasteurized liquid eggs or frozen egg products © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Sugar • Range of use varies/ Croissant vs. Brioche • Quantity affects mixing, fermentation, baking temperature and flavor • Quantities higher than 10% FW merit special considerations in mixing and fermentation © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Mixing • Quantities above 10% FW need to be held back and added in later stages of mixing. – Protein must be hydrated first – Sugar weakens the gluten structure and early additions will require longer mixing times – Sugar should be added to dough as it develops © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Flavor • Flavor is dictated by type and quantity of sugar used. • Croissants have approx 12% sugar based on FW but are not “sweet”. • Other sugars may be used to introduce other flavors: brown sugar, honey. © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Color • Primary influence is crust color • Products with higher quantities of sugar should be baked at lower temperatures • Some sugar may change crumb color: brown sugar, molasses or honey © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Texture and Shelf Life • Hygroscopic nature helps to attract and retain moisture – Creates softer crust and crumb • Higher quantities increase shelf life of products – Inverted sugars are sometimes used for this © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 • Yeast • Osmotolerant yeast is preferred for sweet yeasted dough. – Yeast strain that functions well under high osmotic pressure. – Ensures consistent fermentation activity and fuller volume of finished products © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Fat • Type of fat used affects working properties, flavor and cost of products. • Selection of fats include: – Butter, margarine, roll-in shortening • Variables include: – Cost, plasticity, melting temperatures, flavor and texture © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Application of Fat in Viennoiserie • Selection of fat is a determining quality for Viennoiserie • Fat is used two ways in Viennoiserie: – In the dough – For lamination © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Fat in the Dough • Non-laminated dough: – Enriches crumb, creates flavor • Laminated dough: – Creates extensibility • Range of usage: 4 – 70% – As % of fat increases above 10%, special mixing precautions must be taken © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Fat in the Dough • Effects – • Color, flavor, crumb and shelf life Mixing Considerations – Improved mix for 4-12% fat (FW) – Intensive mix for ≤ 12% • Delay addition of fat until intensive mix • Fat should be similar consistency to dough © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Fat for Lamination • Type of fat will determine temperature for usage. • “Dry” butter is favored for higher fat content and unique flavor (cultured) © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Ingredient Selection and Functionality CHAPTER 9 Fat for Lamination • • Quantity of Fat – 25% of dough weight- Croissant – % of fat determines approximate number of folds required for lamination Temperature and Texture of Fat – Fat must have plasticity – Dough made with manufactured fats must be processes at warmer temperatures © 2009 Cengage Learning. All Rights Reserved. Viennoiserie CHAPTER 9 Overview of the Laminated Dough Process • 6 critical steps are required for laminated dough – Mixing – First Fermentation – Lamination – Makeup – Final Proof – Baking © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process CHAPTER 9 Laminated Dough: Mixing • Has evolved from simple incorporation to Improved Mix – Hold back sugar until after incorporation – Improved Mix provides better volume – Autolyse is an option • Increases extensibility – DDT is 76°F © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process CHAPTER 9 Laminated Dough: First Fermentation • Typical: 2 hours – 1 hour at room temperature – 1 hour under refrigeration • Dough must cool to limit fermentation and to aid in the lamination process © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process CHAPTER 9 Lamination • The process of enclosing fat in dough and rolling out and folding the dough to create flaky pastries. • Key points include: – The temperature and texture of the dough and fat – The process of rolling, folding and resting the dough – How many folds are given to the dough © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process CHAPTER 9 Preparing the Beurrage • Goal is to create a smooth, even layer of fat to be enclosed in the dough. • This may be done with – A butter press – A dough sheeter – A rolling pin and heavy plastic © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process CHAPTER 9 Dough and Butter Characteristics • Temperature of Dough and Fat – If the fat gets too warm, lamination will suffer – The hardness of the dough and fat should be similar © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process CHAPTER 9 Enclosing the Fat into the Dough • • Fat may be enclosed two ways – Placing the fat over 50% of the surface area of the dough – Placing the fat over 2/3rds of the surface area of the dough Fat and dough layers should be even thickness and cool © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process Sheeting the Dough and the Folding Process • Single vs. Double folds • Resting dough: – 30 minutes between series of folds. • Number of folds: • 3 single folds or 2 double folds are standard for Croissant and Danish • Folds should face out when sheeting © 2009 Cengage Learning. All Rights Reserved. CHAPTER 9 Viennoiserie: Overview of the Laminated Dough Process CHAPTER 9 Make-up • After final resting time, dough can be sheeted (3 – 3.5 mm), cut and shaped. • Key points for makeup: – Work efficiently so dough remains cold – Relax dough and cut with precision • Shaping techniques vary by shape © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process CHAPTER 9 Egg Washing Pastries • Light coat of eggwash, two times • Enhances crust color • Use caution to not degas the pastry © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process CHAPTER 9 The Final Proof • Final proof is at least 90 minutes due to increased sugar • Proof box at 78°F with 80% humidity is ideal – If proofing temperature is too high, lamination will suffer © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Overview of the Laminated Dough Process CHAPTER 9 Baking • After final proof, pastries like Danish are filled as needed. • Steam encourages oven spring • A deck or convection oven may be used with good results • Pastries should be baked quickly to avoid drying the product • Once baked, laminated pastries should be handled minimally as they are fragile © 2009 Cengage Learning. All Rights Reserved. Viennoiserie CHAPTER 9 Non-Laminated Viennoiserie • Sweet yeasted dough characterized by – Eggs, milk, sugar and butter • Examples include – Brioche, Gibassier, Pannetone, Pan D’Oro • Process is similar to traditional bread – Mixing, fermentation, makeup proofing and baking need to be adapted © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie CHAPTER 9 Mixing • Higher levels of sugar and fat require use of intensive mix – Hold sugar back and add after incorporation slowly – Add malleable fat once dough is fully developed and mix until incorporated © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie CHAPTER 9 First Fermentation • Typically similar to traditional baking. • Dough with higher quantities of fat will benefit from cooling for easier handling – Brioche • Some dough may need a fold or two, depending on the strength of the dough © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie CHAPTER 9 Divide, Pre-Shape and Resting Time • Same theory is applies as for traditional baking • Preshaping may be tighter or looser, depending on dough characteristics • Be cautious to not add too much flour during shaping sticky dough • Resting time may be under refrigeration © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie CHAPTER 9 Shaping • Consider strength of dough when shaping • After shaping, deposit into mold or onto tray • Eggwash as needed © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie CHAPTER 9 Final Proof • May vary from 30 minutes to 15 hours • Sugar, quantity and type of yeast and acidity affect time • Temperature should be between 78-80°F • Higher temperatures may melt fat © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Non-Laminated Viennoiserie CHAPTER 9 Baking • Most products receive second eggwash before baking • Baking should be done with stream in deck or convection oven • Once baked, pastries should cool before being handled • Once cool, some pastries may be garnished © 2009 Cengage Learning. All Rights Reserved. Viennoiserie CHAPTER 9 Alternative Processes for Viennoiserie • Basic process for Viennoiserie can be adapted to include: – Preferments – Autolyse – Retarding techniques • These processes will affect the flavor, appearance and physical qualities of the pastry © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Preferments • Provide the benefit of a long first fermentation • Gas and alcohol production – Production of aromas • Acidity production – Increase in strength – Increase in flavor – Increase in shelf life © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Prefermented Dough • Origin – Developed to compensate for mediocre quality of bread produced using a straight dough process with a short first fermentation • Description – Could be any kind of dough with at least 3 hours of prefermentation – Regular baguette dough is preferable • Application – Wide range of products – Tradition and practicability © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Sponge • Origin – Originally, used as preferment in pan bread production in England. Also used in the production of sweet dough • Description – Stiffer preferment (60-63% hydration) – Quantity of yeast calculated based on the fermentation time • Application – Could be used in many different products – Use in sweet dough is preferable © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Poolish • Origin – One of the first preferment elaborated with commercial yeast • Description – Liquid preferment (100% hydration) – Quantity of yeast calculated based on the fermentation time • Application – Could be used in many different products © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Biga • Origin – Originally, used by Italian bakers to reinforce the strength of the dough – Nowadays, biga is a generic term for a preferment • Description – Very stiff preferment (50% hydration) – 1% of yeast for 18 hours of fermentation at 60°F • Application – Could be used in many different products – Mostly used in Italian products © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Liquid Levain • May be used in low quantities in sweet yeasted dough • It is often “available” at bakeries • Usage: – 10-15% based of FW © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Italian Levain • Stiff, active levain with mild acidic flavor • Ideal for Viennoiserie and sweet dough • Improves: – Crust color, shelf life, dough strength, fermentation tolerance, aromas and flavor © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Summary of Preferments • Preferments add flavor and keeping qualities to Viennoiserie • Selection may act as a natural way to improve workability of dough – Poolish encourages extensibility – Prefermented dough adds strength © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Retarding Viennoiserie • Slowing or stopping the fermentation: – Retard in bulk – Retard shaped – Freezing • Freezing in bulk • Freezing shaped © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie Retarding in Bulk- Laminated Dough • Before lamination – – – – Fermentation time at room temperature is limited Dough temperature between 73°F-76°F Dough is held at 35°F-40°F for 12-18 hours After retarding, the dough can be laminated as normal • After lamination – After retarding final folds are completed; dough can be shaped, proofed, and baked as normal – Some folds may be done before retarding • It is best not to do all folds © 2009 Cengage Learning. All Rights Reserved. CHAPTER 9 Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Retarding in Bulk- Non-laminated Dough • Fermentation time at room temperature is limited • Dough temperature between 73°F-76°F • Dough is held at 35°F-40°F for 12-18 hours • After retarding, the dough can be shaped, proofed, and baked as normal © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Retarding Shaped • Good for laminated and non-laminated dough • Shaped pastry is placed immediately into the retarder • Egg washed is used to protect surface of the dough • Held at 35°F-40°F for 12-18 hours • Proofed and baked as normal after retarding © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Freezing in Bulk • Some folds may be completed before freezing • Last folds are completed after defrosting to build strength • Optimum shelf life of one week with no conditioners – May notice slower proofing © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Freezing Shaped • Shaped pastry is placed immediately into freezer • One week shelf life for optimum results with no conditioners – Yeast activity will be negatively affected – Structure of the dough will suffer • Pastry is defrosted, proofed, and baked as normal © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Pre-Proofed Frozen • Dough is quickly frozen just before optimal proof is reached • Shaped pastry is stored in freezer until needed • May be baked directly from the freezer • Convenience product: must be eaten soon after baking, otherwise product stales quickly © 2009 Cengage Learning. All Rights Reserved. Viennoiserie: Alternative Processes for Viennoiserie CHAPTER 9 Retarding Technique Conclusion • Ideal way to manage production and build flavor • Control dough temperature • Regulate fermentation time • Regulate shelf life in freezer and product rotation • May increase yeast 1.5 – 2 times © 2009 Cengage Learning. All Rights Reserved. Conclusion CHAPTER • Consumers increasingly appreciate quality Viennoiserie 9 • Attention to fermentation, lamination technique, makeup and proofing are required to create consistent product • The use of alternative processes (preferments, retarding) can build flavor as well as improve production © 2009 Cengage Learning. All Rights Reserved.