On Day 5 my group members and I were blessed with the task of recreating Chef's delicious recipe Pain Rustique (Pictured above).
Unfortunately this was our "every thing that can go wrong will go wrong" day of the week.
The Right Way
- Prepare your Poolish the day before mixing. (Flour, yeast, water - mix until smooth & ferment overnight)
- Properly scale all ingredients & autolyse the dough: mix together wet first, poolish next , & dry ingredients last (Holding back salt & yeast).
- Mix in 20 qt. mixer until ingredients just come together.
- Autolyse 20-30 minutes. (Cover with bun-pan bag & let sit)
- Prepare your Poolish the day before mixing. (Flour, yeast, water - mix until smooth & ferment overnight)
- Properly scale all ingredients, add dry ingredients to bowl, wet ingredients, Poolish, & yeast (Holding back salt only)
- Immediately realize mistake & proceed to freak out.
- Tell Chef.
- Explain to Chef that you cannot simply scoop out the yeast off of the top of the dry ingredients because the dry ingredients are on the bottom of the bowl.
- Give group members dirty looks for 7 seconds then proceed to mix dough in the spiral mixer with salt (Skipping autolyse).
- Mix on 1st speed 4 minutes & 2nd speed 1 minute.
5. Add salt & yeast and mix additional 1 minute on 1st speed, mix on 2nd speed until medium gluten is developed, approximately 1.5 minutes in a spiral mixer.
6. Allow to ferment 60 minutes with 3 folds at 20 minute intervals.
7. Allow to ferment additional 15 minutes.
8. Thoroughly de-gas dough & divide into uniform small rolls (approx. 2" x 2") and place on floured couche.
The Wrong Way
8. Allow to ferment shorter period of time constantly checking with Chef to make sure it is okay because your dough may over ferment. Stretch periodically.
9. De-gas dough, neglecting the center so that it is thicker than outer edges of dough.
10. Argue with group members over size of rolls. Someone says 3" x 3" & you disagree with them until they say 2.5" x 2.5" may be a more acceptable size. Feel as though it is still too large but continue to divide even as some group members give you dirty looks because they believe you are wrong.
11. Realize partially through dividing that the dough was not evenly de-gased and that although you divided the shapes perfectly in theory they are now all different shapes & sizes.
12. Decide to place scrap pieces in with smaller pieces so your rolls will be slightly even.
13. Accidentally place rolls on couche seam-side down (scrap pieces on bottom).
The Right Way
9. Proof for approximately 15 minutes.
10. Place floured side up onto loaders. Score a straight line down center & load into a steamed deck oven.
12. Cool & enjoy beautiful delicious rolls with a creamy colored, nutty flavored, porous crumb.
(Similar to a baguette...but better).
The Wrong Way
14. Proof for 15 minutes.
15. Place rolls flour side up on loader.
16. Realize your scrap pieces are now on the top of your loaves.
17. Sigh over dramatically & proceed to tell Chef.
18. Score only the pieces with no scraps on top.
19. Bake rolls for 20 + minutes taking them all out at the same time.
20. Cool & enjoy your misshapen, not uniform, slightly under baked or over baked rolls with a dense crumb and less than ideal taste.
In short, we screwed up. A lot.
Tips for the future:
- Always be familiar with your formula before you begin.
- Effectively communicate with your group members before moving on to the next step.
- Do not be afraid to ask for help. Other groups have most likely made this product before so ask them for help, and when in doubt always ask Chef. You are paying him to teach you so annoy him as much as you feel necessary.
When making our pain rustique, my group had a bit of trouble scaling the ingredients properly. We had the preferment at 1x batch and the water at 1x batch and everything else at 1/2x batch. We then added the rest of the ingredients in, which made the dough turn into a lumpy mess. Chef then began to add water to the dough in order to remove some of the lumps making the dough a 200% hydration dough. I thought the dough was pretty gummy, and didn't have as great as a crumb structure as the pain rustiques that I saw from other groups.
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