BPA 100: Breads Day 4; Baguette, Challah, Cinnamon Rolls

BPA 100
Day 16, Tuesday
11.25.2008

Today we began by making the baguette dough, challah dough, and cinnamon roll dough as groups in the large mixers. We also mixed cinnamon, butter, and brown sugar for the cinnamon roll filling.

Cinnamon roll dough

I rolled the dough flat to around a 1/8” thick rectangle. Spread on the sugar/butter mixture and roll up the dough like a jelly roll.

Cut 1- 1.5” segments off, round them slightly, and place them in a sprayed pan. Keep the sealed edge of dough close to the side of the pan or near another roll, insuring it will keep closed when rising. Fill the pan but allow space for the dough to rise and double. If desired you can create a sticky pecan topping by mixing some honey, brown sugar, and pecans and lining the pan with it before placing the rolls on top. This will take longer to bake and not too much should be used as it is very sweet.

The rolls will bake for around 30-40 minutes; they should sound hollow and be golden brown when finished. If the rolls in the pan with the pecan topping are done on top, flip the pan over onto a sheet tray and remove the pan and put the tray back in the oven. This will give the bottom a chance to bake through.

The challah we braided today was of varying sizes, some people used 4 braids, others used 8, and I used 6. I didn’t follow a traditional braid but instead created one of my own.
We also scaled out our ingredients for puff pastry for our next class.