coupe monde - members.bbga.org

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BAKERS GUILD★

★ TEAM USA 2020

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JJazz is the music at the heart of the United States of America.

JAzZ

Jazz music was born in the melting pot of New Orleans where African, Caribbean, Latin, French, Spanish, and other cultures were colliding and mutually influencing each other. America is (and always has been) diverse, and jazz reflects the diversity on many levels.Jazz music is common ground that brings people together regardless of their language, beliefs, or culture. You don’t have to speak the same language to play a tune with another musician — which can lead to lasting friendships and mutual understanding. In the spirit of Jazz, the Coupe du Monde de la Boulangerie brings together bakers from around the world to celebrate our love and respect for the craft. Let’s bake some jazz.

Jazz is the music at the heart of the United States of America.

Nicky Giusto is a fourth generation miller and baker who grew up in the world of bread. Nicky learned production baking in large pan bread and sourdough bakeries with his uncle, Keith Giusto. He later honed his skills by training with Didier Rosada and Mike Zakowski. Nicky has an in-depth understanding of how ingredient quality and processing methods contribute to the success of artisan bread.

He currently works for The Central Milling Company developing bread programs, providing technical support for their customers, and directs the operations of Central Milling’s Artisan Baking Center.

In 2013, Nicky won Grand Prize in the Artisan Baking category at the America’s Best Raisin Bread Baking competition.

Nicky is a member of The Bread Bakers Guild Team USA and competed at the 2016 Coupe du Monde de la Boulangerie.

PROFESSIONAL TRAINING

• 2010-2019 / 460 Bread, Driggs, Idaho• 2010-2019 / Master Classes, The Bread Bakers Guild of America• 2010-2019 / Master Classes, San Francisco Baking Institute

BAKING PHILOSOPHYBread, for me, is appreciating the value of enough, but not too much. Enough water, but not too much; enough time but not too much; enough strength, but not too much.

This has been a challenge. My natural state is extremes. When I started baking, I thought if mixing could be overdone, I shouldn’t mix at all. If more water made for an open crumb, I should flood the mixer.

The irony of the Coupe du Monde, a process focused on innovation, is that it reminds me of the relationship with bread that I am most drawn to—not so much reinvention as understanding. Bread is hard to make well, and really hard to make really well. Bread is less about secret ingredients, and more about improving the process every day you walk into the bakery.

MOTIVATION My motivation for participating in the Coupe du Monde de la Boulangerie is to improve my skills as a baker, to work with my teammates to present the United States as a country

of leading bakers, to further the educational mission of the Bread Baker’s Guild of America, and hopefully, to make a contribution to the evolving craft of the bakery.

COACH

Nicky GiustoCAPTAIN / BAGUETTE & WORLD BREADS

Jerod Pfeffer


• L’art de la Boulangerie, The French Pastry School, Chicago, 2011

• Apprentice training, La Boulange, San Francisco, 2011• Baker at La Fournette, Chicago, 2012 – present

BAKING PHILOSOPHYKeep up the quality, keep up the pace and keep having fun. Bread will keep it interesting for you.

MOTIVATION Despite growing up in a bakery in France, becoming a baker was not an obvious choice from the beginning. I didn’t get seriously into baking until my family moved to the US.

It is an honor being accepted as an American baker and being selected to represent the US on one of the biggest stages for bread baking.

It is an opportunity to prove one more time that the food culture in the US goes well beyond the clichés of fast food and wonder bread.


• B.A. in Philosophy at Gustavus Adolphus College• TEFL Certificate at Hamline University• L’Art de la Patisserie Certificate, The French Pastry School,

Chicago, 2013 • Internship at The French Pastry School of Chicago• Pastry Chef, Patisserie 46 / Rose Street Patisserie, St. Paul,

Minnesota, 2013 – present

BAKING PHILOSOPHYI chose baking as my work not just to get paid but because it provided me an outlet, form of expression, and identity. The constant learning and pursuit of excellence has kept me committed to the art of baking. Working with a living product only compounds the ways we can learn on a daily basis. We are in the business of happiness. I bake for my own fulfillment as well as the role the bakeshop plays in the community.

MOTIVATION To have been selected for the BBGA Team USA is an incredible honor. The Coupe du Monde de la Boulangerie is a gathering of some of the most authentic craftsmen in the industry. To compete means attending to every detail in the tradition and technical production of bread, pastry, and showpiece. The care, expertise, dedication, and determination of craftsmen are what give me the most pride in my craft and my community as a Pastry Chef and Baker. It’s really a privilege to learn from the coaches, judges, and sponsors involved

with the team and competition. Professionals gather for this event, learn and share with each other at this international forum, standing on the common ground of craft and passion for what they do. In going through this process I’ve realized that the BBGA is a family, whose support I am unbelievably grateful for.

VIENNOISERIE

Kathryn GoodpasterARTISTIC DESIGN

Nicolas Zimmermann

BAGUETTE & WORLD BREADS

IMPOSED CREATION 1

Baguette de TraditionThe Baguette de Tradition adheres to a strict set of rules. Made of only flour, water, salt, and malt. The baguette must weigh 250g and measure between 55 cm and 60 cm. Our baguette starts with a poolish to accentuate the sweet flavor of the wheat and a small amount of levain to create a bit of depth.

FORMULA POOLISH LEVAIN FINAL DOUGH

Type 65 100% 4852g 100% 1456g 100% 243g 3300g

Water 70% 3396g 100% 1456g 65% 158g 1890g

Salt 1.8% 87g 90g

Instant Yeast 0.25% 12g 0.1% 1.45g 14g

Malt 0.75% 36g

Levain 0.5% 24g 10% 24g

Preferment / Levain

Mixing Type of mixer By hand

Fermentation Length 15 hours

Temperature 23˚C

Final Dough

Mixing Type of mixer Spiral

Mix style Improved plus

1st Speed 5 min

2nd Speed 3 min

Dough Temp 23˚C

Fermentation Length 90 min

Shaping & baking

Make up Divide 334g

Preshape Rectangle

Resting time 20 min

Shape Baguette

Proofing device Couche

Proof & Bake Final proof time 50 min

Oven type Deck

Steam Yes

Total bake 20 min

Oven temperature 250˚C


IMPOSED CREATION 2

Baguette VariationA straight mix baguette formula, optimized for precise shaping. Ascorbic is added to increase the dough strength which provides greater volume.

The diversity of shapes shows the bakers creative side and illustrates their mastery of technique.

FORMULA FINAL DOUGH

Type 65 w/Ascorbic 100% 5271g

Water 70% 3690g

Salt 1.8% 95g

Instant Yeast 0.15% 5g

Final Dough


Mix style Improved plus

1st Speed 6 min

2nd Speed 4 min

Dough Temp 23˚C


Temperature 4˚C

Shaping & baking

Make up Divide Various

Preshape Rectangle

Resting time 60 min

Shape Baguette



Oven type Deck

Steam Yes

Total bake 18 min



IMPOSED CREATION 3

Pain au LevainPain au Levain is made with medium ash flour and leavened with sourdough starter. It has substantial crust, as well as a toothsome and acidic crumb.

FORMULA LEVAIN FINAL DOUGH

Organic Type 80 100% 6010g 100% 1803g 4207g

Water 80% 4808g 65% 1172g 3636g

Salt 1.8% 108g 108g

Yeast 0.05% 3g 3g

Levain 3% 180g 10% 180g

Preferment / Levain



Temperature 23˚C

Final Dough


Mix style Improved

1st Speed 5 min

2nd Speed 5 min

Dough Temp 23˚C


Number of folds 1

Fold timing 30 min

Shaping & baking

Make up Divide 1100g

Preshape Round

Resting time 20 min

Shape Couronne

Proofing device Basket


Oven type Deck

Steam Yes

Total bake 32 min



IMPOSED CREATION 4.1

Bread of the World: Montreal BagelThe Montreal Bagel is a distinct variety of handmade bagel. It contains malt, egg, and, sometimes, no salt. The Bagels are boiled in honey-sweetened water just before being baked.

Final Dough


Mix style Intensive

1st Speed 5 min

2nd Speed 5 min

Dough Temp 23˚C

Make up Divide 20 x 100g

Preshape Rectangle

Resting time 20 min

Shape Bagel

Proofing device Sheet Pan


Bake Process Boil

Oven type Deck

Steam Yes

Total bake 16 min


FORMULA

Type 55 100% 1215g

Water 50% 607g

Salt 2% 24g

Instant Yeast 0.3% 4g

Whole Egg 6% 73g

Sugar 5% 61g

Sunflower Oil 2% 24g

Malt Extract 1% 12g



Bread of the World: BretzelA German bread dipped in lye and formed into a signature twist. The long fermented sponge in our version enhances the flavor of this traditional favorite and prolongs the softness of the crumb.

This is a treat best enjoyed with a crisp lager beer and close friends.

FORMULA SPONGE FINAL DOUGH

Type 55 100% 1248g 100% 312g 936g

Water 15% 187g 60% 187g

Salt 2% 25g 0.2% 1g 24g

Instant Yeast 0.9% 11g 0.1% 0.3g 11g

Milk 35% 437g 437g

Butter 5% 62g 62g

Sugar 3% 37g 37g

Malt Extract 1% 12g 12g

Preferment / Sponge

Mixing Type of mixer Planetary


Temperature 23˚C

Final Dough


Mix style Improved Plus

1st Speed 5 min

2nd Speed 4 min

Dough Temp 23˚C


Shaping & baking


Preshape Rectangle

Resting time 20 min

Shape Bretzel


Proof & Bake Final proof time 15 hours

Treatment Lye

Oven type Deck

Steam Yes

Total bake 13 min



Type 45 100% 2246g 100% 674g 1572g

Water 18% 404g 60% 404g

Salt 2% 45g 0.2% 1.4g 43.6g

Instant Yeast 1.4% 31g 0.1% 0.7g 30.3g

Whole Egg 24% 539g 539g

Sugar 9% 202g 202g

Sunflower Oil 9% 202g 202g

Honey 6% 135g 135g

Egg Yolk 6% 135g 135g

Preferment / Sponge



Temperature 23˚C

Final Dough


Mix style Intensive

1st Speed 5 min

2nd Speed 5 min

Dough Temp 23˚C

Fermentation Length 30

Shaping & baking


Preshape Rectangle

Resting time 20 min

Shape Braided Challah



Oven type Rack

Steam Yes

Total bake 30 min




Bread of the World: ChallahChallah is a braided Jewish ceremonial bread. The name challah was given to a bread in South Germany in the Middle Ages, when it was adopted by Jews for the Sabbath. It was the traditional local Sunday loaf, and its various shapes and designs were in the local tradition of decorative breads.

A round six-braid challah, with no visible end, is usuall baked for Rosh Hashanah and symbolizes continuity.



Bread of the World: Pan de MuertoIn Mexico, this pan dulce is traditionally baked during the weeks leading up to the Día de Muertos, which is celebrated from October 31st to November 2nd.


Type 45 100% 1439g 100% 360g 1079g

Water 15% 216g 60% 216g

Salt 1.2% 17g 0.2% 1g 17g

Instant Yeast 0.3% 0.36g 0.1% 0.36g

Osmotolerant Yeast 0.9% 13g 13g

Butter 30% 432g 432g

Sugar 20% 288g 288g

Egg Yolk 20% 288g 288g

Whole Egg 15% 216g 216g

Anise Water 5% 72g 72g

Orange Water 3.5% 50g 50g

Preferment / Sponge



Temperature 23˚C

Final Dough


Mix style Intensive

1st Speed 5 min

2nd Speed 6 min

Dough Temp 23˚C


Shaping & baking

Make up Divide Various

Preshape Round

Resting time 20 min

Shape Various



Oven type Rack

Steam Yes

Total bake 16 min



FREE-STYLE BREAD: EXCEPTIONAL BREAD

Ignus AlliumIgnis Allium is a bread that reminds me of my beginnings as a baker. Ignis (meaning: fire) and Allium (meaning: onion) combines crops of my home in Idaho (barley, onion, wheat) with the aroma of my first oven (wood-fired) through the inclusions of smoked barley and salt.

FORMULA SPONGE LEVAIN FINAL DOUGH

Type 65 60% 1591g 100% 398g 1193g

Organic Type 110 30% 796g 796g

Organic Type 80 10% 265g 100% 265g

Water 75% 1989g 60% 239g 65% 172g 1598g

Smoked Salt 2% 53g 53g

Yeast 0.25% 7g 0.1% 0.4g 6.6g

Smoked Malted Barley 30% 796g 796g

Butter 10% 265g 265g

Fried Onion 10% 265g 265g

Black Pepper 0.25% 7g 7g

Levain 1% 27g 10% 27g

Preferment / Levain & Sponge



Temperature 23˚C

Final Dough


Mix style Imporved

1st Speed 5 min

2nd Speed 3 min

Dough Temp 73˚F


Number of folds 1

Fold timing 30 minutes

Shaping & baking


Preshape Round

Resting time 20 min

Shape Pointed Baguette

Proofing device Parchment


Oven type Deck

Steam Yes

Total bake 25 min



FREE-STYLE BREAD: ORGANIC & NUTRITIONAL BREAD

Sprouted Quinoa CherrySprouted Quinoa Cherry combines khorasan flour and Idaho-grown quinoa to achieve high protein levels. The local quinoa is sprouted for optimal nutrition, and the khorasan is organically-grown for the health of the land. Tart cherries add a bit of sweetness as well as high levels of antioxidants. Sourdough fermentation is used to lower the glycemic index and aid digestion.

FORMULA SPONGE KHORASAN LEVAIN FINAL DOUGH

Organic Type 65 50% 1.277g 100% 319g 957g

Organic Khorasan 50% 1.277g 100% 319g 957g

Water 75% 1915g 60% 191g 85% 271g 1452g

Salt 1.8% 46g 46g


Sprouted Quinoa 12% 306g 306g

Organic Tart Cherry 18% 460g 460g

Starter 0.63% 16g 5% 16g

Preferment / Levain



Temperature 23˚C

Final Dough


Mix style Imporved

1st Speed 5 min

2nd Speed 4 min

Dough Temp 23˚C


Number of folds 1

Fold timing 30 min

Shaping & baking

Make up Divide main piece 350g

Divide wrap 175g

Preshape Round

Resting time 20 min

Shape Pointed Batard

Top with quiona and wrap batard



Oven type Deck

Steam Yes

Total bake 25 min


Organic & Nutrition Bread - Sprouted Quinoa Cherry (12.10.2019)

INGREDIENTS: Water, Whole Wheat Khorasan Flour, Wheat Flour, Cherries, Quinoa, Salt, Yeast

Contains Wheat.

12/13/2019


FREE-STYLE BREAD: AROMATIC BREAD FROM OUR COUNTRY

Pain ZizaniaPain Zizania is inspired by my childhood home of Minnesota. Slow-cooked wild rice, toasted hazelnuts, fresh thyme, and orange zest are transported from Thanksgiving feasts to a savoury rye bread.

The bread is made in the shape of the Fleur-de-Lys as an homage to the long-standing connection between New Orleans and France.

FORMULA SPONGE RYE LEVAIN FINAL DOUGH

Type 65 80% 2790g 100% 319g 2092g

Type 170 Rye 20% 697g 100% 319g 349g

Water 65% 2267g 60% 191g 85% 271g 1552g

Salt 2% 70g 70g


Wile Rice, cooked 20% 697g 697g

Roasted Hazelnuts 10% 349g 349g

Orange Thyme Olive Oil 5% 174 174g

Starter 0.63% 16g 5% 16g

Preferment / Levain



Temperature 23˚C

Final Dough


Mix style Imporved

1st Speed 5 min

2nd Speed 4 min

Dough Temp 23˚C


Number of folds 1

Fold timing 45 min

Shaping & baking

Make up Divide main piece 10 x 300g

Divide wrap 10 x 100g

Side pieces 20 x 75g

Preshape Round

Resting time 20 min

Shape Various

Proofing device Parchment


Oven type Deck

Steam Yes

Total bake 30 min


VIENNOISERIE

SWEET VIENNOISERIE RAISED PUFF

CroissantThe croissant is the iconic symbol of French bakeries. The most common story of its origins lead back to Austria, during (or after) a period of conflict with Turkey around 1683, whose symbol is a crescent. Austrians were happy to bite into and chew a pastry representing their nemesis.

The crescent shape is thus the most traditional form – which is being respected here.

The croissant dough is made with levain that enhances the flavor of fermentation in this slightly sweet pastry.

Final Dough


Mix style Improved

1st Speed 5 minutes

2nd Speed 2 minutes

Dough Temp 24˚C

First Fermentation Length 15 min Temperature 21˚C

Second Fermentation Length 1120 min Temperature 4˚C

Make up Beurrage 28%

Folds Double/Single

Proof & Bake Final proof time 120 minutes

Egg wash Yes

Oven type Convection

Total bake 14 min


TOTAL FORMULA LEVAIN FIRST DOUGH FINAL DOUGH

Type 45 100% 100% 100% 100%

Water 28% 50% 50% 26%

Milk 19% 13% 20%

Eggs 5% 4% 5%

Sugar 14% 14% 14%

Salt 2% 2.15%

Osmotolerant Yeast 1.35% 1.5%

Malt 1% 1%

Butter 6% 4% 6%

Starter 0.7% 100% 20%

First Dough 16%

VIENNOISERIE


Pain au ChocolatA classic execution with an American identity: featuring American-made chocolate from Guittard.

Final Dough


Mix style Improved

1st Speed 4 minutes

2nd Speed 1.5 minutes

Dough Temp 24˚C




Folds Double/Single

Addition Hawaiian Chcolate batons


Egg wash Yes


Total bake 17 min



Type 45 100% 100% 100% 100%

Water 28% 50% 50% 26%

Milk 19% 13% 20%

Eggs 5% 4% 5%

Sugar 14% 14% 14%

Salt 2% 2.15%


Malt 1% 1%

Butter 6% 4% 6%

Starter 0.7% 100% 20%

First Dough 16%

VIENNOISERIE


Pain aux RaisinMade with Napa Valley Raisins soaked in Minnesota Apple Brandy. The shape imitates the headstalk of an upright bass, a common jazz instrument central to the showpiece.


Type 45 100% 100% 100% 100%

Water 28% 50% 50% 26%

Milk 19% 13% 20%

Eggs 5% 4% 5%

Sugar 14% 14% 14%

Salt 2% 2.15%


Malt 1% 1%

Butter 6% 4% 6%

Starter 0.7% 100% 20%

First Dough 16%

Final Dough


Mix style Improved

1st Speed 4 minutes


Dough Temp 24˚C




Folds Double/Single

Addition Pastry Cream Macerated Raisins


Egg wash Yes


Total bake 17 min


VIENNOISERIE

SWEET VIENNOISERIE NON-FLAKY RAISED PASTRY

Brioche à tête, Braided brioche, Scored boulesBrioche à tête: a classic shape to showcase the flavor of the brioche; buttery, rich and enhanced with levain.

Our braided Brioche highlights a two-strand braid.

Our scored brioche created features two sets of interlocking scores with scissors with just a kiss of sugar.

TOTAL FORMULA LEVAIN FINAL DOUGH

Type 45 80% 100% 80%

Type 65 20% 20%

Water 6% 50% –

Milk 8% 7.32%

Eggs 58% 65.36%

Sugar 17% 17.41%

Salt 2% 2.27%

Osmotolerant Yeast 2% 2.27%

Butter 6% 56.27%

Starter 2.4% 100% –

Levain 27.95%

Final Dough


Mix style Intensive

1st Speed 5 minutes

2nd Speed 8 minutes

Dough Temp 24˚C



À tête Cut weight 64g

Shape À tête

Braided Brioche Cut weight 2 x 32g

Shape Braid

Scored Cut Weight 64g

Shape Boule


Egg wash Yes


Total bake 12 min


VIENNOISERIE

VIENNOISERIE OF THE WORLD

Apple StrudelStrudel comes from German-speaking Austria, and the word itself — Strudel — literally means “whirlpool.”

Our Strudel dough is stretched beyond paper-thin and wrapped around a spiced apple filling.

APPLE FILLING

Sliced Apples 61%

Coffee Cake Crumbs 4.3%

Ground Hazelnuts 5%

Sugar 26%

Raisins 4%

Cinnamon 0.5%

DOUGH FORMULA

Type 65 100%

Water 28%

Oil 19%

Eggs 5%

Salt 2%

Vinegar 0.2%

FORMULA LEVAIN FINAL DOUGH

Type 45 100% 1368g 100% 684g 100% 684g

Water 26% 356g 30% 205g 22% 150g

Salt 1.15% 16g 2.4% 16g

Osmotolerant Yeast 1% 14g 2% 14g

Sourdough 12.5% 171g 25% 171g – –

Milk 19% 260g 38% 260g – –

Egg Yolk 26% 356g 25% 132.5g 27% 185g

Orange Zest 0.2% 3g 0.4% 3g – –

Orange Juice 1% 14g 2% 14g – –

Lemon Zest 0.2% 3g 0.4% 3g – –

Vanilla Paste 1% 14g 2% 14g – –

Sugar 30% 410g 60% 410g

Honey 3.3% 45g 6.6% 45g

Butter 58.5% 800g 117% 800g

Candied Orange 12.5% 171g 25% 171g

Candied Lemon 12.5% 171g 25% 171g

Raisins 12.5% 171g 25% 171g

Preferment / Levain



Temperature 23˚C

Final Dough


Mix style Intensive

1st Speed 5 min

2nd Speed 10 min

Dough Temp 74˚F


Fold 45 min

Shaping & baking


Preshape Round

Resting time 15 min

Shape Round

Proofing device Paper mold


Treatment Glaze + Pearls

Oven type Rack

Steam Yes

Total bake 25 min


VIENNOISERIE


PanettoneAn Italian holiday bread, rich and naturally leavened, containing raisins and candied citrus peels. The levain is aromatic which provides deep satifying flavors that evoke nostalgia for joyful holidays spent among family.

DOUGH FORMULA

Type 65 100%

Milk 50%

Butter 15%

Eggs 10%

Sugar 17.5%

Salt 0.8%

Allspice 0.8%

Osmotolerant Yeast 1.7%

Dried Currants 30%

Candied Lemon Peel 10%

DOUGH FORMULA

Type 45 100%

Eggs 58%

Salt 2%

Sugar 15%

Butter 40%

Milk 70%

Osmotolerant Yeast 4%

Raisins, soaked 24%

Pearl Sugar 10%

CROSSING PASTE

Butter 20%

Sugar 20%

Milk 15%

Vanilla Paste 1%

Lemon Zest 1%

Egg 4%

T65 Flour 40%

VIENNOISERIE


Hot Cross BunsA traditional Irish Easter roll with currants, candied lemon, and allspice.


CramiqueA Belgian breakfast bread with large grain sugar and raisins.

PINEAPPLE JAM

Diced Pineapple 60%

Fresh Mango 17%

Sugar 12%

Lime Zest 0.1%

Vanilla Paste 1%

Dark Rum 0.6%

Passion Fruit Puree 10%

Pectin 0.3%

VIENNOISERIE

FREE-STYLE VIENNOISERIE RAISED SWEET PUFF PASTRY

Aloha SwingThe flavors of Hawaii are featured here with coconut dulce de leche filling and an exotic jam with pineapple, passion fruit, and mango.

Just as the flavors are meant to be bright and striking, the décor replicates the impression of the drum beat featured in the showpiece — a visual representation of the sound.

Final Dough


Mix style Improved

1st Speed 4 minutes


Dough Temp 24˚C




Folds Double/Single


Egg wash Yes


Total bake 22.5 min



Type 45 100% 100% 100% 100%

Water 28% 50% 50% 26%

Milk 19% 13% 20%

Eggs 5% 4% 5%

Sugar 14% 14% 14%

Salt 2% 2.15%


Malt 1% 1%

Butter 6% 4% 6%

Starter 0.7% 100% 20%

First Dough 16%

COCONUT FILLING

Dessicated Coconut 33%

Lime Zest 0.7%

Condensed Milk 58%

Egg Whites 8%

Vanilla 1%

VIENNOISERIE

FREE-STYLE VIENNOISERIE RAISED NON-FLAKY SWEET PASTRY

Billie HolidayIconic women of jazz are frequently pictured with a flower tucked behind their ear. Billie Holiday put a gardenia in her hair before every performance. Bicolor brioche creates a patterned flower filled with lemon pastry cream and strawberry rhubarb jelly atop lemon sable dough. These sweet-tart flavors are commonly found in American summer desserts.

TOTAL FORMULA LEVAIN FINAL DOUGH

Type 45 80% 100% 80%

Type 65 20% 20%

Water 6% 50% –

Milk 8% 7.32%

Eggs 58% 65.36%

Sugar 17% 17.41%

Salt 2% 2.27%

Osmotolerant Yeast 2% 2.27%

Butter 6% 56.27%

Starter 2.4% 100% –

Levain 27.95%

Final Dough


Mix style Improved

1st Speed 4 minutes


Dough Temp 24˚C



Proof & Bake Final proof time 1.5 hours


Total bake 9 min / 12 min


BEETROOT DOUGH

Brioche Dough 91.5%

Beetroot Powder 8.5%

STRAWBERRY RHUBARB JELLY

Strawberries 45%

Poached Rhubarb 23%

Sugar 23%

Lemon Juice 5%

Second Sugar 5%

Pectin NH 1%

LEMON SABLE

Type 55 39%

Lemon Zest 0.3%

Powerded Sugar 23%

Baking Powder 1%

Butter 27%

Salt 0.9%

Egg 8%

Lemon Juice 0.8%

LEMON PASTRY CREAM

Lemon Juice 23%

Sugar 16.3%

Butter 17%

Salt 0.2%

Eggs 21%

Egg Yolk 10%

Sugar 10%

Pastry Cream Powder 3%

VIENNOISERIE

SWEET VIENNOISERIE FROM YOUR COUNTRY

Let the Good Times RollLaminated pastry is combined with brownie, a classic American snack cake, pecans, and cranberries. Crispy chocolate sable wraps around to encase multiple layers of flavor and texture. Cranberry confetti and playfully arranged decor reflect the celebratory spirit of Mardi Gras and New Orleans.

Final Dough


Mix style Improved

1st Speed 4 minutes


Dough Temp 24˚C




Folds Double/Single

Line Square mold with Chcolate Sable. Pipe ‘Mom’s Brownie’ batter into the molds. Layer croissant dough over top.


Egg wash Yes


Total bake 25 min



Type 45 100% 100% 100% 100%

Water 28% 50% 50% 26%

Milk 19% 13% 20%

Eggs 5% 4% 5%

Sugar 14% 14% 14%

Salt 2% 2.15%


Malt 1% 1%

Butter 6% 4% 6%

Starter 0.7% 100% 20%

First Dough 16%

MOM’S BROWNIE

Oban Wafers 11%

Butter 16%

Eggs 19%

Sugar 38%

Vanilla 1%

T45 Flour 14%

Baking Powder 0.5%

Salt 0.5%

Mini Chocolate Chips 10%

CRANBERRY MARMALADE

Fresh Cranberries 43%

Sugar 22%

Orange Juice 4%

Orange Zest 0.1%

Sugar 4%

Pectin NH 0.9%

Dried Cranberries 22%

Cranberry Liquer 4%

CHCOLATE SABLE

Type 55 100%

Butter 93%

Powdered Sugar 80%

Eggs 22%

Cocoa Powder 33%

Salt 3%

Rum 3%

VIENNOISERIE

SAVORY BAKERY MINI BURGER

The French QuarterWhat is an American burger in Paris? The best French products used in the American way. Aubrac Beef from Laguiole prepared ‘Meatloaf Style’ to retain moisture and mouthfeel, with all of the fixings — lettuce, tomato and a dollop of secret sauce — finished with a slice of Camembert de Normandie au lait cru from Moulin de Carel. The best of both worlds.

SAVORY BAKERY FREE-STYLE FILLED SAVOURY BREAD ROLLS

Who Dat? In New Orleans, “Who Dat” isn’t just a cheer chanted by fans of the American football team the Saints. ‘Who dat’ is a greeting. It’s an exclamation of joyous approval — an expression of civic pride. It has become a part of the New Orleans identity. Mardi Gras is a part of New Orleans identity and this filled roll is a nod to it.

Purple, gold, and green are the colors of Mardi Gras. Red cabbage, yellow bell peppers, and green zucchini serve as the base of a slaw dressed with apple cider vinegar, dried mustard, and paprika. Crème fraîche balances the acidity while the salty bretzel roll tantalizes your taste buds for more.

SAVORY BAKERY FILLED SAVOURY VIENNOISERIE

Pâté PithivierCroissant dough is filled with Pâté de Campagne and sits on top of Gruyere Sable. This savory, crispy delight is delicately garnished with a touch of whole grain mustard and a chive.

VIENNOISERIE

SAVORY BAKERY CLUB SANDWICH

MuffulettaThe Muffuletta is Italian in origin, but unique to New Orleans. The term Muffuletta originally refers to round Sicilian sesame bread. This makes the Muffuletta Sandwich even older than New Orleans’ beloved Po-Boy! Today’s Muffuletta consists of layers of marinated olive tapenade, mortadella, salami, ham, and provolone on a soft bread.

Here we present a refined club version of the Muffuletta, between layers of soft Pain de Mie, shaped as an ivory piano key. In our showpiece, we group these club sandwiches to form a piano keyboard.

SAVORY BAKERY SQUARE SANDWICH BREAD

Pain de MiePain de Mie is a traditional French sandwich bread that is baked in a pan. Here we present the Pain de Mie in its traditional form: square. Our Pan de Mie is made using a sponge as the preferment. Just over 30% of the flour is fermented to give the bread greater depth of flavor.

Writing paste is used to create the Green Mill Cocktail Lounge logo on the side of the bread. The Green Mill Cocktail Lounge is a famous jazz club in Chicago and serves as our only departure from our New Orleans theme. It illustrates one of the many cities Jazz spread to and another slice of American culture it has influenced.

Final Dough


Mix style Intensive

1st Speed 5 minutes

2nd Speed 5 minutes

Dough Temp 24˚C

First Fermentation Length 10 minutes Temperature 21˚C


Oven type Deck

Total bake 30 min


PAIN DE MIE FORMULA

Type 45 100% 1437g

Water 52.5%* 754g

Salt 2.9%* 42g

Instant Yeast 1.07%* 15g

Butter 18%* 259g

Milk Powder 7.5%* 108g

Sugar 7.5%* 108g

Deactivated Yeast 0.3%* 4g

Sponge 80% 1152g

*Percentages account for flour in the sponge.

ARTISTIC CREATION

MUSIC AT THE HEART OF OUR COUNTRY

New Orleans Jazz

The United States of America is a melting pot of people from every corner of the globe. This cultural diversity has bred many different musical styles.

Jazz is among the most iconic.

It first appeared approximately 100 years ago in Louisiana, in New Orleans, by the Mississippi river to be more precise. It is born from the mix between the culture of the African American people who arrived during the slave trade, and the European culture of the settlers from France, Germany, Spain, and Ireland. It comes from dancing songs, fanfares, circuses, and from church songs as well.

New Orleans is the biggest city in the state of Louisiana. The city is located on the shore of the Mississippi river, not too far from its delta. It has earned the nickname Big Easy for its deep-rooted cultural wealth and its buzzing city center. Cradle of the jazz music movement, the city is deeply marked by the heritage from its past as a French colony. This can be seen in the French sounding names, as well as in the architecture style, and the local traditions: Fleur-de-Lys (a French royal emblem), French Quarter, Street names, etc… It is also home to some of the oldest jazz clubs, some of them world renowned, like The Spotted Cat.

Among the first jazz musicians, many were making a living by playing in small street bands. The typical instruments used by these bands became the basic instruments in jazz music: string instruments (mainly double bass), wind instruments (clarinet, saxophone), and drums. These are the instruments that we will showcase in our showpiece.

ARTISTIC CREATION


New Orleans Jazz

The base of the showpiece is surrounded with bread covered with a Fleur-de-Lys. This flower is a symbol of New Orleans due to its French heritage.

The top of the double bass becomes a musician. The scroll and the pegbox become the face of the clarinet player. Musicians and their instruments are intimately fused together!

The drums are made primarily with yeasted dough. It was important for us to put this dough at the heart of the showpiece. The result is a set of drums that are actually big traditional loaves of bread

The back part of the double bass is decorated with arabesque. It is a reminder of the wrought iron that can be seen everywhere in the French Quarter in New Orleans.

ARTISTIC CREATION


New Orleans Jazz

The Spotted Cat Music Club is the Quintessential Jazz Club of New Orleans. Located on the famous Frenchmen Street in the heart of the Faubourg Marigny District, “The Cat”, is recognized as an international destination for jazz music. Numerous movies, commercials, and print media have filmed and written about “The Cat” for its outstanding music and unique ambiance. It is one of the nicest jazz clubs in the heart of this city.

We chose to incorporate the savory elements at the heart of the showpiece in the most intertwined way possible:

The club-sandwiches that become the keys of the piano, the bass clef on the big drum that turns into a tray, and the sandwiches that are dressed with a feather boa.

One of the biggest challenges of this showpiece has been to put hands on the clarinet. It was essential to incorporate hands in the design and we wanted to show their importance while adding a sense of ‘risk’ to the showpiece.

FLOWER PASTE

Type 70 Rye 100g

Confectionary Sugar 80g

Glucose 15g

Gelatine 25g

Paprika 30g

Water As Needed

LIGHT BROWN

Type 70 Rye (desiccated) 600g

Isomalt 300g

Water 150g

Caramel Color 15g

ARTISTIC CREATION

MUSIC AT THE HEART OF OUR COUNTRY DOUGH FORMULAS

Dead Dough PLAIN

Type 70 Rye 750g

White Rice Flour 250g

Syrup 640g

BASE SYRUP

Granulated Sugar 3000g

Water 2000g

Glucose 1000g

WHITE

Type 70 Rye 1125g


Syrup 990g

White Coloring 45g

YELLOW

Type 70 Rye 750g


Syrup 660g

Turmeric 33g

BROWN

Type 70 Rye 1650g


Syrup 1410g

Caramel Color 70g

WRITING PASTE

Confectionary Sugar 50g

Type 70 Rye 100g

Cocoa Powder 25g

Water As Needed

PAIN PARTY

Type 65 2500g

Type 70 Rye 2500g

Type 150 1250g

Salt 125g

Instant Dry Yeast 50g

Butter 250g

Water 3300g

DECORATIVE BREAD

Type 65 1800g

Type 70 Rye 450g

Salt 45g

Instant Dry Yeast 15g

Prefermented Dough 675g

Water 1350g

BLACK

Type 70 Rye 2250g


Syrup 1950g

Squid Ink 100g

Writing & Paste

Yeasted Dough

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