Workshop: Pain au Lait, Making Sausage
Presenter: Nick Peters, GM
Scott Tomelloso, Chef SAE
Pain au Lait dinner rolls – handling yeast, windowpane gluten development, butterfat, tempering ingredients, protein content in bread
Using casing to make duck sausage
Pain au Lait (basically a lean brioche)
Yield: 58 20 g dinner rolls or 39 30 g dinner rolls
543 g bread flour (B)
11 g salt (B)
7 g instant yeast (B)
150 g egg (A) tempered to room temp
217 g milk (A) tempered to room temp
67 g sugar (retards gluten development) (C)
165 g butter (retards gluten development) (D) tempered to room temp, cut into pieces for easy incorporation into dough
- A) combine milk and eggs
- B) combine salt, osmo tolerant yeast, flour
Mix A&B on setting 1 90% of the way until it stretches to make a “windowpane”
We hold off on adding sugar because of gluten development. Once “windowpane” achieved add sugar (C).
Again mix back to 90% (windowpane) Meanwhile measure out butter, place on parchment paper and pound it to make it pliable yet not melted. Hot butter will kill yeast.
Add butter and mix to 100% (always start at 1)
You temper the eggs and milk depending on the season.
Yeast is happy at 72-77 degrees.
Rest dough for 1 hour
Spread on silpat and chill until butter chills down
Shaped in 20-30g balls, bake on silpat, proofed with plastic on top, shape with hand method (see video). Sprinkle with salt, spices.
20 g bake 6 minutes at 350 in convection
30 g bake 8-9 minutes in convection
Yield: 5 pounds ground meat
5 pounds lamb 80/20 meat to fat ratio
2 tsp salt
3 tsp cumin
4 tsp black pepper
8 tsp paprika
3 tsp cayenne
2 tsp cinnamon
1 cup pomegrate juice
3 tsp minced garlic
2 tsp ground ginger
2 tsp dried thyme
Grind and blend all meat and spices (except juice), cover in refridgerator to cool to the touch for better handling when stuffing into casings.