Volume 5 Issue 1 2011

N O R T H A M E R I C A

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5 ISSUE

1 2011

W W W . PA S T R Y N A . C O MPatrick Fahy Dessert

LArt du Chocolatier ChallengeBy Paul Strabbing

World Pastry Cup

Bennisons

68 Pastry & Baking North America

Ancient Grains

Publishers Note: The San Francisco BakingInstitute (SFBI) is a world-renowned leader inartisan bread and pastry education and consulting.More information on SFBI can be found atwww.sfbi.com.

Miyuki Togi works with SFBI as a bread,viennoiserie, and pastry instructor, and as theproduction manager for Thorough Bread andPastry.

By Miyuki TogiPhotography by Tchell DePaepe

Welcome to the San Francisco Baking Institutes Ancient Grains series. Recently,ancient grains are gaining popularity in the baking industry due to theirexcellent nutritional values and appealing flavors and textures. In this series,we explore limitless possibilities in creating unique and diverse products usingancient grains.

Also known as farro in Italian or dinkle in German, spelt is an ancestorof modern wheat and is a type of ancient grain that is readily available.Spelt flour contains gluten and its composition is similar to wheat flour,making it easy to incorporate into any existing bread or pastry formulasyou may have.

Made with 100% spelt flour, this scone formula has a combination ofwhole and white spelt flours. The small portion of whole spelt flour adds ahearty appearance and a sweet, nutty undertone to the overall flavor. Afterbaking, this scone has a crunchy exterior with a buttery, moist interior studdedwith currants and a hint of orange. Mixing should be minimized to maintaina tender and flaky texture.

Currant and OrangeScones with Spelt

Heavy cream 56.00 0.224

Honey 7.50 0.030

Eggs 11.25 0.045

White spelt flour 80.00 0.320

Whole spelt flour 20.00 0.080

Sugar 12.50 0.050

Baking powder 5.60 0.022

Salt 0.80 0.003

Butter 25.00 0.100

Orange zest 1.00 0.004

Currants 30.60 0.122

Total 250.25 1.000

Yield: 8 scones

Ingredients Bakers % Weight (kg)

Additional IngredientsSanding sugar as neededEgg wash as needed

EquipmentsBench knifeMixing bowlWire whisk8 cake ringPan sprayFrench knifeBrushSheet panParchment paper

Preparation:Cut butter into medium-sized pieces (3/4 x 3/4) and reservein cooler.

Notes:The scones can be refrigerated for up to 2 days or frozenfor up to 3 weeks after being portioned. If frozen, thaw themfor few hours in the refrigerator before baking.

For a larger batch size, the dough can be mixed in a mixerfitted with a paddle attachment. Pay close attention duringmixing because the dough can be easily over mixed.

Currant and Orange Scones with Spelt

69

1 3. In a small mixing bowl, place the heavy cream,honey and eggs. Whisk to combine.

4 5. Combine the whole spelt flour, white speltflour, sugar, baking powder and salt on a bench.

6. Place the cold butter onto the dry ingredients.

7. Cut the butter into the dry ingredients until the chunks aredime-sized.

8. Create a well in the center of the mixture, and slowly pour inthe combined liquid ingredients. Without kneading, toss themixture using a bench knife until liquid is no longer visible.

9. Add the currants and orange zest, and toss into the mixtureuntil evenly dispersed.

5.4. 6.

7. 9.8.

2.1. 3.

70 Pastry & Baking North America

Ancient Grains

10 11. Press down on the mixture and fold over itself. Repeat thisprocess 3 to 4 times until dough becomes intact but not entirelycohesive. Avoid over mixing; some butter pieces should stillremain as chunks and exposed on the sides.

12. Place the dough into an oiled 8 cake ring placed on a parchmentlined sheet pan.

13. Press to flatten the surface of the dough. Chill the dough forabout 1 hour in the refrigerator for ease of cutting.

14 15. Remove the ring and cut into 8 equal-sized wedges using a French knife.

16. Place the scones on a parchment linedsheet pan.

17 18. Brush the top of the scones with egg wash,and sprinkle with sanding sugar. Bake at375F for 18 to 20 minutes.

14.13. 15.

16. 18.17.

11.10. 12.

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Currant and Orange Scones with Spelt

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