Advanced Baking Hpmgt #135

Key Topic Discussion: BREAD

v Success in bread making depends largely on your understanding of two basic principles: (1) gluten development, and (2) yeast fermentation.

v 12 basic steps in bread (or yeast dough) production

Ø Baker’s Notes:

ü Gluten

ü Salt

ü Yeast

ü Eggs

ü Fats and oils

ü Pre-ferments

ü Dough temperatures

ü Windowpaning

v The Baker’s Math-Formula System

Ingredient	Measure	Weight	Ratio	New Calc.
Bread flour	12 cups	3 lb 6 oz	100%
Water	5 ½ cups	2 lb 12 oz	81.5%
Salt	4 teaspoons	1 oz	1.85%
Yeast	2 Tablespoons	2/3 oz	1.23%
Total		6 lb 4 oz	184.6%	25 lb

v The Basic Types of Bread

ü French baguette and pain ordinaire, or pain francais

ü Levain

ü Ciabatta and rustic breads

ü Pumpernickel and other ryes

ü White bread (pain de mie)

ü Brioche and enriched breads