Prepare Basic Breads North

Course details

Module Objectives & Content:

Upon completion of the module participants will be able to:

• Understand the elements required to produce basic bread dough.
•  List and describe the ingredients and their functionality used in making bread dough.
•  Calculate bread formula using Baker’s Percentage.
•  Produce basic bread dough using Straight Dough and Sponge & Dough methods.
•  Explain dough development requirements for bread dough’s.
•  Explain the fermentation process and fermentation requirements when making bread dough.
•  Describe how to control finished dough temperature by the use of chilled or iced water.
•  Scale, shape and mould dough pieces using hand or machinery to required form.
•  Proof and bake dough to a satisfactory standard.
•  Bake various bread types using oven conditions appropriate to bread type.
•  Cool and store baked breads in appropriate manner.
•  Evaluate bread products following quality parameters.
•  Produce bread dough following standard hygiene and food safety requirements for food production.