Topic3: Produce Bread doughIn this topic we will be identifying why you do what do you at work when you are producing bread dough.
Listen to the following introduction on the areas that will be covered
To complete this topic you will need to access the following resources.
During this topic we will be using the information we have collected for each ingredient in the last topic to understand their process in production of bread.
To review the topic 'White flour' complete the following questions from your module book (pages 65 to 67) Use the notes in lesson 1 of module book to assist you.
Using the Bakers Delight Baking Overview( this can be found at the link above or in the front of your Bakers Delight Recipe book) answer the following
questions on the processes involved in the production of bread dough.
Now you have identified the Balanced System of Bread Making we are going to looking at steps 1,2,3,4 of this process.
Step 1: Ingredient Weigh up.
Complete the attached
dough formula and state why it is important to correctly calulate and weigh ingredients? Refer to your Baking Overview on pages 3 to 5 and your module notes pages 29 to 33. Post your answers to the Blog
Titled: Weigh Ingredients 3/1
Step 2:
Water Temperature.
The intial temperature of the water added to your ingredients will effect the finished dough temperature which in turn effects the quality of your final product.
Read the information on
Water Temperature and Finished Dough Temperature, found on page 13 of your Bakers Delight Resource package
Identify 3 varieties of dough you produce and document the intial water temperature and the finished dough temperature for each. Record this information on your BLOG.
Then answer the follow Question:
What will happen to the ingredients if the finished dough temperature is too high? ( refer to page 15 of your Bakers Delight resource Package) Post all answers to the Blog Titled: Water temperature 3/1
Step 3:
Mixing Using the infoprmation found in the Bakers Delight Resource Package on page 13 Answer the following questions:
- In what order should the ingredients be loaded?
- Identify the slow mixing time for the 3 varieties of dough used in Water temperature activity.
Post your answers to your Blog Titled: Mixing 3/1
Watch the Photostory on Dough Development and produce a hand dough yourself
Watch the Video
Take a photo of your making a dough Matrix. Then identify its characteristic. For further information refer to page 8 of your Baking Overview. Post These to your blog Titled: Mixing 3/2
Watch the Bakers Delight DVD on Block and Flour Loaves and the Roll Workshop and answer the following questions onto your Blog Titled: DVD 3/1
When producing white dough in the day’s production, we are going to look at the development of the dough during mixing.
Once the dough is at the fast mixing stage remove 550g of dough after 1, 3, 5 and 7 minutes of mixing, then at the end of the correct mixing times also weigh off 550g and produce cobs with all the dough pieces.
For each of the dough pieces ensure you document the following information onto your blog - the mixing time, the dough temperature and the look and feel of the dough when making a dough matrix.
Process the cobs are per normal and bake off.
Then document a description of the final baked product.
Using the cobs you have produced ensure you have fill in the attached sheet to identify the dough development of each cob. Print sheet, fill in required information then transfer your findings to your Blog.
Photograph the crumb of the 5 cobs
Post your finding to the Blog
Titled: Dough Development 3/1.
Hi, this is Topic 1 : Preparation Prior to bread making 
Email your answers to your blog. Titled: 1/1 Preparation Prior to Bread Making
Expected Yield Factor (EYF) is determined by adding the proportion of each ingredient relative to the amount of flour required to make the dough.
Hi 
Listen the following pod cast as an introduction to the topic
This is the last topic in Bread Fundementals 
