Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Dough Knowledge
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Learning Objectives
Identify Bread dough and recipe
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Knowing bread texture problem
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Bread Dough
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ingredients such as various fats or flavorings.
Main Ingredients
Softener and flavor
Improver
Filling
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Main Ingredients
Flour: rye, wheat flour, almond flour, barley flour, oat flour,
corn flour, rice flour, quinoa flour, semolina flour, tapioca
flour, etc.
Liquid: Water, Milk, butter milk, yoghurt, coconut milk, fruit
juices, vegetable juice, etc.
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Yeast: regular active dry yeast and instant yeast
Salt: table salt, kosher salt, iodized salt,
Softener and flavor
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Milk: whole milk, low fat milk, butter milk, etc.
Improver
Bread improver
Baking soda
Baking powder
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Filling and Topping
Chocolate
Cheese
Fruit
Meat
Raisin
Grated Coconut
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Vegetables
Seeds
Nut
Sugar
Jam, marmalade, etc.
Step by Step how to make bread
1. Select and provides the ingredients
2. Scaling 9. Put in tray
3. Mixing 10. Final proofing/ bent rest
4. Folding 11. Baking
5. First proofing / Fermentation 12. Depanning (remove from
6. Dividing, cutting and scaling the pan)
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8. Second Proofing (10-20 mts) 14. Packing
9. Roll/ degassing
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Sourdough Bread Focaccia Bread
Pitta Bread Scones
French bread/ baguette
The "baguette de tradition française" is made from wheat
flour, water, yeast, and common salt. It does not contain
additives,
Type of white bread in form of a long, crisp loaf .
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French bread/ baguette method
1. Proof the yeast. Mix 1/4 cup of flour and 1/2 cup of warm water to make a slurry,
then add the yeast and wait for it to proof. It will begin foaming when it's ready.
2. Place the remaining flour and the salt in a mixing bowl. Whisk it to combine, or use a
dough hook attachment on your mixer to stir it up.
3. Add the proofed yeast.
4. Mix the dough and add water.
5. mixing.
6. Knead the dough about 10 to 15 minutes by hand
7. Let the dough rise. Put the dough into a bowl until 3 times larger than the amount of
flour used.
8. Punch down the dough
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9. Let the dough rise again Set it in a warm area to rise a second time. When it has
doubled in size, punch it down again.
10. Let the dough rise a third time. Three risings encourage smaller bubbles in the dough.
11. Form batons or baguettes.
12. Put the shaped dough into a baking panand spray loaves with cool water
13. Let the dough rise a final time.
14. Slit the loaves
15. Bake the bread for 20 more minutes. Remove the bread from the oven when the
internal temperature is 190 degrees. Much cooler than this, the bread will be
How to make French bread
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Brioche dough
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How to make Brioche bread
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Bagel
A bagel also spelled beigel is a bread product originating in the
Jewish communities of Poland.
It is traditionally shaped by hand into the form of a ring from
yeasted wheat dough, roughly hand-sized, that is first boiled for
a short time in water and then baked.
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How to make Bagel
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Bread stick
Breadsticks (grissini, dipping sticks) are generally pencil-sized sticks
of crisp or larger than pencil-sized.
Dry bread originating in Turin and the surrounding area in Italy.
Have been created in the 14th century; although according to a
local tradition, they were invented by a baker in Lanzo Torinese
(northern Italy) in 1679.
Breadsticks may be offered at the table in restaurants as an
appetizer.
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How to make Breadstick
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Ciabatta (Italian loaf bread)
Ciabatta is an Italian white bread made from wheat flour, water,
salt, and yeast, created in 1982 by a baker in Verona, Veneto,
Italy, in response to the popularity of French baguettes.
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Croissant
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How to make croissant dough
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Bahn mi (Vietnam bread)
Bánh mì is a Vietnamese term for all kinds of bread. The word
is derived from bánh (bread) and mì (wheat, also spelled mỳ in
northern Vietnam). Bread, or more specifically the baguette,
was introduced by the French during its colonial period.
the Vietnamese baguette is made with rice flour along with
wheat flour.]
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Challah (Jewish Bread)
"Traditional egg bread for the Jewish Sabbath. You can add 1
cup raisins or golden raisins to the dough just before shaping
and then make the loafs into round braids for Rosh Hashanah."
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Rye bread
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White bread
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Flatbread
A flatbread is a bread made with flour, water and salt, and then
thoroughly rolled into flattened dough. Many flatbreads are
unleavened—made without yeast—although some are slightly
leavened, such as pita bread.
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Pizza Bread
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Sourdough Bread
Sourdough breads use a fermented batter-like dough starter to
make them rise and enhance their flavor.
A portion of the sourdough starter is mixed with the bread's
ingredients, while the remainder is kept and 'fed' with more
flour and water to use in future batches.
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Pitta Bread
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Chapati Bread
A round, thin flatbread from India, traditionally made with
wholemeal flour (or a high percentage of it), and cooked on a
flat skillet over a high heat. The dough is usually unleavened.
Typical ingredients include wheat flour, water and sometimes
salt
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Paratha Bread
A Paratha is an Indian layered bread made of a dough of flour and water. It
is eaten with a side dish that could be a curry or a dry dish. There are many
variations.
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Focaccia Bread
IMG_4634-1024x1024.jpg
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Scone
A scone is a single-serving quick bread/cake, usually made of
wheat, barley or oatmeal with baking powder as a leavening
agent and baked on sheet pans. A scone is often lightly
sweetened and occasionally glazed with egg wash.
Scones can be savory or sweet and are usually eaten for
breakfast, but are also served with tea and in coffeehouses.
Traditional English bread and Scotland
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BREAD TEXTURE / PROBLEMS:
Not high - water too hot for yeast
- too little flour
- not kneaded enough
- rising time too short
- pan too large
Coarse texture - rising time too long
- too little flour
- not kneaded enough
- oven too cool
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Dry and crumbly - too much flour
- not kneaded enough
Large air pockets
- dough not rolled tightly when loaf was shaped
Yeasty flavor
- rising time too long
- temperature too high during rising time
Basic Recipes
French Baguette Donuts
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Bread Roll
Vanilla
1.0 ltr Water
1.6 kg Flour
30.0 g Salt
15.0 g Sugar
22.0 g S-500
Brioche Scones
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1 cup butter, softened raisins
1 pcs egg yolk
1 ts cold water
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Pastry Dough
Choux pastry
Puff or flaky pastry
Brioche dough
Fresh pasta dough (for
lasagna, spaghetti, etc.)
Strudel dough
Phyllo/ filo dough
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Pizza dough
Short crust pastry
the most basic pastry, used for sweet or savory tarts (it
contains little or no sugar).
The French version consists of around 50% flour and 50%
butter and eggs.
The British version is plainer: without eggs and traditionally
made with lard (these days, this is more usually a white
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vegetable fat, possibly with some butter).
How to make short crust pastry
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Short crust pastry
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Sweet crust pastry
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How to make sweet crust pastry
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Sweet crust pastry
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Choux pastry
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How to make choux pastry
Gently heat milk, butter and water until the butter has melted,
then bring to the boil.
Once boiling, turn off the heat and quickly shoot in flour (and
sugar, if using).
Beat vigorously with a wooden spoon until the mixture is well
combined and comes away from the sides.
Cool to hand temperature and beat in the eggs gradually to a
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smooth dough the texture should be a reluctant dropping
consistency.
To make eclairs, fit a piping bag with a 1.5 – 2cm round nozzle.
Wet your finger and press down any peaks.
Pipe 8 - 12 cm lengths onto a greased baking sheet.
Place in a heated oven and bake until golden and firm.
How to make choux pastry
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Puff or flaky pastry
Puff is used for thin tart bases, pies, pasties, turnovers, mille-
feuilles.
This is a more technically involved pastry, consisting of a basic
dough (the "détrempe" in French,) which is like a short crust
pastry made with more water. This is rolled out and wrapped
around a slab of butter, then folded and re-rolled a number of
times to produce alternate layers of butter trapped between
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layers of dough.
During cooking, flaky layers form within the dough. The butter
melts and the water turns to steam, so creating the puff
pastry’s characteristic light open texture.
How to make Puff or flaky pastry
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Fresh pasta dough
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How to make pasta dough
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Phyllo/ filo
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snacks to main dishes and desserts.
How to make phyllo/ filo
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Strudel
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Pizza dough
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