Bread

Making
Ddiscussion for the Performance
task in Bread and Pastry
Production NC-II
Objectives:
1. Discuss the preparation in making bread;
2. Understand procedure and process in bread making;
3. Demonstrate the process in baking bread; and
4. Produce Bread.
Bread
Making
Bread
Bread is made of a baked mixture of flour,
water, yeast and salt. Fat, emulsifying agents
and sugars can serve as optional bread
improvers. The bread then dries less quickly
and tastes fresh longer.
 01
Personal
Protective
Equipment in
Kitchen
What to wear?
In Baking, there are hot ovens, knives,
baking equipment that can burn, cut and
scald the workers to the point of grievous
injury or even death.

Baking has many types of protective

equipment that can are specifically made for
this purpose. In the list below, we evaluate a
number of the basic ones:
Trousers
Many bakers choose to wear white or grey
trousers, and most choose cotton fabric as
it’s breathable, durable, comfortable, and
lightweight.
Chef Coat or Shirt
A good chef jacket is made of a heavy cotton
fabric with knotted buttons that will help the
wearer avoid burns and keep cool; some chef
jackets are made of poly-cotton with plastic
buttons and should be avoided for the
professional baker.
Apron
Bakers work with messy ingredients, many
bakers wear black aprons. You can either
choose an apron that covers your chef jacket
or shirt front, but many simply wear a half
apron to cover the trousers. Depending on
where you work, your apron may have to be
a specific colour, but black is more
traditional.
Chef Hat or
Hairnet
For baking, when you’re giving your biceps
a workout creaming the butter and the sugar
by hand for over five minutes, you may work
up a sweat. It’s best to wear some sort of
headgear to prevent sweat from being the
mystery ingredient in your baked goods.

Hair and face sweat is common in hot

environments and a chef hat or hairnet will
absorb most of it.
Spare Towel
A specialty tip that many bakers use is to
attach a spare tea towel to their apron. This
apron can be used for wiping your clean
hands on - or messy hands - or used as a
sweat towel (just as long as it’s not used for
all three purposes, though). Having a spare
towel always comes in handy in the bakery -
just make sure you replace it often with a
clean towel for different purposes.
Bakery-Safe
Footwear
There are many shoes that are especially
designed for chefs, but it’s important to
choose something that has water resistance
or water proofing, yet is slip-resistant.

Clean or dirty floor alike, you don’t want to

slip in the kitchen so if you can find a shoe
that’s comfortable with as many safety
features packed in, you’ll be in good hands
(or, erm feet?).
 02
Preparation
for Baking
MISE EN
PLACE
'MEEZ ahn plahs'
Mise en place,
translates to "put in
place”
It means to have all your ingredients,
cookware and your baking prepped and
ready to go before doing your cooking or
baking. With mise en place, recipes are
reviewed and necessary ingredients and
equipment are checked.
Basic tools and
Equipment
needed before
baking
Measuring Cups
(Liquid and Dry)
and Spoons
Baking is all about precision, so having a full set
of measuring cups and spoons on hand is a must.
Don’t think you can get by with just one type of
measuring cup, you’ll need both dry and wet
measuring cups to accurately measure all your
ingredients. Keep these tools in an easy-to-reach
spot, because you’ll use them all the time.
Fine-Mesh
Sifter/Strainer
For bakers, it’s probably the most useful for
sifting dry ingredients or adding a dusting of
powdered sugar to a finished pan of brownies or
cookies. The baking tool also comes in handy for
draining wet ingredients (especially small ones,
like quinoa, that would slip through a regular
colander) and removing seeds from raspberry
sauces.
Rubber
Spatula/Scraper
This tool is ideal for scraping the last bit of batter
or dough out of a pan or for scraping all the nooks
and crannies out of your jam jar. They’re also
super handy for folding together wet and dry
ingredients. Silicone scrapers will stand up to high
heat better than rubber ones.
Whisk
Sure, you can use a wire whisk to beat together a
few eggs, but it’s handy for other things too. In
particular, it’s one of the best ways to thoroughly
mix together dry ingredients and is also great for
stirring together a homemade custard.
Flour
There are no more Essential Ingredients for
baking than Flour. Without it - and the gluten it
creates - your baked goods won't get the right
structure: it is the ingredient that binds everything
together. To start baking, simply use All-Purpose
Flour. This wheat flour can basically be used in
any recipe. When you get more experienced - or
want to try other things - you can start looking at
more specialised flour: Whole wheat, Whole grain
flour, Bread flour, Cake flour, Pastry flour, Self-
rising Alternative non-wheat; Cornmeal and
Cornstarch
Rising Agent
Most recipes require a raising agent. The most
commonly used one is Baking Powder. You will
need baking powder for most cakes and baked
goods, although some recipes recommend using
Baking Soda in addition to an acid that will
activate it.

What is the difference? Baking Soda starts

working instantly, while Baking Powder has a
delayed rising reaction. To make bread, you won't
use Baking Powder but Yeast. The easiest one to
used is Instant Dry Yeast that you can keep in
your pantry or in the freezer.
Sweetener
Most recipes recommend using Granulated White
Sugar, which is probably the main one you need
in your pantry. I personally like to substitute
White Sugar for Granulated Brown Sugar. If you
want to make Frostings, Buttercreams or Icing,
you will use Icing Sugar.

Depending on the recipe, you can also use liquid

natural sweeteners such as Honey, Agave Syrup,
Maple Syrup or Malt Syrup.
Fats
It would be great to imagine a world where every
cake and dessert don't contain fat. Unfortunately,
most desserts do. Butter is the main source of fat
used in baked goods, but you can also use Oils.

Olive Oil will bring an interesting flavour to your

desserts, but make sure to use a good quality one
because low quality olive oil tends to become
bitter when baked.
Eggs
Eggs are essential when it comes to baking. The
Egg Yolk is what binds fats and liquids by
emulsifying. They are also used as a way to bring
air into a cake batter and make it nice and light.

Some recipes use the whole egg, other require you

to separate the egg yolk from the white. Try to use
good quality eggs when possible - free range, cage
free, etc... It will only make your desserts better!
Salt
I know, I know. If you are really new at baking,
you may wonder why is Salt here. Salt is actually
a really essential baking ingredients.

It helps balance - and enhance - the flavour of

your creations and shouldn't be overlooked. Avoid
using Sea Salt, Flake Salt or other thick salts and
rather choose a thin, fine Salt that will mix better
with the rest of the ingredients.
Milk or Cream
Milk is really important in baking, as it is the
liquid element that binds all the ingredients
together, brings some fat and is able to bring
flavour too.

You can use whatever milk you have in your

fridge but I personally prefer to use Full Cream
Milk that will make your baked goods nice and
rich. Although Dairy-Milk is the one most
commonly used, you can often substitute it for
Plant-Based Milks.
Baking
Process
What is the Basic Process in Making Bread
Mixing Kneading Proofing
(1st Rising)
Applying force to mix well all Rest and ferment the
Combining the ingredients
the combined ingredients mixture

Shaping Proving Baking

(2nd Kneading) (2nd Rising)
Kneading 2nd time and put Re-ferment the mixture to Baking the mixture for the
into the desire shape completely show the desire final output
shape
MIXING
The order in which ingredients are
combined varies based on the types of
bread. The straight dough method, the
modified straight dough method, and the
sponge method are the three mixing
methods for combining ingredients for a
bread dough.
KNEADING
After the ingredients for the bread dough
are combined the dough is kneaded.
Dough can be kneaded in a stand mixer
using a dough hook, or by hand. Knead
the dough until it is smooth and elastic.
KNEADING
Kneading Dough: Kneading bread dough
is an important process to developing a
gluten structure which strengthens the
bread. It also creates a more even crumb
for the final product and improves the
flavor of the bread.
Proofing(1 st Rising
)
Proofing is the process of leaving the dough
in the machine for 30 to 50 minutes at a
steady temperature of 27°C. Because of this
the yeast cells are given time to multiply,
produce CO2 and alcohol. This results in an
increased size of the dough and the gluten
network becoming more elastic again. The
proofing process ends when the size of the
dough is approximately doubled.
Shaping (2 nd Kneading
)
After the folding, the dough is shaped for use
in a baking tin. The forming of the dough into
a long roll is called shaping. During the
shaping process the dough ball is rolled into a
slab. This slab is then rolled back up to fit
into the backing tin.
PROVING (2 nd Rising
)
The term proofing also called proving, refers
to the rise that happens after the dough is
shaped. The same fermentation process is
happening during this step as it is in step 3,
but this is where the shaped dough gains the
bulk of its volume. Typically, shaped bread
dough should rise until double in size.
BAKING
After the bread has proofed sufficiently it
should be baked. If you wait too long to bake
the bread dough after it has proofed, it can
overproof which will cause a sour taste and
large holes in the final product.

Bread is cooked through when its internal

temperature reaches 190-200 F (99-94 C).
Announcement
Next week you need to make a bread base on the
discussed topic.

In the process of Bread Making the student need to

film themselves while doing baking.
The video must contain the following
• Yourself (Introduce who you are)
• Ingredients
• Demonstration of baking
• Plating and presenting of bake products
• (Optional) If you use music or other materials
that belong to others, please credit it at the end
of your video.
Rubrics:
SCORE CRITERIA
Artistically and creatively done with full illustrations and demonstration
5
of the baking
Artistically and creatively done with some illustrations and
4
demonstration of the baking
3 Properly done with some illustrations and demonstration of the baking

2 Properly done with few illustrations and demonstration of the baking

1 Done untidy with few illustrations and demonstration of the baking

Rubrics:
Very
Criteria E x c e lle n t G ood Good Fair Poor
20 15 10 5 1
Size: large but not airy;
proportional to weight
Color: creamy white; free from
streaks
Grain: fine; thin-walled cells,
evenly distributed
Texture: tender; soft; slightly
moist
Video: Clear visual and audio;
a lot of information and
well detailed
Comments:
 Baking Procedure will be found in you
classroom (ONL) and FB GC(ML)

Step 1 Step 2 Step 3 Step 4

Understand the needed Understand the proper Demonstrate the baking. Present the bake
tool and equipment. procedure products.
Questions ?

Concern?
For follow up question.

You can send your question

and concern to your subject
representative, and as soon
as possible I will try to
attend those concern.
Thank you!