Studied by 10 peoplewhat 4 dry ingredients get scaled into the mixing bowl?
bread flour dry milk solids granulated sugar salt
what ingredient is scaled and stored in the fridge? why? yeast is stored in the fridge so that is stays alive
yeast is stored in the fridge so that is stays alive
what ingredient is scaled in parchment paper?
fat/shortening
what ingredient must be scaled day of? why?
water gets scaled day of, making sure it stays room temperature
what is the ideal temperature for the water to activate the yeast?
105F
what is the purpose of adding the yeast to warm water before mixing it into the dough?
to start the activation process
how do you know the yeast is alive?
there should be bubbles
after you add the yeasty water to the mixer, explain the rest of the mixing process (include mixing speeds and time) (all for a 20qt mixer)
(all for a 20qt mixer)
mix at speed 1 for 2 minutes
add fat/shortening ad mix at speed 1 for 2 minutes
mix at speed 2 for 10 minutes
how do you check to make sure the gluten is developed?
stretch the dough and look for spider webs
what attachment is used to mix the dough?
dough hook
after the dough is done mixing, remove the dough hook from the bowl. what do you cover the bowl with for proofing?
proofing blanket
how long do you let the dough rest with the proofing blanket?
1 hour
this is the dough's ______ of ______ proofs
first of three
after the dough has proofed in the bowl, what is the next step in the bread making process?
portioning and preshaping
how much do all the rolls in a roll press weigh?
3 # 8 oz.
how many rolls does the roll press make?
36
how much does a bread loaf weigh?
1# 8 oz.
how much does a single BVT roll weigh?
3.7 oz
how long is the second proof? where does it occur?
30 minutes on the work bench, under a proofing blanket
after the second proof, what do you do?
final shape
do dinner rolls get egg washed? why or why not?
dinner rolls get egg washed presentation locks in moisture flavor
do burger buns get egg washed? why or why not?
burger buns get egg washed presentation locks in moisture flavor
do bread loafs get egg washed? why or why not?
bread loafs do not get egg washed the egg would burn to fast
how do you know when the bread in the proof box is ready to bake?
when it has doubled in size
what are 3 ways you can check to see if bread is properly baked (be specific)
color on the bottom of the bread roll (should be golden brown)
knock on the bottom of the bread roll (should sound hollow)
stick a thermometer in the bottom of a bread loaf (should be 190F)
when removing the bread loaves from the oven, how do you properly cool them?
remove loaves from pan, then put them on a sheet pan on a rolling rack
how do you fill the rolling rack properly?
bottom up
why does bread need to be completely cooled before bagging?
to prevent moisture/ condensation (which causes mold to grow)
how many dinner rolls go in a bread bag?
a dozen (12 rolls)
how many BVT rolls go in a bread bag?
half a dozen (6 rolls)
Note
Flashcard