Block and Flour Loaves - Master Class DVD
Identify the 4 stages of producing a white block loaf and the time associated to each.
The 4stagesof producing a white block are 20 mins for mixing and preparation, 20 mins rest time, 50 mins proving time and finally 30 mins baking time.
Name an essential hygiene step when producing dough?
The essential hygiene step when producing a dough is simply to have clean hands.
What is the scale weight of a white block loaf?
The scale weight of a white block loaf is 800grams.
Why do we cover the dough during immediate prove?
We cover the dough to avoid the dough piece form getting a skin on top.
What is the minimum rest time for a white dough?
The minimum rest time for a white dough is 20mins.
Why do we put the dough through the moulder?
We place the dough through the moulder in order to release the gas from the dough piece to allow the piece to be moulded into shape.
If the dough is tearing during moulding what do we need to adjust?
The front roller, or also know as the side setting on the machine is to be adjusted in order to avoid the dough tearing.
After going through the moulder, the dough piece should be what length for a white block?
After going through the moulder, the dough piece should be 28cm in length.
How many pieces do you cut the dough into for a white block loaf?
To cut the dough into a white block loaf the dough piece must be cut into 4 even pieces.
What size tin do you use for a white block loaf?
A white block is to be placed into a clean 680 gram tin in preparation prior to baking.
When placing dough into the tin do not _______________ the dough.
Do not Push Down on the dough.
What is the length of the moulded dough piece for a tiger loaf?
24cm is the length of the moulded dough piece for a tiger loaf.
What is the correct way to place the tiger dough piece into the tin?
The correct way of placing a tiger dough piece into a tin is to place the dough with the seam facing downwards.
What are the prover settings for a white dough?
35 to 38 degrees in temperature and a humidity of 80 to 85 degrees are the prover settings for a white dough.
How long will white block loaf take to prove?
A block loaf will take approx. 40 to 60mins depending on the doughs resting time and the settings of the prover.
Identify the correct size of the loaf after proving for a
White loaf: With a white dough, the dough should be proved to 2cm below the top of a 680 gram tin.
Tiger loaf: With a tiger dough, the dough should be proved to 2cm above the top of a 680 gram tin.
How many grams of flour are sieved on a flour loaf?
10 grams of flour are sieved on a flour loaf.
When should you produce the tiger loaf topping?
The tiger loaf topping for the tiger dough should be produce 20mins before it is needed for the dough piece.
Why is the water temperature important in the production tiger bread topping?
The water temperature is important in the production of the tigers bread topping as the waters temp. begins the fermentation process, the desired temp. Is 25 degrees Celsius.
What is difference between the baking of a white block compared to a tiger loaf?
Block loaves are Baked to time not temperature and do not require steam, whereas tigers loaves do require steam, and has an adjustable time and temp.
What is the correct procedure for cooling product after baking?
Block loaves should not be stood up as this causes the product to collapse within itself, the correct procedure for cooling product after baking is to place the product onto wires.
Rolls Workshop – Master Class DVD
Why do we dry mix ingredients?
We dry mix ingredients in order to distribute the ingredients evenly around the bowl.
Identify 3 faults that will occur if the dough is too slack?
Poor volume, chewy texture and low oven spring are three faults that will occur if the dough is too slack.
How do we remove dough from the bowl?
We remove the dough from the bowl by using a plastic scrapper, while doing so cutting the dough into smaller pieces.
What are 2 ways to identify if a dough was under mixed?
2 ways to identify if a dough was under mixed are as a dough check temperature and perform window test, and after loaf has been baked it can be identified as under mixed by poor volume and crust appearance and texture.
Why do we not over load the boards before proving?
Boards should not be overloaded with dough before proving as the pieces may fall off the boards to the floor and be contaminated and thus are not to be used.
How should we store clean trays in the bakery and why?
We should store clean trays in an upside down manner in order to prevent pan dirt from falling onto the trays.
How many white round rolls should you place on a tray when baking?
White round rolls should be placed 4 x 6 equally a total of 24 rolls pr tray.
What are the 7 key steps to great rolls?
The seven key steps to great rolls are:
1.Weigh Ingredients
2.Water temperature 10 degrees Celsius
3.The doughs FDT (final dough temperature) to be 28 degrees.
4.The dough should be rested within the bowl for 5mins.
5.The dough to be given an intermediate proof.
6.The rolls to be baked in a hot oven to time and not by temperature.
7.Finally take care of the product when removing it from the oven and from the tray in order to have a quality fined product to sell.
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