Professional Chef Training
Baking Principles and
Ingredient Functions
Through lectures, demonstrations and
full participation labs, students become proficient at yeast-raised dough
mixing methods, such as straight dough and sponge.
Students also learn to use leavening principles as well as a variety of
finishing techniques. The
difference between hand mixing and machine mixing is emphasized in this
course. The dual emphasis of this
course is: 1) thoroughly understand the functions of ingredients and technique
and how these relate to producing a fine yeast product, and 2) implementing
these principles and techniques in production.
Text:
Professional Cooking; Wayne
Gisslen; 1995
Day
1
Classroom: Introduction to the course, introduction to bread
making, Straight
dough mixing method(sdm)
Demo:
White and Whole Wheat Bread
Lab:
Pan breads and rolls: white, whole wheat
Homework:
Review notes, read chapter on yeast breads.
2
Classroom: Ingredient
functions, Recipe Conversions, Review measurements
Demo:
Baguettes and Italian Bread
Lab:
Straight method, baguettes, and Italian Bread
Homework:
Review notes on steps in bread making.
3
Classroom: Discussion of sponge method; use of various
grains
Demo:
Rye Bread and Sponges
Lab:
Rye
sponge; whole wheat sponge.
Homework:
Review
ingredient functions; sponge method
4
Classroom:
Introduction to rich doughs.
Demo:
Rich Doughs
Lab:
Brioche and Beignets
Homework:
Review Modified Straight Dough Method (msdm).
5
Classroom: Rich doughs continued.
Demo:
Handling of Rich Doughs, croissants
Lab:
More rich doughs and croissants
Homework:
Progress note for bread
report due today.
6
Classroom: Discussion of Shaped Doughs, English Muffins, Bagels
Demo:
Shaped Doughs
Lab:
English Muffins, Bagels
Homework:
7
Classroom: Midterm
Exam.
Lab:
Midterm Practical
Homework:
Study for midterm.
8
Classroom: Introduction to sourdough, spontaneous leavening
Demo:
Beginning your own starter; constructing a sourdough bread
Lab:
Starters,
chefs, sours
Homework:
Review
lecture material on sours.
9
Classroom:
Sourdough continues and bread
reports begin today
Demo:
More
sourdough construction with different types of starters
Lab:
Alternative
sours.
Homework:
10
Classroom:
Potato, Apple, Grape and other Fruit Starters
Demo:
Sourdough variations
Lab:
Sourdough Breads
Homework:
Find 3 recipes for pizza and focaccia
11
Classroom:
Introduction to Flatbreads.
Demo:
Pizza,
Foccacia and World Flatbreads
Lab:
Pizza, Foccacia and World Flatbreads
Homework:
12
Classroom:
Discussion of Laminated Doughs
Demo:
Handling of Puff pastry and Making Danish dough
Lab:
Puff
Pastry and Danish
Homework:
Review laminated dough notes
13
Classroom: Continue Discussion of Laminated Doughs
Demo:
Handling of Danish dough and product fillings
Lab:
Bake puff pastry and Danish products with Fillings
Homework:
Read pp. 47-49.
14
Classroom: Braided and Decorative Breads, Review for final
exam.
Demo:
Braided and Decorative Breads
Lab:
Decorative Breads
Homework:
Study for final.
15
Classroom:
Final exam
Lab:
Final practical
16/17 (when applicable) – Content to
be announced by instructor.
BK 110- Baking Principles and Ingredient Functions
Learning
and Skill Objectives
At the end of this course, the
successful student will be able to demonstrate proficiency in the following
techniques: (All of these
objectives will be to a MINIMUM quality level of a moderately priced
restaurant or bakery.)
1.
Describe
the procedure for the straight dough method.
2.
Describe
the procedure for the sponge method.
3.
List
the 12 steps in yeast dough production in order.
4.
Explain,
in detail, the 12 steps in the bread process:
a.
What happens at each step.
b. Why that step is
important in the process.
5.
Convert
formulas to produce a different yield.
6.
Describe
the primary and secondary functions of the bakeshop ingredients as they relate
to
yeast dough production. These
include:
a. various flours b. sugars
c. molasses
d. corn syrup
e. honey
f. malt syrup
g. fat emulsions h. shortenings
i. butter
j. margarine
k. oils
l. lard
m. milk
n. creams
o. dried milk
p. fermented milk products
q. eggs
r. fruit
s. nuts
t. leavening agents
u. chocolate/cocoa v. salt
w. spices
x. flavorings
7.
List
and explain the seven steps in the baking process.
8.
List
and describe the differences between lean and rich doughs.
9.
Describe
the procedure for producing sourdoughs; explain what is happening at each step
and why.
10.
Describe
decorative dough and describe the procedure for production.
11.
Describe
the importance of working in a clean and organized fashion.
12.
Produce
and handle lean and rich doughs.
13.
Demonstrate
proficiency in each of the following as they are related to yeast dough
production:
a. scaling b.
mixing
c. fermenting d.
kneading e.
shaping
f. rolling
g. folding h. proofing
i. baking
j. glazing
k. garnishing
14.
Assess doneness of various baked products.
15.
Demonstrate proper proofing techniques.
16.
Work in a clean, organized and timely fashion.
17.
Execute straight dough and sponge methods.
Baking 110
Competencies
The following competencies have been identified as the
most important skills to be learned or developed in this class. During the
course you will be examined for your ability to execute these sills with what
has been determined as competence by the Cooking and Hospitality Institute of
Chicago.
Your Chef-Instructor for each of these
competencies will evaluate you on a Pass/Fail grading system.
A failing grade in any of these areas will require remedial work and
possibly re-testing.
Use the various methods to produce
bread:
____Sponge
____Straight
____Sour Dough
____Modified Straight
____Brioche
Produce these various shapes of bread
dough products:
____Braids
____Baguettes
____Rolls
Produce Laminated Doughs
____Danish
____Croissant
____Puff Pastry
Demonstrate Competence
____Recipe Conversion
____Measurement of Ingredients
BK 110- Grading Criteria
Classroom
grades:
Quizzes/homework assignments
Total 100
points
Bread Report
Total 100
points
Midterm Exam @ 100 points
Total 100
points
Final Exam @ 100 points
Total 100
points
Lab
Grades:
Practicals 10 @ 20 points
Total 200
points
1 Midterm Practical
Total 200
points
1 Final Practical
Total 200
points
Total Points Available:
1,000 points
Grading
standard
Grade
Score
GPA points
A
90-100%
4.0
B+
87-89 %
3.5
B
80-86 %
3.0
C+
77-79 %
2.5
C
70-76 %
2.0
D+
67-69 %
1.0
D
60-66 %
1.0
F
0-59 %
0
WF penalty withdrawl
0
W
N/A
I
N/A
Recipes
Pain Ordinaire
10 ounces
water
1/2 ounce
olive oil
1/2 ounce
fresh yeast
17 ounces
bread flour
2t
salt
*SDM
*Yield: +/- 28 ounces
*Scale: Two 14 ounce free form loaves
*450°F convection
White Pan Loaf
16 ounces
milk
4 ounces
warm water
2 t
sugar
1 1/2oz.
fresh yeast
2 oz.
butter
2 oz.
sugar
2
yolks
2
t
salt
2 #
bread flour
*SDM
*Yield: +/-60 ounces
* Scale 3 loaves, 19 ounces, pan
sprayed loaf pans
* pan proof
*egg wash
*375°F covection
Whole Wheat Pan Bread
10 oz.
water
4 oz.
milk
11 oz.
whole wheat flour
2 1/2oz.
yeast
8 ounces
water
1/4 cup
honey
9 1/2 oz.
whole wheat flour
9 1/2
oz.
bread flour
2 t
salt
1 oz.
butter
1 1/2
oz.
cracked wheat
(Whole
Wheat Pan Bread continued)
1 1/2
oz.
poppy seeds
*Sponge Method
*Yield: +/-60 ounces
* Scale 3 loaves, 19 ounces, pan
sprayed loaf pans
* water
wash, sprinkle with poppy seeds
*400°F convection
Soft Rolls
20 ounces
warm water
1 1/2 oz.
fresh yeast
2 1/2 #
bread flour
4 oz.
butter
2 oz.
NFDM
4 oz.
sugar
2
eggs
1 oz.
salt
*SDM
*Yield:76.5 ounces
*Scale38
two ounce rolls
*350°F convection
Pain de mie
14 ounces
water
3/4 oz.
yeast
1 1/2 #
bread flour
1 1/2t
NFDM
1/2 ounce
sugar
2 1/4 t
salt
1/2 oz
butter
*SDM
*Yield: +/- 40 ounces
*Scale 20 ounce loaves
*350°F convection
Baguette
17 oz.
water
1/2 oz.
yeast
1 1/2 #
bread flour
1/2 oz.
salt
*SDM
*Yield: +/- 42 ounces
* Scale: 3 baguettes@14 ounces 18-22”
*450°F covection
Whole Wheat Baguette
10 ounces
water
1 oz.
yeast
10 ounces
whole wheat flour
7 ounces
bread flour
1 t
salt
*SDM
*Yield: +/- 26 ounces
* Scale: 2 baguettes@14 ounces 18-22”
*450°F convection
Vienna
10 ounces
bread flour
 1
1/2 oz.
fresh yeast
16 ounces
water
4 ounces
water
2 T
NFDM
1 T
oil
16 ounces
bread flour
1 T
salt
*Sponge method
*Yield: +/- 48 ounces
* Scale: 3 loaves@16 ounces
*450°F convection
Sponge Baguette
9 ounces
bread flour
14 ounces
water
1 oz
yeast
8 ounces
water
25 ounces
bread flour
1 T
salt
*Sponge method
*Yield: +/- 57 ounces
* Scale: 4 baguettes@14 ounces 18-22”
*450°F convection
Onion
Rye
8 ounces
water
1 oz.
yeast
1 T
brown sugar
1 oz.
onion
3 ounces
rye
3 ounces
whole wheat
3 T
brown sugar
5 ounces
bread flour
3 ounces
rye
1 oz.
oil
1 T
malt vinegar
1 1/2 t
salt
*Sponge method
*Yield: +/- 27ounces
*Scale 2 ropes, 15”, make a ring
* egg wash
*325°F convection
John’s Challah
4oz
butter
1/3c
sugar
1T
honey
4
eggs
1 1/2 T
active dry yeast
1t
sugar
1/2 c
warm water
1c
milk, scald
6 1/2 c
bread flour
*MSDM
*Yield: +/- 60 ounces
*Scale 3 loaves, 20 ounces each
* egg wash
*325°F convection
Challah
4 ounces
water
3 oz.
yeast
1 T
honey
4 oz.
bread flour
8 oz.
bread flour
6 fl. ounces
oil
1 T
salt
5
egg yolks
4 T
honey
16 ounces
water
30 oz.
bread flour
*Sponge method
(Challah continued)
*Yield:46 ounces
* divide into 9 pieces
* roll each into a 16” rope
* make into 3, 3-braided loaves
* pan on parchment-lined sheet
* egg wash and sprinkle with poppy
seeds
*325°F convection
Black Pepper
Brioche
3 oz.
water
1 1/2 t
sugar
1 oz.
yeast
8 ounces
pastry flour
4
eggs
8 oz.
butter
8 ounces
bread flour
3/4 t
salt
3/4 oz.
cracked pepper
*Brioche method
*Yield: +/-36 ounces
*325°F convection
*Two 18 ounce loaves
Brioche
 2
ounces
water
4 ounces
milk
1 oz.
yeast
7 1/2 ounces
bread flour
10 ounces
pastry flour
1 oz.
sugar
2
eggs
1
yolk
1 t
salt
4 oz.
butter
5 ounces
5 ounces 5 ounces
*Brioche method
*Yeild: +/-33 ounces
* 3 balls into
2 loaf pans
* egg wash
* 325°F convection
Khachpuri
16-18 ounces bread flour
1 1/2 t
baking powder
1/2 t
salt
16 ounces plain yogurt
filling
4 ounces shredded
cheddar
(Khachpuri continued)
2 ounces feta
2 T
yogurt
1
whole egg
*SDM
*Yield: +/-40 ounces
*Scale: 8 Pieces, 5 ounces
each
*Roll each piece to a 10”
circle, place 2 T of filling in the center and pleat the dough
*325°F convection
Snowshoe Naan
10 ounces warmwater
1/2 ounce yeast
13-15 ounces bread flour
1/2 T
salt
*SDM
*Yield: +/- 25 ounces
*Scale: 4, 6 ounce pieces
*Bake at 450°convection on
the back of a preheated sheet pan in the oven
Italian Easter Bread
3/4 ounce
fresh yeast
4 ounces
warm water
2 1/2 ounces bread
flour
19 ounces bread flour
10
egg yolks
4 ounces
sugar
4 ounces warm milk
zest of 2 oranges and 1
lemon
1 1/2 t
vanilla
5 ounces butter softened
*MSDM
*Yield:
+/-49 ounces
*Scale: 16 ounce loaves
*325°F convection
Stolen
1 1/2 ounces
fresh yeast
4 ounces
warm milk
2 ounces
melted butter
1
egg
1 1/2 ounces
sugar
1/4 t
cardamom
1/2 t
ground cinnamon
1 t
salt
3 ounces
golden raisins
1 1/2 ounces
currants
1 1/2 ounces
rum
24 ounces
all-purpose flour
(Stolen continued)
3 ounces
candied orange peel
3 ounces
slivered almonds
filling
4 ounces
almond paste
2 ounces
powdered sugar
1/2 t
lemon juice
1/2
egg, beaten
*Sponge method
*Make dough without fruits or nuts
*Yield: 56 ounces
*Scale: 2, 29 ounces loaves
*350°F convection
Finnish Pulla Bread
1 ounce
fresh yeast
8 ounces
warm milk
2 ounces
warm water
3 1/2 ounces
sugar
1 t
cardamom
1 1/2 t
salt
2
eggs
4 ounces
butter
18 ounces
bread flour
*MSDM
*Yield:
+/-40 ounces
*Scale:
2, 20 ounce twisted loaves
*325°F convection
Pannettone
1 1/2 ounces
fresh yeast
3 1/2 ounces
sugar
6 ounces
butter
1 t
salt
zest of one
lemon
1/4 t
nutmeg
6
egg yolks
5 ounces
raisins, soaked
2 ounces
chopped citron
2 ounces
toasted almonds
2 ounces
candied orange peel
2 t
vanilla
24 ounces
all-purpose flour
*MSDM
*Yield: 52 ounces
*Scale:
2, 26 ounce loaves in pannettone molds or cake pans
*325°F convection
King’s Hawaiian Bread
1 ounce
fresh yeast
6 ounces
water
3 ounces
softened butter
3 1/2 ounces
sugar
2
eggs
6 ounces
pineapple juice
1/2 t
ground ginger
3/4 t
vanilla
24 ounces
bread flour
1 1/2 t
salt
*MSDM
*Yield: +/-48 ounces
*Scale: 2, 24 ounce boules
*325°F
Bacon Onion Bread
1/2 ounce
fresh yeast
9 1/2 ounces
warm water
16 ounces
bread flour
1 t
salt
4 ounces
bacon
3 ounces
onion chopped
1 clove
garlic chopped
3/4 t
ground pepper
*Sponge Method
*Cook bacon and reserve fat to sauté
onion and garlic
*Yield: +/-33 ounces
*Scale: 2 boules
Beignets
1/4 oz
dry yeast
3 1/2 ounces
sugar
2
eggs
35 ounces
flour
12 ounces
warm water
1 t
salt
8 ounces
evaporated milk
2 ounces
butter
oil for frying
powdered sugar
*SDM
*Yeild: +/-64 ounces
* Scale:2-3 ounces
* 375°F oil in fryer
Beignets
II
8 ounces
warm water
1
egg
2 T
vegetable oil
2 T
sugar
1/2
ounce
fresh yeast
7 1/2 ounces
pastry flour
7 1/2 ounces
bread flour
1 t
salt
1/2 t
cinnamon
1/2 t
ground nutmeg
*SDM
*Yeild: +/-28 ounces
* Scale:2-3 ounces each
* 375°F oil in fryer
Berliners
12 ounces
milk
3/4 oz.
yeast
8 ounces
bread flour
3 ounces.
soft butter
3 oz.
sugar
1
egg
3
yolks
1/4 t
lemon zest
16 ounces
bread flour
1/4 oz.
salt
*MSDM
*Yeild: +/-46 ounces
* Scale:2-3 ounces
* 375°F oil in fryer
Oliebollen
2/3 oz.
yeast
8 ounces
milk
11 ounces
bread flour
1
egg
5 ounces
currants
1
apple, diced
2 t
salt
*SDM
*Yeild: +/-32 ounces
* Scale:2-3 ounces
* 375°F oil in fryer
Mark’s Croissant Dough
1 pound 9 ounces
bread flour
3 ounces
cake flour
2 ounces
sugar
3/4 ounces
salt
1 1/2 ounces
fresh yeast
8 ounces
milk
8 ounces
ice water
4 ounces
butter
12 ounces
butter
*SDM
*Yield: 64 ounces
*3 single turns with rest between each
turn
*375°F
*egg wash
Croissant
24 oz.
milk, cold
1 oz.
fresh yeast
40 oz.
bread flour
4 oz.
butter
2 oz.
sugar
2 t
salt
Beurrage
2 #
butter
2 oz.
bread flour
*SDM
*Yeild: +/-105 ounces
* Scale:2-3 ounces
* 375°F convection
Rosemary Flatbread
18 ounces
semolina flour
13 1/2 ounces
bread flour
2 t
salt
3 T
fresh rosemary, chopped
11 ounces
water
4 ounces
olive oil
*SDM
*Yield: 47 ounces
*Scale: run pieces of dough through
pasta machine
*450°F convection
*brush with olive oil and sprinkle with
salt
Bialy
16 ounces
warm water
1 1/4 ounces
fresh yeast
26 ounces
bread flour
1/2 ounce
salt
3/4 ounces
sugar
1 ounce
onions, chopped
filling
1 T
poppy seeds
1/2 ounce
vegetable oil
4 ounces
onions, chopped
*SDM
*Yield:
45 ounces
*Scale: 3 ounces each
*Dock the center of each bialy
and fill with filling
Bagels
20 ounces
bread flour
12 ounces
warm water
1/2 oz
fresh yeast
2 t
salt
1 T
malt powder
1 t
vital wheat gluten
*SDM
*Yield: 33 ounces
*Scale:3-5 ounces each
*Poach 30 seconds each side
*bake at 400F for 35 to 40 minutes
convection
English Muffins
4 ounces
warm water
1 oz.
yeast
8 oz.
bread flour
8 ounces
milk
1 oz.
butter
1 T
sugar
6 oz.
pastry flour
1
egg
1/2 T
salt
* SDM for 10 minutes
*Yield: 30 ounces
*Scale: cut 3” rounds, 1/2” thick
* place on cornmeal-lined sheet pan,
cover; pan-proof until doubled in size
* place into hot, ungreased skillet and
cook until browned on both sides
Pretzels
6oz
water
1/4 oz
yeast
9oz
white starter
20oz
bread flour
1T
malt
2t
salt
*SDM
*Yield: 33 ounces
*Scale:3-5 ounces
*Poach 30 seconds each side
*bake at 400F
for 35 to 40 mins convection
Black Pepper
Asiago Breadsticks
13oz
warm water
1# 4oz
bread flour
11/2 oz
fresh yeast
1/3 oz
salt
1oz
sugar
8 oz
asiago cheese, shredded
1t
cracked black pepper
1/2
oz
olive oil
*SDM
*Yield: 45
ounces
*Scale:5
ounces each stick
*400°F
Olive Onion
Breadsticks
9 oz.
water
2 oz.
white starter
8 oz.
bread flour
1 1/4 #
water
1/2oz.
yeast
2 1/2 #
bread flour
4 t
salt
4 T
marjoram, chopped
3 T
olive oil
3 T
olive oil
3 large
onions, peeled, sliced
50
kalamata olives, pitted
*SDM
*Yield: 60
ounces
*Scale: 3-5
ounces
*Saute onions
and olives in olive oil
*375°F
convection
Red Pepper Scallion Bread
5 oz.
water
3/4 oz.
yeast
5 oz.
whole wheat starter
13 oz.
bread flour
2 T
whole wheat flour
1 T
polenta
1/2 T
salt
2
red peppers, med.dice
6
scallions, including 2’’of green, bias cut 1/4”
*SDM
*Yield: 35 ounces
*Scale: Two, one pound loaves
*batards, 8” long
*indentation in center, widen into 4”
with rolling pin
*450°Fconvection
Potato
Dill Bread
1#
potatoes
14oz
water
3/4 oz
yeast
9oz
potato starter
3 T
NFDM
4 ounces
whole wheat flour
2 #
bread flour
3t
salt
4 T
chopped fresh dill
*SDM
*Yield: 80 ounces
*Scale: Two, 20 ounce loaves
*batards, 8” long
*450°Fconvection
Olive Bread
1 # 2 oz.
water
13 oz.
starter
3/4 oz.
yeast
2 #
bread flour
3 ounces
whole wheat flour
1 T
salt
3 ounces
kalamata olives
4 ounces
oil
2 T
thyme
*SDM
*Yield: 80 ounces
*Scale: Four, 20 ounce loaves
*batards, 8” long
*450°Fconvection
Pain
Au Levain with Olive and Rosemary
18 ounces
starter
18 ounces
water
1/2 ounce
fresh yeast
1 pound
whole wheat flour
1 pound
bread flour
1 T
salt
4 ounces
kalamata olives, chopped
2 T
rosemary, chopped
*SDM
*Yield:
+/-73ounces
*Scale: Four 1 pound loaves, 2 ounce
rolls
*Boules and batards
*450°F convection
Fougasse
with Sundried Tomatoes
9 ounces
starter
10 ounces
water
9 ounces
whole wheat flour
17 ounces
bread flour
2 t
salt
3 ounces
sundried tomatoes, chopped
*SDM
*Yield:
+/-48ounces
*Scale: 3 fougasse,
1 pound each
*450°F convection
Rye
Currant Bread
 12
oz.
water
1/2 oz.
yeast
1 T
malt powder
4 1/2 ounces
rye starter
13 oz.
bread flour
6 oz.
whole wheat flour
1 1/2 oz.
rye flakes
2 t
salt
11 oz.
currants
* SDM
* Yield: +/- 48 ounces
* Scale: 2, 24 ounce loaves
* 7 scissors snips around outside of
boule, 4 in center
*400°F convection
New York
Rye
1 #
water
1 1/2 ounce
yeast
1 # 4 oz.
rye starter
1 # 3 oz.
bread flour
13 oz.
rye flour
3 T
caraway seeds
1 T
salt
* SDM
* Yield: 70 ounces
* Scale: 16 ounce loaves
* proof until beginning to crack
* 375°F convection
Apple
Rye
4 oz.
water
1/2 T
malt
6 ounces
rye starter
1 1/2oz.
bread flour
1 1/2 oz.
rye flour
4 oz.
water
4 oz.
apple starter
15 oz.
bread flour
1/2 T
vital wheat gluten
1
apple, peeled, medium diced
1/2 oz.
rye flour
1/2 T
salt
*SDM
*Yield: +/-
42 ounces
* Scale:2
boules, 20 ounces each
*425°F
convection
Herb
Focaccia
11 ounces
milk
1 ounces
olive oil
1#
bread flour
1/2 ounces
yeast
2 t
salt
2 t
mixed dry herbs
*SDM
*Yield: +/-
30 ounces
* Scale:2
flatbreads, 15 ounces each
*350°F convection
Focaccia Ritz
Carlton
1 # 3 oz.
water
1 # 3oz.
starter
1/2oz.
yeast
2 # 3 oz.
bread flour
1 T
salt
3 T
milk
3 T
olive oil
3 ounces
water
*SDM
*Yield: +/-
80 ounces
* Scale:2 flatbreads, full sheet pans
each
*350°F convection
Ritz
Rosemary Olive Focaccia
1#
bread flour
1#
cake flour
2 oz
fresh yeast
2 t
olive oil
2 t
salt
16 ounces
warm water
*SDM
*Yield: 50 ounces
*Scale: 1/2 sheet pan
*fresh chopped rosemary inside the
dough
*fresh chopped black inside and to
sprinkle on top
*cornmeal on bottom
*brush with olive oil, dimple
Pita
8 ounces
water
1 oz.
yeast
3 ounces
whole wheat flour
10 ounces
bread flour
1 t
olive oil
1 t
salt
*SDM
*Yield: 24 ounces
*Scale:
3 ounces each
*roll into a 5” circle, 1/4”
*450° convection
Salt Dough
2#
bread flour
1#
salt
1pt
water
325°Fconvection
Weavers
Dough
2 ounces
vegetable oil
2
eggs
4 T
salt
2 ounces
sugar
36 ounces
water
5 pounds 12 ounces bread flour
*SDM
*Rest for 1 hour
*350°F convection
Lavosh
1#
bread flour
1/2 t
salt
1/2 t
baking powder
1oz
melted butter
8oz
warm water
*SDM
*Yield: 25 ounces
*400°F convection
Yeasted Lavosh
8 ounces
water
1/2 ounce
fresh yeast
2 ounces
melted butter
dash
sugar
1/4 ounce
salt
15 ounces
bread flour
*SDM, 10 minutes mixing
*400°F convection
Foccacia
1 pound 12 ounces bread flour
1/2 ounce
salt
2 ounces
olive oil
16 ounces
water
1 ounce
fresh yeast
Georgian Cheese Boat Breads
16 ounces
warm water
pinch
sugar
1/2 ounce
fresh yeast
25 ounces
bread flour
2 t
salt
1 T
olive oil
filling
6 ounces
goat cheese
2 ounces
grated gruyere
1/4 cup
yogurt
*SDM
*Yield: +/- 42 ounces
*Scale: 4, 10 ounce boats
*Make-up: ovals 8-10 inches long, 1/4
“ thick
*Filling spread on dough and pinched at
ends to make “boats”
*450°F convection
Chef Mark’s Foccacia
18 ounces
starter
8 ounces
warm water
1/2 ounce
fresh yeast
1 T
honey
1 T
olive oil
2 t
salt
22 ounces
bread flour
*Sponge method
*Yield: +/-50 ounces
*Scale: 4, 12 ounce rounds
*350°F convection
Sichuan
Pepper Bread
23 ounces
all-purpose flour
2 t
baking powder
1 t
salt
4 ounces
boiling water
5 ounces
cold water
filling
1 T
vegetable oil
1 t
sesame oil
1 t
course ground peppercorns
3 ounces
chopped scallions
*SDM
*Yield: 10 breads
*Rest dough 15 minutes
*Scale: 2 ounces each
*Roll each ball to a very flat
rectangle, Brush with oil, and scatter filling over the rectangle
*Roll rectangle up jelly-roll style and
coil the resulting rope
*Roll flat again, cook in lightly oiled
skillet over medium heat until brown on both sides.
Fry Bread
10 ounces
bread flour
1 t
baking powder
1/2 t
salt
8 ounces
warm water
*SDM
*Deep Fried at 365°F
*Yield: 18 ounces
*Scale: 4, 5inch discs 1/4” thick
Sourdough from Firm Starter
1/4 ounce
fresh yeast
8 ounces
warm water
14 1/2 ounces
firm starter
3/4 t
malt powder or honey or sugar
1/2 ounce
salt
14 ounces
bread flour
Firm starter
5 ounces bread
flour
9 ounces starter
*Ferment firm starter overnight
*Sponge Method
*Yield: +/-37 ounces
*Scale: 2, 18 ounce boules
*400°F convection
Sweet Rustic Bread
8 ounces
starter
12 ounces
bread flour
1 1/4 ounces
sugar
1/4 ounce
salt
1/4 ounce
fresh yeast
1/2 ounce
olive oil
4 ounces
warm water
3 ounces
raisins
*SDM
*Yield: 30 ounces
*Scale: 2, 15 ounce boules
*400°F convection
Anadama Bread
1 1/2 ounces
cornmeal
8 ounces
water
1/2 ounce
fresh yeast
1 ounce
molasses
1 t
salt
2 t
butter
10 ounces
bread flour
*Make mush from cornmeal and water,
rest 30 minutes
*SDM
*Yield: 22 ounces
*Scale: 1 standard pan loaf
*Egg wash
*350°F convection
Curried Poppy Seed Crackers
3 ounces
water
1/2 ounce
fresh yeast
1/2 t
sugar
1 1/2 t
curry powder
1/2 t
salt
1
egg yolk
7 1/2 ounces
all-purpose flour
1 T
poppy seeds
*SDM
*Yield: +/-14 ounces
*Scale: 1/2
oiled sheet pan spread thinly
*Brush with cold water and sprinkle
with poppy seeds
*425°F convection
Flour Tortillas
8 oz.
bread flour
1 t
salt
1 t
baking powder
2 oz.
butter, in pieces
1/4 cup
warm water
*SDM
*Yield: 12 ounces
*Scale: divide into 12 pieces, roll
each into a ball
* rest, covered, for 20 minutes
* roll into 6” rounds
* cook on hot, ungreased skillet until
beginning to blister cut into flour until mealy consistency
add
to above to form soft dough
Pizza Dough
11 ounces
water
1/2 oz.
yeast
pinch
sugar
1 #
bread flour
2 ounces
olive oil
1/2 T
salt
*SDM
*Yield: 30 ounces
*roll 1/2” thick
*450°F convection
Blitz Puff Pastry
1 # bread flour
1 # pastry flour
2 # butter
1/2 oz. salt
16 ounces ice water
* Cut-in method, large chunks of butter
* Yield: 5 pounds
*roll out 1/2” thick and do three
single turns
*375°F
convection
Danish Dough
1 ounce
fresh yeast
2 ounce
sugar
1 T
orange zest
1 t
lemon zest
1/4 t
cardamom
22 ounces
pastry flour
1 t
salt
8 ounces
milk
3
whole eggs
1 t
vanilla
12 oz
softened butter
*SDM
Yield:52 ounces
*retard detrempe 30 mins
*roll-in 4 single turns with 30 mins
between
every 2, retard 8-24 hours
*proof at 80°F bake at 375°F
Danish
Fillings
Almond or Frangipane
1# almond paste
2 oz. sugar
8 oz. butter
2 oz. cake flour
8 oz. Eggs
*Creaming method
Cream Cheese
1#
cream cheese
5 oz.
sugar
1 t. s
salt
6 oz.
eggs
6 oz.
butter
1/2 oz
vanilla
3 oz.
cake flour
6-10 oz. Milk
*Creaming method
Polenta Bread
4 ounces
starter
2 ounces
water
6 ounces
bread flour
5 ounces
polenta cooked
1 1/2 t
salt
5 ounces
bread flour
2 T
sesame seeds
polenta mush
5
ounces
coarse cornmeal
3/4 t
salt
32 ounces
water
1 T
olive oil
*Sponge method
*Yield: 24 ounces
*Scale: 12 ounce batards
*350°F convection
Biltmore
Danish Dough
1 pound 8 ounces
bread flour
3/4 ounce
fresh yeast
1/2 ounce
salt
3 ounces
sugar
4 ounces
whole eggs
11 1/2 ounces
milk
1/2 ounce
vanilla
12 ounces
butter
*SDM
*Yield:
56 ounces
*4
single turns with rest between each set of two
*375°F
*egg
wash before baking, apricot glaze and flat icing after baking
Cinnamon
Swirl Loaf
4 ounces
warm water
1 oz.
fresh yeast
1 t
sugar
1 pound
bread flour
4 ounces
pastry flour
2 ounces
sugar
2 ounces
butter
8 ounces
warm milk
*SDM
*Yield: 37 ounces
* Scale: 2
18 ounce loaves, spread with melted butter and cinnamon sugar
*325°F convection
T. J. Cinnamon's
Cinnamon Rolls
2 ounces
butter
2 ounces
sugar
1
egg
4 ounces
water
8 ounces
milk
1 ounce
yeast
1 t
sugar
 10
ounces
pastry flour
7 1/2 ounces
bread flour
1/2 t salt
filling
3 T Butter
4 ounces raisins
5 ounces brown sugar
1 T cinnamon
(T.J. Cinnamon’s Cinnamon Rolls
continued)
*MSDM
*Yield: 37 ounces
* roll 10 X 18”
*Scale: 14 pieces, 2 pie tins
*325°F convection
Herb Rolls
1/2 ounce
fresh yeast
8 ounces
warm milk
1/2 ounce
sugar
12 ounces
bread flour
3/4 ounce
rye flour
1/2 t
salt
dash
dill weed
dash
black pepper
dash
dry mustard
*SDM
*Yield: +/-24 ounces
*Scale: 12, 2 ounce rolls
*325°F convection
Ancho Chilli Bread
15 ounces
bread flour
1/3 ounce
brown sugar
1/2 ounce
fresh yeast
6 ounces
warm water
3/4 t
salt
2 T
ancho chillis, finely chopped
*SDM
*Yield: +/-25 ounces
*Scale: 5, 5ounce boules
*350°F convection
Moroccan Pebble Bread
12 ounces warm water
1/2 ounce
fresh yeast
5 ounces
bread flour
4 ounces
barley flour
1/2 t
salt
1/2 t
olive oil
10 ounces
bread flour
*Sponge Method
*Yield: 32 ounces
*Scale: 4 ounce rounds
*Immerse dough in water and dimple with
fingers
*Bake on flat sheet pan placed in 450°F
oven
Walnut Bread
14 oz.
warm water
6 oz.
white starter
2
T
milk
1 T
malt powder
8 oz.
whole wheat flour
3 1/2 oz.
dark rye flour
1/2 t
salt
sponge
14 oz.
walnuts, toasted
6 oz.
water
1/2 oz.
yeast
1 t
sugar
20 oz.
bread flour
3 1/2 t
salt
2 T
oil
*Yield: +/-75 ounces
* Scale: 2
boules
*Sponge Method
*Yield: 37 ounces
* Scale: 2
18 ounce loaves, spread with melted butter and cinnamon sugar
*450°
covection
Savarin
(Baba Dough)
1/2 ounce
fresh yeast
1 T
water
1 t
sugar
2
eggs
2 T
sugar
4
ounces
melted butter
1/8t
salt
7
1/2 ounces
bread flour
16
ounces
water
7
ounces
sugar
2
ounces
dark rum
4
ounces
apricot preserves
1
ounce
sugar
*MSDM
*Yield: +/-46 ounces
* Scale: 2 ounces each in baba molds
*325°F convection
White
Sourdough Country Bread
12 ounces
starter
2 pounds
bread flour
1 pound
water
2 1/4 ounces
whole wheat flour or wheat germ
4 1/2 t
salt
*SDM
*Yield:
+/-64 ounces
*Scale:
Four 1 pound loaves
*450°F
convection
General Kitchen Procedures
1.
Students are not allowed in lab
without an instructor present.
2.
Store food in hotel pan, bain
marie pan and plastic containers, either with lids or wrapped well in plastic
and labeled, (product and date). Do
not store food in original containers or in aluminum.
3.
Always check to see if there is
any of the product already opened before
opening another.
4.
Open boxes of shortening, nuts,
etc., by cutting three sides of the box, making a lid.
Scrape down pails of fondant, shortening and icings to prevent the
product from drying out.
5.
Leave bins full; clean them;
lids are on at the end of class.
6.
Empty dishwasher; turn off and
drain machine; clean out strainer; remove plate and clean out underneath.
7.
Return items borrowed from
another kitchen. This practice should be kept to an absolute minimum.
8.
Place all dirty towels in the
soiled laundry bus pan.
9.
Save empty plastic containers or
their lids. These can be re-used to
store food products.
10.
All utensils have a place where
they should be stored. Return them
to their proper place. If in doubt,
ask your instructor. (a) metal with
metal, (b) plastic with wood
11.
Organize, clean and lock cage.
12.
Empty, clean and sanitized
containers; store upside down.
13.
Organize refrigerators.
Clean
Up Procedures
1.
Remove
plates and screen; clean out; drain dishwasher; turn off; clean strainer basket;
wash perforated pan and sink; clean out sink drain.
2.
Make sure
all dishes are clean and organized.
3.
Clean all
shelves and stainless steel.
4.
Mop floors
and wash rubber mat.
5.
Return all
equipment to its proper place.
6.
Throw out
garbage and replace with new bag.
1.
Clean all
debris off of stove tops; check debris catch under stove and for build-up of
food; clean.
2.
Turn off
gas; clean front of oven door.
3.
Throw
garbage out; replace with new bag; wash can.
4.
Organize all
shelves; change sheet pans.
5.
Clean under
shelves.
1.
Make sure
every item is off the floor.
2.
Place
containers in the correct section.
3.
Clean and
sweep floor.
1.
Organize
walk-in, label and date food
- put
food in proper places
- condense
food into containers
- dispose
of all old food
- change
sheet trays
- change
fish and chicken bins, make sure they are iced down
- sweep
and mop floors; sweep freezer
- mop
in front of walk-in coolers
2.
Organize
reach-ins, label and date food
- put
food in proper places
- consolidate
food into containers
- dispose
of all old food and food not labeled/dated
- clean
shelves and refrigerator
- all
food is to be on sheet pans
1.
Clean and
sanitize all pots and equipment.
2.
Make sure
all sinks are clean; clean out sink drains.
3.
Make sure
all equipment is put away.
4.
Boil
water in pots in which sugar was cooked.
1.
Sweep
thoroughly before mopping; get under stoves, reach-ins, sinks, and tables.
2.
Mop with
clean solution – washing detergent and bleach – including dish room.
3.
Rinse and
dry mops; hang or stand upright mop head up; empty mop bucket.
4.
Clean out
mop basin.
1.
Each
group is to clean and sanitize their own tabletops, scales, mixers and small
equipment.
During
clean up, the instructor will remain with the class to supervise.
Each instructor will assess the condition of the kitchen when he/she
walks in and not specific exceptions to the norm on the back of this form.
___Drain
washer; check under plates; turn off; clean strainer; wash perforated pan &
sink
___Make
sure all dishes are clean and organized.
___Clean
all shelves and stainless steel.
___Mop
floors and wash rubber mat.
___Return
all equipment to its proper place.
___Throw
out garbage and replace with new bag.
___Clean
all debris off of stove tops; clean debris catch under stove & for build-up
of food
___Turn
off gas; clean front oven door.
___Throw
garbage out; replace with new bag; wash can.
___Organize
all shelves; change sheet pans.
___Clean
under shelves.
___Make
sure every item is off the floor.
___Place
containers in the correct section.
___Clean
and sweep floor.
___Organize
walk-in, label and date food
___Put
food in proper places
___Condense
food into containers
___Dispose
of all old food
___Change
sheet trays
___Change
fish and chicken bins, make sure they are iced down
___Sweep
and mop floors; sweep freezer
___Mop
in front of walk-in coolers
___Organize
reach-ins, label and date food
___Put
food in proper places
___Consolidate
food into containers
___Dispose
of all old food and food not labeled/dated
___Clean
shelves and refrigerator
___All
food is to be on sheet pans
___Clean
and sanitize all pots and equipment.
___Make
sure all sinks are clean.
___Make
sure all equipment is put away.
___Sweep
before mopping; get under stoves, reach-in, sinks, tables.
___Mop
with clean solution – detergent and bleach – including dish room.
___Rinse
and dry mops; hang or stand upright mop head up; empty mop bucket.
___Clean
out mop basin.
___Each
group is to clean and sanitize their own table tops, scales, mixers, and small
equipment.
Index
Page
Recipe
7
Pain Ordinaire
7
White Pan Loaf
7
Whole Wheat Pan Bread
8
Soft Rolls
8
Pan de Mie
8
Baguette
9
Whole Wheat Baguette
9
French Bread
9
Vienna
9
Sponge Baguette
10
Onion Rye
10
John’s Challah
10
Challah
11
Black Pepper Brioche
11
Brioche
11
Khachpuri
12
Snowshoe Naan
12
Italian Easter Bread
12
Stolen
13
Finnish Pulla Bread
13
Pannettone
14
King’s Hawaiian Bread
14
Bacon Onion Bread
14
Beignets
15
Beignets II
15
Berliners
15
Oliebollen
16
Croissant
16
Rosemary Flatbread
17
Bialys
17
Bagels
17
English Muffins
18
Pretzels
18
Black Pepper Asiago Breadsticks
18
Olive Onion Breadsticks
19
Red Pepper Scallion Bread
19
Potato Dill Bread
19
Olive Bread
20
Pain Au Levain with Olive and Rosemary
20
Fougasse with Sundried Tomatoes
20
Rye Currant Bread
21
New York Rye
21
Apple Rye
21
Herb Focaccia
22
Focaccia Ritz Carlton
22
Ritz Rosemary Olive Focaccia
22
Pita
23
Salt Dough
23
Weavers Dough
23
Lavosh
23
Yeasted Lavosh
23
Foccacia
24
Georgian Cheese Boat Breads
24
Chef Mark’s Foccacia
24
Sichuan Pepper Bread
25
Fry Bread
25
Sour Dough from Firm Starter
25
Sweet Rustic Bread
26
Anadama Bread
26
Curried Poppy Seed Crackers
26
Flour Tortillas
27
Pizza Dough
27
Blitz Puff Pastry
28
Danish Dough
Danish Fillings
29
Almond or Frangipane
29
Cream Cheese
29
Polenta
30
Biltmore Danish Dough
30
Cinnamon Swirl Loaf
30
T. J Cinnamon’s Cinnamon Rolls
31
Herb Rolls
31
Ancho Chilli Bread
32
Walnut Bread
32
Savarin (Baba Dough)
33
White Sourdough Country Bread
| 
