STEP 1

Click on this and listen to this introduction first.

Go to the link below titled FLOUR . This site is called wikipeadia, you will be using it a lot over the next couple of months for information. Have a read of the flour page, then record on your BLOG, 5 types of flour used in the bakery industry and the protien % of each. FLOUR

STEP 2

Watch this video on deactivated yeast (this is a large file and will take some time to download). Give a brief description on your BLOG of what you understand of this concept.

STEP 3

Go to the Bakers Delight website. Find the description for the White Block Loaf and White Round Roll. In your BLOG describe both of these products according to Bakers Delight.

STEP 4

Ok, now it is time to get baking............

Go to the White Dough Recipe on page 3. Familerise yourself with the required ingredients and ratios.

You are going to produce two products today.

Firstly, we want you to produce 3 x 340g White Block Loaf. Go to this link on page 11 recipe 1011, and in your BLOG record the scale weight for this product and the Proving time, temp and humidity.

Secondly, we want you to produce 14 x 80g White Bread Rolls. Go to this link on page 7 and in your BLOG record the scale weight and oven settings.

Take a photo with you PDA of the FINAL MOULD AND FINISHED PRODUCTS of each product:



Post the photo's onto your BLOG OR to email gary.sewell@tafensw.edu.au .