Understand the elements required to produce basic bread dough
List and describe the ingredients and their functionality used in making bread dough
Calculate bread formula using Baker’s Percentage
Produce basic bread dough using Straight Dough and Sponge & Dough methods
Explain dough development requirements for bread dough’s
Explain the fermentation process and fermentation requirements when making bread dough
Describe how to control finished dough temperature using chilled or iced water
Scale, shape and mold dough pieces using hand or machinery to the required form
Proof and bake dough to a satisfactory standard
Bake various bread types using oven conditions appropriate to bread type
Cool and store baked breads in appropriate manner
Evaluate bread products following quality parameters
Produce bread dough following standard hygiene and food safety requirements for food production

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Baking & Pastry Breadmaking Culinary Arts / Cooking