Bread Portfolio .pdf

Bake 201
Bread Baking
Portfolio

Submitted By: Jessica De Lazzari
Student Number: N00429836
Submitted To: Chef Dimuthu Perera

Table of Contents:

French Baguette & Rolls pg 1-2
Multigrain Bread pg 3-4
Rye Bread pg 5-6
Pumpernickel Bread pg 7-8
Seven Grain Bread pg 9-10
Beer Rye Bread pg 11-12
French Rye Bread pg 13-14
Fig Hazelnut Bread pg 15-16
Rustic Sourdough Bread pg 17-18
Potato Bread pg 19-20
Goodhearth Bread pg 21-22
Gluten Free Yeast Bread pg 23-24
Ireks Gluten Free Bread Mix pg 25-26
Gluten Free Baguette pg 27-28
Brioche Loaves pg 29-30
Bear Claws pg 31-32
Pinwheels pg 33-34
Cheese Pockets pg 35-36
Snail Twist pg 37-38
Almond Croissants pg 39-40
Croissant pg 41-42
Cheese Croissant pg 43-44
Spinach and Feta Croissant pg 45-46
Pannotone pg 47-48
Kugeloph pg 49-50
Salt Dough pg 51-52
Chocolate Croissant pg 53-54
Sovital pg 55-56

Pg 1

French Baguette
and Rolls
Yield: 4 x 250 g Baguette; 17 x 45 g

Ingredients:

Bread Flour
Water Lukewarm
Instant Yeast
Water
Salt

Metric:
1 kg
50 g
8g
600 ml
20 g

Method:

• Take lukewarm water and add to yeast and let ferment
• Place flour and salt in mixing bowl and blend

• Add remaining water and yeast mixture and mix until dough is formed on
speed 1 for 4-5 minutes
• Place mixer on Speed 2 and continue to mix for 8-13 minutes
• Let dough bulk ferment for 45 min covered in saram wrap

• Fold/punch dough and divide into 4, 250g baguettes and 17, 45g rolls

• Proof dough for 1/2 to 45 minutes or until approximately 11/2 the size in volume
• Bake at 400 F with steam

Pg 2

Multigrain Bread
Yield: 2 Loaves at 650g

Ingredients:

Bread Flour
Whole Wheat Flour
Water Lukewarm
Instant Yeast
Salt
Soaker Mix

Metric:
750 g
185 g
815 ml
10 g
24 g
400 g

Method:

• Take lukewarm 100 g water and add to yeast and let ferment

• Place bread flour, whole wheat flour, and salt in mixing bowl and blend
• Add remaining water and yeast mixture slowly begin to mix

• Drain soaker and add to mix until gluten is developed 5-10 minutes
• Let dough bulk ferment for 45 min covered in saram wrap
• Fold/punch dough and divide into 2 650g loaves

• Proof dough for 1/2 to 45 minutes or until approximately 11/2 the size in volume
• Bake at 425 F

Pg 4

Rye Bread
Yield: 2 Loaves at 650g

Rye Starter
Ingredients:
Rye Flour
Water
Instant Yeast
Water

Metric:
400g
20g
2g
280ml

Method: Rye Starter

Ingredients:

Water
Fermented Rye Starter 1
Clear Flour
Instant Yeast
Salt

Metric:
300ml
360g
600g
3g
12g

• Take lukewarm 20g water and add to yeast and let ferment
• Mix together flour, yeast and water

• Mix until smooth

Method: Rye Bread

• Take lukewarm 100g water and add to yeast and let ferment
• Combine water and starter

•
•
•
•
•
•
•

Mix flour, yeast and salt
Develop the dough on speed #1 for 3 minutes
Bulk ferment for 45 minutes
Divide dough into two 650g
Fold/punch and shape into loaves
Proof for 30 minutes
Bake at 475F with steam

Pg 6