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9.22 Practice - Coggle Diagram
9.22 Practice
Bread making method
Add water to the baking pan (22 °C-).
Mix flour with salt, sugar, shortening, and improver (lemon juice or commercial improver), then add to the pan.
Make a small pocket on top of the dry ingredients and place the yeast inside.
Place the baking pan into the breadmaker, select the “Dough” program (Menu 9), and press the start button.
Leave the dough in the machine for 30 minutes, then remove it and knead the dough by hand.
Shape the dough into two small, equally sized loaves, and place them into the two loaf tins provided.
Proof the loaves in the incubator at 30 °C for 30 minutes.
Bake the loaves at 200 °C for 20 minutes using the convection setting (fan 3/C&T 3/bakepro 1).
1 more item...
A. Test Baking in mini loaves
Weigh the ingredients and commence the cycle.
Mixing and kneading - 23 min.
1st Proof – 30 min.
1st Knock back - 20 sec.
2nd Proof - 33 min.
2nd Knock back - 10 sec.
3rd Proof - 49 min
Baking - 53 to 71 min (depending on crust color required)
Assessment and scoring of baked loaves
Assess the loaf for external characteristics, including overall symmetry, crust colour, surface smoothness, and overall attractiveness.
Use a 5-point hedonic scale, where 1 = poor and 5 = excellent. Record both the score and short comments.
Take a photographic record of the loaf’s external appearance.
Assess the cut surface of the loaf for softness, stickiness, uniformity of air cells, presence or absence of large gas pockets, and overall attractiveness.
Use the same 5-point hedonic scale and provide both a score and brief comments.
Enter the scores into the provided tables (Table 1 for crust, Table 2 for crumb). Add comments to support your evaluation.