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  • Practical 28

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    Practical test

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    Practical_28

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    Practical test

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    4 views3 pages

    Practical 28

    Uploaded by

    johnsnowpersona
    Practical test

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    Practical 28

    Cooking Methods
     Baking
     kneeding

    White Breads
    Ingredients
     625g White Bread Flour
     10g Instant Yeast
     500ml Water
     40g Sugar
     15g Salt
     60g Butter
    Sesame Seeds (by choice)
    Poppy Seeds (by choice)
    Dried Oregano (by choice)
    Coarse Salt (by choice)

    Method:
    1. Place the flour, sugar and salt in a large mixing bowl
    2. Sprinkle the yeast over and mix to combine all the dry ingredients.
    3. Melt together the water anhd butter but make sure it doesn’t boil, then pour 70% of the liquid into the flour mixture and
    continue mixing until well combined.
    4. If necessary, add the remaining water and continue working the dough until you have strong gluten development and the
    window test can be done.
    5. Place the dough in a bowl, with a dish cloth over it and wrap the bowl well with cling film and prove in a warm place until it
    doubles in volume, approximately 1 hour.
    6. Knock back the dough.
    7. Cover it again and bench rest it for 10 minutes.
    8. Shape the bread, glaze, garnish accordingly and place on a greased baking tray.
    9. Wrap the tray and prove the bread to 80% its original volume.
    10. Bake at 180’C for approximately 25 minutes, the bread should sound hollow when tapped at the base.

    Brown Bread

    Ingredients
     2tbsp White Sugar
     1tbsp Instant Yeast
     ¾cup Warm Water
     ¼ cup Milk
     1tbsp Vegetable Oil
     1cup Whole Wheat Flour
     2cups All Purpose Flour
     1tsp Salt
     Egg, beaten

    Method
    1. In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
    2. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose
    flour and the salt; beat well. Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough
    has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a
    large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until
    doubled in volume, about 1 hour.
    3. Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two
    equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in
    volume, about 40 minutes. Meanwhile, preheat oven to 200’C.
    4. Brush the risen loafs with lightly beaten egg. Bake at 200’C for 30 minutes, or until the bottom of the loaf sounds hollow
    when tapped.

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