Make Café Style Bread

Course Objectives:

• On completion of the course, learners will be able to:

• Describe the functionality of ingredients used in bread dough’s

• Calculate recipes using Baker’s Percentage

• Produce Sour Dough starter and build levain

• Prepare multi grain breads incorporating levain cultures

• Prepare suitable grain mixes for use in grain breads

• Prepare enriched sweet dough, fill and shape

• Prepare suitable sweet and savoury fillings for yeast dough

• Proof and bake products to a satisfactory standard

• Apply appropriate preparation of oven prior baking and finishing to baked items

• Evaluate bread products following quality parameters

• Produce bread dough with standard hygiene and food safety requirements for food production

Products (Practical Component):

• Multigrain Bread

• Fruit and Walnut Bread

• Sour Dough White Bread

• Sourdough whole meal Bread

1. Light Rye Sour Dough

2. Brioche Bread

3. Japanese Sweet Bread

4. Rich Sweet Bun