A fully engineered bread
The purpose of this recipe is to document the specifications of a fully engineered design for white bread. The bread, (a.k.a. "Product") shall consist of a crusty exterior and fluffy interior. The product shall yield two loaves both bearing in equal dimensions, weight, and texture. The product and baking vessels shall be capable of enduring temperatures up to 350°F (176.67°C)
Specification Section | |||||
| PART 1 - Glossary | |||||
| 1.1 | Baker – one who bakes | ||||
| 1.2 | Beer – a liquid made of yeast, hops and barley that place the baker in a relaxed state. NOTE: not used in the materials section. | ||||
| 1.3 | Ingredients – See Materials | ||||
| 1.4 | Kneading – a term most commonly used in baking which is the process of mixing/incorporating to expand the gluten proteins to form strands which gives bread their textures and strength. Also can be a form of exercise for relieving tension. | ||||
| 1.5 | Materials – See Ingredients | ||||
| 1.6 | Proofing – a rest period that allows the leavening agent to activate the dough to rise. Also a rest period for the baker to drink more beer. | ||||
| 1.7 | Touchy feely – a temperature testing method where a drop of the liquid is applied to the wrist which shall equate to the same temperature as a properly heated baby’s bottle of milk. Also a term used to describe how the some female species prefer their male counterparts. | ||||
| 1.8 | Yeast – live organism; one of many leavening agents that causes baked goods to rise. Also causes infections in some individuals. | ||||
| PART 2 - Equipment | |||||
| 2.1 | Prep Equipment | ||||
| A. | Liquid measuring cup – shall be that of model number 1050030 manufactured by OXO or equivalent. | ||||
| 1 | Capacity: 4 cups (32 ounces) | ||||
| 2 | Substance: Sturdy molded plastic | ||||
| 3 | Dimensions: 9” x 6” x6” | ||||
| 4 | Weight: 12 oz. | ||||
| B. | Mixing bowl – shall be of size with the capacity to hold all the materials during the mixing process without any loss. | ||||
| 1 | Approved mixing bowl may be of the following makes: | ||||
| a. | Ceramic | ||||
| b. | Metal | ||||
| c. | Plastic | ||||
| d. | Glass | ||||
| C. | Measuring spoon – shall be that of model number 76081V2 manufactured by OXO or equivalent. | ||||
| D. | Wooden spoon – shall be of sturdy design and able to withstand heavy stirring without breakage. | ||||
| E. | Dough scraper – approved models shall be made with either food-grade plastic or stainless steel. | ||||
| F. | Kneading surface – shall be of clean area free of any dirt and grime. It shall accommodate a space to measure no less than 20 inches x 20 inches, or equivalent space as applicable. The objective is not to be able to roll out the dough to blanket an entire nation. The height of the kneading surface shall be of comfortable distance so as not to strain the baker’s back during the kneading process. The height may vary depending on whether you are the tallest living female from China or one of the little people from the Emerald City. | ||||
| G. | Proofing bowl – shall be capable of withstanding heat up to 135°F (57.22°C) and provide enough space to accommodate the rise in the dough after it has proofed (or risen, which ever suits your fancy). | ||||
| H. | Rolling pin – shall be of solid grade material fabricated from wood, marble, hard plastic, or stainless steel (and shall be sturdy enough to inflict serious damage when delivering a blow to a person’s head when the situation calls for it). | ||||
| 2.2 | Baking Equipment | ||||
| A. | Oven – shall have a fully operational door and capable of generating varying degrees of temperature settings either with dial or digital controls. Approved fuels for heating the oven shall either be from natural gas (with the exception of personal methane), or electricity. | ||||
| 1 | Temperatures: | ||||
| a. | Proofing process – 135°F (57.22°C) | ||||
| b. | Baking process – 350°F (176.67°C) | ||||
| B. | Bread pan – shall be of metal grade with no substitutions. | ||||
| 2.3 | Cooling Equipment | ||||
| A. | Cooling rack – shall be a cooling rack. | ||||
| PART 3 - Materials | |||||
| 3.1 | Yeast – the leavening agent used for making bread. Approved measurements shall be either (one or the other but not both) of the following: | ||||
| A. | 4.5 teaspoons | ||||
| B. | 2 packets | ||||
| 3.2 | Water – shall be of lukewarm temperature measuring between 110°F (43.33°C) to 120°F (48.88°C). Approved temperature testing shall be made with either a fully calibrated instant thermometer or with the touchy feely method (Refer to section Part 1-1.6 of this specification document). Note: temperatures below the minimum requirement may not fully activate the yeast, and temperatures above the maximum requirement will kill the yeast and thus preventing it from activating. | ||||
| 3.3 | Activator – any form of sweetener that would aid the leavening agent to activate and grow. Quantity shall yield 1 tablespoon of sugar or equivalent. Approved forms of sweeteners utilized may be sugar, honey, agave nectar, or that little ole lady from Pasadena… | ||||
| 3.4 | Bread flour – may substitute all-purpose flour when bread flour is not available. | ||||
| 3.5 | Flavor enhancer – salt. Just plain Kosher salt. | ||||
| 3.6 | Lubricant – any form of “cooking” oil (clarification was necessary as some have been known to use WD-40) or melted unsalted butter. The preferred lubricant shall be olive oil or equivalent. | ||||
| PART 4 - Scope of Work | |||||
| 4.1 | The baker shall turn the oven on and set the temperature to 135°F (57.22°C) in preparation of the proofing process. | ||||
| 4.2 | Mixing process – shall include two sub stages which are described as yeast activation and kneading process. | ||||
| A. | Yeast activation: | ||||
| 1 | The baker shall add the leavening agent (yeast) and the activator (sugar) to the water (refer to section Part 3-3.2 for temperature requirements) using an approved liquid measuring cup. The purpose of the activator is to assist the leavening agent in the activation process. | ||||
| 2 | The baker shall incorporate the materials (ingredients) by stirring the contents of the liquid measuring cup with an approved wooden spoon. | ||||
| 3 | The baker shall set this mixture aside for approximately 5 minutes to let the activation process take into effect. Refer to image 1 for clarification of visuals after the 5 minute rest period has elapsed. | ||||
| B. | Kneading process: | ||||
| 1 | Concurrently, the baker shall mix together 3 cups of flour and 2 teaspoons of the flavor enhancer (Kosher salt) into an approved mixing bowl (refer to image 2). | ||||
| 2 | Once the leavening agent has activated, the baker shall incorporate this mixture into the dry ingredients (flour and salt) (refer to image 3). | ||||
| 3 | Additionally, the baker shall incorporate ¼ cup of the lubricant (olive oil) into the mixing bowl (refer to image 4 for reference of quantity). | ||||
| 4 | Once all of the liquid and dry ingredients have been added into the mixing bowl, the baker shall proceed to incorporate these ingredients together by mixing with the use of a wooden spoon (refer to image 5). | ||||
| 5 | The baker shall continue with the mixing process until all ingredients have been fully incorporated (refer to image 6 for visuals of consistency). | ||||
| 6 | The baker shall add an additional 3 cups of flour to the wet mixture and with an approved dough scraper, scrape as much of the mixture from the wooden spoon (refer to image 7). | ||||
| 7 | The baker shall incorporate as much of the flour into the wet mixture with the dough scraper by scooping the flour underneath the mixture (refer to image 8). Continue this mixing process until the dough is covered with flour so that it could easily slide out of the bowl onto a kneading surface (refer to image 9). | ||||
| 8 | The baker shall continue to incorporate the flour to the wet dough using the dough scraper until the dough can be handled without being too sticky to the touch (refer to images 10 and 11). | ||||
| 9 | The baker shall then proceed with the kneading process. Images not shown as it is outside of this scope of work: | ||||
| a. | The baker shall gather dough into a pile and begin pressing it together. | ||||
| b. | The baker shall press the heels of his/her hands firmly into the dough, pushing forward slightly. | ||||
| c. | The baker shall fold the far edge of the dough upwards and back onto itself, and press it to the middle of the ball. The dough shall be rotated at a 90° turn. This press-fold-turn process for the duration of the kneading process until proper consistency is achieved. | ||||
| d. | The baker shall continue flouring the kneading surface as needed to prevent the dough from sticking. Care shall be taken into account with this process so as not to add too much flour to the dough that will render it too firm thus terminating into an inedible finished product. | ||||
| 10 | Testing the consistency of the dough: | ||||
| a. | Window method | ||||
| 01. | The baker shall remove a small portion of the dough and stretch it against a light. The dough shall have enough elasticity to be able to stretch and provide a translucent window pane effect without tearing (refer to image 12 for visual verification). | ||||
| b. | Dimple method | ||||
| 01. | The baker shall press on the dough with one finger to create a dimple. The dough shall have enough elasticity to spring back to shape (refer to image 13 for visuals). | ||||
| c. | Ear lobe method | ||||
| 01. | The baker shall pinch his/her ear lobe, wash their hands, and then pinch a small portion of the dough. The texture and elasticity feel shall be the same. | ||||
| 4.3 | Proofing process | ||||
| A. | First proof: | ||||
| 1 | The baker shall prepare an approved proofing bowl by thinly lubricating it with olive oil and wiping it down with a fresh clean paper towel. | ||||
| 2 | The baker shall transfer the completely kneaded dough onto the proofing bowl and lubricate the dough on all sides (refer to image 14). | ||||
| 3 | The baker shall loosely cover the proofing bowl with plastic wrap and place in an oven that has been heated to 135°F (57.22°C) to let rise. This rising process shall vary between 1 hour to 1 ½ hours depending on environmental climate conditions. | ||||
| B. | Second proof | ||||
| 1 | The dough shall double in size. This is an indication that the dough has risen properly. The baker shall then remove the proofing bowl out of the oven carefully and punch down the dough (refer to image 15.) This task deflates the dough, letting the air out so that it can be kneaded and formed into loaves. | ||||
| 2 | The baker shall divide the dough into two equal parts (refer to image 16) and continue to work the dough one part at a time. | ||||
| 3 | The baker shall roll out one half of the dough into a thin sheet using an approved rolling pin (refer to image 17). | ||||
| 4 | The dough half shall be rolled out to a rectangle ith a dimension measuring 15 inches by 12 inches. The baker shall fold the dough into thirds along the long side (refer to image 18). | ||||
| 5 | The dough shall be rolled into a cylinder (refer to image 19) with the flaps pinched to close the cylinder (refer to image 20), and the ends pressed and tucked underneath (refer to image 21) to prevent them from opening during the baking process. | ||||
| 6 | The dough shall be transferred onto a lightly lubricated bread pan (refer to image 22) and covered loosely with plastic wrap. | ||||
| 7 | The baker shall repeat steps 3 to 6 for the other half of the dough. | ||||
| 8 | The baker shall place both bread pans back in the oven set at the proofing temperature and let rise for a second time. The dough shall double in size. This rising process shall vary between 1 hour to 1 ½ hours depending on environmental climate conditions. | ||||
| 4.4 | Baking process | ||||
| A. | The baker shall remove the bread pans with the properly proofed dough from the oven and adjust the temperature setting of the oven to 350°F (176.67°C). | ||||
| B. | The baker shall cut a slit through the middle of the top surface of the dough (refer to image 23) and pour melted unsalted butter between the cut (refer to image 24) for additional flavor immediately after the oven comes to proper baking temperature. | ||||
| C. | The baker shall place the bread pans with the fully prepared dough back into the oven for the final steps of the baking process. The dough shall continue to bake until the proper baking period has been achieved (refer to image 25). The tests for determining proper baking period shall be accomplished using one or several of the following methods: | ||||
| 1 | Temperature reading method – (recommended) the temperature of the finished bread shall be taken with an approved instant read thermometer and shall measure 190°F (87.77°C). | ||||
| 2 | Color consistency method – the color of the finished bread shall be golden to medium brown. | ||||
| 3 | Sound method – the finished bread shall have a hollow sound when thumped with a finger at the top surface of the bread. | ||||
| D. | The properly baked bread shall produce a soft crusty exterior with a fluffy interior that displays the gluten strands and air pockets as crevices when sliced (refer to image 26). | ||||
End of section | |||||
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About Me
- Chef Sam Paano
- I am the co-owner and founder of Gourmet Conspiracy, a personal chef and catering service based in Lakewood, California. My objective here is to provide open communication about various types of food and their benefits towards our health. As far as my training, I graduated from Kitchen Academy in July 2007 with high honors. I have a great deal of passion about learning the cooking styles and techniques from various cultures and incorporating them in fusion dishes.
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