Baking and Pastry Arts 1 : White Pan Bread #HMGT1204LC28

This week in Baking and Pastry Arts I: HMGT 1204 we baked white pan bread using the straight dough method. The following photos show the steps during our team’s production.

#Scaling Students measure and scale proper ingredients for white pan bread recipe. 


Mise En Place. Trigger Ingredients shown: Gluten, milk powder, butter. 


#Fermenting Letting the dough sit as the yeast acts on the sugars and gluten becomes more elastic


Professor Warner demonstrating #Punching – redistributing the yeast and equalizing the temperature in the dough


#Panning Preparing the dough to go into the oven 


Our bread baking in the oven at 375 degrees Fahrenheit. #Beautiful


Finished Product ! Trigger Ingredients shown: Sesame and poppy seeds. 






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