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.