DEMONSTRATION LESSON IN ENGLISH 4 MATATAG CURRICULUM
Proofing & Baking Bread
1. • Power on theproofer, verifyhumidityis80%, andtemperatureis110°
• Oncetheinternaltemperatureofthedough reaches60°, placetraysin theproofer for 70minutes
or untildoughis4”indiameter; addor decreasetimeifnecessary
• Pre-heat ovento325°, removetraysfromtheproofer, andplacein theoven for 12minutes, or
untilgolden brown
• Removetraysfromovenandplaceonthebreadracktocool,uncovered,for 20minutes
• Consolidateto12bunsper 13”x 18”tray, wraptrayina breadbag, andsealthebagwitha day
dot oftheexpiringday
• Repeat thefloor retard,proof, bakecyclesin15-minuteincrements
Spec: 4”Diameter
Not touching
GoldenBrown
Smoothtop, not wrinkled
Moist, not dry
Shelf Life: 24 Hours
Time: 70 Minutesto Proof
12 Minutesto Bake
Cycle Steps Cycle 1 Cycle 2 Cycle 3 Cycle 4 Cycle 5
Floor Retard (6 Trays/72 Buns 9:00 AM 9:15 AM 9:30 AM 9:45 AM 10:00 AM
Place in Proofer 9:25 AM 9:40 AM 9:55 AM 10:10 AM 10:25 AM
Transfer to Oven 10:35 AM 10:50 AM 11:05 AM 11:20 AM 11:35 AM
Move to Cooling Rack 10:55 AM 11:10 AM 11:25 AM 11:40 AM 12:05 PM
Wrap and Ready 11:07 AM 11:22 AM 11:37 AM 11:52 AM 12:17 PM
Bread Timing SequenceExample
Proofing & Baking Bread
