NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT
COURSE OUTLINE
COURSE #: HMGT 4978 COURSE TITLE: ARTISANAL BREADS
CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3
1. COURSE DESCRIPTION
This course will provide the practical application of advanced bread baking techniques focusing on hearth breads. The students using a variety of flours, grains and sours will produce hand- shaped artisanal breads from around the world. Students will research artisanal bread trends and create an original bread recipe.
2. COURSE OBJECTIVES
Upon completion of HMGT 4978, the student will be able to a. Create hearth breads using appropriate terminology on industry standard equipment b. Manage bakeshop production including the growth of sours and starters c. Evaluate bread produced in class then compare it to commercial artisan bread d. Create and execute an original bread formula using baker’s percentages e. Calculate the cost of bread produced
3. STUDENT LEARNING OUTCOMES and ASSESSMENT
Student Learning Outcomes Method of Assessment A. Produce hearth breads in a professional Daily participation, exams, baguette final, final atmosphere according to industry standards project (HMGT: Skills, Knowledge) B. Control bread production by using correct Daily participation, exams formulas and retarding techniques Maintain sours and starters (HMGT: Skills, Knowledge) C. Assess daily production Daily participation, research project, baguette Comparison of breads from week to week and final, critique final project to commercial breads (HMGT: Skills, Knowledge; Gen Ed: Integration) D. Create and execute an original bread Final project rubric, critique final project formula (HMGT: Skills; Gen Ed: Integration) E. Calculate cost of breads (HMGT: Skills, Bakers function/costing, exams, final project Knowledge; Gen Ed: Integration)
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4. PREREQUISITES HMGT 2304
5. REQUIRED TEXT Hamelman, J. (2013). Bread: A baker’s book of techniques and recipes (2nd Ed). Hoboken, NJ: John Wiley and Sons Inc.
6. GRADING SYSTEM Daily participation 50 % Exams 15 % Bakers function/costing 5 % Baguette final 5 % Research project 5 % Assessing final project 5 % Final project rubric 15 % 100 %
7. ASSIGNMENTS Costing bread Research project Final project
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8. RUBRIC
ARTISANAL BREAD FINAL PROJECT The final project for the course will be for each team to create a specialty bread. You will create an original bread formula yielding 6-8 loaves.
Your bread must have • An original name • A sour, preferment or soaker • Use more than just white flour • A definite shape • Proper scoring • Costing • Written formula in weight and baker’s percentage
On Lesson 7 and 8 we will discuss your ideas On lesson 10 you will hand in a requisition for ingredients On lesson 13 you will have time to make your preferments On lesson 14 you will prepare your bread and the class will critique it using a rubric
Teams will present their bread to the class. During the presentation each team will give a brief oral report on the processes and procedures used to make the bread, how you came up with the idea and your inspiration. What do you think the bread would accompany? Did you design the bread with a purpose, like for a special sandwich or to go with a specific dish or course? The class will taste the bread and we will critique it on • Appearance- How is it scored, decorated and presented • Structure- good oven spring, proper crust and crumb formation and baked thoroughly • Taste- How does is taste, is there anything that stands out • Originality
The critique will be done on a rubric. It will be anonymous and handed in then used to calculate your team’s final project grade.
One copy of the formula gets submitted to instructor the day you present, along with the costing for one loaf of bread.
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Rubric for Assessing the Final Bread
Performance 1 - Does Not Meet 2 - Approaches Criteria 3 - Meets Criteria 4 - Exceeds Criteria Indicator Criteria CRUST Crust was weak Crust was weak Crust was developed Crust was well developed Overcooked Uneven in color Somewhat even in color Even in color Sides of loaves Lacked crispness, chew Crisp or appropriate for the Well caramelized without underdone or uneven shine from egg- bread made being overcooked wash Crisp with a nice chew or appropriate for the bread made CRUMB Bread was over proofed Crumb uneven Crumb was even throughout Crumb was even throughout and collapsed Air holes were not present loaf loaf Crumb was dense and or Air holes were present but not Air holes were well developed pasty Crumb was uneven or dense even and well dispersed or at the bottom Crumb had a fine texture but Crumb was even with a fine Bread was under or over not even texture proofed Bread was cooked all the way Bread was cooked all the way through through APPEARANCE Breads collapsed Breads looked passable Breads looked proper Breads looked exceptional Shapes were uneven Shapes varied Somewhat consistent in shape Consistent in shape Messy scores or Uneven scores or garnishes Scored or garnished similarly Scored or garnished garnishes Did not open up enough Opened along score consistently Did not open up at all Uneven coloration Somewhat even coloration Nice ears along score Uneven coloration Even coloration Burnt FLAVOR Off flavors Descent flavor Pleasant flavor Exceptional flavor Intended ingredients Intended ingredients were Intended ingredients were Intended ingredients were were incompatible either over or under utilized pronounced balanced and distinct Aroma was off Aroma was faint Aroma was consistent with Aroma was harmonious with flavor flavor ORGINALITY Bread is similar to a Bread is not original Bread is original Bread is unique bread we made in class Food pairing is questionable Food pairing works with flavor Intention for food pairing an Food pairing is not profile of bread obvious choice appropriate
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COURSE OUTLINE
COURSE: HMGT 4978 COURSE TITLE: ARTISANAL BREAD
WEEK 1 Orientation: Review course objectives, class procedures and requirements Review uniforms, sanitation, safety and equipment Explanation of final projects Expound the history of bread Instill artisanal bread terminology and abbreviations Review bread-baking fundamentals from Baking and Pastry Arts I and II Review bread as a system by process Demonstrate how to read a bread formula Organize teams Pate fermente, poolish, feed sour
WEEK 2 Review functionality of ingredients Discussion on categories of bread Review bread production for the semester Overview of scaling in metric and using an electronic scale Demonstration on hand shaping baguettes and rolls French breads made with Pate fermente Straight dough baguette, poolish baguette, pate fermente baguette, petites pains au restaurant Feed sour
WEEK 3 Discussion on sours, preferments and fermentation Teach friction factors Discuss importance of desired dough temperatures Demonstration on the steps of hand shaping round and oval loaves Levain bread, utilize retarding technique Baguette brochen Straight dough baguette with 10% whole-wheat flour Baguettes in a variety of shapes, batard, epi, rounds and rolls Scoring techniques Retarding bread dough Pate fermente, poolish and feed sour Cost bread formulas for homework
WEEK 4 Friction factors Correct water temperature Explain the importance of steam in the baking process Proof and bake the retarded bread Straight dough baguette with 10% rye flour
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French breads with liquid levain Poolish and pate fermente baguette Pate fermente base breads Poolish based breads Fougasse with sour, proper scoring and stretching of dough Feed sour
WEEK 5 Lesson on varieties and uses of different types of wheat Lesson on the difference between retarding and proofing Explain the use of the baker’s schedule Levain bread and croissant dough, utilizing retarding techniques Pissaldiere Straight dough baguette Pate fermente, poolish and feed sour Cost bread formulas for homework
WEEK 6 Friction factor to calculate water temperature Integrate the use of the baker’s schedule Proof and bake levain based bread Roll, shape, proof and bake croissants French breads based on solid and liquid levain Poolish based breads including baguette Levain based bread with chunky ingredients Feed sour
WEEK 7 Quiz 1 Lesson on why bakers write and read formulas in percentages Lecture on Eastern European style breads The difference between wheat and rye flours Rye sour and solid levain Soakers Kaiser rolls Straight dough baguette with 10% whole wheat and 2% fine rye Feed rye sour, regular sour and solid rye levain Cost bread formulas for homework
WEEK 8 Friction factor to calculate water temperature Integrate the use of the baker’s schedule Demonstration of the handling, proofing and baking of rye-based breads Potato bread and muesli brochen Eastern European breads with soakers, seeds, oats, corn and rye sours Feed sour
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WEEK 9 Discuss original bread project Lecture on Italian style breads and durum wheat flour Discuss biga and doppio impasto Focaccia, grissini, carta de musica and ciriole Biga at 50%, 65% and 80% hydration Poolish and feed sour Cost bread formulas for homework
WEEK 10 Bread review project due Integrate the use of the baker’s schedule Demonstration how to handle super hydrated dough, Ciabatta with poolish Pain Puglisi and its variations with 50% biga Semolina based bread 2 Italian breads using 65% biga 2 Italian breads using 85% biga Feed sour
WEEK 11 Teams finalize process of creating original bread formula Lecture on butter enriched European specialties Explanation of the boiling process for bagels and pretzels Bagels utilizing retarding techniques Students produce naan, pita, English muffins and Irish soda bread Sponge and soaker Feed sour Cost bread formulas for homework
WEEK 12 Requisition ingredients to prepare original bread formula Demonstration on how to boil, cool and bake bagels Students boil and bake German style soft pretzels Produce a braided loaf Thin crust pizza with classical toppings Crackers and matzoh Enriched bread with sponge and soaker Feed sour
WEEK 13 Final written exam Baguette practical Sours, starters and/or soakers for original bread practical
WEEK 14 Produce original bread Presentation of bread to class including cost per loaf Tasting and assessment of bread using rubric
Lowry revised SUMMER 2018
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT
COURSE: HM 4978 Artisanal Bread Objectives
The student will be able to . . .
Week 1 Recall course objectives, class procedures and requirements Apply guidelines for uniforms, sanitation, safely use equipment Complete final projects Discuss the history of bread Incorporate artisanal bread terminology into lessons Restate bread-baking fundamentals Recall bread as a system by process Prepare bread from formulas Compare pate fermente, poolish and sour
WEEK 2. Restate functionality of ingredients Classify categories of bread and production for the semester Use metric formulas and electronic scale Apply new formula layout to prepare bread Apply hand-shaping techniques to produce baguettes and rolls Distinguish pate fermente, poolish and sour Prepare, evaluate and compare production and finished product of straight dough baguette, poolish baguette, pate fermente baguette and petites pains au restaurant Complete feeding of sour
WEEK 3 Compare sours and preferments and recognize fermentation Calculate friction factors Explain the importance of desired dough temperatures Produce hand shaped round and oval loaves Create levain based French bread then retard for following day Evaluation of baguette brochen production Comparison of straight dough baguette with 10% whole-wheat flour to previous baguettes Reproduce baguettes in a variety of shapes, batard, epi, rounds and rolls Apply proper scoring techniques Prepare pate fermente, poolish and feed the sour within sanitary guidelines
WEEK 4 Calculate friction factors for each machine Calculate correct water temperature Apply correct amount of steam in the baking process Comparison of ripe pate fermente, poolish and levain Manage the proofing and baking of the retarded levain based French bread Comparison of straight dough baguette with 10% rye flour, poolish baguette and pate fermente baguette to previous baguette production
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Production and evaluation of pate fermente based breads Analyze bread made with poolish Production and evaluation fougasse with levain Complete feeding sour Post results of homework, calculation of the cost of each bread produced
WEEK 5 Differentiate the varieties and uses of wheat Apply either: retarding or proofing techniques Manage the baker’s schedule Create levain based French bread and croissant dough and retard Production and evaluation of pissaldiere production and final product Production and evaluation of straight dough baguette and comparison to previous weeks baguettes Preparation of pate fermente, poolish and feed the sour within sanitary guidelines
WEEK 6 Calculate friction factor to arrive at correct water temperature ensuring the dough is prepared within 2 degrees of the desired dough temperature Manage the baker’s schedule Manage the proofing and baking of levain based French bread Complete rolling, shaping, proofing and baking of croissants Comparison of ripe pate fermente, poolish and levain Production and evaluation of 2 regional French breads based on solid levain Production and evaluation of poolish in a regional French bread plus poolish baguette Production and evaluation of pain au levain with raisins and nuts made with liquid levain Production of a levain based bread with chunky ingredients Complete feeding sour Post results of homework, calculation of the cost of each bread produced
WEEK 7 Quiz 1 Debate the pros and cons of using the baker’s formulas in percentages Recognize the difference between Eastern European style breads and French breads Classify the difference between wheat and rye flours, gluten verses starch Analyze rye sour and solid levain Prepare soakers: corn, rye and oat Production and evaluation of Kaiser rolls Produce and compare straight dough baguette made with 10% whole wheat and 2% fine rye to previously made baguettes Complete feeding solid and liquid rye levain and French levain
WEEK 8 Calculate friction factor to arrive at correct water temperature ensuring the dough is prepared within 2 degrees of the desired dough temperature. Manage the baker’s schedule
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Distinguish between rye and wheat-based doughs Comparison of ripe solid and liquid rye-levain to French levain Perform the techniques of handling, proofing and baking rye-base breads Production and evaluation potato bread and muesli brochen Production of Eastern European breads with soakers, seeds, oats, corn and rye sours Complete feeding sour Post results of homework, calculation of the cost of each bread produced
WEEK 9 Conceptualize bread formula for final bread project Compare Italian style flours and durum wheat flour to previously used flours Compare bigas and doppio impasto to other preferments and mixing methods Production and evaluation of focaccia, grissini, carta de musica and ciriole Prepare bigas at 50%, 65% and 80% hydration Students prepare poolish and complete feeding sour
WEEK 10 Turn in bread review project Manage the baker’s schedule Compare the handling of super hydrated dough to other doughs with ciabatta made with poolish Prepare the pain Puglisi and its variations with 50 % biga Production and evaluation of 2 regional Italian breads using the 65% biga Production and evaluation of 2 regional Italian breads using 85% biga Complete feeding sour Post results of homework, calculation of the cost of each bread produced
WEEK 11 Complete design and process of creating original bread formula Compare butter enriched European specialties to other breads Recall the boiling process for bagels and pretzels Production of bagels for retarding overnight Production and evaluation of naan, pita, English muffins and Irish soda bread Preparation of a sponge and soaker for enriched dough Complete feeding sour
WEEK 12 Formulate and had in requisition for ingredients to prepare original bread formula Employment of boiling and cooling techniques for bagel production Production of hand shaping, boiling and baking German style soft pretzels Production and evaluation of braided loaves of enriched bread Production and evaluation of thin crust pizza with classical toppings Production and evaluation of crackers and matzoh Production and evaluation of butter enriched dough with prefermented sponge and soaker Complete feeding sour Post results of homework, calculation of the cost of each bread produced
WEEK 13 Critique of individual and team’s baguettes Preparation of sours, starters and/or soakers for original bread practical Written final
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WEEK 14 Creation of original bread using all previously learned techniques Manage the baker’s schedule Oral presentation and critique/tasting of bread Assessment and scoring of bread by classmates
Lowry revised SUMMER 2018
BIBLIOGRAPHY
The American Culinary Federation (2007). Baking Fundamentals. Upper Saddle River, NJ: Pearson Education Inc.
DiMuzio, D. (2010). Bread baking: An artisan’s perspective. Hoboken, NJ: John Wiley and Sons, Inc.
Forkish, K. (2012). Flour, water, salt, yeast: The fundamentals of artisan bread and pizza. Berkeley, CA: Ten Speed Press.
Hamelman, J. (2013). BREAD: A baker’s book of techniques and recipes (2nd Ed). Hoboken, NJ: John Wiley and Sons Inc.
Hitz, C. (2008). Baking artisan bread: 10 expert formulas for baking better bread at home. Beverly, MS: Quayside Publishing Group.
Reinhart, P. (1998). Crust and crumb. Berkeley, CA: Ten Speed Press.
Reinhart, P. (2001). The bread baker’s apprentice. Berkeley, CA: Ten Speed Press.
Reinhart, P. (2007). Whole grain breads: New techniques, extraordinary flavors. Berkeley, Ca.: Ten Speed Press.
Robertson, C. (2010). Tartine bread. San Francisco, CA: Chronicle Books Robertson, C. (2013). Tartine book no3. San Francisco, CA: Chronicle Books
Sands, B. (1991). The king arthur flour 200th anniversary cookbook. Woodstock, VT: Countryman Press.
Silverton, N. (1996). Breads from the la brea bakery: Recipes for the connoisseur. New York, NY: Random House Publishing Group.
Welker, H. (2016). Professional bread baking. Hoboken, NJ: John Wiley and Sons Inc.
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