Highlight Ingredients You Pick up from Supply Table

RUSTIC BREAD

COOKING PRINCIPLES: NAME: Job: Safety - Unit or Ingredient Method - Nutrition –

HIGHLIGHT INGREDIENTS YOU PICK UP FROM SUPPLY TABLE DAY ONE DAY ONE DAY TWO 500 ml white flour 400 ml warm water flour to dust counter top & dough 250 ml whole wheat flour 10 ml salt 5 ml yeast 15 ml sugar

DAY ONE 1. Measure flours, salt, yeast & sugar into a LARGE bowl. 2. Mix the dry ingredients together well with a fork. 3. Measure warm water ______. Pour into flour mixture. 4. Combine with wooden spoon – dough will look “scraggy”. 5. You may need a little more water or flour – SHOW TEACHER! 6. Cover bowl TIGHTLY – with plastic wrap – SO NO AIR CAN ESCAPE. 7. Label – NAME, BLOCK & UNTI COLOR. POKE 3 HOLES WITH A PIN. 8. Cover with dish towel & leave on counter. 9. Let dough rest 18-24 hours.

DAY TWO – PLACE RACKS ON 2nd & 5th SHELF – PRE-HEAT to 400. 1. Dust counter top, dough & hands then turn dough on to counter. 2. Knead dough 5 mins with the heel of your hand. 3. Cover cookie sheet with parchment paper. Place & shape dough onto cookie sheet. 4. Cover with plastic wrap then a dish towel. Let sit at least minimum 30 minutes. 5. Bake for 30 – 40 minutes. 6. Let cool 10 min. ENJOY!

EQUIPMENT UNIT INGREDIENT 1. What is the leavening agent in this recipe?

2. What ingredient(s) help the yeast grow?

3. What gas is released while the dough is resting?

4. What role does flour play in this recipe?

STANDARD PRODUCT -

SELF EVALUATION – be specific – do not write – “the bread went well for me”

What went well for me…..

What needs improvement for me…..

Would you make / eat this again YES NO

Overall Grade 5 4 3 2 1 0 Effort/Work Habit G S N Behavior/Attitude G S N