<p> RUSTIC BREAD</p><p>COOKING PRINCIPLES: NAME: Job: Safety - Unit or Ingredient Method - Nutrition –</p><p>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</p><p>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.</p><p>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!</p><p>EQUIPMENT UNIT INGREDIENT 1. What is the leavening agent in this recipe?</p><p>2. What ingredient(s) help the yeast grow?</p><p>3. What gas is released while the dough is resting?</p><p>4. What role does flour play in this recipe?</p><p>STANDARD PRODUCT - </p><p>SELF EVALUATION – be specific – do not write – “the bread went well for me”</p><p>What went well for me…..</p><p>What needs improvement for me…..</p><p>Would you make / eat this again YES NO</p><p>Overall Grade 5 4 3 2 1 0 Effort/Work Habit G S N Behavior/Attitude G S N</p>