Date 

Class 

Lecture 

Lab

Reading 

Homework/Video  s

Lab  

Recipe

Day 1  

1/22

Module 1

Introduction 

-Introduction to class -Baking Percentages (Baker’s Math) 

-Creating Dough 

Formulas 

-Desired Dough 

Temperature (DDT) -Mixing Methods

No Lab 

Textbook: - 

Bakers % p.32- 

40, 

-Creating Formula  p.155-169 

-Mixing Method -P.  41-56

No Recipes

Day 2 

Lab #1  

1/29

Module 2

Mixing Methods 

-Stages of mixing  

process 

-Physical changes with  dough in mixing - 

Choosing the best  

mixing technique  

according to the  

ingredients in a recipe

-Pain Rustique 

-Baguettes

Textbook: - 

Review Day 1  

reading

Lab #1  

Recipes: 

p.57 (full) - by 

hand - Chef will 

Demo, 

- p.59-60  intensive &  

improved methods - full recipe  for 

each

Day 3 

Lab #2  

2/5 

Module 3

Fermentation/ 

Pre-ferments

-Learning the three  enzymes and what are  their nature and  

function 

-Distinguish between  living/non-living items  in the process of  

fermentation - 

Fermentation vs. 

pre-ferment

Pain de 

Campagne

Textbook: 

- p. 61-74

Lab #2 - 

Recipes: - 

p. 75-76  intensive method  -1x per team

Day 4 

Lab #3  

2/12 

Module 4

Ingredients 

-Most important  

ingredients in bread  making 

-Origins of wheat; why  the different parts of  the wheat berry are  important to the baker 

-Milling methods and  the different outcomes  that are created from  milling

Challah Bread - Sweet or  

Normal

Textbook: 

- p. 13-27 

Lab #3 

Recipes: 

- p. 29-30 - 

Intensive method 

1 recipe normal & 1  recipe sweet made  by each team. 

Increase yeast to 12g for the recipe 

Day 5 

Lab #4  

2/19 

Module 5

Proofing/Retarding 

-Proofing, over  

proofing, under  

proofing and retarding 

-Importance of  

controlling and  

monitoring proofing to  take bread to next  

stage-baking 

-Identify key factors  and essential  

challenges in proofing

Double Raisin 

Bread

Textbook: 

- p. 105-117

Lab #4 

Experiment: p. 

118-119 Recipes: p. 218 - Improved method - no  

Levain- Double 

Raisin Bread with Toasted Walnuts - add 6 grams of  

yeast

Day 6 

Lab #5  

2/26 

Module 6

Division/Shaping 

-Dividing, handling,  and portioning bread  dough 

-Creating a round,  

oval, log, baguette  

loaves, and small  

round or oval rolls

Pullman Bread 

Textbook: 

- p.77-101 

***HISTORY OF  BREAD PAPER 

DUE

Lab #5  

Recipe: 

p. 103 Intensive  Method- 2x recipe for the  experiment 

***Student will take  home flour to  feed levain for a week

Day 7 

Lab #6  

3/4 

Module 7

History of Bread 

Grain Breads 

Sourdoughs

-World history related  to society’s need of  bread 

-Evolution of the  

different mixing  

methods and the role  they play in developing  different types of  

breads in the industry.

- Hearty 

Sourdough Rye - Focaccia with Biga

Textbook: 

- p.1-11; 

- p. 69 

STUDY FOR 

MIDTERM EXAM

Lab #6 

Recipes - 

Pain au Levain- p. 223,224 firm & liquid - chef will assign - bring both recipes 

Focaccia w/ Biga pg 219 -Chef will make biga

3/11

NO CLASS

SPRING BREAK

Day 8  

3/18

Tour - Easy Tiger 

Midterm Exam

Day 9 

Lab #7  

3/25

Module 8

Specialty Doughs  and Rolling techniques - low Hydration doughs

- Understand the  

effects of blanching  dough before baking -  See effects of different  ingredients on boiled  dough -shaping  

techniques for bagels  and pretzels

Pretzels & 

Bagels

Lab #7 

Recipes- bagels  

pg.198 - Straight  Dough Method - 1x 

Pretzel dough  

handout - 2 x

Day 10 

Lab #8  

4/1

Module 9

Enriched dough 

-Understand what a  rich dough is and  

lamination as it applies  to bread baking - 

Identify the differences  between Rich, Danish,  and 

Croissant dough - 

Learn how to make  various baked good  from same enriched  dough 

-Learn how to make  quick and easy roll  dough that can be  

used for various  

products

-Rich Yeast 

Dough 

Pecan Currant 

Sticky Buns, 

Babka, Stollen, Cinnamon Rolls, Kugelhopf,

Textbook: 

Re-read 

-p. 155-169  

(Create your own  formula) - p.137- 151

Lab #8 

Recipes - will be  

provided - Rich  

Yeast Dough 

Pecan Currant 

Sticky Buns, 

Babka, Stollen, 

Cinnamon Rolls, 

Kugelhopf,

Day 11 

Lab #9  

4/8 

Module 10

Laminated 

-Lock-in of fats in to  dough; flavor and  

structure that is  

created in these  

doughs

Croissant, 

Danish, and 

Quick Puff 

Pastry Doughs

Textbook: 

Review -p.137-151 

  “Create your  

own bread”  

Assignment  

Due!

Lab #9 

Recipes: 

Handout all recipes -Croissant Dough -Danish Dough 

-Puff Pastry - 

Blitz puff 

All doughs will be  made per chefs  

instructions

Day 12 

Lab #10 

4/15 

 Module 11

Laminated- Cont 

Identify the differences  between Puff, Danish,  and 

Croissant dough - 

Understand the  

differences in final  

dough when different  fats are used for  

lamination -How to  properly Handle and  work with each  

dough 

-Fabricate various  

laminated pastries  

from the 3 doughs - Understand how the  doughs are used to  make various products  -Learn how to properly  store laminated  

doughs before and  after baking

Croissant

Watch videos on  croissant, danish  and puff pastry  

shaping  

techniques - Chef  will also demo 

Remember to  take  

ingredients to  make starter  for your Bread

Lab #10 Recipes: Plain,Almond, 

Chocolate, Ham  

and Cheese,  

Spanikopita 

Chef Will Demo 

Recipes: 

to be provided

Day 13

Lab #11

4/22

Module 12

Laminated - Cont

Danish & Puff Pastry - Shape, proof & bake

-Learn how to properly handle and work with each dough in order to make various shaped pastries 

-Dividing and shaping of dough 

-Assembly line fashion - importance of quick and efficient techniques in dividing shaping of dough

- Lecture on Alternative Bread Methods and Dead Dough

Danish & Puff  

Shape, proof &  bake 

Filling- to be  

provided

Recipes: Various fillings will be provided for Danish & Puff

Apple, Cherry,  

Cheese

Day 14 

4/29 

Module 13&14

Make Your Own 

Quick & Easy 

Dough - Shaping 

Rolls

-Making your own  

bread recipe from start  to finish using a starter

Soft Roll  

Shaping

Alternative Bread  Baking Methods and Dead Dough  will be on final  

exam. 

Study for Final  

Exam!!

Recipes: 

Bring your recipe 

for Make your own 

Soft Rolls –  

recipe provided

5 Homework Assignments Due

Day 15 

5/6

Final Written Exam Cleaning

No Lab