Faculty

PSTR-1305 Breads and Rolls

Ellen Sternau

Credit Spring 2026

Section(s)

PSTR-1305-001 (26022)
LEC TuW 9:00am - 9:50am HLC HLC2 1302

LAB TuW 10:00am - 1:20pm HLC HLC2 1302

Course Requirements

COURSE DESCRIPTION

Concentration on fundamentals of yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Instructional program approval required.

Readings

Bread Baking: an Artisan’s Perspective
Daniel T. DiMuzio
ISBN# -978-0-470-13882-3

Professional Bread Baking
CIA- Hans Welker
ISBN#:978-1-118-43587-8

Course Subjects

Date

Class

Lecture

Lab

Reading

Homework/

Video’s

Lab

Recipe

Day 1

No Lab

Tuesday

1/20

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-

-Creating Formula p.155-169

-Mixing Method -p. 41-56

No Recipes

Chef will mix Biga for Ciabatta

Day 2

Lab #1

Wednesday

1/21

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

-Ciabatta - (chef only) p. 210 x2 - OB

Textbook: Straight Dough Method - 1x -

Review Day 1

reading

Lab #1

Recipes:

p.57 (full) Pain Rustique & Ciabatta - by

hand - Chef will

Demo

P.59-60 - Baguette intensive &

improved methods - full recipe for

Each method

Day 3

Lab #2

Tuesday

1/27

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

Baguette

Make & feed levain for the chocolate cherry bread this week

Textbook:

- p. 61-74

Study or Quiz

Lab #2

Recipes:

Pain de Campagne

P.75-76

Baguette with Poolish p.202

2x per team -Pain de Campagne 1x Baguette- improved method

Day 4

Lab #3

Wednesday

1/28

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

Brioche

Baguette with poolish p. 202 x3

(Teams 1 & 2)

Hold 1600g overnight

Bring ingredients home to mix poolish 12 hrs before final dough is mixed

Textbook:

- p.13-27

QUIZ 1

Lab #3

Recipes:

Challah- p. 29-30 Intensive method

1 normal recipe

1 sweet recipe -made by each team.

Brioche - p. 270 - OB divide by 6

Ferment dough overnight

Day 5

Lab #4

Tuesday

2/3

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

Walnut Bread

Chocolate Cherry Bread

Baguette with poolish p. 202 x2

(Teams 3 & 4)

Bring ingredients home to mix poolish 12 hrs before final dough is mixed

Textbook:

- p. 105-117

Lab #4

Experiment: p.

118-119 Recipes:

-Double Raisin Walnut Bread - add 6 grams yeast - no levain -p. 218 -Improved method -

-Chocolate Cherry Bread - p. 157 OB

Each team - 1x each bread divide by 10

Bake Brioche from previous Day

Day 6

Lab #5

Wednesday

2/4

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

Cinnamon Loaf/ Cinnamon Raisin Loaf

Baguette with poolish p. 202 x2

(Teams 5 & 6)

Bring ingredients home to mix poolish 12 hrs before final dough is mixed

Textbook:

- p.77-101

***HISTORY OF BREAD PAPER

DUE

p.103 intensive method - 2x

Will also make cinnamon/raisin swirl

Study for Quiz

Lab #5

Recipe:

Pain de Mie

p.103 intensive method - 2x

Will also make cinnamon/raisin swirl

Sour dough - Make dough through shaping - proof overnight in fridge - bake following day - Recipe in Blackboard Module 7

Mix biga for

Focaccia - 24 hrs

Day 7

Lab #6

Tuesday

2/10

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.

Pain au Levain (Sourdough)

Focaccia with Biga

Baguette with poolish p. 202 x2

Textbook:

- p.1-11;

- p. 69

STUDY FOR

MIDTERM EXAM

QUIZ 2

Lab #6

Recipes:

Sourdough Bread-

Recipe in Blackboard

Focaccia w/ Biga pg 219

Day 8

Wednesday

2/11

Tour - Easy Tiger

Midterm Exam

will be taken at the Accelerator on Campus after the tour

Day 8

Lab #7

Tuesday

2/17

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, pretzels & English Muffin

Bagels,

Pretzels &

English

Muffins

Make Poolish for English muffins - 18 hrs - Chef

-Make Pate Fermentee for Pretzels - Chef

***Presentation

HISTORY OF BREAD IN A COUNTY OF YOUR CHOICE

Lab #7

Recipes:

bagels pg.198 - Straight Dough Method - 1x

Hold in fridge

Day 9

Lab #8

Wednesday

2/18

Module 8

Specialty Doughs and Rolling

techniques - low Hydration doughs

Bagels

Pretzels &

English

Muffins

Lab #8

Boil & bake bagels

-Pretzel dough

1x p.302 OB

-English muffin - p.299 OB - divide by 4

Day 10

Lab #9

Tuesday

2/24

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

Make up of laminated doughs - croissant & Danish

Textbook:

Re-read

-p. 155-169

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

Hold rich yeast dough overnight

Lab #9

Recipes:

will be

provided

- Rich Yeast Dough- recipe in Blackboard

Pecan Currant

Sticky Buns,

Babka, Stollen,

Cinnamon Rolls,

Kugelhopf, filled buns

Croissant & Danish lamination -Recipe in Blackboard

Chef will demo

Day 11

Lab #10

Wednesday

2/25

Module 10

Laminated

-Identify the differences between Puff, Danish, and

Croissant dough -Lock-in of fats in to dough; flavor and structure that is created in these doughs

Croissant,

Danish, and

Puff Pastry

Doughs,

quick and

Regular

Shape proof and bake enriched dough

Freeze laminated dough

Textbook:

Review -p.137-151

“Create your

own bread”

Assignment

Due!

Study or Quiz

Lab #10

Recipes:

-Shape, proof, bake - rich dough

Lamination

- Puff Pastry

- Blitz puff - Recipes in blackboard

Day 12

Lab #11

Tuesday

3/3

Module 11

Laminated

- Understand the

differences in final

dough when different fats are used in Lamination

-How to properly Handle and work with each

dough

-Fabricate various

laminated pastries

from the doughs

- Understand how the doughs are used to make various products -Learn how to properly store laminated doughs before and after baking

Shape, Proof, bake Croissants

Watch videos on croissant techniques - Chef will also demo

QUIZ 3

Lab #11

Croissant Makeup Recipes: Plain,Almond,

Chocolate, Ham

and Cheese,

Spanakopita.

Chef Will Demo

Recipes:

to be provided

Day 13

Lab #12

Wednesday

3/4

Module 12

Laminated- Cont

Alternative Bread Method

Dead Dough

-Fabricate various

laminated pastries

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

doughs before and after baking

Danish & Puff

Shape, proof & bake

Filling- to be

provided

Watch videos on danish and puff pastry

shaping

techniques - Chef will also demo

Remember to take

ingredients to make starter for your Bread

Study for Final Exam

Lab #12 Recipes:

Danish fillings-

Apple, Cherry, Cheese, Almond

Chef Will Demo

Recipes:

to be provided

Day 14

Tuesday

Practical

3/10

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 will be on final

exam.

Recipes:

Bring your recipe

for Make your own

Soft Rolls –

recipe provided on Blackboard

Day 15

Wednesday

3/11

Final Written Exam Cleaning

In person Cleaning and Final Written

No Lab

Student Learning Outcomes/Learning Objectives

Course Learning Objectives

Identify and explain baking terms, ingredients, equipment and tools.
Employ safe food handling practices using contemporary guidelines
Scale and measure ingredients.
Prepare various types of yeast dough.
Produce baked products using commercial ingredients and equipment.

COURSE OUTCOMES

Identify and explain baking terms, ingredients, equipment, and tools; scale and measure ingredients; convert and cost recipes; safely operate baking equipment and tools; and prepare yeast and quick breads and rolls to a commercially acceptable standard. (From WECM)

Upon completion of this course students will be able to: