ACTIVITY#4

1. What do bakers mean by the term artisan bread? Can you

give examples from local bakeries?

= Artisan bread is bread that is made by skilled bakers using traditional techniques and high-
quality ingredients. The term "artisan" refers to the craftsmanship and skill that goes into making
the bread, as well as the fact that each loaf is unique and made by hand.

Here are some examples of artisan breads you might find at local bakeries:

1. Sourdough bread: This is a classic artisan bread that is made using a sourdough starter,
which gives the bread a tangy flavor and chewy texture. Many local bakeries make their
own sourdough starter and use it to create a range of sourdough breads, from classic
loaves to more unique variations with seeds or herbs.
2. Baguettes: A baguette is a long, thin loaf of bread that is a staple of French cuisine.
Artisan baguettes are typically made with a combination of wheat flour, water, yeast, and
salt, and are known for their crispy crust and soft, airy interior.
3. Ciabatta: Ciabatta is an Italian bread that is made with a high hydration dough, giving it a
moist, holey texture. It is often used for sandwiches or as a side for soups and stews.
Artisan ciabatta breads may include variations with olives, rosemary, or other herbs.
4. Focaccia: Focaccia is a flatbread that is typically flavored with olive oil, salt, and herbs. It
can be served as a snack, as a side dish, or used as a base for sandwiches. Artisan
focaccia breads may include toppings such as tomatoes, onions, or cheese.

2. Describe the types of flour bakers favor for making artisan

breads.

= Artisan bakers generally prefer to use high-quality flours with a high protein content that will develop
gluten when mixed with water. This gluten development helps create a strong, elastic dough that can
rise properly and develop the characteristic chewy texture of artisan breads. Some of the most common
types of flour that bakers use for making artisan breads include:

1. Bread Flour: Bread flour is made from hard wheat and has a high protein content of around 12-
14%. This high protein content makes it ideal for making artisan breads, as it provides the
necessary gluten development for a strong, elastic dough.

2. All-Purpose Flour: All-purpose flour is a versatile flour that can be used for a variety of baked
goods, including artisan breads. It has a protein content of around 10-12%, which makes it
suitable for making breads that are slightly softer and more tender than those made with bread
flour.

3. Whole Wheat Flour: Whole wheat flour is made from the entire wheat kernel, including the bran
and germ. It has a lower protein content than bread flour, but is still suitable for making artisan
breads with a nuttier flavor and denser texture.
 4. Rye Flour: Rye flour is made from rye grain and is used to make breads with a distinct, tangy
flavor. It has a lower protein content than wheat flour, but can still be used in combination with
wheat flour to make artisan breads with a unique flavor and texture.

5. Spelt Flour: Spelt flour is an ancient grain that has gained popularity in recent years for its nut

3. What is the difference between a natural starter and a

yeast starter? Describe the source of yeast for each.

= The main differences between yeast and sourdough starter are the time in which they take to leaven
bread. Because of the way commercial yeast has been honed, it rises bread very quickly. In comparison,
the wild yeast contained in sourdough starter can take many hours, even days, to rise bread.

4. Describe the kinds of acids that make a sourdough sour.

Where do these acids come from?

= Sourdough is made sour from the acetic and lactic acids which are produced by the bacteria in the
sourdough starter. The bacteria eat sugars in the flour and excrete acids. Acetic acid gives the bread a
vinegary taste and lactic acid gives a milder yogurt-like taste.

5. Describe how to mix a bread dough using the technique

called autolyse.

= An autolyse is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute
rest period. After the rest, the remaining ingredients are added and kneading begins. This simple pause
allows for some rather magical changes to occur in your bread dough.

6. What is the difference between fermenting artisan bread

doughs and fermenting conventional bread doughs?

= The main difference between fermenting artisan bread doughs and conventional bread doughs lies in
the length and temperature of the fermentation process.

Artisan breads are typically fermented for longer periods of time than conventional breads. This longer
fermentation allows for more complex flavors to develop, as well as a more open and airy crumb
structure. Artisan bakers often use sourdough starters, which are natural leavening agents made from
flour and water that are left to ferment for extended periods of time. Sourdough starters add a distinct
sour flavor to the bread, as well as providing a slow, steady rise that helps to develop the bread's
texture.

Conventional breads, on the other hand, are typically made using commercial yeast, which ferments
more quickly than sourdough starters. The fermentation process is also typically done at a warmer
temperature, which allows the yeast to grow and multiply more quickly. This results in a bread that rises
faster and has a more uniform texture.

Overall, the longer, slower fermentation process used in artisan bread-making allows for greater
complexity of flavor and texture, while the shorter, faster fermentation process used in conventional
bread-making produces a more consistent, predictable bread.

7. Describe the procedure for makeup of focaccia.

= Focaccia is a delicious and versatile Italian flatbread that is often flavored with olive oil, salt, and herbs.
Here is a general procedure for making focaccia:

Procedure:

Combine the dry ingredients: In a mixing bowl, combine the bread flour, instant yeast, and salt. Mix
well to distribute the yeast and salt evenly throughout the flour.

Add the wet ingredients: Add the olive oil and warm water to the mixing bowl, and mix on low speed
until the dough comes together.

Knead the dough: Turn the mixer speed up to medium and knead the dough for 5-7 minutes, or until it
is smooth and elastic.

Proof the dough: Cover the mixing bowl with a clean cloth and let the dough proof in a warm, draft-
free place for about an hour, or until it has doubled in size.

Preheat the oven: Preheat your oven to 220°C (425°F).

Shape the dough: Grease a baking tray with olive oil and gently transfer the dough to the tray. Use
your fingers to press the dough out evenly, making sure to fill the corners of the tray. The dough should
be about 1-2cm thick.

Add toppings: Drizzle the top of the dough with olive oil and sprinkle with salt and any toppings of
your choice (e.g. cherry tomatoes, olives, onions, herbs).
 Proof the dough again: Cover the baking tray with a clean cloth and let the dough proof for another
20-30 minutes, or until it has puffed up slightly.

Bake the focaccia: Place the baking tray in the preheated oven and bake for 20-25 minutes, or until
the focaccia is golden brown and crispy on top.

Serve warm: Remove the focaccia from the oven and let it cool for a few minutes before slicing and
serving warm.

8. Describe the procedure for using a dough divider.

= A dough divider is a piece of equipment commonly used in bakeries to divide a large piece of dough
into smaller, evenly sized portions for shaping into individual loaves or rolls. Here are the general steps
for using a dough divider:

Prepare the dough: First, the baker prepares a large batch of bread dough using their preferred recipe
and method.

Set up the dough divider: The baker then sets up the dough divider according to the manufacturer's
instructions, ensuring that it is securely anchored to the work surface and that the cutting blades are
sharp and properly aligned.

Load the dough: The baker then places the ball of dough onto the hopper of the dough divider,
making sure that the dough is centered and free of any air pockets.

Adjust the settings: The baker adjusts the settings on the dough divider to control the weight and size
of the portions. This may involve adjusting the blade pressure, the cutting speed, or the hopper size.

Activate the divider: Once the settings are adjusted, the baker activates the dough divider, which uses
a series of sharp blades to cut the dough into equal portions.

Remove the portions: The baker then removes the individual portions of dough from the hopper,
placing them onto a work surface for shaping and further processing.
 Clean and maintain the divider: Finally, the baker cleans and maintains the dough divider according to
the manufacturer's instructions, ensuring that it remains in good working order for future use.

9. Describe the procedure for rounding rolls.

= Rounding rolls is a process used in baking to shape dough into a smooth, even, and uniform shape for
bread, rolls, or buns. The following is a general procedure for rounding rolls:

Prepare the dough: Start with a fully developed dough that has been fermented and proofed. This
means the dough has been kneaded and allowed to rest, rise, and develop flavor.

Portion the dough: Divide the dough into evenly sized portions using a scale or dough divider.

Pre-shape the dough: Take each portion of dough and shape it into a round ball by pulling the edges
of the dough to the bottom, rotating it as you go, and pinching the seams closed.

Rest the dough: Place the pre-shaped dough balls on a floured surface, cover them with a damp towel,
and let them rest for 10-15 minutes. This allows the gluten to relax and makes the dough easier to work
with.

Round the dough: Take each pre-shaped dough ball and use both hands to roll it on the floured
surface, applying gentle pressure to create a smooth and even surface. Use your fingers to tuck any
rough edges underneath the dough ball.

Rest the dough: Once all the dough balls have been rounded, let them rest on the floured surface for
another 10-15 minutes before baking.

Bake the rolls: Preheat the oven and place the rounded rolls on a baking sheet lined with parchment
paper or a silicone mat. Bake according to the recipe or until the rolls are golden brown and sound
hollow when tapped.

10. Describe the procedure for makeup of baguettes

= Baguettes are a classic French bread that are characterized by their long, thin shape and crispy crust.
Here is a general procedure for making baguettes:

Procedure:
 Combine the dry ingredients: In a mixing bowl, combine the bread flour, instant yeast, and salt. Mix
well to distribute the yeast and salt evenly throughout the flour.

Add the water: Add the warm water to the mixing bowl, and mix on low speed until the dough comes
together.

Knead the dough: Turn the mixer speed up to medium and knead the dough for 5-7 minutes, or until it
is smooth and elastic.

Proof the dough: Cover the mixing bowl with a clean cloth and let the dough proof in a warm, draft-
free place for about an hour, or until it has doubled in size.

Preheat the oven: Preheat your oven to 220°C (425°F).

Shape the dough: Turn the dough out onto a lightly floured work surface and gently deflate it. Divide
the dough into three or four equal portions, depending on how long you want your baguettes to be.
Gently roll each portion into a long, thin cylinder that is about 1-2cm in diameter.

Proof the dough again: Place the baguettes onto a lightly floured surface, seam side down. Dust the
top of the baguettes with cornmeal and cover them with a clean cloth. Let the baguettes proof for
another 20-30 minutes, or until they have puffed up slightly.

Slash the baguettes: Use a sharp knife or razor blade to make three or four diagonal slashes across the
top of each baguette. This will help the bread to rise and expand in the oven.

Bake the baguettes: Place the baguettes in the preheated oven and bake for 20-25 minutes, or until
they are golden brown and crispy on the outside.

Cool and serve: Remove the baguettes from the oven and let them cool on a wire rack for a few
minutes before slicing and serving.