Name :- Imesh Adhithya

Batch No :- 61
Student No :- Z-325
Diploma :- Level
 Day 1
Recipe No 1
Soft Dough Bread

Ingredients Amount
Flour 1Kg
Instant Yeast 16g
Salt 25g
Unsalted Butter 100g
Milk powder 50g
Eggs 3 nos
Chilled Water 450ml/500ml

Work method
Straight Dough method
1. Mix flour and Yeast 30 sec , speed 1 . pedal attached.
2. Add dry ingredients , mix it 30 sec.
3. Add chill water , eggs , mix it until absorbed well.
4. Take out the dough and round it.
5. Covered Polythene sheet.
6. Leave to rest Bulk proof – 10 min
7. Divide to portion weight as required.
8. Leave to rest intermediate proof – 10 to 15 min
9. Degas and take shaping.
10.Arrange greased tray.
11.Leave to rest final proof.
12.Apply egg wash.
13.Bake it 210 oC – Top , 220 oC – Bottom.
Recipe No 2
Hazelnut Twist

Ingredients Amount
Soft Roll Dough 1200g
Choc Sponge Crumbs 100g
Hazelnut Paste 50g
Rum Raisins Chopped 50g
Ground Cinnamon 05g
Rum 50g
Milk 25g

 Make soft dough.

 Make Chocolate sponge ( Take dry Sponge , Reduce moist )

Method
1. Heat Milk.
2. Chopped Raisins.
3. Hazelnuts and raisins soak.
4. Make a Chocolate sponge crumb.
5. Hazelnut + Raisins + Chocolate sponge crumb , make a paste.
6. Roll out soft dough square shape.
7. Evenly spread paste on the dough.
8. Roll the dough swirl.
9. Cut in the center lengthwise.
10.Twist both together.
11.Prove well.
12.After final proof egg wash.
13.Bake at 210oC Top / 220 oC Bottom
14.To serve brush top glace and pipe fondant.
HAZELNUT TWIST
Recipe No 3
Grissini
Ingredients Amount
Water cold 225g
Fresh yeast 15g
Castor Sugar 05g
Clover flour 250g
Milk 225g
All the above for sponge
Salt 05g
Clover Flour 585g
Melted Unsalted Butter 50g

Method
1. Mix Clover Flour and Fresh yeast , 30 sec , speed 1
2. Add dry ingredientds.
3. Add liquid cold water and milk.
4. Make a sponge
5. Rest for sponge, at least 1 hour
6. Add rest of ingredients salt, clover flour, melted unsalted butter
7. Make smooth dough.
8. Rest for 15 minutes.
9. Make the sticks
10.Water spray, dough piece
11.Apply black sesame and paprika powder
12.Place on tray equal size
13.Leave to rest proof
14.Bake it 210℃ top 220℃ bottom
Grissini
Recipe No 4

Beugle Strudel

Ingredient Amount g/kg

Soft dough 700

Sweet dough 300

Chocolate ganache 200

Chocolate crumb sponge 200

Rum or grand Merino 30

Rum raisin 50

Method

1. Mix both doughs together, first add sweet dough, after add soft dough,
make a dough.
2. Cover and rest 30 minutes
3. Soak raisin in rum
4. Mix rum, raisin, and chocolate sponge crumbs
5. Pour ganache and mix it well
6. Make a paste
7. Make the dough into a square and spread the paste and apply leave to
border
8. Roll into a baton shape
9. Leave to proof, until get double size.
10.Apply egg wash, dock the dough & Bake it 200
11.Glace on apricot jam & apply paper strips on the top
12.Dust icing sugar and take off strips
13.Serve it.
Recipe No 5
Cheese Dough

Ingredient Amount (g)

Flour 1000
Vegetable oil 100 ml
Salt 20
Yeast 20
Cheddar cheese 250
Ice water 550 ml

Method

1. Mix flour and yeast 30 seconds , speed 1

2. Add salt and mix it 30 sec
3. Add vegetable oil , after add water , mix well absorbed speed 2.
4. Finally add cheese and mix to smooth and unsticky dough , until developed
gluten.
5. Take out the dough and round and cover in a polythene.
6. Let it ferment until double in volume – 20 -25 bulk.
7. Divide the dough into 500g and separated in to 50g.
8. Round and form into shape as demonstrated.
9. Leave to rest in intermediate proof. – 5 min.
10.Water spray and cut the shape ( scissor cut. )
11.Leave to rest final proof.
12.Spray water.
13.Sprinkle grated cheese on the top.
14.Spray water.
15.Bake it 210oC – Top , 220oC – Bottom.
16.Color is golden brown.
Recipe No 6
Lavosh
ingredients Amount
Flour 400g
Salt 10g
Sugar 9g
Butter 30g
Milk 30ml
Ice cream 120ml
Egg 01nos

For spreading – sesame seeds , black pepper.

Method
1. Mix dry ingredients. ( four + salt sugar ) and add Fat , 30 seconds , in speed
1 , pedal attachment in mixing bowl.
2. Add liquid , ( eggs + water + Milk ) , increase speed 2 , until absorbed well.
3. Take it out the dough.
4. Cover in a sheet of polythene.
5. Freeze for until cool and rubbery ,at least 1 hour.
6. Dust the dough with flour and roll out into pepper thin in the sheeter.
7. Place the lavosh in greased tray.
8. Egg wash and sprinkle spreading.
9. Dock the dough and bake it 180oC Top / Bottom for 10 minutes.
10.Sprinkle some cinnamon powder / flour.
11.Color is golden brown.
12.Time is depend on the oven.
1) Curl the dough as for hot dogs and cut into sprinkle using a tip of scissors.

2) Punch down the center of the round dough and form into a ring.cut into
spikes.

3) From the round into a hedgehog.cut into spikes and paste two currants
for eyes using egg wash.

4) Let the bread proof , egg wash and bake at 200℃ for 20 minutes.
Recipe No 7
Chocolate Bread

Ingreadients Amount
Flour 450g
Coco powder 25g
Salt 1 tsp
Yeast 15g
Brown sugar 25g
Butter 100g
Ice Water 250g
Egg 1nos
Total Weight 915g

For sprinkle – chocolate chip – 100

Cashew nuts – 50
Marschino Cherries – 150

Method
1. Scale ingredients correct amount.
2. Mix flour and yeast 50 sec, speed 1.
3. Mix other dry ingredients 30 sec.
4. Add butter , increase speed 2
5. Add ice water and eggs
6. Mix until soft and pliable
7. Take out the dough
8. Round and cover with a sheet if plastic
9. Leave to the bulk ferment until double volume – 20 mins
10.Divide 2 portions (half)
11.Take shape oblong
12.Leave to rest intermediate proof – 10-15 mins
13.Dust the flour and rolling with roller pin (De gas and rolling)
14.Sheet and take rectangle shape dough
15.Sprinkle choco chips, chopped cashew nuts, some given to tightly pressed
with rolley pin
16.Seal and take shape oblong
17.Place greased tray and leave to rest – final proof in double size
18.Apply floured thumb, keep 4 holes and place on it cherish
19.Bake 2100 C – Top, 2200C – Bottom
Baking time – 20 minutes (depends on bake)
20.Glaze on apricot jam, after baked.
21.Can get shapes are, open top, baguette
 DAY 02
Bread Specialties/
Bread show pieces
Recipe No – 1
Basic Decorating Dough ( uncooked )

Group Ingredients Percentage (%) Amount

1 Medium Protein 100

Flour
Salt 2
Puff pastry 5
Margarine
Water 50

2 Yellow Colouring As required

(optional)

Total weight 157

Equipments – Plast scraper, Plastic wrap, Baking sheet, Rolling pin, Pastry Cutter,
Pastry knife and Cutting board
Work methods
1.Cut small dices to puff pastry margarine
2.Mix flour and yeast 30 seconds, speed 2
3.Add puff pastry margarine, mix it speed 2
4.Add water, mix it well absorbed and until smooth dough
5.Take out the dough and flatten the dough into a rectangle on the work surface.

A. Cover leaf

• Prepare three five – part plants for its

production. Ensure that they are kept rather
long and thinly plaited A twisted stand
serves as the stalk
• Join all the ends together in the middle and
complete it with the posy
• The clover leaf is used for many festive
dates,such as new year ,jubilees , , birthday
ect.

B. Star

• Ten equally – weighed strands must be placed

on the table
• At the start of the plaiting ,for one plait ,a whole
bow , together with one strands should be kept
fairly thick in the middle, to give a fine shape
• A posy of roses may be placed in the middle will
serve to complete the star
C. Mother’s Day Heart

• The middle part , made of basket weave is first

produced and put on a sheet to prove
• Then the three part plait placed on around the
heart shape. this plait must be made from very thin strands.
• Finally, decorate the mother’s day heart with roses.

D. Plaque ( e.g. BITC Logo , etc )

 Decorating Dough can be stored in the refrigerator at 5oC for up to 15 days ,

if tightly wrapped in the plastic wrap.
 Gelatin Based Sealer

Group Ingredients Amount (g)

1 water 250ml
Gelatin powder 50
(or 25 pieces glatine sheets)
Total weight 300

Equipment
Saucepan , stainless steel bowl ,spoon

Method

1. Use approximately 1 liter of water to soften the gelatin sheets for 5 – 10

minutes
2. Pour 250ml of water into a saucepan and lift up the soften gelatin sheet/
powder
3. Place in the saucepan with the water ,continue stirring until the gelatin
mass dissolves

Note

 Do not allow the gelatin mixture to boil as boiling weakens the

holding powder of the gelatin
 To be used hot and can be applied to decorating dough with a
pastry brush
 Gelatin based sealer is used to seal dough based decoration with a
film that protect them from moisture and increases the shelf life of
dough based decoration.
Recipe No 2
( Alternative recipe )
Basic Decorating Dough

Ingredients % Amount
Medium protein Flour 100 1000
Water 58 580
Salt 2 20
Total weight 160 1600

Equipment
 Docker, cutter, chef’s knife, paring knife, baking sheet, rolling pin, plastic
wrap

Method

1. Mix flour and salt 30 second, speed 1

2. Add water and mix it well absorbed the dough
3. Rest the dough 20 minutes
4. Shaping ( plaque ect)
5. Dock the dough and egg wash
6. Baking 100℃ 3 ,4 hour.
 Recipe No – 03
Basic Decorating Dough ( cooked )

Group Ingredients

Water 110
1
Puff pastry margarine 10
Salt 10
2 Medium protein flour 100
3 Yellow coloring As required
Total weight 230

Equipment
 Rolling pastry cutter, knife, scissors, cutting board, parchment paper

Method

1. Break the puff pastry margarine into small pieces

2. Bring group 1 to boil
3. Put in medium protein flour and make a roux
4. Knead until the mixture is smooth
5. Cover the dough with plastic wrap and let it cool
6. Make different products from basic decorating dough recipe 3.
A. Braiding

 Roll out 2 rectangles of dough (each should be a different color) each

rectangle should be a same size and 2mm thickness
 Place one of the rectangles of dough either on a cutting board or on a 40
by 60cm sheet pan covered with
parchment paper

 Cut the rectangle into 1cm wide strips with a rolling pastry cutter
 Repeat this operation with the second rectangle
 Place the strips of dough in horizontal rows of alternating colors ( it is
best to start braiding from the
center so as to not damage the strips and to minimize moment

 Place a metal spoke (chopstick) vertically across the center of the strips ,
lift up every other strips
 Place the strips taken from the second rectangle on the strips which
remain In place
 Return the strips which have not been covered to their original positions
and lift up the others
 Repeat this process until the braiding is completed
 Trim of any strips protrude out from the rest of the braid
 Make sure that the braid is regular and that the strips are pressed
together evenly
 Dry the braids in a 100oC oven.
B. Basket

 Roll a 4 – 5mm thick sheet of decorating dough. cut into strips with a
large knife / rolling pastry cutter
 Roll the strips into smooth strands and wrap them around pieces of stiff
wire to from the basket
 Ensure the strands are even and firmly stacked all the way to the top
edges of basket
 Dry the basket in a 40 proof box without any moisture for
approximately 12 hours
 When the basket is finished baking, gently pill out the wires with pliers

Preparing the handle

 Prepare a 3 or 5 strands braid approximately 22cm long.

 Place it on a circle of baking foam , brush it with egg wash and bake it
until it is dry
 Attach the handle to the basket base with flour paste
 Place a decorative strip of dough over the joint where the handle is
attached

C. Plaques (e.g. BITC) – above braid method may be used

 Brush the product with egg wash after making

 Bake the product in a low heat oven (less than 100 ) for drying and
cover the products with silicon paper ,if necessary, for fear the articles
will bake – out
 Glaze the products with marzipan or gelatin based sealer
Recipe No 4
Basic Decorating Dough (yeast raised)

Group Ingredients % Amount(g)

Bread flour 100 1000

1
Salt 1.5 15
Castor sugar 1.5 15
Yeast 0.5 5
Water 48 480
2 Yellow coloring As required
Total weight 151.5 1515

Equipment
cutter, chef’s knife, pastry knife, rolling pin, baking sheet, pastry brush for egg
wash.
Method

 Add salt sugar and mix

 Add water and mix until the gluten is formed
 When gluten is formed take out the dough from the mixing bowl , add
relevant colors and kneed by hand
 To reduce the runniness cover with a cling film rest in the retarder for 30
minutes
 Sheet the dough into 2.5mm thickness then dock it , cut using blocks we
made and bake in 160℃ until parts get a hard texture
 After the baked parts get cool start to assemble using a silicon glue gun.

Variety - croissant, wheat sheaves ,cobs , batard ,plaited bread.

Recipe No 5
Show Piece Dough

Group % Amount
Syrup Water 500
Sugar 500
Glucose 125
Dough 1 Rye Flour 1000
Syrup 500-550
Dough 2 Bread Flour 1000
Shortening 150
Syrup 400

Method

Syrup

 First make a syrup

 Take thick bottom pan and boil glucose syrup with sugar and water
 Leave to rest taking cool in syrup
Dough 1

 Add mixing bowl to rye flour

 Mix it speed 2, while mixing add syrup make the dough
 Sheet it 2 - 3mm
Dough 2

 Add mixing bowl to bread flour and mix it speed 2.

 Add shortening mix it well.
 Add syrup, mix it combined the dough.
 Take out the dough and round it.
 Sheet the dough 2 – 3mm
Syrup

Dough 1

Dough 2

End Product
 Day 3
Recipe No 1
Seed Bun Loaves (pain regence )

Ingredients Amount
Bread Flour 100
Water 58
Yeast 1
Salt 2
Fat 2
Castor Sugar 1

Method

1. Weight the ingredients

2. Mix flour and yeast 30 second, speed 1, pedal attachment
3. Add other dry ingredients mix it
4. Add water mix it well absorbs
5. Add fat , increase speed 2 mix it developed gluten
6. Take out the dough from the mixing bowl
7. Round and cover it cling film
8. Leave to rest bulk proof 20 minutes
9. Divide in to 60g and round it Rest in 10 – 15 minutes De gas and
shape loaves ( roll the balls of dough one more time to make sure
they hold together firmly. press the balls of dough together in
strands)
10.Arrange the tray & Leave to final proof, after proofing ( brush the
doughs with water and sprinkles each ball with seeds )
11.Bake it. (put the loaves in a very hot oven so they are well browned
but not too cooked , on the side)
Recipe No 2

Zigzag Bread (zig–zag vivarais , French country bread)

Group Ingredients Amount

1 Bread Flour 100
Salt 2
Water 52
Yeast
Fat
Castor Sugar

Method

1. Mix flour and Yeast 30 sec, Speed 1 pedal Attachment.

2. Mix other ingredients 30 seconds
3. Add water mix it well absorbed
4. Add fat , increase speed 2, mix it gluten developed
5. Take out the dhough from the mixing bowl
6. Dough temperature should be 28℃
7. Rest the dough for 1 hour (bulk)
8. Cutting and rounding 50g oblong shape,Rest 30 minutes
9. Shaping the loaves
10.( mould up tightly and fashion flatly to 28 cm long. Prior to baking,score
the bread in a zigzag design and lightly dust each loaf with flour)
11.Arrange the floured tray rest the final proog
a. (proof until dough doubles in size for approximately 1 hour 20
minutes)
12.Giving spray water and dust the flour on the top
13.(50g bread flour+ 50g corn flour)
14.Cut zig-zag shap on the top
15.Bake it 210℃ top 220℃ bottom
Recipe No 2

Paprika Bread

Ingredients % Amount
Bread Flour 100 100
Salt 2 20
Yeast 1 10
Water 58 580
Paprika 1 10

Method
1. Mix flour and yeast for 30 seconds.
2. Add salt and mix for 30 seconds.
3. Add water and mix until gluten is well developed.
4. Then add Paprika and mix for 1 minute.
5. Check the temperature, Cover and bulk proof for 30 minutes.
6. Divide into 535g portions and intermediate proof for 15 minutes.
7. half of an oil paper, cut into 4 equal pieces and arrange on 40cm×60cm
trays, dust rice flour on each piece and turn the dough upside down and
place it, on it.
8. Put into the proofer and proof until they get double size.
9. Take out from the proofer and turn the downside up onto a flour dusted
wooden peel.
10.Give a little punch in the middle using a rolling pin.
11.Throw to the oven floor and bake at 200°C both top and bottom till it
gets hard crust and Brown in color.
Recipe No 3
Cheese Bread

Ingredients % Amount (g)

Bread flour 100 1000

Vegetable oil 10 100
Ferment dough 11 110
Salt 2 20
yeast 2 20
Water 55 550
cheese 25 250
Total weight 205 2050

Method
1. Cheese is cut to dice
2. First make a sponge dough
3. Mix flour and yeast
4. Add water ,mix it absorbed
5. Take out the dough and leave to ferment in prover
6. Cover the mixture with a sheet of plastic wrap
7. Then add fermented dough in mixing bowl
8. Add flour and other dry ingredients, speed 1
9. Add water , mix it until absorbed
10.Add oil gradually, mix it well developed gluten
11.Add dice cheese ,mix it speed 3,15 seconds
12.Take out the dough, round it
13.Well covered plastic wrap or wet cloth
14.Divide 4 portion 50g
15.Take oblong shape
16.Leave to 10-15 minuets proof
17.De – gas and rolling with roller pin
18.Arrange lightly floured tray
19.Given to four cuts on the top (pizza cutter)

20.Stretch it for expand little

21.Leave to rest final proof.

22.Water spray and bake it
23.After bake it , apply butter

Recipe for the sponge

Group Ingredients % Amount (g)

1 Bread flour 1000 1000
Water 1000 580
yeast 500 10
Recipe No 4
Potato Bread
(pain a la pomme de terre)

Ingredients % Amount
Bread Flour 80 800
Whole meal flour 20 200
Fermented Dough 11 110
Mashed potato 20 200
Salt 2 20
Yeast 1.2 12
Water 55 550
Milk Powder 1.3 13

1. Dice potatoes , half boil it

2. Get a pan and melt butter
3. Add salt ,oregano and add potatoes , soutte it.
4. After ,add mixing bowl to fermented dough 200g
5. Add whole meal flour and bread flour, mix it well speed
a. 2,pedal attachment
6. Add dry ingredients, mix it 30 seconds
7. Add water , mix it until absorbed
8. Fully , mix add soutte patotaes mix it well
9. Final dough temperature should be 24℃
10.Take out the dough, round it
11.Well covered dough to prevent skinning
12.Let the dough rest for 40 – 50 minutes
13.Scale and weigh the dough by hand round the dough ball up and let them
rest for about 15 minutes before the final shaping (oblong / round)
14.Shape the sections of dough by hand then roll it partially in rye flour so
the top of the loves are floored.
15.Rest the final proofing
 a. (proofing usually requires from 50 to 70 minutes. The proofing
should be carried out in a proof box or moist rising area, do not let
the dough proof for too long.)
16.Cut on the top and pipe soft butter
17.Steam bake
18.Bake it 14 to 15 minutes in 210oC top 220oC bottom.
Recipe No 05
Two Tone Bread

Ingredients Amount (g)

Bread flour 100 500

Salt 2 10
Water 58 290
Yeast 1 5
Fat 2 10
Castor sugar 1 5

Method
1. Weight the all ingredients
2. Mix flour and yeast 30 seconds,speed1,pedal attachment
3. Mix other ingredients 30 seconds
4. Add water mix it well absorbed
5. Add fat , increase speed 2, mix it gluten developed
6. Take out the dough from the mixing bowl
7. Covered plastic wrap or wet cloth
8. Rest the dough
9. Divide in to 2 and add 1 dough some of roggina and mix it well evenly
10.Roggina added dough and other dough take a oblong shape
11.Rest to proof 10 minutes
12.After de gas with roller pin ( tightly de gas the dough) with some rolling
13.Take roggina added dough rolling some enough to place on center to
other dough, close well, take oblong shape
14.Take other dough, rolling some enough to place on center to roggina
added dough. close well. take a oblong shape
15.Arrange lightly floured tray
16.Leave to rest final proof
17.Take out the dough and spray water
18.Given to design cut as required

19.Pipe butter if u need

20.Bake it
21.After apply butter all skin
 Recipe No 06
Brioche

Ingredients Amount (g)

Flour 1000

Salt 30

yeast 25
Fresh cream 200
Whole egg 500
water 550

Method

1. Straight dough method, dough weight = 1198g.

2. Bulk ferment overnight in the chiller.
3. Scale to 25g, shape into a ball & place into the mold
4. Scale a dough piece to 2g shape into a ball and place it on top of the 25g
dough piece, once done leave to proof until double in size.
5. Egg wash & bake at 220c for about 20 minutes or until golden brown.
6. After baked apply butter on top and take out of the mold.
Recipe 07
Croissant

Ingredients Amount (g)

Flour 1000

Water 430

Eggs 2 Nos
yeast 20
Sugar 100
salt 18
Butter 100
Milk powder 20

Method- for croissants

1. Mix flour and yeast for 30 seconds. (speed 1) Mix sugar, salt, and
Milk powder for 30 seconds.
2. Then add liquid ingredients, Water+ Eggs and mix until all the
moisture is absorbed.
3. Add butter and mix at speed 2 until gluten is developed.
4. Take the dough out from the mixing bowl, round it, cover, and bulk
proof for 20 minutes.
5. Sheet the dough into 7mm thickness and put it onto a tray, cover and
rest in the retarder until it gets set.
6. Take the dough out and sheet it into 2.5mm or 3mm thickness, place
the butter sheet in the middle and laminate, cover and keep in the
retarder until fat and butter layers get the same consistency.
7. Take it out and do the first single folding. The thickness should be
2.5mm or 3mm.
 8. And again rest in the Retarder for 30 minutes.
9. Repeat steps 8 and 9 till 4 single folding got completed
10.After the 4th folding rest it in the retarder or fridge overnight (24h).
11.After 24 hours do the final sheeting and cut it into Croissant shape.
12.Chocolate Croissant can fold with chocolate sticks, egg washed and
baked, Other Croissant can Egg wash and baked or sprinkle with some

Almond flakes and bake. (bake at 200°C top and bottom till the crust gets
Golden Brown in color.

Butter sheet

Ingredients Amount (g)

Unsalted butter 400

flour 60

Method – butter sheet

1. Beat Butter and flour until it has no flour lumps.

2. Cover with a polythene Sheet and make it into a rectangle using a
rolling pin.
3. Rest in the fridge for 30 minutes.
 Recipe 08
Segal Bead

Ingredients Amount (g)

Flour 500
Yeast 10
Sugar 20
Water 300ml
Olie oil 50
salt As required

Method

1. Mix flour, sugar, olive oil, salt, scale 1 bowl, mix 30 second, speed
2,padal attach
2. Time to time add water and yeast, mix speed 3
3. Take out the dough
4. Cut small pieces round it
5. Spray water
6. Coat white saseme
7. Arrange lightly floured tray
8. Rest the final proof
9. Bake.
 Day 04
Recipe 01

Standard French White Bread

Ingredients Amount (g)

Clover flour 1000
Water 1000ml
Instant yeast tulip 4
The above mix to make a loose batter,rest
for 1 hour
Clover flour 2000
Instant yeast tulip 24
Salt 45
Vegetable oil 30ml
Water approx. 500ml
Optional ingredients
Corn flour 250
Clover flour 250
Assorted seeds 100

Method

1. Straight dough method

2. Leave to ferment in prover at least 1 hour
3. Add fermented sponge dough 1000g
4. Add clover flour 2000g , mix it well
5. Add water mix it, then add oil, mix it gluten developed
6. Take out the dough and round it, leave to bulk proof
7. Divide 350g portions take shape oblong
8. intermediate proof and 15 minutes De gas and shape baguette
9. Arrange tray, spray water and given cuts, dust corn flour
10.Bake it 210oC top,220oC bottom.
Recipe 02
Lyon – Style Sun Bread

Ingredients Amount
Clover Flour 1000g
Water 1000ml
Instant Yeast 4
The Above mix to make a loose batter
rest for 1 hour.
Clover Flour 2000
Instant yeast Tulip 24
Salt 45
Vegetable oil 30ml
Water approx. 500ml

Method
1. Standard French bread dough method
2. Weigh 550g dough
3. Place an inverted glass cup o the center of the disk of dough and flour
the rest of the disks using a sieve
4. Working around the glass cup, divide the disks into 4 parts, then 8 parts
and finally into 16 parts
5. Giving each of the segments a quarter turn so each side rests flat against
the baking surface
6. Remove the glass cup which serves as a guide and prevents the center
from being floured
7. Proofing the dough 1 hour The proofed sun loaves should be baked on
sheets of silicon paper. avoid over baking to prevent drying out.
Recipe 03
Daisy Loave with Small Roll

Ingredients Amount (g)

Clover flour 1000
Water 1000ml
Instant yeast tulip 4
The above mix to make a loose batter, rest for 1
hour
Clover flour 2000
Instant yeast tulip 24
Salt 45
Vegetable oil 30ml
Water approx. 500ml

Method

1. Standard French bread dough method

2. Weigh 560g dough section of dough into 7 parts weighing 80g per pieces
3. Gently round the sections into ball
4. Shape and let them rest for 10 minutes.
5. Spray water
6. Bake
7. Shape
 Round each of the seven balls. place 1 loaf in the center and
arrange the remaining 6 round the loaf.
8. Proofing
  Turn the daisy loaf upside down on canvas or in a canvas-lined
rising mold. The loaves an also be placed upright on sheets of
silicon paper which are then side onto the peel
 Let the loaves proof until they are double in size

9. Baking.

 Before baking , flour can be sprinkle on the tops of loaves with a

sieve and sesame seed can be sprinkle over the miniature round
loaf in the center
 Inject a large amount of steam into the oven before baking.be
careful to avoid over baking the loves so they do not dry out.
Recipe 04
Weggli
Ingredients % Amount
Medium Flour 100 1000
Milk 56 560
Instant Yeast 2 20
Bread improver 1 10
Malt 1 10
Castor sugar 1 10
Salt 2 20
Butter 11 110

Rapid Dough Method

1. Mix flour and yeast for 30 seconds(speed 1)

2. Mix other dry ingredients 30 seconds
3. Add milk and mix until all the moisture is absorbed. Add fat and mix until
it incorporates well.(speed 2)
4. Divide into 420g portions and shape them into balls.
5. Cut an oil paper into A4 size and arrange 2pices on each 60cm×40cm tray
and dust some Robina on oil paper.
6. Turn the dough portions up side down and keep on Robina dusted oil
papers.
7. Proof in the Proofer
8. Take the dough out and turn down side up using a flour dusted wooden
peel and remove the oil paper and give a little push using a Rolling pin.
9. And bake on the Oven floor 220 °C top and bottom until it gets Golden
Brown color.
Recipe 05
Open Face & Closed Sandwich

Ingredients % Amount (g)

Bread flour 100 1000

Yeast 1.5 15
Water 60 600ml
Salt 1.5 15
Milk powder 2 20
Fat 4 40
Castor sugar 4 40
Bread improver 1.5 15

Method

1. Mix flour and yeast 30 second, speed 1,padal attach

2. Add dry ingredients, mix it 30 seconds
3. Add chill water, mix it until absorbed well
4. Add fat mix it developed gluten
5. Take out the dough and round it
6. Covered polythene sheet
7. Leave to rest 10 minutes
8. Divide to portion weight 400g
9. Leave to rest intermediate proof,10 to 15 minutes
10.De-gas and take shaping TANK type tin
11.Arrange greased tray
12.Leave to rest final proof
13.Bake it 210℃ top,220℃ bottom
 Recipe 06
Cold sandwiches

Cold sandwiches or deli-style sandwiches commonly prepared with sliced cold

meats, such as salami and picnic ham, or cold roasted beef, turkey and cheeses
such as Swiss , chelder and mozzarella. bound salads such as tuna salad,
chicken salad, or egg salad are also popular cold-sandwich fillings

Close cold sandwiches

A cold sandwich usually is made with either a split roll such as a flat pita bread
or two pieces sandwich toast bread encasing stuffed with cold cuts and
vegetables, such as lettuce, tomato, green peppers ,olives, or raw onions and
sliced cucumber.