Sponge & Dough Method
BASE FLOUR: 285
Ingredients Baker’s Percentage Weight (grams) Remarks
SPONGE
Bread Flour 50%
Instant Dry Yeast 1%
Water 60% Based on Sponge Flour
DOUGH
Bread Flour 50%
Bread Improver 0.40%
Iodized Salt 1.50%
Sugar 16%
Water (with ICE) 40% Based on Dough Flour
Shortening 4%
TOTAL DOUGH
WEIGHT
A. Sponge Mixing
1. Combine all ingredients together in a mixing bowl
2. Mix at speed 1 for 5 minutes
3. Remove the dough from bowl, check and record initial sponge temperature.
B. Sponge Fermentation
1. Transfer the sponge into a clean container and allow to ferment at 35C for 180
minutes.
2. Remove fermented Sponge from container, check and record final Sponge
temperature.
C. Dough Mixing
1. Combine Sponge with the remaining ingredients (except shortening).
2. Mix at speed 1 for 2 minutes, add shortening, continue mixing for another 1
minute.
3. Change to speed 2 and continue mixing until the dough is fully developed.
4. Remove the dough from the bowl, check and record the dough temperature.
D. Scaling & Intermediate Proof
1. Rest the dough for 10 minutes then scale the dough into ______ grams each.
2. Round the dough pieces and allow to rest for 10 minutes for intermediate proof.
E. Panning
1. Place the molded dough into well-greased pans and proof at 35C.
2. Proof until the dough reaches the top of the baking pan.
F. Baking
1. Bake the proofed loaves at 200C for 25-35 minutes
2. After baking, immediately remove the baked loaves from the pans and allow to
cool.
Straight Dough Method
BASE FLOUR: _________
Ingredients Baker’s Percentage Weight (grams) Remarks
Bread Flour 100% 285
Instant Dry Yeast 1%
Bread Improver 0.40%
Iodized Salt 1.50%
Sugar 16%
Water (with ICE) 50% Based on Dough Flour
Shortening 4%
TOTAL DOUGH
WEIGHT
A. Dough Mixing
1. In the mixer bowl, combine flour, yeast, and bread improver and dry mix at speed
1 for 1 minute.
2. Dissolve salt and sugar in water, add into flour blend and mix at speed 1 at 2
minutes then add shortening, continue mixing for another 1 minute.
3. Change to speed 2 and continue mixing until the dough is fully developed.
4. Remove the dough from the bowl, check and record the dough temperature.
B. Dough Fermentation
1. Transfer the dough into a clean container and allow to ferment at 35C for 120
minutes.
2. After 60 minutes of fermentation, punch down the dough, then continue to
ferment for another hour.
3. Remove fermented dough from container, check and record final dough
temperature.
C. Scaling & Intermediate Proof
1. Scale the dough into _______ grams each.
2. Round the dough pieces and allow to rest for 10 minutes of intermediate proof.
D. Panning
1. Place the molded dough into well-greased pans and proof at 35C.
2. Proof until the dough reaches the top of the baking pan.
E. Baking
1. Bake the proofed loaves at 200C for 25-35 minutes.
2. After baking, immediately remove the baked loaves from the pans and allow
cooling.
No-Time Dough Method
BASE FLOUR: _________
Ingredients Baker’s Percentage Weight (grams) Remarks
Bread Flour 100% 285
Instant Dry Yeast 1%
Bread Improver 0.40%
Iodized Salt 1.50%
Sugar 16%
Water (with ICE) 50% Based on Dough Flour
Shortening 4%
TOTAL DOUGH
WEIGHT
A. Dough Mixing
1. In the mixer bowl, combine flour, yeast, and bread improver and dry mix at speed
1 for 1 minute.
2. Dissolve salt and sugar in water, add into flour blend and mix at speed 1 at 2
minutes then add shortening, continue mixing for another 1 minute.
3. Change to speed 2 and continue mixing until the dough is fully developed.
4. Remove the dough from the bowl, check and record the dough temperature.
B. Scaling & Intermediate Proof
1. Scale the dough into _______ grams each.
2. Round the dough pieces and allow to rest for 10 minutes of intermediate proof.
C. Panning
1. Place the molded dough into well-greased pans and proof at 35C.
2. Proof until the dough reaches the top of the baking pan.
D. Baking
1. Bake the proofed loaves at 200C for 25-35 minutes.
2. After baking, immediately remove the baked loaves from the pans and allow to
cool.
LAVASH MIDDLE EASTERN BREAD
Lavash is a combination of flour, water, and salt. The bread's
thickness differs depending on how flat and thin you roll it out.
For extra taste, you can sprinkle on either toasted sesame or
poppy seeds before baking. Traditionally, lavash is cooked
against the hot walls of a clay oven.
Origins of Lavash
Food experts believe lavash, an unleavened flatbread
originated in Armenia, while other foodies claim it first surfaced
in the Middle East. Regardless where it originated, it's now a
popular table bread throughout the Middle East.
BASE FLOUR: ________
Ingredients Baker’s Weight Remarks
Percentage (grams)
All Purpose Flour 4 ½ cups
Active Dry Yeast 7 grams
Warm Water 1 ½ cup
Sugar 2 tsp
Salt 1 ½ tsp
Olive Oil 2 Tbsp
Optional: Sesame 1 Tbsp (toasted)
Seed
TOTAL DOUGH
WEIGHT
Dough formula : total dough weight ___________
Dough Division : 8pcs ________grams
A. Scaling the Ingredients
1. Gather the ingredients.
2. Coat a large bowl with oil. Set aside.
B. Dough Mixing
1. In a measuring cup, combine yeast, water, and sugar. Mix until yeast is dissolved.
Set aside.
2. In a large mixing bowl, combine flour and salt.
3. Add yeast-water-sugar mixture and form a dough.
C. Dough Kneading
1. Knead dough for 10 to 15 minutes by hand or 5 to 8 minutes using a dough hook in
a stand mixer.
2. Once the dough is kneaded, place the ball of dough in the oiled bowl. Roll the
dough around the bowl to coat it with oil.
D. Dough Fermentation
1. Cover and let rise for 1 to 1 1/2 hours, or until the dough doubles in size.
2. Once the dough has doubled, punch it down to release air.
3. Continue to knead for about 5 minutes.
E. Scaling & Intermediate Proof
1. Divide dough into 8 separate balls of dough.
2. Cover and allow to rise for 30 minutes.
3. Heat oven to 400 F.
4. Once the balls of dough have risen, roll them out into thin rectangles, about 12-by-
10-inches for large lavash or 8-by-6-inches for small flatbreads. They should be as
thin as pizza dough.
F. Panning
1. Transfer to parchment-lined baking sheets. Puncture the entire surface of the
rectangles with the tines of a fork.
2. Brush dough with water and sprinkle with sesame seeds and poppy seeds if
desired.
G. Baking
1. Bake for 20 to 25 minutes or until golden brown.
2. Remove from oven and eat while still warm or when cool.
TORTILLAS BREAD
Tortilla, round, thin, flat bread of Mexico made from unleavened
cornmeal or, less commonly, wheat flour. Traditionally the corn
(maize) for tortillas was boiled with unslaked lime to soften the
kernels and loosen the hulls. (This lime was the principal source
of calcium in the Mexican diet.) The grains were ground on a
stone saddle quern, or metate. Small pieces of dough were
patted by hand into thin disks, a task requiring considerable
dexterity. The tortilla was then baked on a Comal, a griddle of
earthenware or iron. Today most tortillas are purchased at
tortillerías, where the dough is mixed by machine, stamped into
disks, and passed by conveyer belt over a flame. Tortillas stale
quickly and are usually bought fresh daily or even for each meal.
BASE FLOUR: ________
Ingredients Baker’s Weight Remarks
Percentage (grams)
All Purpose Flour 2 cups
Korsher Salt 1 tsp
Baking Powder ½ tsp
Lard ¼ cup
Warm Water 2/3 cup
TOTAL DOUGH
WEIGHT
Dough formula : total dough weight ___________
Dough Division : 8pcs ________grams
A. Dough Mixing
1. In a medium bowl, stir together flour, salt, and baking powder.
2. Using fingertips, rub lard into flour mixture until mixture resembles coarse crumbs.
3. Gently stir warm water into flour mixture until shaggy dough forms.
B. Scaling & Intermediate Proof
4. Turn out onto floured surface and knead until smooth, about 2 minutes.
5. Divide dough into 8 equal pieces and roll each portion into a ball.
6. Cover balls with plastic and let rest 20 minutes.
C. Molding and Panning
7. Heat a large cast-iron skillet over medium heat.
8. On a floured surface, using a rolling pin, roll one ball into a 9" round.
9. Transfer round to preheated skillet and cook until dough bubbles and develops
golden spots on the bottom, about 40 seconds.
10. Flip tortilla and cook until second side develops golden spots.
11. Transfer to a plate and cover with a clean dish towel to keep warm.
12. Repeat with remaining dough.
CIABATTA BREAD
BASE FLOUR: ____424_____
Ingredients Baker’s Weight Remarks
Percentage (grams)
Bread Flour 70%
All Purpose Flour 30%
Water 325 ml
Olive Oil 10%
Instant Yeast 0.4%
Salt 8 grams
TOTAL DOUGH
WEIGHT
Dough formula : total dough weight ___________
Dough Division : 400g
A. Mixing
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. After adding salt, dissolve in water.
5. Add olive oil and mix well.
6. After adding flour, Mix evenly until no flour is visible (dough temperature 22.5℃).
7. After 30 minutes of Rest, the first fold (folding)
8. After 30 minutes of Rest, the second fold (folding)
9. After 30 minutes of Rest, the third fold (folding)
10. After 30 minutes of Rest, the fourth fold (folding)
B. Dough Fermentation
1. After the fourth fold, 2 hours room temperature fermentation
2. Hold the dough shape in square shape.
C. Scaling & Intermediate Proof
1. Divide the dough into a square shape (about 400g)
2. After sprinkling flour on the canvas cloth, Put the dough
3. Second fermentation: 20 minutes fermentation at room temperature
The oven temperature is raised as high as possible,
(The maximum temperature of my oven: 250℃)
D. Panning
1. The second fermented dough is panned
2. Put it in the oven
E. Baking
1. After 15 minutes baking, remove the lodge cover and continue baking for 15
minutes
2. Remove the bread from the oven and cool
3. Tasting after completion of bread
HERB FOUGASSE BREAD
BASE FLOUR: _________
Ingredients Baker’s Weight Remarks
Percentage (grams)
Bread Flour 500
Fine Salt 10 g
Instant yeast 7g
Olive Oil 2 Tbsp
Warm Water 350 ml
Fresh Dill 2 tsp
Fresh Tarragon 2 tsp
Sweet Basil 1 tsp
TOTAL DOUGH
WEIGHT
Dough formula : total dough weight ___________
Dough Division : _______________
1. Lightly grease a large plastic container with olive oil. Line two large baking sheets
with greaseproof baking paper.
2. Put 500g strong white flour, 10g salt and a 7g sachet of instant yeast into the bowl
of a freestanding electric mixer fitted with a dough hook. (Don’t put the salt directly
on top of the yeast). Add 2 tbsp olive oil and three-quarters of the water (265 ml)
and start to mix on a low speed. As the dough starts to come together, add the
remaining water very slowly, then mix for eight minutes on a medium speed. Add 2
tsp chopped sage and 2 tsp chopped thyme and mix for a further minute. When
ready, the dough will be very elastic and you should be able to stretch it away from
the bowl.
3. Tip the dough into the oiled container/bowl. Cover and leave to rise until at least
doubled in size – about an hour (I left it an hour and 15 minutes and it was definitely
more than double by then). The dough should be bouncy and shiny.
4. Dust the work surface with flour. Tip out the dough. It'll probably be quite loose - it's
meant to be like this. Divide the dough in half.
5. Lift each piece of dough onto the prepared baking sheets and spread out into flat
ovals. Make two cuts in a line down the middle of the dough with a gap between
them. Paul Hollywood says to use a pizza cutter. I couldn't find ours so I used a
sharp knife, but it was pretty tricky as the dough just stuck to the knife. Then make
12 diagonal cuts in the dough, six on either side of the central cuts, forming a leaf
design, then stretch the dough out slightly to emphasise the holes.
6. Place the baking sheets inside large plastic bags and leave to prove in a warm
place for 20 minutes. Preheat the oven to 220°C/200°C Fan/gas mark 7.
7. Drizzle over a little olive oil. Sprinkle over the oregano and bake for 15 –20 minutes,
or until the fougasse sounds hollow when tapped on the bas e (they took 25 minutes
in my oven). Remove from the oven and while still hot, brush with more olive oil and
sprinkle with the sea salt.
BAGUETTE BREAD
BASE FLOUR: ________
Ingredients Baker’s Weight Remarks
Percentage (grams)
Bread Flour 88 g
All Purpose Flour 65% 163 g
Water (27C) 188 ml
Instant Yeast 1%
Salt 5 grams
TOTAL DOUGH
WEIGHT
Dough formula : total dough weight ___________
Dough Division : 100g
A. Dough Mixing
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. Add salt and dissolve.
5. After adding flour, mix evenly until the flour is invisible.
B. Dough Fermentation
1. After 30 minutes of rest, the first fold (folding)
2. After 60 minutes of rest, the second fold (folding)
C. Scaling & Intermediate Proof
1. After 30 minutes of rest, split 100g
D. Molding and Panning
1. Mold in baguette shape (length: 19cm)
2. Place the molded dough into well-greased pan
3. Second fermentation: 30 minutes at room temperature
4. Cut the second fermented dough surface with a knife
E. Baking
1. Put it in the oven
2. Bake for 25 minutes at 400F
3. Remove the bread from the oven and cool