Bread Preparation Chart

Items Needed: 4-Wide bread forms, bread pans, scoring knife, properly labeled water bottle, giant sub bread form, oven mitt, proofing template. Wash and dry hands thoroughly and put on new pair of gloves before preparation.

1. 2. 3. 4. 5. 6. 7. 8.

Pan sticks seam-side down. Place in retarder for 8 - 12 hours. Preheat proofer to 100F - 105F (38C - 40C). Set humidity dial between 3 - 5. Remove from retarder. Stretch sticks end-to-end and center. When preparing Italian, wheat or cheese bread, skip to step #8. For seasoned bread, sprinkle 1 cup (237ml) of seasoning in giant sub bread form. Mist top of sticks with water. Roll sticks in seasoning so that 2/3 is covered. Do not coat the bottom of the stick. Using scoring knife, make four 1 (3.8 cm) diagonal score marks 1/8 (3mm) deep.

Step #7

Step #8 9.
Correctly Proofed Over Proofed

Step #12

10. 11. 12. 13.

Floor retard bread until internal temperature reaches 50F-55F (10C-13C.) For Italian, wheat, and cheese breads: spray bread after floor retarding. Place pans in proofer. Proof approximately 50-60 minutes. Dough should reach 75% of its final size. Pre-Heat Oven to 350F (177C). Bake until golden brown in color,approximately 13 - 22 minutes. Remove bread from oven and place in an open air rack. Place hot bread above other breads. Let cool for 30 minutes then place in a enclosed bread cabinet.

Step #13
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