DAILY BREADS

PANINI

BURGER BUNS

PITA BREAD

SANDWICH LOAF

PAO BUNS
 PANINI
Ingredients Quantity
Whole wheat flour can be used in place of
Flour 200 g
A.P flour /Maida.
Yeast 3g
Culture 60 g
In case using
Water 110 g
Olive Oil 8g Fresh Yeast: Instant yeast qty multiply by 2
Salt 4g Active dry yeast: Instant yeast multiply by 1.5

Water can’t be substituted with milk as its lean

Method:
bread.
1. Do an autolyse of flour and water 110g and keep it
aside for 20 mins -2 hrs.
Veg oil can be used; strong flavoring
2. Make dough with all culture, autolyse dough and
oils should be avoided.
yeast.
3. Once the dough has become soft, add the oil and salt
and knead till incorporated. Storage:
Sea salt or other varieties of salt can be used
4. Continue till windowpane.
5. Cover the bowl with cling wrap and bench rest till Dough can be stored in chiller for a day
double in size. and shaped and proofed next day.
6. Knock down the dough on a roughly floured surface.
7. and make a rough rectangle by stretching the dough, Baked breads can be kept in freezer for a
about ½ inch thickness. week and flash baked and use.
8. Place on a tray dusted with flour / silpat / parchment
Baked breads can be stored at room
and prove in the proofer/or room temp.
temp for 3 days.
9. Once fully proofed, use a metal scraper to
trim/neaten the edges (cutting in one stroke) and
form a clean rectangle. (Do not slide the scraper, always cut) and bake.

Baking: Bake in a preheated oven in lower rack with 210°C.

Notes:
Culture Is a pre-ferment which is used in breads to kick start the fermentation process. It brings more flavor and
helps in increasing the keeping quality of the bread. Also, it helps in strengthening of the dough.
For culture: 50g water + 50 g flour +1g yeast keep for 2 hours outside and use.
Autolyse: It’s a process of mixing water and flour and leave it for 20-60 mins, done to hydrate the flour, make it
more extensible and break down the starch into sugar.

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 BURGER BUNS
Ingredients Quantity
Flour 300 g Whole wheat flour can be used in place
Milk powder 21 g of A.P flour /Maida.
Sugar 30 g
Yeast 6g In case using
Butter 21 g Fresh Yeast: Instant yeast qty multiply by 2
Water 165 g Active dry yeast: Instant yeast multiply by 1.5
Salt 6g
Milk can be used in place of water; in that
case milk powder can be avoided.
Method:
1. Mix all dry ingredients (except salt) and water to
form smooth dough. Grain sugar can be used instead of caster
2. Check for windowpane and add salt. sugar.
3. (If doing in planetary mixer salt can be added with
water) Milk powder brings lactose into the dough
4. Bench rest the dough till double in size. which gives nice color to the baked
5. Portion into 90g balls and roll to get smooth tops. product.
6. Dip tops in water and coat with sesame seeds.
It also results in softer crumb & gives
7. Proof till double in size.
Structure and better flavor to the dough.
8. Milk Wash (optional) or spray with water
Butter can be replaced with oil same
quantity Sea salt or other varieties of salt
Baking: 200°-220 C for 12-14 mins. Brush with butter/oil once baked.
can be used
Storage:
Milk Wash
Ingredients Quantity Dough can be stored in chiller for 12
Milk 30 g hours and shaped and proofed next day.
Cream 70 g Baked breads can be kept in freezer for
Honey 5g a week and reheated and use whenever
Salt 1g required.
Baked breads can be stored at room
Take all ingredients in a bowl mix and keep for 24 hours in temp for 3 days.
fridge. Use it next day

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 PITA BREAD
Ingredients Quantity
Flour 200 g Whole wheat flour can be used in
Sugar 5g place of A.P flour /Maida.
Water 100 g
Yeast 5g In case using
Salt 5g Fresh Yeast: Instant yeast qty multiply by 2
Active dry yeast: Instant yeast multiply by
1.5
Method:
1. Mix all the dry ingredients with water and knead till you
Grain sugar can be used instead of caster
get smooth dough.
sugar.
2. Check for windowpane and add salt.
3. Bench rest the dough till double in size. Sea salt or other varieties of salt can be
4. Knock down gently and roll out the dough to 2-3MM used.
thickness (approx.).
5. Let it proof for 15-20 mins.
Storage:
6. Cut using 4” rings and place on a tray lined with baking
paper and heavily dusted with flour.
Dough can be stored in chiller for 12 hours
7. Place two trays in the oven pre-heated at 240°C till hot.
and shaped and proofed next day.
8. Once proofed, transfer each disk of dough onto the hot
tray in the oven and cook for about 2 mins, till puffed
Baked breads can be kept in freezer for
up. Do not let it brown.
a week and reheated and use
9. Brush off excess flour using a pastry brush.
whenever required.
Baking: 240°C for 2 mins.
Baked breads can be stored at room
Notes: Pita can be used to scoop sauces or dips, such as temp for 3 days.
hummus, or to wrap kebabs or falafel in the manner of
sandwiches. It can also be cut and baked into crispy pita chips.

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 SANDWICH BREAD

Ingredients Quantity
Flour 500 g Milk can be used in place of water; in
Yeast instant 8g that case milk powder can be avoided.
Milk powder 10 g
Sugar (caster) 50 g Grain sugar can be used instead of
Butter 5g caster sugar. Sugar can be reduced
Water 325 g to 6-8 percent of flour.
Salt 12 g
Oil 25 g Milk powder brings lactose into the
dough which gives nice color to the
Method: baked product.
1. Make a dough with all the dry ingredients butter and water It also results in softer crumb
and salt in a planetary mixer fitted with dough hook. structure and better flavor to the
2. Check for windowpane. Adding oil gradually dough.
3. Cover and let it rest for 15 -20 mins
Butter can be replaced with oil. Butter
4. Portion into 360g balls and sheet out the dough. Fold the
helps in bringing better taste to the
dough into a log, pinching and folding the sides as you roll
product and richness to crumb.
to make a tight log.
5. Place the rolled dough in a loaf tin heavily greased with
butter and flatten the dough to fill corners and placate lid Sea salt or other varieties of salt can be
on top, not covering it fully. used

6. Place in the proofer to proof.

Storage:
7. Once it has risen to top , close the lid fully and bake.
Dough can be stored in chiller for 12
hours and shaped and proofed next
Baking: 200°C for 45-50 mins.
day.

Notes: Pull man refers to a long loaf of white bread , resembling a Baked breads can be kept in freezer
rail road car , baked in a pan with lid so that result is even and slices for a week and reheated and use
are perfect square this was designed by George Pullman so that he whenever required
can save space on rail road car.
Baked breads can be stored at
room temp for 3 days

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 PAO BUNS
Ingredients Quantity
Flour 400 g Whole wheat flour can be used in place
Caster sugar 40 g of A.P flour/Maida.
Salt 8g
In case using
Butter 10 g
Fresh Yeast: Instant yeast qty multiply by
Yeast instant 6g
2
oil 30 g
Active dry yeast: Instant yeast
Water 120g
multiply by 1.5
Milk 120g
Grain sugar can be used instead of
caster sugar. Sea salt or other
Method: varieties of salt can be used.
1. Sieve flour add yeast, butter and sugar.
2. In a stand mixer add in flour mix along with water,
milk and salt and start kneading. Storage:
3. Once the dough combines add in oil and knead till
windowpane is achieved. Dough can be stored in chiller for 12
4. Bench rest the dough for at least 30 minutes hours and shaped and proofed next
measure out 40 g of the dough.
day.
5. In a greased tray/frame arrange the pao and let
them proof for about 30-40 minutes. Baked breads can be kept in freezer
6. After baking apply oil on top
for a week and reheated and use
Baking: 180°C for 15 mins. whenever required.

Notes: Pão is Portuguese for bread, and the Goan bread Baked breads can be stored at
maker is known locally as poder, an adaptation of the Portuguese room temp for 3 days
padeiro.

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 BRANDS OF INGREDIENTS

Butter – Unsalted President / Amul/ Nandini /Milky mist

Milk Goodlife/ Nandini, Local Brands are fine.

Sugar Caster or Granulated sugar- mawana / trust

Olive oil Any brand locally available

Flour Locally milled flour

Whole wheat flour Locally milled / aashirward

Salt Tata

Instant yeast Gloripan

Milk powder Nestle

Moulds Arife equipments

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YEAST

• Scientific Name –Saccharomyces Cerevisiae.

• Yeast + Sugar Co2 + Alcohol
In the presence of moisture and heat. The alcohol produced during the
reaction evaporates.
• Yeast needs – warmth, moisture & food to start its activity.
• Converts carbohydrates(sugar) into alcohol & CO2.
• Salt acts as inhibiter &controls yeast and the fermentation of the
product. Fats (Butter/eggs) slow down the growth of yeast.

Types of yeast:

1. Active dry yeast 2. Instant yeast 3. Fresh yeast.

SUGAR

• Sugar acts as a food for the yeast and helps the yeast grow and multiply.
• The sugar reacts with the yeast to give out CO2 and alcohol which
gives bread its characteristic flavor.
• Caramelization starts at 160℃.

SALT

• Dough tightens after salt is added as it strengthens gluten.

• Regulates the activity of yeast and in turn and prevents dough
from proofing too quickly. & Adds flavour.

.BREAD IMPROVER

Flour treatment agents or bread improvers are food additives or conditioners

combined with flour to improve baking functionality.
• Bread improvers improve tolerance during the different
manufacturing stages. They make the work safer and simplify
production.
• Smooth out the dough more quickly and reduce fermentation time.
• Enhance machinability and improve tolerance while in the machine.
• Helps the dough perform better under pressure.
• Increase yield.

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GLUTEN

Gluten is a group of proteins which occur when two proteins, Glutenin and Glaidin
bind under the presence of water. Wheat flour is the only flour which has gluten,
which is extracted and used as an additive.This product is made from washing the
starch out of flour.

This adds certain valuable properties:

• increased dough strength.

• better gas retention and elasticity, which gives products good structure and
uniform shape.
• better water absorption and retention, improving yield, product softness and
extending shelf life of bread.

FATS

Fats used in baking are mainly, butter, margarine and vegetable oil.
• Do not break down in the presence of water.
• Enriching agent

FLOUR

• Flour used in All purpose flour with protein content around 10 percent

• Bread flour can also be used they have high protein content which is goof for bread making In
case whole wheat flour is used water will always be high