• 23083 Prepare and bake basic breads

      Level 2, 4 Credits, v2

    • Informational Bread Quiz - 1 Page

      Here are some need-to-know questions for you to learn! Cope these questions, save them to a word document, study your answers then submit them to your tutor. 

    • Chef Carl - Making bread dough URL

      One of the awesome Wintec Tutors  Carl Houben making white bread rolls. Have a watch! This is how we make a basic white bread dough .We can then turn it into a variety of different products such as loaves, buns, rolls 

    • Informational Quiz 2 on Sponges Page

      Great questions that have been asked throughout the years of cookery.

    • Q & A Forum

      Any questions that you would like to ask please open this link and leave us a message!

    • Unit standard overview URL

      This is the NZQA page for unit standard 23083, where you can download the latest version as a PDF or Word document.

    • Ngā aromatawai  |  Assessment details

      Ngā putanga  |  Learning outcomes

    • Chef Carl - Jam Dougnuts URL

      Watch Wintec Chef Carl make an enriched dough into yummy doughnuts!

    • Kahoot 1 - Breads URL

      Please have a go and try again & again, get 100% and get high score!

      Some guides and questions that are essential to learn.

    • Bread Kahoot 2 URL

      Try this New!! KAHOOT!!!

    • Basic dough production guideline File

      1 - Hygiene: Make sure that all equipment and surface areas are spotlessly clean, make sure fingernails are short/clean and hands are thoroughly washed, hair is tied back and hairnet is on (Also chef hat).

      2 - Preferment: A start ferment which uses warm water (35-37 degrees/tepid), yeast, little bit of sugar and a pinch of salt. Cover and place in a warm area (30-35 degrees) for 15-20 minutes (Place a bowl of boiled water in oven if you don't have a proving oven)

      3 - Kneading & BFT: Once yeast is active add the rest of the ingredients and knead the dough for 10 minutes to stretch the gluten strands and disperse the Co2. Place in a bowl twice the size and cover, then rest in the proving oven until double the size (20-30 min). This is the first prove as the Bulk Fermentation Time (BFT).

      4 - Knock-back: Once ferment is ready, knock back/knead the dough again to remove the gas build up (Large air pockets) and stretch the gluten again, this helps to redistribute the gas (Co2) and disperse the gas evenly through the dough (Makes the rise evenly), should take another 10 minutes of kneading.

      5 - Scaling: Cutting and weighing the dough into even sizes and quantities appropriate for the bread type, this also helps when baking (Cooking time will be even)

      6 - Shaping: Now you can shape into buns, loafs, plats, sticks, etc (What ever you desire).

      7 - Glazing: Mix an egg thoroughly (Egg wash) and bush lightly over top and sides of shaped dough, make sure that you don't leave lots of egg dribbling down sides. While egg wash is wet you can add toppings that will stick to dough eg. sesame seeds, poppy seeds, dried herbs etc.

      8 - Re-prove: Place the dough back into the proving oven and let it double in size. This allows the gas to develop in controlled conditions once again.

      9 - Baking: Finally the dough is ready to bake, depending on the size and variety will depend on the time and temp. Normally we bake at 210 degrees (High temp allows the crust to set and go hard) for about 12-18 minutes (Maintaining the temp is vital to stop the bread collapsing, don't open the oven door).

      10 - Resting: Once bread is out of the oven we need to remove it off the tray and place on a wire rack to allow air/steam to escape from the bottom/sides until the bread has cooled, this will stop the cooking process fast and the steam from making the bread collapse or go soggy. 

    • Pizza dough New York Style video URL

      Lets make fresh pizza!! A 24hr recipe (Overnight in the fridge)

    • Roti - flat breads video URL

      Easy step by step guide to making traditional roti's

    • Wholemeal (Kibble) wheat loaf video URL

      All in method that is very similar to what we do at Tech. We use half pre-soaked kibble wheat and half strong flour. This recipe only uses wholemeal flour. Be careful to only fill dough just over the half way point of the loaf tin and prove to the 3/4 full mark because it will rise when baking

    • Victoria sponge URL

      Chef Carl gives a great demo! Make this in our 1st year full time programme!

    • What went wrong with a sponge URL

      Check out the things that can wrong with a sponge!

    • Sponge cake URL

      Great examples of a sponge with the creaming of butter and then sugar. She was folding the flour in a bit hard but Still has very good points with basic procedures. At tech we would not use any butter and sugar (creaming method). We make a SABAYON using eggs and sugar and whisking until Ribbon stage (Figure 8  when mix become firm), then Very lightly fold in a mix of coco & flour.

    • Choc Genoese sponge URL

      The prefect example of a genoese sponge, We don't soak the eggs in warm water, but we would whisk the eggs over a BAIN-MARIE (Hot water bath), this helps the sabayon (eggs and sugar) to rise and double in size quicker, get to ribbon stage (Figure 8). Notice the mixing and sieving of the coco and flour to add air and make super soft. DON'T knock the air out!