Practice
1
GOAL
Bake breads according to the same recipe
with different sourdough cultures.
Note the difference in dough rheology and bread quality.
Make degustation and learn to use professional descriptions of taste and aroma.
with different sourdough cultures.
Note the difference in dough rheology and bread quality.
Make degustation and learn to use professional descriptions of taste and aroma.
3
WORK
Do comparative baking on three wheat sourdough cultures with the same recipe and technology.
Take photos of your products.
Take photos of your products.
4
CONSOLIDATION
In the process of making dough and baking,
note the difference.
Make organoleptic assessment of breads.
Analyze the results and draw conclusions.
Prepare the final report. Attach the photos
note the difference.
Make organoleptic assessment of breads.
Analyze the results and draw conclusions.
Prepare the final report. Attach the photos
5
WORK ASSESSMENT
Please e-mail your reports to hleb@professija.ru. You will receive feedback from the training staff within two working days.
Access to the next unit will open according to the course schedule.
Please make sure you submit your report whether you are happy with the results or not. Remember: it’s not about doing everything perfectly – it’s about understanding the process and developing analytical and practical skills.
Access to the next unit will open according to the course schedule.
Please make sure you submit your report whether you are happy with the results or not. Remember: it’s not about doing everything perfectly – it’s about understanding the process and developing analytical and practical skills.
Please mail reports to hleb@professija.ru
Please feel free to contact your tutors via WhatsApp with any questions about course materials and practical assignments.
Please feel free to contact your tutors via WhatsApp with any questions about course materials and practical assignments.