WELCOME TO THE HUNTER INSTITUTE OF TAFE, BAKERS DELIGHT SEMESTER 2 TRAINING BLOG. THIS BLOG WILL GUIDE YOU THROUGH THE COURSE REQUIREMENTS. BE SURE TO RECORD YOUR LEARNING AND PROGRESS IN YOUR OWN BLOG ON A REGULAR BASIS. IF YOU ARE HAVING DIFFICULTIES OR NEED SOME FEEDBACK, DO NOT HESITATE TO CONTACT US AT ANY TIME
You may have noticed that doughs number 2 and 3 for soft white rolls are really standard white bread doughs. Most of the softness is imparted to the roll by the baking technique – solid heat with a temperature at approx 215o-220oC, and without steam. It should also be noted that a somewhat shorter baking time is needed to prevent the development of a dry thick crust. This ‘soft’ baking technique is also achieved with the batch rolls by not allowing hot air flow between the rolls as they are batched together. The end result will be the exposed white soft crumb on four sides of the roll.
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Soft bread rolls
You may have noticed that doughs number 2 and 3 for soft white rolls are really standard white bread doughs. Most of the softness is imparted to the roll by the baking technique – solid heat with a temperature at approx 215o-220oC, and without steam. It should also be noted that a somewhat shorter baking time is needed to prevent the development of a dry thick crust. This ‘soft’ baking technique is also achieved with the batch rolls by not allowing hot air flow between the rolls as they are batched together. The end result will be the exposed white soft crumb on four sides of the roll.
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