Mr. Michel Belford's Baking Career
I Mr. Michel Belford formally started my baking career while serving in the United States Navy. My favorite shift was the evening one because that was when the bakery was busiest. The majority of the bread and other baked things for the following day were prepared during the night. I gradually developed an interest in baking.
Bread Making Ingredients
Bread is one of the most important products made in a bakery. Bread making ingredients include flour, salt, sugar, yeast, and corn oil. One of the most important things to check before starting any baking project is that all ingredients are measured exactly as specified in the recipe (Mariotti 154). To start with, mix the flour, salt, and sugar in a bowl. Then dissolve the yeast in warm water and add the flour mixture and some corn oil. Knead until the dough becomes smooth and elastic. Afterward, divide the dough into equal portions and place them in baking tins. Put the tins into a prover for 20-25 minutes for puffing. Later, transfer to the tins to the oven and bake until the bread forms a golden brown crust.
Cooling and Wrapping the Bread
Once the bread is ready and out of the oven, allow it to cool before detaching it from the tins since bread is highly fragile when hot. In most cases, the loaf will be given more time to cool in a chiller before it is sliced and wrapped. Upon completion of wrapping, and when the bread is ready for dispense, the final weighing is done just to ensure that all loaves are within the required weight capacity. Soon after, the bread is dated for expiry and packed in crates, ready for consumption.
Work cited
Mariotti, Manuela, Mara Lucisano, and M. Ambrogina Pagani. “Development of a baking procedure for the production of oat supplemented wheat bread.” International journal for food science & technology 41.s2 (2006): 151-157.
