Bakery Craftsman study plan

Write out from memory the 12 baker's percentage formulas for lean, enriched, and rye doughs, then verify each against a reliable reference and correct errors.

Bake three straight-dough loaves at 60%, 68%, and 76% hydration, recording dough temperature, bulk time, and crumb structure for each.

Explain the role of salt, fat, and sugar in gluten development and fermentation timing by writing a 200-word comparison of two enriched formulas.

Calculate baker's percentages and convert a 50-loaf production formula down to a 2-loaf test batch without a calculator error.

Identify the protein content and ideal use of bread flour, all-purpose flour, and whole wheat flour by matching each to a baked test result.

Produce a pre-ferment (poolish or levain) and a straight-dough control from the same flour, then compare flavor, volume, and keeping quality side by side.

Track and record dough temperature, ambient temperature, and proof time for five separate mixes to build a fermentation log.

Describe the stages of gluten development (pick-up, clean-up, development, final) and demonstrate each stage by stopping and photographing the dough.

Diagnose three common fermentation faults (under-proof, over-proof, weak gluten) from crumb photos and write the corrective action for each.

Explain how commercial yeast quantity, dough temperature, and salt level interact to change bulk fermentation time.

Shape and bake a set of baguettes, boules, and rolls, scoring each with a consistent angle and depth, and record oven spring results.

Laminate a batch of croissant dough with a butter block, tracking butter and dough temperature at every fold.

Compare a 3-fold and a 4-fold lamination by recording layer count, crumb honeycomb, and bake time for each.

Explain the role of steam, deck temperature, and baking stone contact in oven spring and crust formation.

Identify the causes of butter breakage during lamination and write three prevention steps.

Produce laminated viennoiserie (croissants, pain au chocolat, danish) and evaluate lamination, proof, and bake on a written scorecard.

Test two butter types (European-style higher-fat vs standard) in the same lamination and compare flavor, flakiness, and handling.

Explain how flour protein, dough hydration, and resting time affect gluten relaxation during sheeting and folding.

Identify the function of each ingredient in a choux paste and bake a batch to confirm proper rise and hollow structure.

Write a corrective action list for five viennoiserie faults: greasy layers, shrinking, uneven honeycomb, leakage, and pale color.

Bake one sponge cake, one butter cake, and one torte, recording mixing method, pan size, and bake time for each.

Explain the creaming method versus the foaming method and show how each affects crumb texture and volume.

Balance a buttercream or ganache formula by calculating sugar, fat, and liquid ratios and adjusting for a stable finished texture.

Identify the functions of leaveners, emulsifiers, and starches in cake formulas and demonstrate one substitution with a documented result.

Assemble and finish a layered dessert with even layers, level torting, and a clean finish, then photograph the cross-section.

Write a HACCP-style flow diagram for one bread and one cream-filled product, marking each critical control point.

Explain the temperature danger zone and document the correct holding, cooling, and reheating temperatures for a cream filling.

List the 14 major allergens and map each one to the products in your current production that contain it.

Write a cleaning and sanitation schedule for a mixer, a proof box, and a deck oven, including frequency and chemical concentration.

Demonstrate safe equipment operation and shutdown for a planetary mixer and a deck oven, including lockout steps.

Build a production schedule for a 6-hour bake day covering mixing, bulk, shaping, proof, and bake for at least four products.

Calculate the ingredient cost of one batch of bread and one batch of croissants, including a 2% waste allowance.

Set a selling price for each product using a target food-cost percentage and verify the margin against a competitor price.

Explain how inventory rotation (FIFO/FEFO) prevents spoilage and write a receiving checklist for flour, butter, and yeast.

Identify three sources of waste in a bakery and propose one measurable reduction step for each.

Design a display layout for six products that follows height, color, and grouping principles, and photograph the result.

Write three customer-facing product descriptions that name key ingredients and allergens accurately.

Handle two scripted customer scenarios (allergen question, quality complaint) and write the correct response for each.

Complete a timed 90-question practice set across all nine domains and record the score by domain.

Review the two weakest domains from the practice set and rewrite the key facts into a one-page summary.