Daily report english version 9

Assalamu'alaikum warohmatullahi wabarokatuh,

We are team work have a dream for become the executive chef, and we want to make a product for our family and our friends, and guys today i get up at 03:00 and prepare to went to campus. I go to the campus at 06:20, and until in this campus at 06:45.
Today my team make French bread for rotasi menu tomorrow morning and Arni , anita, they are make yellow butter cake.
After we oneline me and my team prepare ingredient.

After we prepare, i want to mix the ingredient use straight dough metode and Than after the dough is mix, proofing the dough until 2 times the initial size, i mix the dough using manual method not machine (mixer). Proofing the dough for 30 minutes, next after 30 minutes knocking back the dough and rounding.

Knocking back

Mix

Rounding

Proofing

After the dough is rounding, proofing the dough in the ksit pan for 1 hour after that, toreh the dough after that fill with butter , after that basting the surface  of the water.
And than backing for 10-20an minutes using 200°c
after that  we online for general cleaning int his kitchen kampus

The ingredient for make French bread is

* hard flour (1,5 kg - 1500 gr)
* water .        ( 875 gt)
* salt.             ( 30 gr)
* yeast.          ( 45 gr)

How to make French bread:

- mixing:

Straight dough method. Dissolve yeast in water before adding flour and salt.

3 minutes at 2nd speed; rest 2 minutes; 3 minutes more at 2nd speed.

- fermentation:

1/2 hours at 80°F (27°C)

Punch down.

1 hours at 80°F (27°C).

- scalling and makeup:

French loaves-12 oz (350 g)

Round loaves- 18 oz (550 g)

Rolls-16-20 oz (450-600 g) per dosen.

See makeup techniques after recipe section.

- baking:

400°F (200°C). steam for first 10 minutes.

Use to straight dough methode for French bread
Thank guys Assalamu'alaikum warohmatullahi wabarokatuh.