Baking Bread Quiz

1. If your optimal dough temperature is 77 degrees, your room temperature is 68 degrees and you plan to hand mix your dough, how hot should your water be?

2. What should you use to measure your ingredients and why?

3. What do you use a cast iron pan for when making bread?

4. What three tools can you use to score dough?

5. If you’re using a biga starter, when should you make it?

6. If you’re on a low salt diet, can you omit salt from your bread recipe?

7. Why do you let your dough rest after the initial mix?

8. What should you do to whole grains and seeds before adding them to your dough?

9. Why do you add small amounts of rye flour and wheat flour to a white bread recipe?

10. How do you knead your dough if it’s really wet?

11. When do you put your cooking stone in the oven?

12. What is temperature range for dough fermentation?

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Student Interactions

There are four main learning objectives for this course and each objective requires the student to have different types of interactions. Below is a breakdown of the learning objectives and the different student interactions for each.

Objective: At the completion of the course, students will be able to identify the tools and core ingredients needed to make a loaf of artisan bread.

For this objective the student will need to interact with the instructional content, which includes a series of online videos as well as written instruction. This content highlights what tools and ingredients are needed to bake artisan bread at home.

Objective: At the completion of the course, students will able to describe the steps necessary to bake a loaf of artisan bread.

For this objective the student will have to interact with the instructional content and the instructor. The students can view the instructional videos and click on the YouTube icon to leave any questions or feedback they have in the comments section of the video on YouTube.

After completing the video and written instruction, the student will

complete a quiz and submit it to the instructor. The quiz will test the student's knowledge of the bread making process.

Objective: At the completion of the course, students will be able to demonstrate proper kneading and bread shaping techniques.

For this objective, students will use technology (such as a cell phone) to record themselves kneading and shaping their dough. The video would then be submitted to the instructor using email or an online platform, such as YouTube, Vimeo or Google Drive. The instructor would watch the video and provide feedback on the student's technique. As another option, students could upload their video and share it with their classmates. The students can provide each other with feedback.

Objective: At the completion of this course, students will be able to create an edible loaf of artisan bread.

For this objective, the student will follow the instructions from the videos and PDF to prepare bread in their home kitchen. Students will taste the bread, checking for texture and flavor. Students will also share their end product with friends or family and ask them to provide feedback on the texture and flavor.