Teaching the Art of Breadmaking

For starters I would suggest bread sticks made from Pizza dough.  I have 1 1/2 hours of proof time 10 to 15 minutes to bake.  Goes in the oven on the flat side with big spring results. So while you teach the process you can have a batch proofing and when you get done with the instruction the bread sticks are ready to go in.  Don't forget the cheese or herbs that makes them a real winner.  They are also good hot and easy to serve. So you won't need a long cooling time.

having a preproofed bread ready to be placed in its loaf pan, scored and baked for instance.  Similar to various chefs' appearances on the daytime shows, where some foods are in different stages for teaching and display purpose.

Sounds like fun !  Good luck !

anna

The basic recipes I can think of for "three-hour breads" are French or Italian loaves.  Estimating a max of 30 minutes to assemble and knead the dough (so this will be a straight yeast recipe, no fancy starters, bigas or sponges), max of one hour to proof at room temp, a few minutes to punch down and shape the loaf and about 45 minutes to let it grow to double and then slashing and about 25-30 minutes in the oven.  The bread should be done by the time of the closing bell.  If you can cut some minutes off the front end (assembly), the students might even have time to examine the finished loaf.  As it would still be hot from the oven and not cooled (for at least another 45-60 minutes), there probably not be enough time to allow for taste tests.   Does anyone else have any suggestions? 

Try making a French Bread from a sponge made the night before.

This method will take approx. 2 - 2 1/2 hrs from start to finish

Sponge

Bread Flour    8   oz-----------33%

Water             8   oz----------33%

Fresh Yeast     .5 oz----------2%

Malt or Sugar   .25 oz        1%

Mix until all ingredients are incorporated and ferment 4 hrs at 75 deg, or overnight at 65 deg (these are dough temps, not room temps)

Dough

all of Sponge

Bread Flour    1 lb------------67%

Water           6.5 oz -----------27%

Salt              .44 oz  (2 1/4 tsp)-----1.75%

Mix to a uniform smooth dough.

30 minute final fermentation @ 80 deg

Shape and proof

If you are using a proof box: 80-85 deg with 70-80% humidity until doubled.

425 deg with steam for first 10 min

The Iron Chefs can make bagels in 1 hour, you should be able to do it in 3.

http://www.thefreshloaf.com/node/15865/iron-chef-bagels

If you can give students instructions to start a no knead dough at home and bring it into class that will enable shaping, a rise and bake.  It might even cool enough to taste before taking it home.  Lots of time to discuss the "science" of what's happening with dough.  Videos available on shaping will be useful.

Another thought, if the class has the same students session to session, have students make the no knead batch at the end of the class, take it home to refrigerate and bring it back to finish the processes.

Hope some of this helps.

Linda

You are aware of the 'quick' no-knead bread recipe of Jim Lahey, aren't you?

http://video.nytimes.com/video/2008/10/07/dining/cooking/1194822343127/no-knead-bread-revisited.html

Instead of 12-18 hours (or so) of primary fermentation, using "almost hot" water and a quarter teaspoon of red wine vinegar, you can make N-K-B dough in about 2-5 hours. You'll still need to do final proofing for 1-2 hours, depending on the surroundings...temp, humidity, etc...the problem is that every loaf requires a heated dutch oven...proofing boxes would be helpful

It could be a good homework assignment for groups to get together before class and prepare the dough, scaling all the dry measurements, measuring the temp of the 'almost hot' water, etc...Morning homework for an afternoon class would be a real treat...3 groups of 2-3 students would be nice.

You could have some substitute 2-3oz rye, some to do the same with durum semolina, another to do some whole wheat. Taste testing would be possible, but there would be some great learning experiences there.

An old adage: "I HEAR and forget; I SEE and remember; I DO and understand"

Best,

copyu 

I find small rolls - esp the asian types eg using gelatinized starter the night before,  works well with me to do a quick bake the following day. All usually within 3 hours.  (check my blog, had several recipes there - www.foodforthoughts.jlohcook.com)

for a start - can try English muffins or flat bread - did it just the weekend (yet to post what I did on my blog),   all within 3 hours with instant yeast which makes the rising time relatively shorter,  and of course - with a warm environment,  it hastens the rising process - tried using the oven at 50 degree celsius - with a glass of hot water,  covering the bowl with a damp cloth - probably rise within 45minutes - 1 hour if the dough is well rested during the kneading.  I did all these by hand too.  Won't get nice bubbles like baguette,  but some decent stuff.

Or you can try Richard Bertinet's recipes in "Dough" - I believe there's a few recipes eg fougause (am I spelling it right?) that are done within 3 hours.

Definitely a focaccia - the best recipe, in my opinion is the one from No Need to Knead

It can be ready from beginning to end in less than 2 hours

you can check the recipe here, in case you don't have the book

http://bewitchingkitchen.com/2009/06/21/focaccia/

Flatbreads like pita, naan, and focaccia (or fougasse) can be done quickly and deliciously within three hours. 

Also, you might try Cuban Bread from Amy Dacyczyn's Tightwad Gazette -- it's a yeast-raised dough that is done in a little over an hour and rises tremendously in the oven. Very tasty and a great accompaniment to soups and stews.