324 Diploma in Advanced Culinary Arts | Baking & Patisserie Notes 1. To multiply the recipe, multiply all ingredients proportionately 2. For commercial production of bread, the temperatures and proving times mentioned in the recipe must be followed. 3. The Prover should be set between 27-35° C 4. For home baking, the temperatures mentioned have to be increased by 20° C, since home ovens are slightly weaker than industrial grade. 5. To prove the dough without a prover, the dough has to rest until it doubles in volume. The timing may vary depending on how cold or warm the bread making environment is. Equipment Measuring scale Measuring spoon set Mixing bowls Sieve Tawa / Saute pan Rubber Spatula Tongs Baking Tray Oven mitts/gloves Key Learning Sieving Kneading Proofing Paratha (Warqi)
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