What about the baker?

Baker is a popular and informal name, but the skilled workers in general bakeries and cake shops (hereinafter referred to as baking shops) are between master and apprentice. Because of this, bakers do not have a clear and unified standard, but they are determined according to their own regulations in their own baking shops.

But generally speaking, bread workers should meet the following requirements:

1. Be responsible for the main production tasks of one shift in the store, and complete the production target of this shift on time with good quality and quantity.

2. Have a certain theoretical or empirical basis, and be able to solve the technical problems in the production process of the team.

3. Take good care of the apprentice of this class, ensure that he can carry out his work normally, and reduce the waste of materials while achieving the effect of helping.

4. Can complete other tasks assigned by the master.

Extended data:

How to make bread well;

For bread with unsatisfactory baking conditions, the time difference of exploring the reasons may reduce the uncertain factors, so as to find the problems more effectively and conveniently. This means that when measuring raw materials, flour and water must be measured by an electronic scale with a unit of at least 2 grams, while yeast cannot be measured by the same scale.

When measuring yeast, an electronic scale with the minimum unit of 0. 1 g must be prepared. If vitamin C solution or improver is used, the same weighing as yeast can be used.

If the measurement of raw materials or additives that have a great influence on dough making and fermentation is not accurate, the reasons for subsequent exploration will not be grasped.

But it will waste a lot of time to measure everything with the accuracy you want to hear, so you can consider and distinguish between the parts that must be accurate and the parts that can be slightly rough.

Stir; The mixing time described in the working procedure can only be used as a reference standard. Because different types of mixing opportunities are different, even the same mixer will have slight changes when mixing dough.

With Fujikawa as the boundary, the power supply frequency on the east side is 50 and that on the west side is 60, so the speed difference of the mixer will reach 20%. So it is meaningless to think that the stirring time is the same all over the country, but basically, extremely different breads will not be baked in the same stirring time.

Bread can be baked anyway. The question is whether the baked bread is just good bread. If you want to make good bread, you should first try to make it completely according to the recipe, and then you can change the stirring time and pursue your own bread as a starting point.

Fermentation, flattening, venting, bread making process Although in a word, what kind of bread do you want to bake, or in order to achieve the ideal bread, you can go back and calculate every process of imagination, material preparation, fermentation, flattening and venting.

When the dough with weak strength is made by stirring, it needs to be "hardened" in the process, so it is fermented in a deep container, flattened and climbed up after delivery to increase strength.

But in DONQ, because of Professor Calville's "proper mixing", others may think it is "Do you want to mix like this ...".

Therefore, a thin suitcase-shaped fermentation box is used, and the flattening and exhaust process is also to avoid excessive dough strength. In this process, especially considering the elasticity and ductility, the temperature of fermentation chamber, the shape of fermentation box and the flattening and exhaust time will be adjusted.

When the temperature of the fermentation chamber is special for French bread dough, it can be set to about 27℃, and it doesn't matter if the humidity is set to off. Dough will dry easily when the temperature is high, but it will not be too dry as long as the temperature is not high. Flattening and venting is to open and fold the dough.