Fresh Dough Spec Modifications for Move the Bake. Section One Sourdough Breads

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Carmella Bruce
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Fresh Dough Spec Modifications for Move the Bake Section One Sourdough Breads Sourdough Day Baker will pan up the day before Night Baker gives 30 min 1hour floor time covered prior to proof box Note:

2 Fresh Dough Spec Modifications for Move the Bake Section One Sourdough Breads Sourdough Day Baker will pan up the day before Night Baker gives 30 min 1hour floor time covered prior to proof box Note: Floor time given as dough needs to warm prior to going into proof box Section Two Specialty Breads Ciabatta Day Baker will pan up the day before do not dimple Night Baker will pull from the cooler the next day and give 45 minutes covered floor time Dimple the loaves with knuckles prior to proof box Note: Floor time required due to coming right out of cooler panned up, not working with dough to warm it prior to proof box. Focaccia/Asiago Focaccia Day Baker pans up dough the day before, applies olive oil Night Baker pulls from the cooler the next day, gives 30 minutes of floor time, prior to placing into the proof box. After removing from the proof box, baker will dimple the loaves, then apply toppings of either cheese or salt. Note: floor time required due to panned up product being removed from cooler and not getting worked with, warming the dough up prior to proof box. Tomato Basil Day Baker will bake Tomato Basil with Miche the afternoon before, and will be one of the last items baked prior to ending shift New spec sheet will be provided for this product and procedure Floor proof 2 hours on the floor covered box hours Temp: 380 (same as Miche), 10 minutes vent closed, 25 minutes vent open Storage: o Covered rack, top portion to minimize air flow o No slicing until next day Spec Modifications for MTB_3/19/2014

3 Pan Breads Day Baker will bake Pan Breads the afternoon prior to its sale This bread will be one of the last items baked prior to ending shift Storage: o Individually bagged in bread bags o No slicing until the next day Cobblestone Night baker will prep and bake same day Follow existing spec Babka Day Baker may pre-shape the Babka Night Baker gives 1 hour covered floor time prior to placing in proof box Note: Dough will be cold and needs to warm prior to placing in proof box Dinner Rolls/Soft Rolls/New England Roll Day Baker will pan up Bagels Day Baker will pan up the day before Section Three Bagels Night Baker gives 30 minutes floor time covered prior to proof box Note: Floor time given as dough needs to warm prior to going into proof box Section Four Artisan Breads Miche Bread Day Baker will bake Miche Bread the afternoon prior to its sale This bread will be one of the last items baked prior to ending shift Storage: o Covered rack o No slicing until the next day Spec Modifications for MTB_3/19/2014

4 2012 Pan Up/Scoring Chart - Artisan Bread Pan Up Scoring Miche Artisan Baguette DEMI LOAF COUNTRY FRENCH SESAME RETAIL SERVICE WHOLE GRAIN ARTISAN FRENCH THREE-CHEESE WHOLE GRAIN STONE MILLED RYE DEMI LOAF Last Update - 6/8/12

Last Update - 6/8/12 ASIAGO MINI BAGUETTE LINED

SOURDOUGH ROLL BAKING SCREEN 2012 oo SOURDOUGH LOAF

SHEET PAN CIABATTA LINED SCREEN TOMATO BASIL XL

BAKING MOLD MICHE MICHE PAN HOLIDAY BREAD LINED

LOAF PAN ASIAGO LOAF LINED SHEET PAN RAISIN BREAD

5 Last Update - 6/8/12 ASIAGO MINI BAGUETTE LINED SHEET PAN 3-SEED MINI BAGUETTE BAGUETTE SCREEN SOURDOUGH ROLL BAKING SCREEN 2012 oo SOURDOUGH LOAF BAKING SCREEN f BABKA LINED SHEET PAN CHALLAH LINED SHEET PAN CIABATTA LINED SCREEN TOMATO BASIL XL BAKING MOLD FOCACCIA LINED SCREEN SOURDOUGH XL XL BAKING MOLD MICHE MICHE PAN HOLIDAY BREAD LINED SHEET PAN ALL NATURAL WHITE & HONEY WHEAT BREAD LOAF PAN ASIAGO LOAF LINED SHEET PAN RAISIN BREAD LOAF PAN SOURDOUGH BOWL BAKING SCREEN Pr Pan Up/Scoring Chart - Fresh Dough

6 SIZE CHART Tomato Basil Loaf Too Large (Do Not Use) Desired Size Too Small (Do Not Use)

7 SIZE CHART All-Natural White Miche Too Large (Do Not Use) Desired Size Too Small (Do Not Use)

8 Too Large (Do Not Use) Desired Size Range Too Small (Do Not Use) SIZE CHART Honey Wheat, White Wheat, and Cinnamon Raisin Bread

Hobart/Wiesheu Deck Oven Chamber Temperature Display Top Heat Percentage Display o Heat Percentage Display Bake Time/Steam Time Display Power Indicator Light Power On/OFF Chamber

9 Hobart/Wiesheu Deck Oven Chamber Temperature Display Top Heat Percentage Display o Heat Percentage Display Bake Time/Steam Time Display Power Indicator Light Power On/OFF Chamber Temperature Top Heat Ready Light Top Heat Set Pad Bottom Heat Ready Light Heat Set Pad Bake Time Set and Start Pad Steam Ready Light Steam Time Set Pad Increase Value Decrease Value

Oven Light Ceiling Setting Display Soleplate Setting Display Power On/Off Top Heat/Ceiling Setting 60% Bake Timer Press, then use arrows to display desired time Press to continue baking after bake

10 Oven Light Ceiling Setting Display Soleplate Setting Display Power On/Off Top Heat/Ceiling Setting 60% Bake Timer Press, then use arrows to display desired time Press to continue baking after bake cycle has ended Add Time during bake cycle Used to Automatically turn oven on at a specific time Bottom Heat/Soleplate Setting 40% Use the up/down arrows for all adjustments Press, then adjust Steam time with arrows Press, then adjust Temperature time with arrows Press to start Bake Cycle Steam Ready Light must be lit for steam operation TR-BAKE-LAM.pg6 AOC 7904

- BAKER ONLY ADJUSTMENTS HEAT INDICATER LIGHT CHAMBER TEMPERATURE DISPLAY

START/END BAKE TIME CHAMBER LIGHT ON/OFF INCREASE/DECREASE CHAMBER

CHAMBER SETTING 48 Top 15 - Bottom BAKING TIME INCREASE/DECREASE BAKING

11 - BAKER ONLY ADJUSTMENTS HEAT INDICATER LIGHT CHAMBER TEMPERATURE DISPLAY CHAMBER TEMPERATURE CEILING/SOLEPLATE RATIO 56 Ceiling 44 - Soleplate START/END BAKE TIME CHAMBER LIGHT ON/OFF INCREASE/DECREASE CHAMBER TEMPERATURE INCREASE/DECREASE CEILING/SOLEPLATE RATIO MOUTH SETTING CHAMBER SETTING 48 Top 15 - Bottom BAKING TIME INCREASE/DECREASE BAKING TIME CHAMBER MASTER SWITCH CHAMBER STEAM VAPORIZER (STEAM) VENT OPEN VENT CLOSED POP 7704

12 DOUGH SHEETER CLEANING INSTRUCTIONS Unplug machine. Unfasten the two screws from the back side of the dough sheeter. Unfasten the two screws from the front side of the dough sheeter. Remove stainless steel cover. Holding on to the top scraper with one hand, use the other hand to unhook the top springs. Remove the top scraper. Holding on to the bottom scraper with one hand, use other hand to unhook the bottom springs Remove bottom scraper. Using a wet cloth and sanitizer, clean all stainless steel surfaces of the dough sheeter Clean sheet rollers. Wipe the handle well. Wipe both scrapers well. The thinner scraper is for the top roller and the wider scraper is for the bottom roller.

13 DOUGH SHEETER CLEANING INSTRUCTIONS (cont.) The thinner scraper for the top roller is stamped "3". The wider scraper for the bottom roller is stamped "2". Put the thinner scraper back on the top roller with the springs facing up. Secure top scraper by attaching each spring to the aluminum pin on respective side. Put the wider scraper back on the bottom roller with the springs facing down. Secure bottom scraper by attaching each spring to the aluminum pin on respective side. Double check to ensure both scrapers are installed correctly. Put stainless steel cover back and tighten the two screws on the back side of the machine. Tighten the two screws on the front side. The dough sheeter should be cleaned after every use.

Panera Bread/Saint Louis Bread LLC. Celebration BAKERY MANUAL. TABLE OF CONTENTS - Book 1

Panera Bread/Saint Louis Bread LLC. Celebration 2 2015 BAKERY MANUAL TABLE OF CONTENTS - Book 1 (Some products may not be available at all locations) Section One Sourdough Breads 1. XL Sourdough Loaf 2.