International Cuisine
Lecturer Handbook
Bread Bread
Le Cordon Bleu
Lecturer Handbook
Course Manual
International Cuisine
Bread
2022
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Manual 2022-01
International Cuisine
Lecturer Handbook
Bread Bread
Focaccia
INGREDIENTS serves 10 Method
Dough Mise-en-place
0.675 kg Flour Mix all ingredients apart from the herbs and
0.014 kg Salt olives.
0.021 kg Yeast fresh Make sure you keep away the salt from the yeast
0.057 lit Olive oil infused Mix on speed 4 for 6 minutes until dough comes
0.188 kg Eggs off the bowl
0.240 lit Water Add the herbs, half of the roughly chopped olives
and mix gently until ingredients are
0.010 kg Parsley chopped incorporated.
0.010 kg Chive, chopped Lightly oil a large bowl, place the dough in the
0.010 kg Thyme, fresh, chopped bowl, and turn to coat with oil. (You can use the
0.010 kg Rosemary, fresh, chopped mixing bowl)
Cover with a damp cloth or stretch film, and let
rise in a warm place for 20 minutes or until it
Aromates (flavorings) doubled in size
Brush the large baking tray generously with garlic
0.075 kg Olives black, pitted infused olive oil
0.023 kg Rock salt Pat the dough into a 2 cm thick rectangle
0.375 lit Olive oil infused Place in a warm place (35oC) and let rise until
double in size
Make finger wholes all through the dough, and
garnish with sliced olives and rosemary.
Brush surface with infused olive oil
Sprinkle with rock salt.
Bake in preheated oven at 220°C for 15 minutes,
or until golden brown.
Optional: After baking brush again with infused
olive oil and serve warm.
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Manual 2022-01
International Cuisine
Lecturer Handbook
Bread Bread
Infused Olive oil
1.000 lit Olive oil
0.075 kg Garlic
Infused Olive oil
0.020 kg Rosemary, fresh
Cut off root from garlic then cut in half.
In a stock pan, combine all ingredients and
heat to about 40°C.
Remove from fire and allow to cool.
Keep wıth all the ingredients on the side at
room temperature.
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International Cuisine
Lecturer Handbook
Bread Bread
Cramique de Verviens
Belgium bread
INGREDIENTS 25 add a 40 gr Method
Dough Dough
0.020 kg Yeast, fresh In a machine bowl, combine and dissolve the
0.200 kg Milk yeast in lukewarm milk.
0.500 kg Flour Add flour, eggs, butter and salt
0.100 kg Egg (whole) Mix on low speed to combine.
0.100 kg Butter Knead on medium speed for about 5-7 min.
0.005 kg Salt Fold in sugar pieces and raisins.
0.030 kg Sugar Allow to rest for 45-60 min.
Divide dough into 40 gr each.
0.100 kg Raisins Force to rolls.
Dip in sugar pieces.
0.040 kg Sugar pieces
Place on baking trays,
Proof for 30 min.
Bake in pre-heated oven at 220°C for 10 min.
Remove and allow to cool on wire rack.
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International Cuisine
Lecturer Handbook
Bread Bread
Grissini sticks
INGREDIENTS serves 10 Method
Dough Dough
0.300 kg Milk Warm the milk to 350C and add the yeast,
0.015 kg Yeast fresh dissolve.
0.012 kg Sugar Incorporate in the mixer 100 g of the flour
0.450 kg Flour Leave 15 minutes to rest at 350C
0.010 kg Salt Add the remaining flour, melted butter, salt
0.025 kg Butter melted and the sugar.
Work the dough in the mixer with the dough
hock for 4 minutes at medium speed.
Finishing Let rest for 15 min at 350C
Roll into desired shape (About half size finger
0.050 lit Milk thick).
0.075 kg Sesame Brush with milk and sprinkle with seeds
0.050 kg Black sesame Prove for 20 minutes at 350C
Bake in pre-heated oven at 180°C. for 10 min.
Reduce to 160°C and finish (dry) the grissini.
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Bread Bread
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Lavaş / Puf pide
Balloon Bread
INGREDIENTS serves 10 Method
Dough Dough
1.000 kg Flour Mix the Flour, salt, and sugar in a mixing bowl.
0.020 kg Sugar Mix the yeast with water and add to the
0.020 kg Salt mixing bowl and mix with speed 4; for 6
0.050 Yeast fresh minutes.
0.550 lit Water Let the dough rest covered in a warm place for
20 minutes.
Cut the dough into 40 gr pieces.
0.060 kg Yogurt
0.060 kg Egg yolks
Puf pide
Decoration Roll out into rounds of 2-3 mm thickness.
Brush with yoghurt-egg yolk mix and sprinkle
0.050 kg Sesame with sesame or Black sesame.
0.050 kg Black sesame Bake in oven at 2500 C
Serve immediately
For Lavaş
Roll out into 1-2 mm rounds thickness
Bake in oven at 2600 C
Serve immediately
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International Cuisine
Lecturer Handbook
Bread Bread
Bruchetta
With tomato and basil
INGREDIENTS serves 10 Method
Bread Bread
1 add French baguette (frozen) Bake the baguette in pre-heated oven
at 180ᴼ C for 10 minutes until golden brown.
Let the bread cool on cooling rack.
Topping Topping
0.500 kg Tomatoes Monde the tomatoes and cut into concasse.
0.020 lit Olive oil Roll up the basil and cut into chiffonade.
0.050 lit Garlic infused olive oil With a bread knife, slice the baguette
0.010 lit Balsamic vinegar to taste diagonally in 1 cm thick slices.
0.020 kg Basil fresh Brush one side of the slice with garlic infused
0.010 kg Salt to taste olive oil (a pastry brush helps here) and place
0.010 kg Pepper to taste olive oil-side up on a baking tray.
Toast under the salamander until lightly
browned. Turn the bread slices and repeat.
a la minute
Toss the tomato concasse with the olive oil,
Balsamic vinegar and the basil chiffonade
Season to taste.
Right before serving use a spoon to gently top
each toasted bread slice with some of the
tomato mixture.
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International Cuisine
Lecturer Handbook
Bread Bread
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Swiss farmer roll
INGREDIENTS serves 10 Method
Swiss farmer roll Swiss farmer roll
0.500 lit Water Combine all ingredients on low speed and
0.500 lit Milk work to a dough.
0.075 kg Yeast fresh Work dough cool and knead on medium speed
0.050 kg Butter for 5 min.
0.030 kg Salt Allow to rice for about 60 minutes.
0.500 kg Flour white Cut into parts of 65 gr. Work to rounds. Place
0.400 kg Rye flour / Çavdar un closing side up on flour dusted baking sheets.
0.400 kg Whole wheat flour / Sıyez un Allow to rice for about 15 minutes. Turn and
cut two cross.
0.100 kg Flour to dust Rice for another 15 min.
Bake in pre-heated and steamed oven at
about 220˚C for about 16 min.
Note:
Use pastry baking trays 60 X 40 cm.
Place 3X5 add on each tray.
Keep some space between the rolls
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International Cuisine
Lecturer Handbook
Bread Bread
White bread
INGREDIENTS serves 10 Method
Dough Dough
0.018 kg Yeast In machine bowl, dissolve yeast in warm
0.040 lit Water, lukewarm water.
0.025 kg Flour Add sugar and dust with the flour.
0.005 kg Sugar Cover and allow to rise (10-15 min).
Add all other ingredients.
0.475 kg Flour Mix and knead on medium speed (6) for 5 min.
0.010 kg Salt Cover and allow to rice for 15 min.
0.250 lit Water, lukewarm Knead at medium speed for another 2 min.
Divide dough into 400 gr pieces.
0.050 kg Flour, to dust Work to a bread (see cereal bread method).
Water to spray / brush
Place on dusted baking sheet.
Cover and allow to rice to double about 1
hour.
With a sharp knife, make some cuts across the
breads.
Spray or brush generously with water just
before baking.
Bake at 210°C for 13 min until golden brown
and crisp. (Use combi steamer)
Remove and allow to cool on wire rack.
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International Cuisine
Lecturer Handbook
Bread Bread
Chili bread
INGREDIENTS serves 10 Method
Dough Place all ingredients except salt, in mixing
bowl.
0.760 kg Flour Söke Bagetlik Un Mix on low speed to combine.
0.240 kg Whole wheat flour Tam buğlday Knead on medium speed for 3 minutes.
0.770 lit Water Add salt and knead for another 3-4 min.
0.030 kg Yeast Mix in gently all ingredients for filling.
0.020 kg Salt Allow to rest on a warm place for 40 min.
Divide dough into 350 gr parts.
Knead to rounds, then firmly longish.
Filling Dust with flour (Söke Bagetlik).
0.200 kg Maize grain, frozen, blanched, drained
Twist, place on baking tray and allow to
0.080 kg Sun-dried tomatoes
ferment.
0.002 kg Tabasco
Bake with steam at 220 - 230°C.
0.020 kg Chili red, fresh, chopped (2 add)
Open steam after 15 min and finish baking
until golden and crisp.
0.100 kg Flour Söke Bagetlik Un to dust
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Manual 2022-01
International Cuisine
Lecturer Handbook
Bread Bread
Pain aux céréales est fruit sec
Cereal bread with dry fruits
INGREDIENTS serves 10 Method
Bread Dough Cut figs in half and remove stem.
Soak in water over night.
0.300 kg Flour Drain the figs (reserve the water for the dough
0.050 kg Rye flour preparation)
0.050 kg Flax seeds
Coarsely chop the figs
0.050 kg Siyez flour
0.300 lit Water (use soaking water from the figs)
In a kitchen bowl, add water and yeast.
0.020 kg Yeast
Add flour, rye flour, flax seeds, siyez flour,
0.006 kg Sugar
sugar, butter and salt.
0.038 kg Butter
0.010 g Salt Mix all ingredients on low speed for 1 min.
Increase the speed and mix for about 5 min.
0.100 kg Dried figs Add the chopped figs into the dough.
Water to soak the figs Mix in low speed for 1 minute, then increase
speed and mix until the dough comes off the
bowl.
0.020 kg Oat flaks Remove the dough from the mixing bowl and
0.010 kg Flax seeds divide into two
Shape:
0.020 kg Spray fat Dust work surface with flour, place dough on
2 add Paper baking molds flour and work into round then shape into
oblong pieces (make sure it has surface
tension)
Place into sprayed paper baking mold
Brush with water and sprinkle with oat flakes
and flax seeds
Prove in warm place for 30-40 minutes or until
size increases by 1/3
Bake in pre-heated oven at 220°C for
10minutes then reduce to 180°C for the last
30-40 minutes.
Leave to rest for 40 minutes before slicing.
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Manual 2022-01
International Cuisine
Lecturer Handbook
Bread Bread
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Manual 2022-01
International Cuisine
Lecturer Handbook
Bread Bread
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Manual 2022-01
