| Unit Code | Unit Title |
| BKR-ART-05 | Produce Fermented Artisan Bread |
Nominal Hours: 50
Unit Descriptor:
This unit covers the skills and knowledge required to produce fermented artisan bread products using sourdoughs and preferments, managing fermentation processes, and applying traditional baking methods in a commercial baking environment. It is intended for bakers responsible for the full process from preparing ferments to finishing artisan bread, ensuring product quality and compliance with food safety standards1.
Elements and Performance Criteria
| Elements | Performance Criteria |
| 1. Prepare sourdoughs and preferments | 1.1 Select and measure ingredients for sourdoughs and preferments according to recipe specifications. 1.2 Combine and mix ingredients following traditional or specified methods. 1.3 Monitor and maintain fermentation conditions (time, temperature, hydration). |
| 2. Manage fermentation process | 2.1 Observe and assess fermentation activity and dough development. 2.2 Adjust fermentation parameters as needed to achieve desired results. 2.3 Identify and rectify faults in fermentation or dough development. |
| 3. Mix and process artisan bread dough | 3.1 Measure and combine ingredients for artisan bread dough to recipe specifications. 3.2 Operate and monitor mixing to achieve required dough development. 3.3 Incorporate fillings or inclusions as required. 3.4 Divide, scale, and mould dough to desired shapes and weights. |
| 4. Bake and finish artisan bread | 4.1 Proof, score, and bake artisan bread using traditional methods. 4.2 Apply pre-bake finishes as required. 4.3 Assess baked products for quality and rectify faults as needed. 4.4 Cool and store finished products according to food safety standards. |
Range of Variables
| Variables | Range |
| Sourdoughs and preferments | Levain, biga, poolish, pâte fermentée, rye sour, other natural starters. |
| Fermentation conditions | Time, temperature, hydration, acidity, ambient environment, use of retarders or proofers. |
| Mixing methods | Hand mixing, spiral mixers, planetary mixers, traditional folding, autolyse. |
| Dough processing | Dividing, scaling, moulding, resting, folding, shaping, retarding, intermediate and final proof. |
| Baking methods | Deck ovens, wood-fired ovens, steam injection, scoring/slashing, use of baking stones or trays. |
| Pre-bake finishes | Seeds, flour dusting, water spray, egg wash, other traditional finishes. |
| Product types | Sourdough loaves, baguettes, ciabatta, rye breads, specialty artisan breads. |
Evidence Guide
| Area | Details |
| 1. Critical aspects of competency | Consistently prepares and manages sourdoughs and preferments; monitors and controls fermentation; produces, bakes, and finishes artisan bread to specification using traditional methods1. |
| 2. Underpinning knowledge | Principles of fermentation; characteristics of sourdoughs and preferments; dough development; traditional baking techniques; food safety and hygiene; troubleshooting faults in bread production. |
| 3. Underpinning skills | Measuring, mixing, monitoring fermentation, shaping, baking, finishing, assessing product quality, adjusting processes. |
| 4. Underpinning attitudes | Attention to detail, patience, commitment to quality and tradition, adaptability, hygiene awareness. |
| 5. Resource Implications | Access to bakery environment, ingredients for sourdough/preferments, mixing and baking equipment, proofers, storage facilities. |
| 6. Methods of Assessment | Direct observation, practical demonstration, product sampling, questioning, workplace records, third-party reports. |
| 7. Context of Assessment | Assessment in a commercial or simulated bakery with access to standard artisan bread equipment and ingredients. |
Foundation Skills
| Skills | DESCRIPTION |
| Reading | Interpret complex recipes, fermentation logs, and product specifications. |
| Numeracy | Accurately weigh, measure, and scale ingredients; monitor time and temperature. |
| Problem Solving | Adjust fermentation and baking processes to address issues or achieve desired outcomes. |
| Planning/Organizing | Sequence tasks to ensure optimal fermentation and production flow. |
| Communication | Document processes, report faults, and clarify instructions as needed. |
Target Audience
| Target Audience | Description |
| Bakers and Artisan Bread Makers | Individuals responsible for producing fermented artisan breads using traditional methods in commercial or specialty bakery settings. |
Recognition of Prior Learning (RPL)
| RPL Available | Yes |
Pre-Requisite
| Pre-Requisite | None |