Lesson 1: Foundations of Bread Dough
Duration of Days: 3
Lesson Objective
Students will prepare and evaluate a variety of bread doughs used for sandwiches and pizza by applying knowledge of ingredient functions, dough development, and baking techniques.
What role does each ingredient play in bread dough?
How do different dough types affect texture and structure?
Why are some breads better for sandwiches or pizza than others?
How does fermentation impact flavor and rise?
How do preparation techniques affect final bread quality?
Yeast
Gluten
Fermentation
Proofing
Kneading
Lean dough
Enriched dough
Flatbread
Hydration
Crumb
Crust
8.3 Demonstrate industry standards in selecting, using, and maintaining tools.
8.5 Demonstrate professional food preparation techniques.
8.6 Apply food safety and sanitation procedures.
9.4 Analyze physical and chemical changes in food preparation.
Math: Ratios, measurement, temperature, time.
Science: Chemical reactions, fermentation, gluten formation.
Reading: Following multi-step procedural texts.
Writing: Evaluating outcomes and comparing products.
DOK 1 – Recall & Identification
Identify bread ingredients and their functions.
Define types of bread doughs.
DOK 2 – Skills & Concepts
Measure, mix, knead, and proof dough correctly.
Follow standardized bread recipes.
DOK 3 – Strategic Thinking
Compare dough types and justify bread selection for sandwiches or pizza.
Troubleshoot dough issues (too dense, over-proofed, dry).
DOK 4 – Extended Thinking
Design or modify a dough recipe for a specific sandwich or pizza style.
Evaluate bread performance during sandwich and pizza labs.
Explore breads from different cultures (Italian pizza dough, Middle Eastern flatbreads, Latin American bolillo).
Discuss bread choices in delis, pizzerias, food trucks, and home kitchens.
Connect bread skills to careers in baking, culinary arts, and food entrepreneurship.
All bread doughs are made the same way.
More yeast means better bread.
Kneading longer always improves dough.
Bread texture doesn’t affect sandwich quality.
Visual dough diagrams and process charts.
Step-by-step demonstrations with modeling.
Pairing students for guided lab work.
Modified recipes or pre-measured ingredients.
Extension: sourdough or hydration experiments.
Formative:
Vocabulary checks
Observation during dough handling
Exit tickets
Summative:
Bread lab performance rubric
Quiz on dough types and ingredient functions
Written comparison of sandwich vs. pizza breads