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Outline Speech #3

Baking Bread From Scratch

General Purpose: To Enrich

Specific Purpose: To teach my audience the process of making bread from scratch.

I. INTRODUCTION

A. 1. Attention Getter: Tell a story “The first time I made bread, it came out horribly wrong. They were supposed to be rolls and instead of being light and fluffy, they were hard like hockey pucks! But I didn’t give up. I kept learning and found that I just needed to get down the basics and I could make just about any kind of bread I desired!”

2. Specific Purpose: To teach my audience about the basics of bread baking. (Explain to audience)

3. Credibility: Book: Advanced Bread and Pastry PLUS my own experience and knowledge.

4. Claim + Three Preview Points: Baking bread from scratch is fairly simple if one understands the (1) ingredients, the (2) mixing process, and the (3) proofing/baking process.

II. BODY

1. Main Point #1: Basic bread has just a few main ingredients, so they should be of good quality.

2. Support Material #1:

· Source: 1-Suas, Michel. Advanced Bread and Pastry: A Professional Approach. Delmar: Cengage Learning, 2009. Print.

2-Myself (8 years as a baker, pastry chef, chef)

· Kind of Support Material: Example and Testimony

· What is evidence meant to show? Because bread has so few ingredients, one should purchase as good a quality of these ingredients as they are able. Ingredients include: Bread Flour (hard wheat), Yeast, Sea Salt, Sugar (or Honey), and Warm Water.

Transition: Now that we have gone over ingredients, let’s take a look at how to combine them to make a bread dough.

1. Main Point 2: Making the dough is simple, but there is a technique.

2. Support Material 2:

· Source: 1-Suas, Michel. Advanced Bread and Pastry: A Professional Approach. Delmar: Cengage Learning, 2009. Print.

2-Myself (8 years as a baker, pastry chef, chef)

· Kind of Support Material: Example and Testimony

· What is evidence meant to show? Steps in the process of making the dough for bread from scratch: Fermentation (Poolish/Sponge), then mixing and kneading. Explanation of what the yeast does in this process (yeast feeding on the simple sugars turning it into CO2 and alcohol creating air and flavor).

Transition: This ball of dough needs to rest or proof so that it can rise and then bake the bread.

1. Main Point 3: The dough must then rest/proof, be shaped, proof once more, and then bake at the proper temperature for a great loaf of bread.

2. Support Material 3:

· Source: 1-Suas, Michel. Advanced Bread and Pastry: A Professional Approach. Delmar: Cengage Learning, 2009. Print.

2-Myself (8 years as a baker, pastry chef, chef)

· Kind of Support Material: Example and Testimony

· What is evidence meant to show? The dough must rest/proof in order to rise once before shaping to develop more air and allow the gluten to relax a bit. Then the dough must be shaped and allowed to rest/proof once more before scoring and baking. The bread should bake at a high temperature and a harder/chewier crust can be obtained with a water bath.

Transition/Connector: Voila! We have fresh, made from scratch bread!

III. Conclusion

1. Signal end of Speech: (Reinforce the Central Idea/Summarize Main Points): So, in order to create this tasty bread: we have gathered our quality ingredients, made our dough, brought it through the proofing, shaping, and baking process. Finally it is time to enjoy the fruits of our labor!

2. Lasting Impression: I hope this has helped some of you understand how to bake bread from scratch and see how simple it can be to make a basic white bread. Don’t be intimidated by the bread making process, you should try a recipe at home!

Works Cited:

Suas, Michel. Advanced Bread and Pastry: A Professional Approach. Delmar: Cengage Learning, 2009. Print.

. Personal Knowledge. 27 October, 2014.