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SkillsUSA Baking and Pastry Arts 2026
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Formula Worksheet #1
Secondary
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Honey Orange
Whole Wheat Bread and Rolls
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Yield: 2986 g
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Ingredient NameWeights and Measures
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PoundsOuncesBakers %KilosGrams
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1Water (temperature controlled)23.80651015
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2Honey6.3312180
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3Fat (Butter Unsalted Softened /
All Purpose Shortening)		2.12460
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4Orange Zest (Zest of approx. 3 Oranges)1.06230
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5Flour, Whole Wheat27.53801249
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Flour, High Gluten11.0120312.2
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6Salt1.06230
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7Nonfat Dry Milk Powder2.82580
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8Yeast, Active Dry1.06230
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9Oats, Rolled (AN)
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Total Formula Weight69.291922986
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Method:
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1Clean work area and wash hands.
Prepare your mise-en-place, by assembling your equipment and supplies.
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2Scaling Mise-en-place
Scale all the ingredients.
Perform the necessary temperature calculations.
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3Mixing
Into the mixing bowl place the scaled water, honey and fat.
Then add the zest, flour, salt, milk powder and yeast. Mix on low speed for one (1) minute to incorporate.
Mix on medium speed for approximately eight (8) minutes, until the dough temperature reaches 77°F (25°C), and is developed.
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4Fermentation
Place the dough into an oiled/sprayed large Dough Container for Fermentation.
Cover the dough with a couche, cloth or lid.
Allow the dough to ferment until doubled.
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5Punching
Punch the dough down. Recover and allow to rest for 15 minutes, before scaling.
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6Scaling:
Scale dough into desired weight.
Twelve (12) pieces at 90 g (3 oz).
Three (3) pieces at 240 g (8 oz).
Two (2) pieces at 480 g (16 oz).
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7Rounding
Round up the dough pieces and pre shape them.
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8Bench Resting
Cover again and allow to rest until the gluten is relaxed, about 15 minutes.
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9Makeup/Shaping and Panning:
Place all prepared dough pieces on parchment-lined pans. Please write contestant number on each pan.
Rolls:
Twelve (12) six (6) each shape.
Shape 1 - Traditional Round
Shape 2 - Student Choice of shape
Three Braid Loaf:
One (1) loaf. Three strands 240 g (8 oz) per strand. Each strand should be 16 inches (400mm). Spray/brush with water and cover with oats before baking. Total baked braid weight 690 g (23 oz).
Boule:
Two (2) at 480 g (16 oz). Spray/brush with water and cover with oats before baking. Total baked boule weight 450 g (15 oz)
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10Final Proof:
Cover panned pieces with couche or cloth. Proof the shaped dough pieces until doubled in size.
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11Baking:
Bake at 375°F (190°C) in a deck oven until firm and brown.
For Loaves about 30 minutes. REMEMBER TIME IS APPROXIMATE.
For rolls about 12 to 15 minutes. REMEMBER TIME IS APPROXIMATE.
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12Cooling:
Allow the product to cool. Remove loaves from pans.
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13Storing:
Display twelve (12) Rolls, one (1) Braid and two (2) Boule.
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SkillsUSA Baking and Pastry Arts 2026
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Formula Worksheet #1
Secondary
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Honey Orange
Whole Wheat Bread and Rolls
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Yield: 2986 g
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Desired Dough Temperature
(DDT)		78°25.6°
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****Flour Temperature (FT)
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****Room Temperature (RT)
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Machine Friction (MF)
32°0°
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Water Temperature (WT)
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Calculation
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DDT * 3 = (A)
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FT+RT+MF= (B)
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A - B = WT
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**** You will be supplied with these temperatures
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SkillsUSA Baking and Pastry Arts 2026
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Formula Worksheet #1
Secondary
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Honey Orange
Whole Wheat Bread and Rolls
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Yield: 2986 g
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BouleBraid
*Couche/Cloth
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*Dough Container (for Fermentation)
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*Dough Cutter/Bench Knife
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*Ingredient Containers for Scaling
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*Microplane/Zester/Grater
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*Oven Mitts/Pads
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*Scale
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Roll
*Silpat (Full Sheet)
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*Thermometer
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Deck Oven
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Mixer 20qt
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Mixer Dough Hook 20qt
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Mixing Bowl 20qt
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Pan Liner(s)
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Pan Spray
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Proof Box
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Sheet Pan(s)
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