Context and Background As an apprentice at a local bakery, I was trained by a seasoned bread-maker who relied on Jamie Oliver's methods to create top-quality, handmade bread. The bakery prides itself on its commitment to handcrafted bread, avoiding mass-produced items from suppliers or manufacturers, which often compromise on quality for the sake of efficiency. As a bread-maker, it is vital to ensure the consistency of the bread's taste, texture, and sound, as these elements directly impact the customer's overall experience. While crafting bread by hand is undoubtedly time-consuming, we usually produce approximately 20 loaves for our regular patrons during the morning hours. However, the resignation of the master bread-maker six months ago prompted the owner to hire two new junior apprentices, Sarah and Alex, and designate a new lead bread-maker to train them. To uphold the quality of the bread, the new hires must grasp and master the fundamental steps and techniques involved in the process. Bread-making is a skill-intensive task, demanding specific knowledge, precision, and patience, as it takes between 2-3 hours to produce three loaves of bread. Accurate measurements are crucial in bread-making (Bobrow-Strain, 2008). Consistent practice leads to mastery and, ultimately, quality. Additionally, the shelf life of the bread is a vital indicator of its quality. Recently, the bakery experienced a surge in sales and demand, particularly during the morning hours, resulting in a 20% increase. Consequently, the objective is to equip the new apprentices to produce an additional 20 loaves by the start of the upcoming month. This will entail a comprehensive review and restructuring of the processes involved in mixing, kneading, and baking the dough. Most importantly, a novel process mapping strategy will be introduced to assign specific roles and tasks to the bread-makers, thereby enhancing efficiency while preserving the bread's quality before the opening hours. Definition of Quality In the context of bread-making, quality encompasses characteristics that satisfy customer needs and preferences while minimizing defects. There are five critical attributes that define the quality of bread: crust, air pockets, glossy interior, flavor, and finishing (Fanakra, 2022). The crust should have a light golden to golden brown color, indicating successful flavoring and texture. The bread should not be too dense, a common mistake, even among experienced bakers, due to the gluten-based protein in wheat flour. Ideally, the bread should have a fluffy texture with numerous small air pockets, as the internal texture indicates the bread's freshness. The interior should appear glossy but not wet and should feel slightly bouncy when gently pressed. Taste and aroma are interrelated; both must be harmonious and distinctive, ensuring that the bread is not bland. Lastly, the finishing touch, which includes any toppings or additional flavors, should complement the bread, making it savory and enjoyable. Process Description 1. Flour Preparation: Spread the bread flour on the countertop and form a well in the center. 2. Yeast Preparation: Use one sachet of yeast (7 grams) and mix it into 620ml of tepid water at 40 degrees Celsius. This activates the yeast, transforming it into gluten-based protein. Stir until it froths, which helps achieve the desired golden color of the bread. 3. Mixing: Add a pinch of salt to the flour well and gradually pour the yeast mixture into the center while mixing. This creates a smooth and elastic texture. 4. Kneading: Thoroughly knead the dough, stretching and folding it to build protein and trap smaller gas bubbles. This process usually takes about 10 minutes. 5. Proofing: Add two tablespoons of oil to a mixing bowl and place the dough inside, making sure it is coated with oil. Cover with plastic wrap to maintain humidity and refrigerate for two hours. 6. Molding: After proofing, place the dough into loaf pans, cover it with a damp cloth, and leave it to rise for an hour, doubling in size. 7. Baking: Preheat the oven to 200 degrees Celsius, place the dough inside, and bake for 30 minutes. The finished bread should have a golden or dark golden surface and, when tapped on the bottom and sides, should produce a hollow sound, indicating freshness and quality. By adhering to these steps and criteria, the bread-making process will yield a product of high quality that meets both the baker's and the customers' standards