YEAST BREADS

2^nd Experiment : YEAST BREADS

Assalamualaikum and Salam 1 Malaysia…

Date: 10^th February 2011

In this week we have finish our second experiment about the Yeast Bread. Using the Experiment’s book, Each group have been given tasks to make bread using the same formula but in different procedures as same as the first experiment.

Objectives of the experiment

1. Explain the procedures for making yeast doughs, outline the precautions that need to be observed, and assess the quality of yeast products.
2. Identify the practical use of various types of flour in yeast products.
3. Discuss the importance of kneading and of control of water (or other liquid) to flour ratios in bread dough.

THE BASIC FORMULA OF BREAD

Ingredients

7g (1 pkg) Yeast

118ml (½ c) Water at 35°C

4g (1 tsp) Shortening

6g (1 ½ tsp) Sugar

3g (½ tsp) Salt

200g (1 7/8c) All purpose flour

Method to make YEAST BREAD

Add yeast to 59ml water after being certain that the water temperature is 35°C. Barely melt the shortening. Place sugar, salt and remaining 59ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Stir to blend.

Gradually add flour into the bowl and mix slowly using wooden spoon. Add just enough flour to make a very soft paste. Continue mixing by hand while adding just enough flour to make smooth, non-sticky, rather soft dough. If all flour is used, weight another 25g and use what is needed to make the dough manageable.

Knead the dough on bread board by folding the far edge of the dough to meet the front edge and pushing firmly with the heel of both hands before rotating the dough 90° and repeating the process until 100 kneading strokes have been completed.

Let rise 30 minutes in a water bath maintained at 32°C.

Punch dough down after estimating the volume of the risen dough. Shape into a loaf and place in a greased loaf pan, and return to the water bath and let rise until double in volume. Preheat oven to 220°C, and then bake for about 15 minutes (until bread sounds hollow when tapped). 

Before the experiment, as usually chef Zaid will give short briefing to class about the experiment for this week. Student must achieve the objective and know what the purpose of each task that has been given to us.

Task implementation

Before the experiment

Task for our group:

Examine the effect of Amount of kneading on yeast breads

1. No kneading – Prepare the basic formula, but do not knead the dough at all. Simply prepare it for rising and proceed according the basic formula.
2. 50 strokes kneading – Prepare the basic formula, but knead the dough only 50 times. Proceed according to the basic formula.
3. 100 strokes kneading – Prepare the basic formula, but knead the dough only 50 times. Proceed according to the basic formula.

discuss about the task

During the experiment

After we have divides the task to each group member we start to make the mise en place the Angle Cake recipe. The amount of each ingredient must correctly sharp according the recipe in the experiment’s book. Incorrect amount of recipe can change the result of experiment.

preparing the ingredient for experiment

ingredients for experiment

After the mise en place has done, we continue the experiment using the method in experiment’s book. The progress should follow the method correctly to avoid any unsatisfied result.

measuring the ingredient weigh

mix the ingredient using wooden spoon.

After finish mix the ingredient, we start kneading it according the task in the experiment’s book. After finish kneading the dough, each of them we need to measure the weight before continue other procedures.

kneading the dough according the task

kneading close up

no kneading

50x kneading

100x kneading

After kneading the dough, the dough need to rest for 30 minutes, then continue wit punching the dough to remove the air in it and shape the dough into loaf. After rest it for 15 minutes, the can be baked in the oven.

dough before bake.

dough after baked

result bread during the experiment

result bread during the experiment

After the experiment

After the experiment have done. All students will compare their result according their task. We record the final result and chef Zaid give us more briefing about the experiment that we made today. The reaction about each of method or ingredient can give variety of result that can affect bread texture, exterior and tenderness

briefing about experiment result

briefing about experiment result

result for breads experiment

Final result for other experiment procedure.

Recommendation for our group task

• Our task has proved that kneading dough is important to raise the dough to make bread.
• 100 times kneading is the best result to raise the dough to make bread. The bread will become standard and suitable as normal bread.
• No kneading dough will result the bread not rise, the rising ingredient in the dough doesn’t spread as example the yeast. Yeast function is to make the dough rising and make it soft.
• Kneading more than 100 times make the bread become squeeze.