Eat 2

Racing Breads Question/Problem​ : Different leavenign agents give you a different outcome for each bread you bake, which one will be best to bake?

Hypothesis: The leavening agent that will be best to bake will be the bioligical leavening aget just because it’s all natural.

Material List: Different size bowls measuring cups measuring teaspoons salt bread flower baking soda sugar buttermilk Experimental Group: ​ Sourdough Yeast Bread Ingredient (copy from the recipe)

Calculations

Revised Amount

1 cup of Starter

1­ 1 ½ X ½

⅜ of a cup

10 cups Bread flour

10 X ½

5 cups

1­1 ½ Cups of water

1­ 1 ½ X ½

2 ½ cups

½ a cup of Salt

½ X ½

¼ teaspoon

Control Group: ​ Commercial Yeast Bread

Ingredient

Calculations

Revised Amount

3 Cups of Water

3 X 2/7

85/100 cups of water

6 1/2 ­ 7 ½ Cups of Bread Flour

6 ½ ­ 7 ½ X 2/7

2 cups of bread flour

1 Tablespoon Salt

1 X 2/7

2/7 tsp of salt

1 ½ Tablespoons Yeast

1 ½ X 2/7

42/100 tsp of yeast

Experimental Group: ​ Chemical Leavening Agent Bread

Ingredient

Calculations

Revised Amount

3 ½ cups of bread flour

3 ½ X 1

3 ½ cups of bread flour

1 tsp of sugar

1 X 1

1 tsp of sugar

1 tsp baking soda

1 X 1

1 tsp of salt

1 tsp of salt

1 X 1

1 tsp of salt

1 ½ ­2 cups of buttermilk

1 1/2 ­ 2 X 1

2 cups of buttermilk

Procedures: Chemical Leavening agent: 1. Use 7 1/2 cups of bread slower. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

2. Combine all of the ingredients in a large mixing bowl, and pre­heat your oven to about 105F. 3. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.

4. Next, you're going to let the dough rise.Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days.

5. The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.

6. Sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough.

7. Preheat your oven to 450°F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats.When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep.

8. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown. Then remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

Sourdough Yeast Bread 1. Feed starter (For an entire week) 2. Start working on the dough. Wheat flour contains gluten and gliadin, proteins that, when hydrated and kneaded, turn into long, elastic, extensible chains, which trap the CO2 produced by yeast during fermentation.

3. Mix all the ingredients except for the salt and later add the flour for it cover all the dought and let it sit for a day.

4. Ferment and Knock Back which is to have the dough after letting it sit then stir again for it to add more flavors and to have it in the shape it’s going to go in the oven.

5. If you are using an indoor electric/gas/conventional oven, pre­heat it to 500 F for at least an hour before you bake, and have the dought in a tray that you will be putting in the oven.

6. Let it bake for 40 minutes and once it’s ready take it out and you have your bread.

Commercial Yeast Bread 1. Add the amount of bread flour you need for your bread into a bowl 2. Mix and stir everything together to make a very sticky, rough dough.

3. Next you let the dough rest while putting a cover on it and leavening it for about 2 hours.

4. When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Then make it to the size you want it to be baked.

5. Sift a light coating of flour over the top for it to help keep the bread moist as it rests before baking.

6. Preheat your oven to 450°F while the loaf rests, for 60 minutes. Place a shallow metal or

cast iron pan on the lowest oven rack.

7. When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" 8. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

Variable

Control Group (​ Commercial Yeast Bread​ )

Experimental Group (​ Sourdough Yeast Bread)

Experimental Group (​ Chemical Leavening Agent Bread​ )

Flour type

Bread

Bread

Bread

Dough rise time

12 ½ hours

4­6 hours

0

Oven temperature

450 F

450 F

450 F first 15 min 400 F last 20 min

Bake time

35 min

40 min

35 min

Dough amount

331.25 grams

331.25 grams

331.25 grams

Observation

Control Group (​ Commercial Yeast Bread​ )

Experimental Group (​ Sourdough Starter Bread)

Experimental Group (​ Chemical Leavening Agent Bread​ )

Height

2 inches

2 ½ inches

2 inches

Taste

salty and watery

soft

sweet

Height before baking

1 inch

1 ¾ inch

2 inch

Appearance (holes, airiness)

Floury and dusty

gaps and medium sized holes

solid, air holes

Analysis: This experiment is showing the outcome of baking three different kinds of bread that use a variety of ingredients. This experiment was meant to show how different leavening agents can effect how a bread is bakes based on size, look, taste and texture. The leavening agents we had used this project was yeast, sourdough and baking soda. A biological leavening agent was the yeast and the sourdough, baking them causes the inside become acid which later releases carbon dioxide. The chemical leavening agents bread is an example of using chemical leavening agents such as baking soda. Something you have to keep in mind while baking a bread using chemical leavening agents is the ph scale, baking soda is base meaning that it’s on the top of the pH scale at a 9,but for the bread to rise you need an acid to balance the ingredients out. Having the experience of baking 3 bread two as a biological leavening agent and one as a chemical leavening agent, I realized that baking with a chemical leavening agent you have a bread that cooks fast and well rather than using a biological leaving agent that can take days to bake. I had been wrong to chose the bioligical leavenign agent to be the bread that would be cooked the best just because it was the fastest bread to be baked and was a good size, it also tasted well and had a good apperence compared to the other breads.

Conclusion/Summary: In this lab I baked three different kinds of bread with my classmates to see what different procedure and ingredients those breads need and see the difference the leavening agent can make. Each group added some of the same things just in diffrent quantities and that made a diffrence in the height, taste and texture. I then found out that based on just one ingredient you can either bake it the same day or you would have to wait a day or two more. Something I would change if we did this again would be how much time we had and the amount of time we actually had access to the bread.

The graph that you are seeing below is showing the three breads that we baked (Chemical, Yeats and Sourdough). The blue shows the height of the bread before it was baked in inches and the red shows the height of the bread once it was already baked in inches.

CG (​ Rise) ​ 2016

CG ​ (Chemical Leavenign Agent Bread) ​ 2016

CG ​ (Yeast Bread) ​ 2016

CG (​ Sourdough) ​ 2016