Bread lab report (1)

Leavening Agents YJ Partners: PA, BD 9 May 2018

Dennis Sourdough Question: How much would our leavening agents rise our breads?

Hypothesis: Our breads with rise when the correct ingredients are added, if one small wrong step is taken the bread will not rise or only rise slightly. I think my groups sourdough will rise but not as much as the homemade sourdough. I like our bread will be moist and fluffy.

Material List: - ½ teaspoon of starter dough - 3 cups of all purpose flour - 1 ⅔ cups of water - ½ teaspoon of salt Produce: - Make sure your sourdough culture is active - Make the leaven (overnight) - Test that the leaven is ready - Dissolve the salt - Mix the leaven and water - Add the flour - Rest the dough (30 minutes, or up to 4 hours) - Mix in the salt - Begin folding the dough (2 1/2 hours) - Let the dough rise undisturbed (30 to 60 minutes) - Prepare 2 bread proofing baskets, colanders, or mixing bowls - Shape the loaves - Transfer to the proofing baskets - Let the dough rise (3 to 4 hours, or overnight in the fridge) - Heat the oven to 500°F - Transfer the loaves to the Dutch ovens - Score the top of the loaf - Bake the loaves for 20 minutes - Reduce the oven temperature to 450°F and bake another 10 minutes - Remove the lids and continue baking 15 to 25 minutes

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Bake another 15 to 25 minutes Cool the loaves completely

Data: Calculations: 1. Sourdough starter: 1 / 2 = .5 2. Flour: 5.5 / 2 = 2.75 3. Water: .33 / 2 = .16 4. Salt: .5 / 2 = .25 Nutrition: 1. Flour: Carbohydrates:

Protein:

Calories:

.​ 25 cups ​ = ​3.25 cups​ 22 grams = x

.25x = 71.5 ​ x = 286 grams

​.25 cups ​ = ​3.25 cups​ 3 grams = x

​.25 cups ​ = ​3.25 cups ​ 100 cal = x

.25x = 9.75 ​x = 39 grams .25x = 325 ​x = 1,300 calories

2. Salt: Sodium:

​.25 teaspoon​ = ​.25 teaspoon​ 590mg = x

​x = 590 milligrams

Before ​(left) ​ and After ​(right)​: As you can see the bread changed.

Height

Length

Width

Before

1.5 inches

5.5 inches

5.5 inches

After

3.5 inches

6.5 inches

7 inches

​Yeast

Bread

Hypothesis: I think the yeast bread will grow the best out of all the breads we’re making. Yeast is the most used and common leavening agents and I think it would help the bread rise faster and better than the rest of the breads.

Materials: -

1 cup of water 2.5 cups of all purpose flour 1 teaspoon of salt 1.5 teaspoon of yeast

Produce: -

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Combine all of the ingredients in a large mixing bowl, For first-timers, "lukewarm" means about 105°F.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.

Next, you're going to let the dough rise, just let it stay there, covering the bucket with a lid or plastic wrap.

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.

When you're ready to make bread, 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.

It'll be about the size of a softball, or a large grapefruit.

Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log.

Place the loaf on a piece of parchment; or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top.

Let the loaf warm to room temperature and rise; this should take about 60 minutes or longer.

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If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan on the lowest oven rack, and have 1 cup of hot water ready to go. Preheat your oven to 450°F while the loaf rests.

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.

Place the bread in the oven and carefully pour the 1 cup hot water into the shallow pan on the rack beneath.

Bake the bread for 25 to 35 minutes.

Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

Data: Calculations: 1.

2.

3.

4.

Water: ​3 /3 = 1 cup Flour: ​7.5 / 3 = 2.5 cups Salt: ​3 / 3 = 1 teaspoon Yeast:​ 4.5 / 3 = 1.5 teaspoon

Table: Height

Length

Width

Before

1 inch

8 inches

4.5 inches

After

2.5 inches

5.5 inches

6.5 inches

​Before​:

Baking Soda

Hypothesis: I think the leaving the leavening agents​ ​in this bread will help rise it and make it taste fluffy and delicious. But I also think it’s going to be easy to burn and cook so you the baker would have to watch the bread when it cooks.

Materials: -

3.5 cups of flour 1 teaspoon of sugar 1 teaspoon of baking soda 1 teaspoon of salt 1.5 to 2 cups of buttermilk

Produce: -

Preheat oven to 450 fahrenheit Place flour, sugar, baking soda, and salt into a large bowl and whisk together.

Make a well in the center and pour in most of the buttermilk, leaving about ¼ cup in the measuring cup. Using a fork, or one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don’t knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky.

When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a roundabout 1½ inches thick and cut a deep cross in it.

Place on a baking sheet.

Bake for 15 minutes. Turn down the heat to 400° and bake for 20-30 minutes more.

When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. One way to check if your bread is done is to use a thermometer. Cook until temperature in center reaches 195-200 degrees.

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Data: Calutions: 1.

2.

3.

4.

5.

Flour: ​3.5 / 1 = 3.5 cups Sugar: ​1 / 1 teaspoon Salt: ​1 / 1 = 1 teaspoon Baking Soda: ​1 / 1 = 1 teaspoon Buttermilk: ​2 / 1 = 2 cups

Table: Height

Length

Width

Before

1.5 inches

6.25 inches

7.25 inches

After

3.5 inches

7.25 inches

8 inches

Homemade Sourdough

Hypothesis: My hypothesis is the homemade sourdough is going to be the easier to make because my class spent more time making the starter. I also like it’s going to be easy to mess up, and if that happens you would have to start from scratch and we don’t want that.

Materials: -

3.33 cups of flour 1.5 cups of water 1.16 teaspoon of salt .25 cup of starter

Produce: First you must make the starter for this bread. You mix 1 cup of flour and ½ cup of water into a bowl after this you cover it with a cheesecloth. Everyday for a week you take half of the

dough and put it in a separate jay, you then replace the missing dough with another cup of flour and another ½ cup of water.

When you are ready to make the dough you will be baking bring out your starter, more flour, salt, and water.

Take out ¼ cup of starter and put it in a pereate bowl Add 3 ⅓ cups of flour to the bowl Add 1 ½ cups of water to the bowl Mix well Let it rest and ferment for 15- 60 minutes Add 1 1/16 or a teaspoon of salt Knead well for 10-15 minutes Check to see if the dough is kneaded enough by doing a windowpane test Make the dough into a loaf Set the oven to 500 degrees for less than an hour Place your loaf of bread inside of the oven for 1-3 hours at 400 degrees Ideally your loaf should be 195 degrees when fully cooked

Data: Calculations: 1.

2.

3.

4.

Starter: ​¾ / 3 = ¼ cup Salt: ​7/2 x ⅓ = 1 ⅙ teaspoon Flour: ​10 / 3 = 3.33 cups Water: ​4/3 / 9/2 x ⅓ = 4/3 to 1.5 cups

Table:

Height

Length

Width

Before

2.5 inches

5 inches

4 inches

After

3 inches

6 inches

7.5 inches

Commercial Sourdough

Hypothesis: I think the commercial sourdough will be one of the easier ones because it only has 4 ingredients but if you don’t need it right or leave it in the oven or not follow the produce it will mess but and be the worst.

Materials: -

.33 cup of starter 1 tablespoon of salt 1 ½ cups of water 3 ⅓ cups of white flour

Produce: -

Mix the sourdough starter, flour, and salt together. Add 1 cup water and then more as needed to make a moist bread dough.

Knead the dough until it passes the “windowpane test” (about 20 minutes): a small piece of dough will stretch between 4 fingers without breaking thin enough to allow light to pass through.

Shape the dough into a loaf. Place it in a pan, proofing basket, or on a board. Cover the dough lightly with a towel and allow the dough to rise for 4-24 hours.

Slice an X shape in the top of the loaf with a very sharp knife or razor blade.

Bake at 400°F for 30-60 minutes, depending on the size of the loaf, until the internal temperature reaches 210°F (use a meat thermometer inserted into the bottom or side of the loaf). Cool before slicing.

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Data: Calculations: 1.

2.

3.

4.

Starter: ​.33 / 1 = ⅓ cup Flour:​ 3.33 / 1 = 3.33 cups Salt:​ 1 / 1 = 1 tablespoon Water: ​1.5 / 1 = 1.5 cups

Table: Height

Length

Width

Before

1 inch

12 inches

11 inches

After

1 inch

10 inches

7 inches