Bread Baking Report

Baking Bread RP Partners: GA DM May 11, 2017 For this lab report we had to make three different loaves of bread, each with a different leavening agent. We made one with baking soda, one with yeast, and one with sourdough starter. Leavening agents are used because they help baked goods rise. When leavening agents are added to the dough, the leavening agent will eat the sugars from the flour and release CO2 which causes the dough to expand. Yeast takes longer to rise and is a biological leavening agent so that is why the yeast bread is our control group. The sourdough and the baking soda bread are the experimental groups because they are chemical leavening agents are do not take long to rise. My hypothesis was that the bread with the biological leavening agent, yeast, would release the most CO2 and so rise the most. However, the bread with the chemical leavening agent, baking soda, increased the most in volume when I compared the size before and after it went into the oven. Baking soda only works in the presence of an acid, pH less than 7, so we added buttermilk, which is not a base, but an acid. Apparently, baking soda releases more CO2 than yeast. The question for this experiment was which leavening agent would make the bread rise the most. Obviously there is no time to make all three of the breads, so my group made the baking soda bread.

Ingredients​: Yeast Bread (Control Group) Ingredient

Calculations

Revised Amount

3 Cups Water

3 divided by 4 =

.75 cups of water

6.5-7.5 Cups All-Purpose Flour

6.5 divided by 4 =

1.625 cups flour

1 Tablespoon Salt

1 divided by 4 =

.25 Tablespoons of Salt

1.5 Tablespoons Yeast

1.5 divided by 4 =

.375 Tablespoons of Yeast

Sourdough (Experimental Group 1) Ingredient

Calculations

Revised Amount

4 cups of water

4 divided by 4

1 cup

10 cups of all purpose flour

10 divided by 4

2.5 cups

¾ cups of sourdough starter

3 1/4 divided by 4

.187 teaspoons

3 ½ teaspoons salt

¾ divided by 4

.8125 cups

Baking Soda Bread (Experimental Group 2) Ingredient

Calculations

Revised Amount

3 ½ cups flour

1* 3 ½ = 3 ½

3 ½ cups of flour

1 teaspoon of sugar

1*1=1

1 teaspoon of sugar

1 teaspoon of baking soda

1*1=1

1 teaspoon of baking soda

1 teaspoon of salt

1*1=1

1 teaspoon of salt

2*1 =2 6g of fat

2 cups of buttermilk

2 cups of buttermilk Procedures:

Yeast Bread (Control Group) 1. Combine all of the ingredients in a bowl.

2. Mix everything until you get a sticky dough.

3. Let your dough rise at room temperature or in the fridge for 2 hours 4. Bake the dough at 450 F for 25-35 minutes or until golden brown.

5. Let the bread cool for 1-2 minutes.

Sourdough (Experimental Group 1) 1. Mix all of the ingredients together.

2. Knead the dough for 10 minutes.

3. Let the dough rise for 4-6 hours at room temperature or 10 hours in the refrigerator.

4. Bake it for 40 minutes to 1 hour at 500 F.

5. Let the bread cool and eat.

Baking Soda Bread (Experimental Group 2) 1. Mix all of your ingredients together in a bowl, except the buttermilk.

2. Add the buttermilk after all of the dry ingredients are mixed.

3. When you have your dough, do not knead the dough because it will become very heavy.

4. Place your dough on a baking sheet and cut an X in the middle so the air can escape.

5. Bake the bread at 450 F for the first 15 minutes, then at 400 F for 20-30 minutes for or until golden brown.

6. When it is done, stick a thermometer inside the bread and make sure it is 195 F to 200 F.

Observations

Control Group (Yeast Bread)

Height

6.5” by 4” by 2” = 52 7” by 5” by 2.5” = 87.5 in^3 in^3

8” by 8” by 2.5” = 160 in^3

8” by 4.5” by 3” = 108 in^3

6.5” by 4” by 2.75” = 71.5 in^3

8” by 8” by 4” = 256 in^3

Percentage Change: 48.1%

Percentage Change: Decreased by 18.2%

Percentage Change: 62.5%

Yeast Bread (Control Group)

Experimental Group 1 (Sourdough)

Experimental Group 2 (Baking Soda Bread)

Sourdough (Experimental Group 1)

Baking Soda Bread (Experimental Group 2)

Things we need: Image Conclusion/Analysis Nutrition Citations