2nd Experiment

2nd experiment is yeast bread

In 2nd experiment we have to making bread. As usual each group has been given a different task to complete this experiment. Same like our first experiment.

Objectives for yeast bread:

1. explain the procedure for making yeast dough, outline the precaution that need to be observed, and assess the quality of yeast product.

2. identify the practical use of various types of flour in yeast product.

3. discuss the importance of kneading and of control of water (or other liquid) tp flour ratios in bread dough.

Basic formula:

7 g (1 pkg) yeast dry

118 ml ( ½  c) water at 35’C

4 g (1tsp) shortening

6 g (1 ½ tsp) sugar

3g ( ½ tsp) salt

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

Cooking method:

1. add yeast to 59 ml water after being certain that the water temperature is 35’C (95’F). barely melt the shortening.
2. add sugar, salt, and remaining 59 ml water in a mixing bowl and add the shortening and then the yeast – water mixture. Stir to blend. Gradually begin adding the flour while mixing slowly with an electric mixer. add just enough flour to make a very soft paste. Beat with the electric mixer until smooth.
3. remove beater blades and scrape them thoroughly with a rubber spatula to avoid losing any dough. Continue mixing by hand with wooden spoon while adding just enough flour to make a smooth, non-sticky, rather soft dough.
4. if all of the weighed flour is used, weigh another 25 g and use what is needed to make the dough manageable. Knead the dough on a bread board by folding the far edge of the dough to meet the front edge and pushing firmly with the heel of both hand before rotating the dough  90’ and repeating the process until 100 kneading strokes have been completed. Very lightly coat dough with oil.
5. place in a beaker large enough to allow the dough to double in size and cover with aluminum foil.
6. let rise 30 minutes in a water bath maintained at 32’C (90’ F). punch dough down after estimating the volume of the risen dough. Shape into a loaf and palce in greased loaf pan 5 ¾ ’’ x 3 ½ ’’ x 2’’.
7. return to the water bath and let rise until double in volume. Meanwhile preheat the oven to 220’C (425’ F).
8. bake for about 15 minutes (until bread sounds hollow when tapped).
9. remove from pan immediately and cool on a wire rack.

                                                                             

PICTURE OF THE EXPERIMENTS PROGRESS

 As our task for 2^nd experiment is amount of flour which it excess flour and type of liquid which it milk.

For excess flour-

prepare the basic formula, but have a weighed amount of flour available during the kneading process. work as much of this flour as possible into the dough during the kneading process . this is done by generously and frequently adding flour to the board. Weigh the flour remaining after kneading to determine the total amount of flour in the dough. Note how the handling characteristic changed during kneading as more flour was worked in.

For milk- 

prepare the basic formula, using milk in place of water.

                                                                              

                                                                               

Final result for yeast bread

click image to enlarge

After experiment:

We had the result for our experiment and we combine in our book record.

1. We know that on our experiment excess flour we for basic formula we only use 200g flour. We add 100g flour for making dough become tough.
2. for milk the result show the sweetness and softness for bread.