Experiment 2 - Yeast Breads

Bismillah . .

Assalamualikum :)

On 10^th February 2011, we have done our second experiment which is the Yeast Bread. In this experiment, each group have been given tasks to make bread by the same formula but in different procedures as same as the first experiment.

The Objective are as follow :

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

1. Add yeast to 59ml water after being certain that the water temperature is 35°C. Barely melt the shortening.
2. Place sugar, salt and remaining 59ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Stir to blend.
3. Gradually add flour into the bowl and mix slowly using wooden spoon. Add just enough flour to make a very soft paste.
4. Continue mixing by hand while adding just enough flour to make a smooth, non-sticky, rather soft dough.
5. If all flour is used, weight another 25g and use what is needed to make the dough manageable.
6. 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.
7. Let rise 30 minutes in a water bath maintained at 32°C.
8. Punch dough down after estimating the volume of the risen dough.
9. Shape into a loaf and place in a greased loaf pan, and return to the water bath and let rise until double in volume.
10. Preheat oven to 220°C, then bake for about 15 minutes (until bread sounds hollow when tapped).

As for our group, we been given task to 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.



Before the experiment, we are having a short briefing about the experiment on what we are going to do. We also discuss about the objective of this experiment.

Pictures during the experiment



The Ingredients



During the progress of making Bread



50 strokes kneading

Upper; No kneading , Below ; 50 strokes kneading

Rest dough for 30 minutes

Punch dough to remove air



Shape into loaf



Dough in Aluminium Loaf Pan

Rest again for 30 minutes and then weight and bake the bread.

Before and after baking. (No kneading)

Before and after baking. (50 strokes kneading)

Baked . Upper ; 50 strokes kneading, Below ; No kneading

Final Result For The Whole Experiments ;



*click image to enlarge*



After the experiment, we combine all the experiment and wrote down all the result and compare it.

As for our group tasks , we can conclude that ;

1. Kneading is important to make the dough rise.

2. No kneading can cause the dough not rise, the yeast is not spread all over, and making the texture tough and bread are easily crack.

3. 50 strokes kneading is not enough to spread the yeast and the dough is not rise enough.

4. The most suitable and standard kneading is 100x.