Week 2: Yeast Bread.

27/02/2012 (Monday)

This week we're also done with our third experiment

which is.....

Yeast Bread

Before start....
we had a short brief and each group is given a different task.

The objectives of the experiment:

1. Explain the procedure for making yeast doughs,outline the precaution that need to be observed, and asses the quality of yeast product.
2. Identify the practical use of various types of flour in yeast products.
3. Discuss the importance of kneading and control of water (or other liquid) to flour ratios in bread dough.

The basic formula of Yeast Bread

Ingredients:

7g          Yeast, dry

118ml      Water at 35⁰C

4g          Shortening 

6g          Sugar

3g          Salt

200g       All purpose flour

Method:

1. Add yeast to 59 ml water after being certain that the water temperature is 35⁰C (95⁰F). Barely melt the shortening. Place the sugar, salt and remaining 59 ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Stir to blend.
2. Gradually begin adding the flour while mixing slowly with an electric mixer.
3. Add just enough flour to make a very soft paste. Beat with electric mixer until smooth.
4. Remove beater blades and scrape them thoroughly with rubber spatula to avoid losing any dough. Continue mixing by hand with a wooden spoon while adding just enough flour to make a smooth, non-sticky, rather soft dough. If all the weight flour is used another 25 g and use what is needed to make the dough manageable. 
5. 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 hands before rotating the dough 90⁰ and repeating the process until 100 kneading strokes have been completed.
6. Very lightly coat the dough with oil. Place in a beaker large enough to allow the dough to double in size and cover with aluminium foil.
7. Let rise 30 minutes in water bath maintained at 32⁰C (90⁰F).
8. Punch dough down after estimating the volume of the risen dough. Shape into a loaf and place in a greased loaf pan 5 3/4" x 3 1/2". Return to the water bath and let rise until double in volume.
9. Meanwhile preheat the oven to 220⁰C (425⁰F). Bake for about 15 minutes (until bread sound hollow when tapped). 
10. Remove from pan immediately and cool on a wire rack.

Task:

Type of flour - The ratios of different flour used or based on the weight of the individual products, as indicated on the direction below.

1. Whole wheat flour, 25% - prepare the basic formula, but use 50 g whole wheat flour and 150 g all purpose flour.
2. Whole wheat flour, 50% - prepare the basic formula, but use 100 g whole wheat flour and 100 g all purpose flour.

Ingredients:

Method:

Final product:

Final result:

Until we meet again in the next experiment...

(^_^)v