here we go with our next experiment on the next class. our topic on that day was bread. as usual, we have been given 3 task. based on the different procedure. here we would like to attach the basid formula how to make the bread.
7 g ( 1pkg) Yeast,dry
118 ml (1/2c) water at 35'c
4 g ( 1tsp) shortening
6 g ( 1 1/2tsp) sugar
3 g ( 1/2 tsp) salt
200 g ( 1 7/8 c) all purpose flour
1st procedure: the bread is prepared using the basic formula. but the bread is only form until it become a dough without any kneading at all.
method :
1. First separate the water into 2 cups. one 59 ml and the other one 59 ml.
2. add the first 59 ml water with yeast. at the same time melt the shortening.
3. place and mix sugar,salt and the flour together in a bowl.
4. then slowly adding the balance water and the melt shortening.
5. blend it together. add enough flour until it soft and smooth.
6. form the paste until it become a dough.
7. rest it for 30 minutes for twice.
8.and ready to bake.
after the paste have become a dough.
2nd Procedure: prepare all the basic ingredients to make the bread. but the differents is the paste will be kneading for 50 times after it have be form as a dough.
method :
1. First separate the water into 2 cups. one 59 ml and the other one 59 ml.
2. add the first 59 ml water with yeast. at the same time melt the shortening.
3. place and mix sugar,salt and the flour together in a bowl.
4. then slowly adding the balance water and the melt shortening.
5. blend it together. add enough flour until it soft and smooth.
6. form the paste until it become a dough.
7.after that kneading the dough for 50 times. count it properly
8. cover the dough with aluminium foil.rest it for 30 minutes for twice.
9.then bake it.
after 50 kneading.
3r procedure: prepare the basic formula of the ingredients again. but beside kneading for 50 times before this, the dough must be kneading 100 times.
method :
1. First separate the water into 2 cups. one 59 ml and the other one 59 ml.
2. add the first 59 ml water with yeast. at the same time melt the shortening.
3. place and mix sugar,salt and the flour together in a bowl.
4. then slowly adding the balance water and the melt shortening.
5. blend it together. add enough flour until it soft and smooth.
6. form the paste until it become a dough.
7.after that kneading the dough for 100 times. count it properly
8. cover the dough with aluminium foil.rest it for 30 minutes for twice.
9.then bake it.
after 100 kneading. the dough is ready to be rest.
after almost 1 hour rest for 2 times. the dough is place inside the case. and ready to be bake.
while waiting for the bread to bake.
as usual, after finish baking for 45 minutes, we have place all our bread on the table and ready for the evaluation.
bread using method 1-no kneading-
the colour of the bread not turn into golden. the crust is a little bit rough. but when we cut it, the filling soft and sticky. the cell size is really close to each other.
bread using method 2-kneading 50 times-
the colour is little bit brown from the first one, the crust also is rough. after cut it, the interior cells also rough. there are less air cell between each cell. and the cell size is really small.
bread using method 3- kneading 100 times
the result of the bread after kneading 100 times. the bread become a little bit rough than the bread in second method. and its a bit hard to cut it become of the outer surface. the crust is rough. the colour also not really brown or golden. while the interior cell also very close and full. not sticky and dry inner surface.
thanks the end of our evaluation based on the 2nd exprimental. here i also attach the picture during the evaluation period.
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