CCST9045 Bread

To begin with, I have to prepare the ingredients for making baguettes. They are relatively simple to find; a local supermarket will do.  Ingredients: high quality strong flour, kosher salt, active dry yeast and a bowl of warm water. Equipment: Electronic balance, oven, glass bowls, chopstick, warm clean towel, other bowls for the dough Most of the preparation work will be done by hand. As proportion for bakery is crucial (76% of hydration of dough is considered the best).  I carefully measure the mass of ingredients. 500 g, strong flour, 7g, yeast, 1.5 teaspoon, kosher salt, 380ml, warm water.   I then add warm water into the mixture of flour and yeast and kosher salt little by little and keep on folding the mixture until it turns into a soggy, doughy texture.   Then the dough is separated into three equal pieces with the precision of electronic balance, which is separately proofed in three bowls for one, two, three hours re...

First Experiment💦🍞-  The change in percentage hydration of dough to its final volume and texture of the whole wheat bread Before Cooking-5Ws and How? 1.Who ? 🙆 This experiment is designed and conducted by myself mainly. This is to minimize the errors made during the experiment, like the strength of kneading. 2.Where? 🏠 This experiment took place at the dining room of my home. 3.When? 🕓 I did it at 22nd of March,2020 from 15:30-19:40. 4.What? Ingredients:📒 Apparatus:🔧 And Oven! 5.Why?  ❓ i) Why do i choose Whole Wheat Bread 😏 ? Nowadays, more and more people would prefer Whole Wheat Bread instead of the traditional bread made of white flour for health reasons. And the most common problem that people may encounter is about the hydration of the bread to its final texture, especially for whole wheat bread(as its flour absorbs more water than traditional flour). Therefore, i would like to choose whole w...

First Experiment - What are the effects of different types of flour on the height and texture of bread? Hypothesis The higher the gluten content of the flour, the larger the increment of height of the bread and the more springy the bread is. Before Cooking Who? Wong Tsz Ki Adelaide from group 1 What? ·       Ingredients: o    Bought in supermarket o    Flour (strong, plain, cake) o    Instant yeast ·       Home kitchen o    Salt o    Olive oil o    Water ·       Equipment: o    Home kitchen §   Balance, teaspoon and tablespoon for measurement §   3 bowls §   Cling film §   Oven Where? Home kitchen When? 17th March 2020 16:00; take measurement before (height) and after baking (height and texture) Why? To find the best flour to make loaf bread How? ·    ...