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Draw Something

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Press the photo to give a higher resolution or click the link https://drive.google.com/file/d/16fBGc1JoKiW8q9Kefjg_fEtckKfjRAeZ/view?usp=sharing References: https://www.compoundchem.com/2016/01/13/bread/ https://breadscience.weebly.com/gluten-structure.html http://elementaleats.blogspot.com/2015/01/bread-making.html
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How does length of fermentation affects the crustiness of baguette?

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How does length of fermentation affects the crustiness of baguette? Introduction The word 'baguette' literally means 'wand', 'baton' or 'stick', for instance magic wand in French is baguette magique. It could be deduced that it was not originally used to refer to a certain type of bread. It was until the 19th century that Viennese steam oven baking was introduced to Paris did the 'long stick bread' gain its popularity and was widely recognised as 'baguette'. A good baguette will taste cottony and have an 'apricot' scent. Experiment What? To investigate how the length of fermentation affects the crustiness of the baguette. Who? Cheng Tin Long Alex When? Observation should be done instantly as soon as it was cooled down within the same period of time. Where? Home kitchen. Why? To find out the best length of time for fermentation for the crust to be crispy How? Go through the recipe except using different leng...
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First Experiment

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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...
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