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First Experiment

By Anonymous -
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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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[Milk Bread Project Proposal] How does the ratio of milk to water affect the softness and appearance of bread?

By Anonymous -
How does the ratio of milk to water affect the softness and appearance of bread? Background The origin of milk bread is relatively unknown, but it is believed to be based on a Chinese technique for making soft, sweet buns which have air bubbles inside. The Japanese adopted the technique in the 20th century, but milk bread was not popular until the end of WWII when rice supply was limited and the influx of American ingredients was rising.  Today, Japanese milk bread has taken the world by storm, becoming many’s favourites. Experiment ( 5Ws) What? To investigate the effect of the ratio of milk to water on the softness and appearance of milk bread Who? Fung Sing Yi, Zoe When? Observe instantly after cooling the milk bread Where? Home kitchen Why? To find out the best ratio of milk to water for the most cottony and velvety milk bread How? Follow the recipe except changing the ratio of milk to water. Compare the colour of the crust after...
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First experiment

By Anonymous -
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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...
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