Bread

Basic Formula 

7g - Yeast, dry
118ml - Water
4g - Shortening
6g - Sugar
3g - Salt
200g - All purpose flour

Equipment :

muslin cloth, spatula, wooden spoon, fork & measuring jug.

miss-en-place

Method :

• Add yeast to 59ml water after being certain that the water temperature is 95F (35C).

• Place the sugar, salt and remaining 59ml water in a mixing bowl.

• Add the shortening and then the yeast-water mixture.

• Stir to blend. Gradually begin adding the flour mixing slowly with an electric mixer.

• Add just enough flour to make a very soft paste. Beat with the mixer until smooth.

• Remove beater blades and scrape them thoroughly with a rubber spatula to avoid losing an 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 of the weighed flour used, weigh an other 25g and use what is needed to make the dough manageable.

• Knead the dough on a bread board by folding the far edge of the dough to 90 and repeating the process until 100 kneading strokes have been complete.

• Place in a beaker large enough to allow the dough to double in size and cover with aluminium foil

• Let rise 30 minutes in a water bath maintained at 90F (32C). 

• Punch dough down after estimating the volume of the risen dough. Shape into a loaf in a grease loaf pan 5 3/4 "x 3 1/2" x 2".

• Return the water bath and let rise until double in volume. 

• Meanwhile preheat the oven to 425F (220C). Bake for about 15 minutes (until bread sound hollow when tapped). 

• Remove from the pan immediately and cool on a wire rack

Chef Zaid given a task to each group. This are our group 3 experiment

1-Amount of kneading.

(a) No kneading - prepare the basic formula, but do not knead the dough at all. Simly prepare it for rinsing and proceed according to the basic formula.

no kneading result after bake

(b) 30 stroke kneading - prepare the basic formula, but knead the dough only 50 times. Proceed eccording to the basic formula.

50 strokes result after bake

(c) 100 strokes (control) - repare the basic formula. This is the control loaf for judging all the variations.

 100 strokes result after bake.

Gluten Ball

Basic Formula 

110g - Flour
60ml - Water

Equipment :

muslin cloth, spatula, wooden spoon, fork & measuring jug.

Method :

• Use a fork to stir the dough that forms as the water is added to the flour. Add only enough water to make a stiff dough.

• Use less than the amount indicated if the dough can be worked without adding all 60ml. Add more than 60ml if necessary to make the dough. Record the exact amount of water used.

• After the water is added, knead the dough vigorously for 5 minutes,  but without adding more flour.

• Place ball in a strong muslin cloth.

• Hold the wrapped ball under a slow stream of cold water and manipulate the ball to begin wash the starch from the dough. If the water looks cloudy or milky, there is still starch in the ball.Patiently continue the process until the water runs clear as it drains from the cloth.

• When the water begins to look clear, open the cloth and scrape the cream-colored scraps together. Also, gather together any cream-colored particles that may be in the sink or on the out side of the cloth.

• This cream-colored materials looks insignificant, but it is the gluten. When the starch has been washed away completely, the gluten mass will be quite cohesive and worked into a ball.

• Before baking the ball, measuring the volume weighed.

• Bake the balls on pieces of foil in ovens reheated to 450F (323C). After baking 15, turn the temperature to 300F (150C) and continue baking another 30 minutes without opening the oven door.

• Cool briefly before weighing and measuring volume. Cut into half to reveal interior structure.

Chef Zaid given a task to each group. This are our group 2 experiment

1-Using the flour assigned, prepared 1 gluten ball, according to the basci formula.

(a) All purpose flour - prepare the basic formula using all purpose flour. This flour will serve as the control against which the others will be assessed.

the result of gluten ball