Bread Blog
Bread Blog:
Today while doing this bread recipe, we tried to decipher what ingredients we could add to the existing recipe to make it better. We looked at how the ingredients worked against each other so we could make a bread that rises and also looks like bread. We came up with a recipe that we thought would make a perfect bread recipe.
Final Recipe:
Ingredients
¼ teaspoon of yeast
½ cup of flour
4 tablespoons of water
1 tablespoon of sugar
½ teaspoon of salt
Final Procedure:
1. In a ziploc baggie mix together ½ cup of flour, 1 tablespoon of sugar, ½ teaspoon of salt, and ¼ teaspoon of yeast
2. Heat 4 tablespoons of water and heat it in the microwave until the water reaches 120-130 degrees fahrenheit. (20 to 30 seconds)
3. Next, slowly add your water to your mixture and stir it to combine your dry and liquid ingredients. Let it sit for 10 minutes.
4. Take dough out of baggie.
5. Knead dough for 1 minute
6. Roll dough into a ball
7. Place dough ball under heat lamp for 30 minutes
8. Bake for 10 minutes
Science:
The equation for cellular respiration isC6H12O6 + 6O2 = 6CO2 + 6H2O + 36 or 38 ATP. Cellular respiration occurs in the Mitochondria, the powerhouse of the cell therefore that organism has to be eukaryotic because mitochondria is a membrane bound organelle.
Cellular Respiration is the process by which the chemical energy molecules is released in the form of energy called ATP. Organic molecules can all be used as fuels in cellular respiration. Therefore in bread making, nothing in the bread is obtaining energy in the form of ATP into mitochondria thus not needing cellular respiration in bread making.
Why We Chose What We Chose:
We decided to add one half teaspoon of salt because salt helps keep in carbon dioxide which puffs the bread up and also for taste!
We decided to add 1 tablespoon of sugar because when the yeast activates it feeds on the sugar which creates carbon dioxide which rises the bread. Plus it makes the bread taste a lot better.
We added more flour at the beginning so the dough wasn’t as dry at the end of the bread ma
king process.
Recipe Reflection
Our recipe was very successful, the outside was crispy and flaky, but when we cracked the bread open it was fluffy and soft with not big but a lot of air holes. The actual dough inside the bread was just the right amount of moist and dry.
We predicted that when we put the water inside the dry ingredients that the water was just a little too cold so the bread did not rise as much as it could have.
Adding salt and sugar hit the nail right on the head the sugar just gave the bread a tad bit of sweetness and the salt gave it that tarty delicious after taste!
- I also think the salt trapped most of the air bubbles in that's why there were a lot of air bubbles but not big ones.
