Bread Blog
Bread Blog
1 ½ cup of lukewarm water
½ tablespoons yeast
¾ tablespoon of salt
3 ¼ cups of flour
Two mini trays
Instructions:
First we got 1 ½ cups of water and microwaved it for 1 minute and 30 seconds, or till it reaches 120 degrees fahrenheit. We then got a large plastic ziplock bag and poured 3 ¼ cups of flour into the bag. We then got the 1 ½ warm water and mixed it with the flour. Next we measured out ½ tablespoons of yeast and poured it into the ziplock bag as well. Then we got ¾ tablespoons of salt and put it into the bag as well. We then zipped the plastic bag tightly and mixed the ingredients up with our hands. After the ingredients are thoroughly mixed together, let the bag sit for 5 minutes or until carbon dioxide bubbles occur. While you are waiting for the dough, set up the kneading station. Place a sheet of wax paper on the counter and tape it down. Sprinkle some flour on the wax paper. Once the carbon dioxide bubbles appear, take the dough out of the plastic bag and place it on the wax paper. Then roll the dough into the flour on the wax paper. Begin kneading your dough. If the dough becomes too sticky, add some more flour. Knead your dough until it is smooth and there are no more bubbles. Next get your bread pans and butter them. This is to prevent the bread from sticking when it cooks. Then put the dough into the pans and take a knife and make horizontal cuts in the top of the bread. Let the bread rise for 30 minutes underneath a hot lamp. Preheat the oven to 375 degrees fahrenheit. Next put the bread in the oven for 25 to 30 minutes or until crispy. Then take it out of the oven and let the bread cool, then cut it into slices and enjoy!
Read more at http://leitesculinaria.com/93789/recipes-5-minute-artisan-bread.html#dlE46ZIsGP2w5Iqg.99
Why we added salt to our bread:
Next to its role in boosting the flavor of your bread,salt plays a role in tightening the gluten structure and adding strength to your dough. It helps the loaf to hold on to the carbon dioxide gas that is formed during fermentation, supporting good volume. Salt Slows down fermentation and enzyme activity in dough.
Cellular Respiration
Equation:
Oxygen + Glucose to Water + CO2 + ATP
Where:
Yeast
Why is it important?
Helps the bread rise
Where do plants fall into this?
The flour is the plant portion of the recipe because it comes from wheat and wheat is a plant.
How Carbon Dioxide falls into bread making:
When baking bread the carbon cycle is involved because when the yeast is activated it lets of Carbon Dioxide. Which allows the bread to rise and and you can see it in the holes in the bread.
Aerobic vs Anaerobic Respiration
Yeast:
Yeast can undergo aerobic respiration or anaerobic respiration. In bread-making, the yeast starts off respiring aerobically, producing water and also carbon dioxide to make the dough rise. When the air runs out, the yeast begins to respire anaerobically. Any alcohol produced boils away during baking.
Humans:
Carbon dioxide is a byproduct of aerobic respiration in humans. Yes. When humans and other animals lack sufficient oxygen, they'll create ATP through a form of anaerobic respiration that produces lactic acid as a byproduct.
Why is this important for bread making?
Yeast is important for bread making because without it the bread it would stay flat and wouldn't rise at all. This would make not only the wrong shape of bread but also a bad tasting one too.
Design Rationale for recipe:
Warm water: We used warm water to help activate the yeast.
Salt: We used salt to add flavor and to tighten the gluten structure in the bread.
Flour: We used flour to give the yeast energy and to help hold the bread together.
Yeast: We used yeast to make the bread rise.
Recipe Reflection:
The bread recipe that we created was overall successful. The bread tasted good and it baked well. The ingredients that we put in the bread mixed well together. We completed enough research before we begin to bake. The research helped us understand what
ingredients to use and why we used them. One thing that we could have done differently is we could have been more organized when making the bread. Overall our bread turned out great.
Pictures
We are adding in all the ingredients to make the dough.
Now we are taking as much air as possible out of the bag.
We are now mixing the ingredients until dough is smooth and starts to form bubbles.
