When we started cooking with breads we had to use yeast to start it all off. When using yeah you have to make sure you have your water temperature at 105-110 degrees F so the yeast can activate properly in order to create your dough. After we get the yeast activated we then have to start to knead the dough to create a structure for your cooking. After you are done kneading the dough you will want to test the dough with the window pane test. When you test the window pane test its in order to see the gluten you have created, so you know your dough is ready. After you are done testing it you have to sit the dough in the fridge s it can rise or also know as fermentation. After you take it out of the fridge you can start to punch the dough. The reason you want to punch the dough is so you can let all the air bubbles out that are in the dough so it can bake evenly. After you get all the bubbles out of the dough you can start shaping your dough into the shapes you want for your bread. Once you get your dough shaped you can dock it so it give some sort of texture to it while it bakes. Finally, after you are done with all of these steps you can finally start baking your bread.
After making our bread it had a very good smell. The smell was not to strong or too little. When we pulled our bread out it was very golden brown the way we wanted it. And when we cut into it the outside was crispy and the inside was very soft. Once we started to taste it, it was very good. Nothing was too overpowering and nothing was too little. When we were following the steps to make our bread it was very easy. All the steps were worded right so you understood what they were saying. It was a very fun lab because the ingredients were known already and the steps were easy to follow.
Ingredients from prep table:
2 envelopes dry active yeast (1 ½ Tablespoons)
2 Tablespoons honey
1/2 cup water plus an additional 1 cup warm water
3 1/2 to 4 cups flour
2 teaspoons salt
Cooking spray
Equipment from prep table/area/pantry:
1 plastic baggie, inside sprayed with cooking spray
Sticker with lab names, period number, and kitchen number
Equipment from kitchen:
Measuring equipment
Mixing bowl
Bench scraper
Wooden spoon
# of minutes:
Step #:
Directions:
5
1
Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
1
2
Set out tray with lab plan & equipment on it
5
3
Take tray to prep table to get ingredients/equipment in one trip
5
4
Combine the honey, yeast and ½ c of water (105-110 degrees), stir, let sit for 5 minutes
1
5
Mix the flour and salt, then slowly add the yeast mixture.
5
6
Add the additional 1 c water a little at a time (you may not need it all) until dough form ball that isn’t too sticky
1
7
Dust counter with flour
10
8
Knead dough on dusted spot until smooth and elastic
1
9
Shape dough into ball
1
10
Put dough ball in baggie and seal 3/4 of the way shut
1
11
Label and place dough in designated spot
1
12
Complete rubric and turn in
5
13
Wash and thoroughly dry dishes. Return dishes to their correct spot.
1
14
Take aprons back to rack and put dirty dish towels in washing machine
1
15
Call Miss Fenn over for checkout (you may have some additional tasks)
1
16
Take lab plans back to binder, have a seat.
Day 2
Ingredients from prep table:
1 Tablespoon cornmeal
Bread dough
Cooking spray
Equipment from prep table/area/pantry:
1 cookie sheet
Plastic wrap
Sticker with lab names, period number, and kitchen number
Equipment from kitchen:
Bench scraper
Paring knife
Measuring supplies
Time on clock:
# of minutes:
Step #:
Directions:
5
1
Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
1
2
Set out tray with lab plan & equipment on it
5
3
Take tray to prep table to get ingredients/equipment in one trip
2
4
Punch dough and push out any remaining gas bubbles
1
5
Divide dough in two
5
6
Take first half and shape into baguette by taking each side the top and bottom half and folding over into middle until dough is 12-14 inches long
5
7
Repeat with second half of dough
1
8
Evenly dust cookie sheet with cornmeal
1
9
Place shaped dough on cookie sheet and dock with paring knife
1
10
Spray dough with cooking spray
1
11
Loosely cover dough with plastic wrap
1
12
Label and place dough in designated spot
1
13
Complete and turn in rubric
5
14
Wash and thoroughly dry dishes. Return dishes to their correct spot.
1
15
Take aprons back to rack and put dirty dish towels in washing machine
1
16
Call Miss Fenn over for checkout (you may have some additional tasks)
1
17
Take lab plans back to binder, have a seat.
Day 3
Ingredients from prep table:
1/2 cup of heavy whipping cream
Pinch of salt
Dough
1 egg white
1 TBS water
Equipment from prep table/area/pantry:
Serrated knife
Mason jar with lid
Butter knife
Plates
1 rubric per group
1 lab eval per person
Equipment from kitchen:
Measuring supplies
Time on clock:
# of minutes:
Step #:
Directions:
5
1
Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
1
2
Set out tray with lab plan & equipment on it
4
3
Take tray to prep table to get ingredients/equipment in one trip
*
4
Preheat oven to 450 degrees F
20
5
Bake dough for approximately 15 mins or until it is hard when knocked, lightly brush egg wash halfway through baking
*
6
Put cream and salt in mason jar and shut lid tightly
*
7
Shake cream jar as hard as you can until a ball forms
*
8
Rinse butter ball under cold water and shape with hands
5
9
Eat
1
10
Complete rubric (1 per group)
1
11
Complete lab eval (1 per person)
5
12
Wash and thoroughly dry dishes. Return dishes to their correct spot.
1
13
Take aprons back to rack and put dirty dish towels in washing machine
1
14
Call Miss Fenn over for checkout (you may have some additional tasks)
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