Dennis’ Sourdough Partners: PA & YJ 5/9/18
Question:
How do leavening agents affect bread?
Hypothesis:
I think that the flour will help make our sourdough bread rise because it has a fluffy and powdery texture. It’s a great leavening agent that will be consistent for George’s dad’s sourdough bread.
Dennis’ Sourdough Ingredients: *½ cup of active sourdough starter *⅙ cup of water *½ cup of salt *1 ½ cup of water *2 ¾ cups of all-purpose of bread flour
Dennis’ Sourdough Procedure: ● ● ● ● ● ● ● ●
Make sure your sourdough culture is active Make the leaven (overnight) Test that the leaven is ready Dissolve the salt Mix the leaven and water Add the flour Rest the dough for 30 minutes, or up to 4 hours Mix in the salt
● ● ● ● ● ● ● ● ● ● ● ● ● ●
Begin folding the dough for 2 1/2 hours Let the dough rise undisturbed for 30 to 60 minutes Prepare 2 bread proofing baskets, colanders, or mixing bowls Shape the loaves Transfer to the proofing baskets Let the dough rise for 3 to 4 hours (or overnight in the fridge) Heat the oven to 500°F Transfer the loaves to the Dutch ovens Score the top of the loaf Bake the loaves for 20 minutes Reduce the oven temperature to 450°F and bake another 10 minutes Remove the lids and continue baking 15 to 25 minutes Bake another 15 to 25 minutes Cool the loaves completely
Nutrients: Flour Carbohydrates: .25 cups = 3.25 cups 22 grams = Protein: .25 cups = 3.25 cups
.25x = 71.5 x x = 286 grams .25x = 9.75
3 grams =
x
Calories: .25 cups = 3.25 cups
x = 39 grams .25x = 325
100 cal =
x
x = 1,300 calories
Salt Sodium: .25 teaspoon = .25 teaspoon 590mg
Results:
=
x
x = 590 milligrams
Before:
Measurements
Appearance
Smell
1 ½ in (height)
moist
wet
5 ½ in (width)
powdery
doughy
5 ½ in (length)
white
decent
After:
Measurements Appearance
Smell
Taste
3 ½ in (height)
Light brown
fresh
delicious
7 in (width)
Soft
warm
flavorful
6 ½ in (length)
Fluffy
airy
healthy
YEAST (Control) Ingredient
Calculations
Revised Amount
3 Cups Water
3/3 = 1 cup
1 cup
6.5-7.5 Cups All-Purpose Flour
7.5/3 = 2.5 cups
2.5 cups
1 Tablespoon Salt
1 tbsp = 3 teaspoons/3 = 1 tsp
1 teaspoon
1.5 Tablespoons Yeast
1.5 tbsp = 4.5 teaspoons/3 = 1.5 tsp
1.5 teaspoons
Height
Width
Length
Before
1 in
4 ½ in
8 in
Ball
2 in
3 ½ in
4 ½ in
After
2 ½ in
6 ½ in
5 ½ in
Appearance
Smell
Taste
Croissant shaped
delicious
buttery
Brown
fresh
light
S.N. (2018) Yeast Bread
Yeast Procedure:
● Combine all of the ingredients in a large mixing bowl, For first-timers, "lukewarm" means about 105°F.Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. ● Next, you're going to let the dough rise, just let it stay there, covering the bucket with a lid or plastic wrap. ● Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. ● When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough. It'll be about the size of a softball, or a large grapefruit. ● Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. ● Place the loaf on a piece of parchment; or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top. ● Let the loaf warm to room temperature and rise; this should take about 60 minutes or longer. ● If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan on the lowest oven rack, and have 1 cup of hot water ready to go. Preheat your oven to 450°F while the loaf rests. ● When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. ● Place the bread in the oven and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. ● Bake the bread for 25 to 35 minutes. ● Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.
BAKING SODA (Experimental #1) Ingredient
Calculations
Revised Amount
3 1/2 cup all-purpose flour, plus extra for dusting
N/A
1 teaspoon sugar 1 teaspoon baking soda
N/A N/A
1 teaspoon salt
N/A
1 1/2–2 cups buttermilk
N/A
Height
Width
Length
Before
1 ½ in
7 2/8 in
6 ¼ in
After
3 ½ in
8 in
7 ⅛ in
1 2/8 in
1 ⅛ in
Increase In Vol 2 in
Appearance
Smell
Taste
Sprinkly
airy
delicious
Light brown
fresh
powdery
Baking Soda Procedure 1. Preheat oven to 450 fahrenheit 2. Place flour, sugar, baking soda, and salt into a large bowl and whisk together. 3. Make a well in the center and pour in most of the buttermilk, leaving about ¼ cup in the measuring cup. Using a fork, or one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don’t knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky. ● When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a roundabout 1½ inches thick and cut a deep cross in it. Place on a baking sheet.
● Bake for 15 minutes. Turn down the heat to 400° and bake for 20-30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. One way to check if your bread is done is to use a thermometer. Cook until temperature in center reaches 195-200 degrees.
HOMEMADE SOURDOUGH (Experimental #2)
Ingredient
Calculations
Revised Amount
10 cups flour
10/3 = 3 1/3
3 ⅓ cups flour
4 t0 4 ½ cups of water
4/3 | 9/2 * ⅓ = 1 1/2
4/3 to 1 ½ cups of water
3 ½ teaspoons of salt
7/2 * ⅓ = 7/6
¾ cup starter
¾ /3 = 1/4
1 ⅙ teaspoons of salt ¼ cup starter
Height
Width
Length
Before
2 ½ in
4 in
5 in
After
3 in
7.5 in
6 in
Appearance
Smell
Taste
light
wonderful
delicious
rock-shaped
airy
sour
Homemade Sourdough Procedure ● First you must make the starter for this bread. You mix 1 cup of flour and ½ cup of water into a bowl after this you cover it with a cheesecloth. Everyday for a week you take half of the dough and put it in a separate
● ● ● ● ● ● ● ● ● ● ● ● ●
jar, you then replace the missing dough with another cup of flour and another ½ cup of water. When you are ready to make the dough you will be baking bring out your starter, more flour, salt, and water. Take out ¼ cup of starter and put it in a pereate bowl Add 3 ⅓ cups of flour to the bowl Add 1 ½ cups of water to the bowl Mix well Let it rest and ferment for 15- 60 minutes Add 1 1/16 or a teaspoon of salt Knead well for 10-15 minutes Check to see if the dough is kneaded enough by doing a windowpane test Make the dough into a loaf Set the oven to 500 degrees for less than an hour Place your loaf of bread inside of the oven for 1-3 hours at 400 degrees Ideally your loaf should be 195 degrees when fully cooked
COMMERCIAL SOURDOUGH (Experimental #3)
Ingredient
Calculations
Revised Amount
1/3 cup sourdough starter
N/A
N/A
1 scant tablespoon salt
N/A
N/A
1 - 1 1/2 cup water N/A
N/A
3 1/3 cup white flour
N/A
N/A
Width
Length
Height
Before
11
12
1
After
7
10
1
Appearance
Smell
Taste
Light brown
hot
sour
Pizza shaped
great
airy
Commercial Sourdough Procedure: 1. Mix the sourdough starter, flour, and salt together. Add 1 cup water and then more as needed to make a moist bread dough. 2. Knead the dough until it passes the “window pane test” (about 20 minutes): a small piece of dough will stretch between 4 fingers without breaking thin enough to allow
light to pass through. 3. Shape the dough into a loaf. Place it in a pan, proofing basket, or on a board. Cover the dough lightly with a towel and allow the dough to rise for 4-24 hours. 4. Slice an X shape in the top of the loaf with a very sharp knife or razor blade. 5. Bake at 400°F for 30-60 minutes, depending on the size of the loaf, until the internal temperature reaches 210°F (use a meat thermometer inserted into the bottom or side of the loaf). Cool before slicing. Conclusion After a week and a half of baking, the breads we baked turned out very wonderful. Some had good tastes while others seemed sour. This is because they were either acidic or basic, based on the pH scale. As we worked, we had good hypotheses, used biological leavening agents and chemical leavening agents, such as yeast, baking soda, flour, etc. and had a great, enjoyable time baking them. In conclusion, science goes best with baking!