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5/16/2018 Food   All Dough 

 

Question: Do the ingredients in the bread affect the time it takes to bake?  Hypothesis:  I think that the bread with yeast will take the longest to bake fully.  I think this just because it   The difference between control group and experimental group(s) and the significance thereof:  The difference between control    Procedure for Homemade Bread:   Step 1: 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 jay, 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.  Step 2:Take out ¼ cup of starter and put it in a pereate bowl  Step 3:Add 3 ⅓ cups of flour to the bowl  Step 4: Add 1 ½ cups of water to the bowl and Mix well  Step 5: Let it rest and ferment for 15- 60 minutes  Step 6: Add 1 1/16 or a teaspoon of salt  Step 7: Knead well for 10-15 minutes  Step 8: Check to see if the dough is kneaded enough by doing a windowpane test Step 9: Make the dough  into a loaf  Step 10: Set the oven to 500 degrees for less than an hour  Step 11: Place your loaf of bread inside of the oven for 1-3 hours at 400 degrees  Step 12: Ideally your loaf of bread should be 195 degrees when fully cooked    Procedure for Yeast Bread​:   Step 1. 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.   Step 2. Next, you're going to let the dough rise, just let it stay there, covering the bucket with a lid or plastic  wrap. 


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5/16/2018 Food  

Step 3. 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.  Step 4. 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.  Step 6. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log.  Step 7. 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.  Step 8. Let the loaf warm to room temperature and rise; this should take about 60 minutes or longer.  Step 9. 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.   Step 10. 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.  Step 11. Place the bread in the oven and carefully pour the 1 cup hot water into the shallow pan on the rack  beneath.  Step 12. Bake the bread for 25 to 35 minutes.  Step 13. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room  temperature.    Producer for Dennis Sourdough Bread:  1. Make sure your sourdough culture is active  2. Make the leaven (overnight)  3. Test that the leaven is ready  4. Dissolve the salt  5. Mix the leaven and water  6. Add the flour  7. Rest the dough (30 minutes, or up to 4 hours)  8. Mix in the salt  9. Begin folding the dough (2 1/2 hours)  10. Let the dough rise undisturbed (30 to 60 minutes)  11. Prepare 2 bread proofing baskets, colanders, or mixing bowls  12. Shape the loaves 


GR Partners: GSS & BA

5/16/2018 Food  

13. Transfer to the proofing baskets 14. Let the dough rise (3 to 4 hours, or overnight in the fridge)  15. Heat the oven to 500°F  16. Transfer the loaves to the Dutch ovens  17. Score the top of the loaf  18. Bake the loaves for 20 minutes  19. Reduce the oven temperature to 450°F and bake another 10 minutes  20. Remove the lids and continue baking 15 to 25 minutes  21. Bake another 15 to 25 minutes  22. Cool the loaves completely    Producer for Commercial Sourdough Bread:  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.            


GR Partners: GSS & BA

5/16/2018 Food  

  Before:

After:

​GR(2018)​bread before​

GR(2018)​bread after  

​Graph​:

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 

1 ⅙ teaspoons of salt

¾ cup starter

¾ /3 = 1/4  

¼ cup starter


GR Partners: GSS & BA

5/16/2018 Food  

​GR(2018)​Yeast and dennis​

GR(2018)​homemade and commercial  

GRAPH 

GR(2018)​Before and After graph  


GR Partners: GSS & BA

5/16/2018 Food  

HOMEMADE SOURDOUGH (Experimental #2)   Revised Amount  3 ⅓ cups flour  4/3 to 1 ½ cups of water  1 ⅙ teaspoons of salt  ¼ cup starter    All-Purpose Flour  1 serving size= ¼ cup  ¼ 3 ½   100cal X  3.5/.25=14  14*100=1400 cal  Potassium  40mg *14= 560mg  Total Carbohydrate  22g*14= 308mg  Dietary Fiber  1g*14= 14g  Sugar  1g*14= 14g  Protein  3g*14= 42g  Iron  6%*14= 84%  Salt   1 serving size=17/16 tsp   ¼ 17/16  590 mg X  17/16 / ¼= 4 1/4  4 ¼ *590= 2507 1/2 mg sodium or 2.5075 g sodium       


GR Partners: GSS & BA

5/16/2018 Food  

¼ starter   ⅙ cup flour   1 serving size= ¼ cup  ¼ 1/6  100cal X  ⅙ / ¼ ---> ⅙ * 4/1 = 4/6 --> 2/3  2/3*100=66.2/3 cal  Potassium  40mg *2/3= 26 ⅔ mg  Total Carbohydrate  22g*⅔ = 14 ⅔ mg  Dietary Fiber  1g*2/3= ⅔ g  Sugar  1g*2/3= ⅔ g  Protein  3g*2/3= 2g  Iron  6%*2/3= 4%  + 14*100=1400 cal  Potassium  40mg *14= 560mg  Total Carbohydrate  22g*14= 308mg  Dietary Fiber  1g*14= 14g  Sugar  1g*14= 14g  Protein  3g*14= 42g  Iron  6%*14= 84%    TOTAL  Calories​ 1466 ⅔   Potassium​ 586 ⅔ mg  Total Carbohydrate​ 322 ⅔ mg  Dietary Fiber ​14g  Sugar​ 14g 


GR Partners: GSS & BA

5/16/2018 Food  

Protein ​42 ⅔ g Iron​ 88%        Daily %  Calories ​1466 ½= 2000 = 73.325%  Potassium​ 586 ⅔ mg/3500= 16.761904761904761904761904761905%  Total Carbohydrate​ 322 ⅔ /300 = 107.55555555555555555555555555556%  Dietary Fiber ​14g /25= 56%  Sugar​ 14g /25=56%  Protein ​42 ⅔ g /50= 85.333333333333333333333333333333%  Iron​ 88%  Sodium​ 2507 ½ mg/2400= 104.47916%      Conclusion:  Th 

All dough  
All dough  
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