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GR Partners: GGS and BA   

​All Dough 

Do  the  ingredients in the bread affect the time it takes to bake? I think that the bread  with yeast in it will take the longest to bake fully.  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 should be 195 degrees when fully cooked  Procedure for Yeast Bread:  

● 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.  Producer for Dennis Sourdough Bread. ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

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 (30 minutes, or up to 4 hours)  Mix in the salt  Begin folding the dough (2 1/2 hours)  Let the dough rise undisturbed (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 (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 

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(2018)​bread before​ Graph:

GR(2018)​bread after  

Ingredient 10 cups flour 4 t0 4 ½ cups of water


Revised Amount

10/3 = 3 1/3

3 ⅓ cups flour

4/3 | 9/2 * ⅓ = 1 1/2

4/3 to 1 ½ cups of water

3 ½ teaspoons of salt

1 ⅙ teaspoons of salt 7/2 * ⅓ = 7/6

¾ cup starter

¾ /3 = 1/4

¼ cup starter

​GR(2018)​Yeast and dennis​

GR(2018)​homemade and commercial  

The ​yeast​ bread was soft in the inside and the crust was rough on the outside.  The ​commercial ​sourdough was very rough and really sour It was not on fully baked.  The ​homemade​ bread was It was sour but not too sour the texture was crunchy.  The​ Dennis ​bread was really sour and did not smell like much. 

The baking soda bread  

Homemade bread  
Homemade bread