GR Partners: GGS and BA
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 bowlStep 3:Add 3 ⅓ cups of flour to the bowlStep 4: Add 1 ½ cups of water to the bowl and Mix well Step 5: Let it rest and ferment for 15- 60 minutesStep 6: Add 1 1/16 or a teaspoon of saltStep 7: Knead well for 10-15 minutesStep 8: Check to see if the dough is kneaded enough by doing a windowpane test Step 9: Make the dough into a loafStep 10: Set the oven to 500 degrees for less than an hourStep 11: Place your loaf of bread inside of the oven for 1-3 hours at 400 degreesStep 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:
Ingredient 10 cups flour 4 t0 4 ½ cups of water
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