Making Dough Question/Problem : What will happen if I change the leavening agent of the bread?
Hypothesis: If I change the leavening agent to bake my bread to yest it will be chewier, because things that used to be living normally taste chewy.
Introduction: The control group in this experiment is the Yeast bread because it is the only biological leavening agent in this project. The experimental groups are the Chemical Leavening Agent bread and the other is the Soughdough. These are in the experimental group because Sourdough is made over the course of days and the Chemacal Leavening Agent bread has a chemical leavening agent instead of a biological agent. Material List: Yeast Bread ● ● ● ●
17/20 cups of water 1 17/20 cups of flour 17/25 tablespoons of salt 21/50 tablespoons of yeast
Sourdough ● 5 cups of flour ● 2 cups of water ● 1 ¾ teaspoons of salt ● 3/8 cups of starter Chemical leavening Agent ● 3½ cup allpurpose flour, plus extra for dusting ● 1 teaspoon sugar ● 1 teaspoon baking soda ● 1 teaspoon salt ● 1½–2 cups buttermilk
Procedures:
Yeast Bread 1. Pour 17/20 of a cup of flour into your mixing bowl 2. Combine all of the ingredients in a large mixing bowl, or a large (6quart), foodsafe plastic bucket. 3. Mix and stir everything together to make a very sticky, rough dough. Next, you're going to let the dough rise. Cover the bowl or bucket with a lid or bag. 4. Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours. 5. 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. 6. Plop the sticky dough onto a floured work surface, and round it into a ball. 7. Sift a light coating of flour over the top of the bread. 8. Let the loaf warm to room temperature and rise for about 60 minutes. Preheat your oven to 450°F, while the loaf rests. Before putting the bread into the oven make a couple cuts into the top of the bread about 1/2" deep. 9. Place the bread in the oven. 10. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.
Sourdough 1. Feed starter, twice (3 p.m. & 11 p.m., the day before) 2. Make dough (7 a.m. on bake day) 3. Ferment dough (7 a.m. to 3 p.m.), knock it back (midmorning), divide and mold it into loaves (midday), set loaves to rise and heat oven (midday) 4. Bake dough (24 hours later) (midafternoon)
Chemical Leavening Agent Bread Place all of your dry ingredients in a bowl and then pour the buttermilk into the center. Use a fork to gently claw the dough around as it incorporates. Roll the dough into a a large ball Place it on a baking sheet and cut an X in the center. Bakes the bread for about 3040 minutes at 200 degrees.
Data Table:
Conversion Table to One Loaf Ingredient 3 Cups Water
Calculations 3/3.5=.85
Revised Amount
0.85714285714 or 17/20
6.57.5 Cups AllPurpose Flour
6.5/3.5
1.85714285714 or 1 17/20
1 Tablespoon Salt
⅓.5
0.28571428571 or 17/25
1.5 Tablespoons Yeast
1.5/3.5
0.42857142857 or 21/50
Experimental Group:
Sourdough Ingredient (copy from the recipe)
Calculations
Revised Amount
10/2
5
4/2
2
3 ½ teaspoons of salt
3.5/2
1 ¾
¾ cups of starter
.75/2
⅜
10 cups of flour
4 cups of water
Ingredient
Calculations
Revised Amount
3.5/1
3½
1/1
1
1 teaspoon baking soda
1/1
1
1 teaspoon salt
1/1
1
3½ cup allpurpose flour, plus extra for dusting 1 teaspoon sugar
1½–2 cups buttermilk
1.5 or 2/1
1½–2
Data: Observation
Yeast
Sourdough
Chemical Leavening Agent
Measurements (in inches)
Before After 5 x 4 x. 5 5 x 4 x 2
Before After 6.5 x 6x 2 6.5 x 6 x 5
Before After 7.5 x 5.5 x 1.75 2.5 x 7.5 x 4.75
Taste
Dry, Chewy, Powdery
Sour, Tough
Chewy, Powdery
Appearance (holes, airiness)
No outside holes, but a lot on the inside flour on crust Browned
No outside holes, but a lot on the inside Browned Covered in flour
No outside holes, but a lot on the inside Spikey, Browned
Texture
Sooth in some areas Smooth and grainy and bumpy in others
Other
Rough/bumpy
The sourdough taste the best
This table shows the difference in height of each loaf of bread before and after the experiment. Analysis : My hypothesis was correct and the bread that was made with yeast was a lot chewier than the Chemical Leavening Agent bread. The acidity of the water we used to make our bread was 7.7 so the water was moving towards alkaline. The acid that we used in this experiment was baking soda, which we mixed with a two bases called salt and flour. Salt and flour are actually both bases and acids but in this case they ended up reacting with the baking soda. The two breads that had biological leavening agents both had yeast. I think because of the yeast bread grew the least because we didn’t do anything special to it like we did with the chemical leavening agent bread or the sourdough. The experimental groups both grew the same amount which was three inches.I believe the sourdough grew so much because we fed the yeast in the sourdough unlike the yeast bread which made the sour dough really tall. I think the chemical leavening agent bread grew so much because the chemicals in the leavening agent were helping the bread rise more than a normal biological leavening agent.
Conclusion/Summary: In this lab I and a group of people made different loaves of bread because we wanted to see what would happen if we were to change different variables of making the bread. We did this by changing the cook time, changing the leavening agent, adding flour, etc. I found out that I was correct in my hypothesis and that the bread we made tasted chewier when it was baked for less time. An error that may have occurred with this lab include when my partner forgot to time the
baking when we were baking the control bread (aka yeast bread). In the future I would change my question to what would happen if we used a different leavening agent which would enhance the lab because there would be more to test. "NoKnead Crusty White Bread Recipe | King Arthur Flour." King Arthur Flour . King Arthur Flour, 01 Jan. 2010. Web. 10 May 2016.