Deakin Communicating Science 2016

EES 200/101

WeLcOmE bReAd EaTeRs!!!

For those who enjoy bread whether it is warm and crunchy or soft and doughy, this is your blog to read!!!

I have news for you the secret to success in food science in bread lies in a combination of elbow grease when kneading the dough and patience while you wait for the dough to rise and double in size.

 

Bread Process

 

Leavening

Along with flour and other ingredients bread requires yeast (leavening agent) which causes bread to rise. Yeast reacts with sugar and flour to form air bubbles in the dough. Too much Yeast will alter the taste and inadequate amounts will not expand the bread.

 

Kneading

Kneading distributes the yeast evenly, allowing the bread to develop gluten strand structures in the dough which capture air bubbles. This will ensure that your bread rises and have even and fine textures. To ensure that Knead is done properly, use both hands to press, fold and turn the dough until it is elastic and smooth.

TEST BY: press the dough with two fingers, if it springs back lightly then it is ready.

 

First proving

The dough is placed in a greased container/bowl to prevent sticking and make sure the dough is covered with a towel to be kept in a draught-free place.  Wait until the dough doubles in size, this proves that the amount of yeast is adequate. The time required for the rise depends on the temperature where the dough is kept and the activity of the yeast, but if it rises to fast due to excessive yeast, it will be likely to be coarse in texture.

 

Punching

Punch the dough down the centre and place the dough on a lightly floured surface and knead until the dough has returned to its original size. This will remove any air pockets that maybe contained in the dough.

 

Second proving

After rolling and shaping the dough, a second course of proving is provided. If the dough does not rise enough then the bread will be dense and heavy

 

Baking

Preheat the oven, then ensure it is hot enough for air bubbles in the dough to expand, which makes your bread rise. To test if your bread is cooked tap it on the base, it would be ready if it sounds hallow.

 

Ingredients

450g (3 cups) plain bread flour

1 tbs (12g/2 sachets) dried yeast

2 tsp caster sugar

1/2 tsp salt

250ml (1 cup) warm milk

2 tbs melted butter

 

Method

  • Combine flour, yeast and caster sugar in a large bowl. Stir in salt.
  • Make a well in the centre and add warm milk and butter
  • Stir the mixture until all combined
  • Use hands to bring dough together in the bowl
  • Knead on a lightly floured surface for 10 minutes/until dough is smooth and elastic
  • Place dough in a brushed bowl with olive oil, cover it with a tea towel and set it aside in a warm and draught-free place for about 45 minutes to 1 hour/when the dough doubles in size
  • Punch the dough, Knead for 2 minutes/until the dough becomes smooth and elastic and has returned to its original size.
  • Continue following the process stated above. Same rules for Kneading and Proving apply.

 

Happy Cooking!!!

Chef rolling dough

Chef rolling dough

If you need any help just call mike on 1300 BREAD HELP

 

 

 

References

NewsLifeMedia, Southan. M, 2016, ‘How to make bread’, Available at: http://www.taste.com.au/how+to/cooking+tips/articles/1103/how+to+make+bread (Accessed: 20 April 2016).

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2 comments on “WeLcOmE bReAd EaTeRs!!!

  1. Connor Williams
    April 21, 2016

    Great post! What I found interesting with bread was how yeast plays a role in producing many different kinds of breads. Yeast is actually a single celled fungus, and is incorporated in many leavening agents when making bread.

    What happens is the yeast cells respire aerobically using oxygen, and in this process release carbon dioxide as a waste product. This in turn causes the bread to expand massively because of the gas released.

    Though when the yeast runs out of oxygen within the bread, they respire anaerobically, that is without oxygen, and in that process release carbon dioxide and also alcohol. This gives yeast leavened breads a distinct taste.

    References:

    http://redstaryeast.com/science-yeast/what-is-yeast/

    https://books.google.com.au/books?id=oCVPjK0mSfkC&pg=PA68&redir_esc=y#v=onepage&q&f=false

    Like

    • flick102
      April 29, 2016

      I also really enjoyed the post! I didn’t know bread was that easy to make. Did you know that there is a type of bread called Ezekiel bread that is the healthiest bread out there?

      This is because it is made with no sugar at all, (when every other bread has some amounts of sugar), and is made from organic sprouted whole-grains, which change the nutrient composition. It also contains several different types of grains and legumes, giving men and women their desired daily fiber intake without consuming anything else, it also lower cholesterol and increases Vitamin D making it desirable for people on the go

      reference:
      https://authoritynutrition.com/ezekiel-bread/

      Like

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This entry was posted on April 20, 2016 by in Uncategorized.

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