2nd Class- Yeast

 This week, chef taught us about yeast. So we had been assigned to do a bread with a basic formula but different amount of kneading. We had to do:


a) no kneading- which means do a basic formula but without any kneading
b)50 kneading- which means do a basic formula but with 50 strokes of kneading


Before the task:
Chef gave us a few explanation about the difference of all purpose flour, bread flour and cake flour. Then we weight the basic formula which is

Basic Formula of Bread:

7g of yeast

118ml of water

4g of shortening

6g of sugar

3g of salt

200g of all purpose flour

 During the task:                                           

 Method:

first add shortening and yeast that mix with 59ml of water

Then add sugar, and salt. Stir till dissolve

Then add flour slowly and mix till a dough

Picture of no kneading

knead for 50 time

After rest for 30 minutes, then you

Then you roll it

Once done rolling, then rest another 30 minutes. Once rested for 30 minutes, bake in the oven that which is preheated under 220'C and for 15 mintues.

Once is done, remove from the pan and immediately place on a cool wire rack.

After Task:

 As usual, we had our tasting time

and

 this is our table result.

Treatment	Volume	Crust		Interior Cells		Interior  Color	Tenderness (#chews)	Flavor
		Color	Texture	Uniformity	Cell Size
1.Kneading    a) None	71g	Light Brown	Soft	Uniform	-	Light   Brown	20	A bit Sour
b) 50x	75g	Brown	Extra soft	Un- uniform	-	Brown	20	Plain

 Conclusion:
  What we can conclude that the amount of kneading will affect the volume of the bread. The perfect bread, we must knead between 100-200 strokes.

That is it for this class, see u next class...