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...
