In the last few weeks I made French Baguettes and Cinnamon Rolls using yeast. I learned what yeast is and the techniques that helped make the bread how it turned out. You have to make sure when the yeast is mixed in with the water it is between 105-110 degrees F. To activate the yeast you have to add water, salt, and a sweetener like sugar to give the yeast food so it grows. Gluten is a substance in all breads that come from yeast that give the dough its elastic texture. In the process of making bread you have to knead and punch the dough to enable the dough to rise and also get the excess air out of it after it is kneaded. Depending on the bread you are making you have to shape and dock it. You have to shape it because you can’t leave it in a clump of dough, it helps the dough cook better and give it better form. You have to dock the dough to get the air sockets out of the dough and also to help the dough expand better.
In the making of the French Baguettes…. It was easier than the cinnamon rolls. It was also the first thing we made using the yeast. The end product was pretty good. Ashley and I made a braided bread and then the french baguette and they both looked good. They both were golden brown because of the egg wash and actually looked like something that came from a bakery to me. It also smelled good in the end, but it smelled disgusting in the beginning because of the yeast. The crust of the bread was really crispy and crunchy when I tasted it at the end but it was still pretty good. The inside was soft which is a good contrast with the outside and inside of the bread. The product turned out really good and makes me want to go home and make more…
Day 1
Ingredients from prep table:
2 envelopes dry active yeast (1 ½ Tablespoons)
2 Tablespoons honey
1/2 cup water plus an additional 1 cup warm water
3 1/2 to 4 cups flour
2 teaspoons salt
Cooking spray
Equipment from prep table/area/pantry:
1 plastic baggie, inside sprayed with cooking spray
Sticker with lab names, period number, and kitchen number
Equipment from kitchen:
Measuring equipment
Mixing bowl
Bench scraper
Wooden spoon
# of minutes:
Step #:
Directions:
5
1
Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
1
2
Set out tray with lab plan & equipment on it
5
3
Take tray to prep table to get ingredients/equipment in one trip
5
4
Combine the honey, yeast and ½ c of water (105-110 degrees), stir, let sit for 5 minutes
1
5
Mix the flour and salt, then slowly add the yeast mixture.
5
6
Add the additional 1 c water a little at a time (you may not need it all) until dough form ball that isn’t too sticky
1
7
Dust counter with flour
10
8
Knead dough on dusted spot until smooth and elastic
1
9
Shape dough into ball
1
10
Put dough ball in baggie and seal 3/4 of the way shut
1
11
Label and place dough in designated spot
1
12
Complete rubric and turn in
5
13
Wash and thoroughly dry dishes. Return dishes to their correct spot.
1
14
Take aprons back to rack and put dirty dish towels in washing machine
1
15
Call Miss Fenn over for checkout (you may have some additional tasks)
1
16
Take lab plans back to binder, have a seat.
Day 2
Ingredients from prep table:
1 Tablespoon cornmeal
Bread dough
Cooking spray
Equipment from prep table/area/pantry:
1 cookie sheet
Plastic wrap
Sticker with lab names, period number, and kitchen number
Equipment from kitchen:
Bench scraper
Paring knife
Measuring supplies
Time on clock:
# of minutes:
Step #:
Directions:
5
1
Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
1
2
Set out tray with lab plan & equipment on it
5
3
Take tray to prep table to get ingredients/equipment in one trip
2
4
Punch dough and push out any remaining gas bubbles
1
5
Divide dough in two
5
6
Take first half and shape into baguette by taking each side the top and bottom half and folding over into middle until dough is 12-14 inches long
5
7
Repeat with second half of dough
1
8
Evenly dust cookie sheet with cornmeal
1
9
Place shaped dough on cookie sheet and dock with paring knife
1
10
Spray dough with cooking spray
1
11
Loosely cover dough with plastic wrap
1
12
Label and place dough in designated spot
1
13
Complete and turn in rubric
5
14
Wash and thoroughly dry dishes. Return dishes to their correct spot.
1
15
Take aprons back to rack and put dirty dish towels in washing machine
1
16
Call Miss Fenn over for checkout (you may have some additional tasks)
1
17
Take lab plans back to binder, have a seat.
Day 3
Ingredients from prep table:
1/2 cup of heavy whipping cream
Pinch of salt
Dough
1 egg white
1 TBS water
Equipment from prep table/area/pantry:
Serrated knife
Mason jar with lid
Butter knife
Plates
1 rubric per group
1 lab eval per person
Equipment from kitchen:
Measuring supplies
Time on clock:
# of minutes:
Step #:
Directions:
5
1
Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
1
2
Set out tray with lab plan & equipment on it
4
3
Take tray to prep table to get ingredients/equipment in one trip
*
4
Preheat oven to 450 degrees F
20
5
Bake dough for approximately 15 mins or until it is hard when knocked, lightly brush egg wash halfway through baking
*
6
Put cream and salt in mason jar and shut lid tightly
*
7
Shake cream jar as hard as you can until a ball forms
*
8
Rinse butter ball under cold water and shape with hands
5
9
Eat
1
10
Complete rubric (1 per group)
1
11
Complete lab eval (1 per person)
5
12
Wash and thoroughly dry dishes. Return dishes to their correct spot.
1
13
Take aprons back to rack and put dirty dish towels in washing machine
1
14
Call Miss Fenn over for checkout (you may have some additional tasks)
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