Second Class

Breads : Yeast Bread

For today's class, we are studying about two types of breads, Gluten Ball & Yeast Bread. In this class, Miss Nina gave us 2tasks from the Yeast Bread. We were assigned to identify what will happen to the bread if we fold it 200times and 500times.

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7g (1pkg) Dry Yeast
118ml (1/2c) Water at 35C
4g (1tsp) Shortening
6g (1 1/2 tsp) Sugar
3g (1/2tsp) Salt
200g (17/8c) All Purpose Flour


Add yeast to 59ml water after being certain that the water temperature is 35C (95F). Barely melt the shortening. Place sugar, salt, and remaining 59ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Stir to blend. Gradually begin adding the flour while mixing slowly with an electric mixer.

Add just enough flour to make a very soft paste. Beat with the electric mixer until smooth. Remove beater blades and scrape them thoroughly with a rubber spatula to avoid losing any dough. Continue mixing by hand with a wooden spoon while adding just enough flour to make a smooth, non-sticky, rather soft dough. If all of the weight flour is used. weight another 25g and use what is needed to make the dough manageable. Knead the dough on the bread board by folding the far edge of the dough to meet the front edge and pushing firmly with the heel of both hands before rotating the dough to 90 degrees and repeating the process until 100 kneading strokes have been completed. Very lightly coat the dough with oil.Place in the bicker large enough to allow the dough to double in size and cover with aluminum

Let rise 30minutes in a water bath maintained at 32C (90F). Punch dough down after estimating the volume of the risen dough. Shape into a loaf and place it in a greased loaf pan 5 3/4" x 3 1/2" x 2". Return to the water bath and let rise until double in volume. Meanwhile preheat oven to 220C (425F). Bake for about 15minutes (until bread sounds hollow when tapped). remove from pan immediately and cool on a wire rack.
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The tasks that was given to us are as below

200 strokes kneading (1.d)- Prepare the basic formula, but knead the dough 200 times. be sure to maintain the same kneading technique and pressure throughout the process.

500 strokes kneading (1.e)- Prepare the basic formula, but knead the dough 500 times. be sure to maintain the same kneading technique and pressure throughout the process.

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The basic ingredient for the tasks (use for both tasks)

1st mix the yeast with the water

Then add all the ingredients, except flour. stir evenly.

Add the flour in little by little, until all the flour has been used.

Start kneading the dough according to the task 200 @ 500 strokes.

Later coat the dough lightly with oil.

Cover the dough and place it in the water bath of 32C.

Results after dough doubled its size.

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So when the yeast bread has perfectly baked, this is how it looks like.

200 strokes

Volume(ml) : 50g
Crust : color- Light Brown
texture- Smooth
Interior cells : uniformity- Fluffy
cell size- Small
Interior color : Yellowish
Tenderness (chew) : 4times
Flavor : mild
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500 strokes

Volume(ml) : 50g
Crust : color- Light Brown
texture- Smooth
Interior cells : uniformity- Rubbery
cell size- Small
Interior color : Yellowish
Tenderness (chew) : 5times
Flavor : mild

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We found out that bread will turn out to be much more compact and small when we knead it too much (example 500 strokes). All and all, the best result we got is from the 200 strokes bread.