Saturday, February 6, 2010

Second Test-Breads

The objective of the experiment is to test the amount of kneading to the dough. Two step has been taken that is no kneading to the dough and 50 strokes kneading to the dough.

The two ways amount of kneading bread are:

1) No kneading
2) 50 strokes kneading


INGREDIENTS

7g ( 1 PKG ) Yeast, dry
118 ml ( 1/2 c ) water at 35c
4 g ( 1 tsp ) Shortening
6 g (1 1/2 tsp ) Sugar
200 g All purpose flour








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