SLC22 -W1Baking Course: History of bread and fermentation process.

inudi (66)Iron Chefin Steemit Iron Chef • 2 days ago

Hello my steemit friends.

Today I came to share with you LC-S22W1 The Bakery Course: History of Bread, Process and Fermentation.I would like to gain knowledge about this and answer the related questions.Actually, I have only baked cakes. This experience is new to me.I believe this will go well.
And I am thankful to teacher @yenny47 and @katherine012 for bringing us such valuable lessons.

🥐01.Do you think it is important to ferment yeast before using it? What can happen to our bread if we do not activate the yeast and apply it directly to the dough?

Yes of course.
It is important to activate the yeast before using it and because Because we can lose our full result because we have inactive yeast, so we need to activate it first.

And if it is not activated, the process may take more time. It affects the texture of the bread and it is essential to activate it except for this step before proving our dough.

🥐02.Name and explain the types of yeast and which one is available in your country.

Yeast comes in two forms.

Fresh yeast (also called pressed cake)

Fresh yeast is soft and moist. It is mainly used by professionals and must be refrigerated as it is highly perishable. Also, before using fresh yeast, it should be confirmed.

Dry yeast (also known as dehydrated granules).

Dry yeast is the moisture from fresh yeast that has been pressed and dried.
That is, the yeast is pressed and dried until dormant (mixed with warm water).

Dry yeast can last longer than fresh yeast. It does not need to be refrigerated if it is not opened. But once opened, dry yeast spoils quickly when exposed to air, so it should be stored in a refrigerator away from moisture, heat and light.

In our country, active dry yeast is widely used. The reason is that it is convenient and easily available for home bakeries. Instant yeast is commonly used by commercial bakers and instant yeast does not require fermentation.

I had planned to use dry yeast for today's course but my husband bought instant yeast. But I'm par for the course the yeast went through the fermentation process to ensure it was active.

Steps to activate my dry yeast

INGREDIENTS

Dry yeast 1tea spoon
100 ML of warm water
sugar 1 table spoon

To do the fermentation test, I added a tablespoon of sugar followed by yeast.

Then I added warm water and stirred it gently.

Then let it sit for 10-15 minutes and check if it's activated and bubbling nicely.

At that point it was ready to be used in bread making.

🥐03.With the following recipe make a bread without yeast and tell us how its texture is its flavor, did you like it? Give your bread a creative shape without yeast.

Making bread without yeast.

INGREDIENTS

100 ml of water
1 tablespoon of oil
1/2 teaspoon salt
1 cup Wheat flour

First I put my flour in a bowl and first I added some oil, salt and water.I added water little by little and added little by little as I needed. As learned from the lesson this step is important because if we add more water we will not get the desired consistency and we will have to add more flour.

I kneaded for about 10 minutes until I got a very soft dough and then I made the finished dough into a ball and let it rest for 8 minutes.

Then by hand made it into a round shape and then put it in the oven at 180 c° for 20 minutes. This was the out come.

🥐04.Now with what you have learned about yeast, make a creative bread with the yeast used for the test, that way you will take advantage of it and document your potty step by step, showing at the end both breads (with and without yeast) with their respective poster indicating user, date, and baking-slc22w1.

Making a bread with yeast

INGREDIENTS

cup of water 1
Sugar 1 tbs
Yeast 7g
Wheat Flour 300 g
Salt 1/2 tesp
Butter 1 tsp
Milk powder 3 tbsp
2 eggs (1 egg for varnishing and another for the dough)

METHOD

After adding the yeast mixture for the first fermentation, add the egg, milk powder, salt, butter.
Then adding water, kneaded for about 10 minutes until a soft texture was obtained.

Then put a little oil on the dough, cover it with a cloth and let it rest. This is because the yeast is allowed to ferment until it doubles in size.
Then remove the air bubbles and make small balls for the bread.

Then I put oil in the baking tray and then I stretched it and made small balls. Then I put the trays together and let them rise for another 1/2 hour.

After washing the eggs, I baked it in the oven at 180°C for 20 minutes.

Actually, this is the first effect for my baking. So, due to some temperature difference in my oven, the color increased a little.

I was a little excited that there will be a bitter taste. Thank god..! There is no difference in the taste. It was very tasty. My daughter enjoyed it very much.

If we compare "with yeast bread" and "without yeast bread", there is a big difference in texture as you can see in the picture. Yeasted bread is very soft and has a good color. But bread without yeast does not have a good color. Sorting this by taste, I'd rate the yeasted bread a 10/10 and the unyeasted bread a 6/10.