Second Class

Breads: Yeast Bread

For today's class, we were studying about two types of breads, Gluten Ball & Yeast Bread. In this class, Miss Nina gave us 2 tasks from the Gluten ball. We were given the task of washing of all gluten from the dough with using different flour.

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200g Wheat flour

200g Cake Flour

40g egg white x2

First of all, measure the quantity of the given ingredient. After that, mix the egg white and the both type of flour with a bowl. When the dough is well form, rinse the dough with running water and make sure rinse till the running water is clear. The water temperature must be in room temperature.

Meanwhile preheat oven to 220C (425F) and bake for about 15minutes.

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The tasks that were given to us are as below:

Wheat flour-Prepare the basic formula, knead the dough 100 times and rinse it with running water.

Cake flour-Prepare the basic formula, knead the dough 100 times and rinse it with running water.

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

Well mixed wheat dough.

Well mixed cake flour dough.

Rinsing the wheat flour with running water.

After baking

Left side: The results for wheat flour.

Right side: The results for cake flour.

Wheat Flour

Volume (ml) : 50g

Crust : color- Light Brown

Texture- Smooth

Interior cells: uniformity- Fluffy

Cell size- Small

Interior color: Yellowish

Tenderness (chew): 4times

Flavor: mild

Cake flour

Volume (ml): 34g

Crust: color- Brown

Texture- Rough

Interior cells: uniformity- crusty

Cell size- Small

Interior color: Yellowish

Tenderness (chew): 2times

Flavor: mild

Conclusion:

Now we know that cake flour will lose more gluten than wheat flour when both dough been rinse by running water.