- Due Tuesday, May 23, 2023 by 11:59pm
- Points 25
- Submitting blog and link
Instructions
1) Choose ONE of the recipes to make:
Ciabatta (or Gluten-Free Ciabatta Bread )
White Farmhouse Bread
2) Follow the instructions below to prepare your blog lab report. You will have to…
Post images while you are conducting the lab and narrate about your process in the blog.
Post a final video reflection on the outcome to your blog.
For instructions on setting up your blog, see Setting up your blog.
3) Submit the link to your blog on your group’s discussion board.
| Criteria |
Pts |
|
Formatting Followed
- Photos embedded
- Video uploaded to YouTube
- Link to YouTube video provided
|
5.0 pts
|
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Process Photos
- Uniform mass (sponge)
- Sponge after overnight
- Knead until shiny windowpane test after rising 1 hour
- fold shape into rectangle golden brown
|
7.0 pts
|
|
Process Narrative
- The words in between the photos. Where did the bubbles in the sponge come from?
|
3.0 pts
|
|
Final Photos
- Of your completely cooled loaf that has been sliced open with a serrated bread knife Take a closeup photo of the bread interior, showing the holes. Take a closeup of exterior – is it thin and crunchy
|
3.0 pts
|
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Video:
- You describe the texture of your bread. Describe what went really well during your bread making What would you change if you repeated this process again.
|
3.0 pts
|
|
Questions:
- What chemical outcome did the windowpane test demonstrate? What would you expect to happen to the product if you increased the amount of water in this recipe to 2 cups (double the current measurement)? OR Answer the question – why are the holes in the bread so large? Consider liquid content and gluten formationWhat chemical outcome did the windowpane test demonstrate?
|
4.0 pts
|
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Total Points: 25.0
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