Lab 2: Ciabatta or White Farmhouse bread

1) Choose ONE of the recipes to make:

2) Follow the instructions below to prepare your lab report. You will have to…

Include images taken while you are conducting the lab and narrate about your process in the report.

Include the link to your final video reflection on the outcome in your report. How to

3) Submit completed report on Blackboard.

Criteria	Pts
Formatting Followed Photos embedded Video uploaded to YouTube Link to YouTube video provided	5.0 pts
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
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
Total Points: 25.0

Criteria

Pts

Formatting Followed

5.0 pts

Process Photos

7.0 pts

Process Narrative

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

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

Total Points: 25.0