WorksheetsMAKING BREAD
Total questions: 13
Worksheet time: 16mins
Why does dough split?
Too much pressure has built
It is too Dry or Wet
Under proofed
Shaping and the skin tension
What happens when dough is dry?
It can form a crust too early before it had time to rise and begins to form cracks
The bread tastes dry
It is difficult to knead
You just keep adding water
How can steam help a dry dough?
I creates moisture on the outside
I creates a crust
Steam slows down the dehydration process and prevents gluten from coagulating too soon
What can you use to create steam in an oven?
Use the steam function of your oven
Place a pan of hot water in the bottom of your oven
Pour bit of hot water in the base of your oven
I using a Dutch Oven place ice between the paper and the pot and close the lid to bake normally
What happens when dough is too Wet?
It creates extra steam in the bread
I may cause your bread to burst
It becomes so sticky you cannot get it off your hands, gross!
Can shaping dough have an effect on the bread?
I think so
Yes, it can create air pockets
If the dough skin is too tight it will not be strong enough and it will rip. This means the tension was too tight.
No, shape does not affect the bread.
In the King Arthur Flour videos, they demonstrated the rolling of dough and the location of the dough seams. Where should the seam of the dough be located?
It will not matter where the dough seam is located
The dough seam should be located where ever the design indicates
The seams need to be hidden and should be at the bottom of the bread for the final proof.
What is proofing?
It is the first rise
When we add the yeast to the flour and mix all of the ingredients
The final rise after shaping bread into a loaf. This is prior to the bake.
How do you know if your bread is OVER PROOFED?
If you poke it and it bounces back fast
If you poke it and it springs back with a slight indentation
You poke it and it doesn't bounce back and the whole remains
How long does it take to proof bread?
It depends
It will vary
30 min to an hour
There is not exact answer because many variables affect the proof
What was different when making this bread?
Do you feel comfortable trying to make bread on your own?
Did you find following directions to be critical in the making of your bread?
