Our first experiment used 30g of flour (we each tested a different kind) and some water. After mixing the flour with water to form a dough, we rolled it into a ball and put it in a bowl of water. We 'washed' the dough until starch began to come out, which made the water white and cloudy. When the dough got smaller and resembled chewing gum, we were told that we were left with the gluten. The gluten balls were then baked, so we could have a look at the inside once cooked.
After the starch has been washed out
The starch test using iodine
Variety of gluten samples
Inside the baked gluten samples
We then began to discuss salt and how it is used within our diets. We taste tested four different kinds of salt; regular table salt, Lo Salt, Maldon Salt and sea salt. We discussed the flavour of each and how we would use them in cooking.
As we discussed the recipe for white bread buns, we were each given a percentage of salt to add to our dough so that we could discover the importance of salt within the bread. Sadly, I was given 0%. Salt is needed in bread not only for flavour but for consistency, and to react with the yeast. My bread rose well during the prove, but sadly did not deliver in taste. One bread roll from each student was cut into pieces and as a class we tried the bread from saltiest (2.5%) to 0%.
Before proving
After proving
Dough shape experiments
In the oven
Baked
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