PRACTICE ACTIVITY 6 (ENG VER)

Hello Guys,

         First, I want to say thank you for reading and following my Activity Blog, especially the Kitchen Section, and this time I will to tell you about my activities, especially Pastry and Bakery Section and on this occasion I will discuss about Bakery Section or Bread.

         Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast, and better inherent keeping qualities than other breads due to the lactic acid produced by the lactobacilli. 

          And I will make France Bread from Sour Dough, which is a self that serves as a natural yeast that lasts longer so that Leaven is the name of this yeast to make France Bread later, which is made from Flour, Water, and Sour Doung then mix well and keep for 1 day let ferment in action.

           First of all is to prepare the tools and ingredients needed then start the product that will be made and make sure the oven is ready for use. Add dry ingredients and then mix well and enter Leaven or yeast , then enter the water gradually and mix until combine together.

           Mix the ingredients together, we only make the dough together not until smooth or elastic because there is still a further process that will make the dough later.

           And than rested the dough for 30 minutes and if the dough has begun to expand even though it is not as necessary as we want because there is still a process where the mixture is really expanding.

           After the dough has been rested then the time for the dough is made really smooth using the machine to make it faster then the mixture is more even and soft in the mix process itself, if the dough is rather hard add a little water so that it is softer until the mixture is smooth. the characteristics of the dough are smooth or elastic the dough is not sticky in the bowl mix and the dough is elastic and the texture of the mixture is soft.

           And than the shape of the dough is like a mold to make France Bread that extends after that, insert it into a Proofing machine or bread development tool for 1 hour until the dough expands as we like.

 

            After the dough has been proofed, then brush with water and cut the top part like Frence Bread in general, then give the butter every incision to help the process of ripening the bread later and give a savory flavor to the bread.

           Then give the top flour after that make the mixture until cooked or brown evenly with a temperature of 180 degrees Celsius for approximately 1 hour depending on the amount of dough you make.

           And this is the result of the French Bread we make using Sour Dough, Sour Dough can be made anything not just plain bread but can also be used in various kinds of sweet breads such as Croissants or Denish or other because Leaven serves as Yeast where Leaven has long been used this ancient technique in Sour Dough.

          So that's my activity in the kitchen this time with the Bakery Section so for those of you who have questions please comment below.