Sticks of Bread

Breadsticks Lab

Video Reflection:



1. Measure out the flour. 

2. Mix the dough.

3. After the dough is mixed, prepare non-stick bowl for dough to proof. 

4. After proofing, shape dough into a rough flat rectangle.

a. Whole Wheat:

b. All Purpose Flour:


This dough felt like failure to work with. Total defeat :(

5. Roll! That! Dough!

After cutting strips the width of a finger, roll into 12 strips.




7. Puff

Let the strips sit and puff for a bit. Then throw 'em in the oven.


Note: No parchment paper was available. The suggested alternative was aluminum foil with non-stick spray.

8. And After Baking...

A. Whole wheat




B. All Purpose:




Comments

  1. Keri ColabroyJuly 19, 2017 at 12:31 PM

    I enjoyed your facial expressions (lol).

    The texture of the breadsticks does reflect the protein content - the whole wheat flour should have more protein and a stronger texture, and the AP flour had less protein and a softer texture.

    The "dense" texture of the AP breadsticks was probably due to a lack of leavening. Did you add the yeast for both batches? What about the honey?

    Next time, take photos of all your ingredients, and I will be better able to help you troubleshoot.

    ReplyDelete

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