The Noble Gas Stove

Video Reflection: 1. I chopped up some almonds before putting them in the over, but I also had a batch that I chopped after I put them in the over. Unfortunately, the picture of the pre-chopped almonds after putting them in the oven is unclear, but they still smelled great :) 2. After combining the dough ingredients together, the dough becomes stiff. (both doughs are shown here, olive oil on top) 3. Shape the dough into logs: (Here the butter dough is on the left) ^^^ that's the olive oil dough ^^^ that's the dough made with butter 4. Slice the logs of dough: I had a bit more trouble cutting the butter one than expected, but there were casualties from both logs for picture-defect biscotti... :'( 5. Final product after baking a couple times: Olive oil is on the left above. Olive oil batch (above) and close up (below) Butter batch (above) and close up (below) Some Science Questions: Based on your observations of t...

Video Reflection:  1. Let dough sit to prepare the bread's sponge.          --> --> --> The bubbles that form in the sponge are indicative of gluten's presence. 2. Mix in some melted butter, salt, and additional flour and you get a blob of dough: 3. Knead your ball of dough until it's less... blobby 4. You'll know you're kneading is on point when you pass the windowpane test: 5. Shape that dough to fit into your pan. Go from this: To this: Then turn and pinch the dough: 6. Afterwards the dough should have doubled in size: 7. Voila:

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: