All this talk of bread and pastries got you hungry? Why not try one of the best bakeries in D.C.- Bread Furst? I went last week, and highly recommend making the short trip! (Their address is4434 Connecticut Ave NW, Washington, DC 20008)
They have everything from bread loaves to breakfast foods to cakes, pies, salads, and many more. Check out their menu here: http://www.breadfurst.com/#!ourfood/cfvg
Here are some pictures I took at the bakery! (Check out the maillard reaction on the first one)
This seemed to be an appropriate post considering our most recent experiment in the lab. However, what distinguishes this recipe from the ingredients used to make bread in the lab is the use of baking soda as an alternative to yeast. The key difference between using yeast and baking soda in cooking is the former requires more rising “rising time” than the latter.
Discussion Question: Why does baking soda allow the bread to rise faster than yeast or sourdough? Also, how does using baking soda affect the taste? Answer both of these by explaining them on the molecular level.
My lab partner and I were really pleased by how well our bread we made in the gluten lab turned out, so I thought I’d share our recipe and some pictures. Such a shame we couldn’t taste it! As you can see, the crust was a gorgeous golden brown, firm but not crackly, about the texture of sandwich bread crust. The inside was fluffy and somewhat dense, but with lots of little air pockets.
What might some reasons be why our bread didn’t have a crisp crust? Did anyone else have particular success with their bread? Any really bad results?
Our recipe was:
125 g All-Purpose Flour
2 tsp Sugar
1/2 tsp Salt
1 tsp dry “Rapid Rise” yeast
~80 mLs of warm water (heated to ~105 degrees F)
We followed the rest of the instructions as written in the lab, including kneading for 5-8 minutes, 30 minutes to rise, and 30 minutes in a 350 degree F oven.
While banana bread is pretty common, this is my first time knowing that we can also use sour cream to make one. This special recipe by Kraft is ready to serve in 1 hour and 15 mins for 16 servings! Happy baking 🙂
Beat butter & sugar in large bowl with mixer until blended. Add eggs and sour cream; mix well. Add bananas and combined dry ingredients; mix just until moistened. Stir in nuts.
Pour into greased and floured loaf pan (usually 9×5)
Bake 1 hour or until toothpick inserted in center comes out clean. Cool for 5 min. and remove pan. Cool completely before slicing.
Discussion Question: I’m wondering what’s the difference between bread without sour cream and the one with it? Does sour cream only add flavors to the bread? Or does it help with the final product texture?
During baking, the starch in dough melts. The molecules become less organized and allow water molecules to move near them, some are partially dissolved. As the bread cools, the starch recrystallizes or retrogrades and goes back to a solid form, which causes a firm texture. Starch retrogradation is desirable for some starchy food products in terms of textural and nutritional properties.
Why has starch retrogradation been the subject of intensive research over the last 50 years?
You can learn more about starch retrogradation here.