Yeast breads: of fermentations and waiting...

Assalamualaikum!

Heyya fellas!

Well, for this post, I'll make it brief and simple..

Since I have stacked assignments to be done, plus work and craziness of my days,

it seems like I have to make it quick for writing this post.. =)

BFP Lab Session.

"Yeast bread".

When making breads with yeast added,

WAITING and SPECIFICITY is what it's all about.

Rules and regulations:



mixture of lukewarm water, sugar, and yeast.



Correct temperature.

*Too HIGH or too LOW can kill the bacteria essential for the yeast's activity!*

example of a rising dough.

Exact amount of ingredients.

*A pinch less or more, will effect the final result of your yeast bread.*

Owh ya. We are trained to have a strong muscle.. ;P
\*Please ignore that kembar of mine.. :)*

Knead accordingly.

*Yeast bread needs kneading to increase the gluten formation,

and to make sure that all of your ingredients has been totally mixed.

Gluten is needed for the successful outcome!*



my creation, with Aini. =)



Time your action.

*Time is very crucial, in making sure that your bread will not be burnt in the oven,

or to make sure that your yeast is fermented correctly.*



lets eat! =D



Be patient!

*Yeast bread REALLY needs time for the completion.

You have to wait for the dough to rise,

another waiting session for the bread to be well done and ready to eat.

So, BE PATIENT!*

We are really thankful for our lab! Alhamdulillah!

En.Fathee the Chef!



cinnamon rolls; to the oven! =)



I'm out fellas! 

['AmyraRamlan.Breads.And.Bakery]