Making bread- understanding the function of the ingredients and the need for the processes involved when making.

Our final outcome is cooked at a high temperature to kill the yeast

 The dough has been left to prove for the second time

 Shaping the dough after the first proving

 Knocking back to remove all the carbon dioxide from the first proving

Kneading the dough to warm and stretch the gluten strands

This week, in Technology, we have been learning about bread and how to make it. To make our outcome to a high level of quality we know that we have to make sure that all the stages are done properly. We have kneaded the dough so that the gluten is warmed and stretched. We gave the yeast time to feed, to make carbon dioxide, so that the dough could rise- this is called proving- this takes place somewhere warm. Then we knocked back the dough to get all the gas out. This ensures an even texture or crumb for the second proving. Then we cooked the bread at a high temperature to kill the yeast. Our skills have developed and our knowledge about bread is much greater now.