Specialist Technology: Year 8 Bread

Our Year 8's have been making bread by applying their making skills; they have also been understanding the science behind bread making.

warm water activates the yeast

weigh/measure and mix thoroughly

roll into a ball of dough

start to knead it- to warm up the gluten for a more even texture

we knead by ripping at it six times or more

roll into a ball

place into an oiled bowl and cover in the oil

cover with a bag or tea towel and leave to rise (prove/proofing)

proving allows time for the yeast to feed and make carbon dioxide-

 which give bread it's structure and texture

knocking back the dough to create an even crumb to the bread

now we get creative

braiding

beautiful

and we put in the warm place for the second rising

ready to cook in a hot oven

 so the yeast is killed

Lower order thinking

Higher order thinking is helping us to understand many aspects to bread making and why the making stages are so important.. we start with the lower order skills to warm up our brains..

then we move on to higher order thinking to really challenge our thinking..

so far so good...