Let's Make Some Bread

In the following activity (~30 mins) we will prepare some basic dough. This will be a no-knead recipe; dough can be used to make a variety of "breads/rolls/etc." This is a process was introduced to the chemistry department by chemistry alumni Chris Knutson who frequently used this recipe to make pizza dough.

Basic Ingredients

1) flour

2) water

3) yeast

4) salt

Basic Recipe

- 3 cups "all purpose" flour

- 1 1/3 cups water

- 1 tsp yeast

- 1 tsp salt

Procedure

Add all ingredients to the "bread bin" mix to combine, cover and leave overnight.

trick: include in the "bread bin" a cup/beaker of water; this will prevent the dough from drying out and forming a crust.

Bake into rolls, bread, pretzels, pizza crust, flatbread, or ?

Required Materials

(To be purchased in advance or a quick trip to the grocery store)

Bread bin (provided in lab)

above ingredients

mixing utensil

Discussion points

1) flour/water ratio (see book)

2) Just any water? (RO, tap, etc)

3) The role of yeast.

4) Do we really need to add salt?

5) Is all flour the same?