Week 6 Lab Data Group 3: Bread

I was the data collector for this lab. My group made four loaves of bread. They represented 3 different types of bread: one whole wheat bread, one cheese bread, and two sourdough breads. We were trying to compare the differences in bread production. We were measuring the temperature of the pot and the temperature of the bread at various times. All the flour was the same type. 

Loaf 1 – Whole Wheat Bread

The first bread we made was whole wheat bread. We used flour, water, and salt. No leavening substances were used. We mixed the flour, room-temperature water, and salt, and created a ball. I kneaded the bread for 2 to 3 minutes. The ball was placed in a cast-iron pot that was oiled and preheated to 400-500℉. It was preheated by placing it on coals. After a lid was placed on the pot. We put the pot on the hot coals and place a layer of hot coals on the top of the pot. It was kept in the pot for 36 minutes until it reached a temperature of 186 ℉. The most difficult part was gauging the temperature to keep the bottom from burning. We should have distributed the coals on the top and bottom more evenly.

Quantitative Data Loaf 1 – Whole Wheat Bread

A temperature gun was used to measure the temperature of the pot. A meat thermometer was inserted into the center of the bread to gauge the internal temperature of the bread. We randomly selected times to measure both the pot and the bread. We measured both temperatures at the same time.

Time	Temperature of the Pot (℉)	Temperature of Bread (℉)
0	480
3:30	375
10:38	583
15:45	440	170
21:10	286	156
28:52	459	178
36:00	660	186

Qualitative Data Loaf 1 – Whole Wheat Bread

It was cooked through, but we burned the bottom of the bread. It was black and inedible. The bread tasted pretty good. It was dense and dry but tasted fine.

	Individual 1	Individual 2	Individual 3	Individual 4
Smell	Saw dust	Smokey	Bread	Bread
Taste	Bread	Wheat like	Bread	Bland
Texture	Chewy	Gummy, Moist	Dense, Gummy	Chewy, Moist

Loaf 2- Cheese Bread

The second bread we made was the cheese bread. We mixed flour, water, salt, cheese, and an egg all together to form a ball. I kneaded the cheese bread a little longer than the whole wheat bread. We placed dried basil on the bottom of the ball. The ball was then placed in a cast-iron pot that was oiled and preheated to 400-500℉. We kept it in the pot for 31 minutes until it reached a temperature of 190℉. It was less burned than the first bread, but that section was still inedible. We think the basil reduced the amount of burning that occurred on the bread. The most difficult part was gauging the temperature to keep the bottom from burning. We tried to distribute the coals better, but obviously not enough.

Quantitative Data Loaf 2- Cheese Bread

A temperature gun was used to measure the temperature of the pot. A meat thermometer was inserted into the center of the bread to gauge the internal temperature of the bread. We randomly selected times to measure both the pot and the bread. We measured both temperatures at the same time.

Time	Temperature of the Pot(℉)	Temperature of Bread (℉)
0	453
5:03	358	64
11:18	359	77
16:50	490	96
21:00	430	155
26:29	536	190
31:00	450	190

Qualitative Data Loaf 2- Cheese Bread

It was cooked through, crunchy on top, but it was still burnt on the bottom. It tasted good. I liked it. It tasted like soft cheese. It had the consistency of bread but the flavor of cheese. It rose a little bit more than the first loaf, but it was still dense and still pretty flat.

	Individual 1	Individual 2	Individual 3	Individual 4
Smell	Cheesy	Cheesy	Smokey	Warm cheese bread
Taste	Cheese	Cheesy	Too cheesy, too salty	Cheesy
Texture	Dense, Moist	Chewy, Moist	Dense	Dense, Moist

Loaf 3 & 4 – Sour Dough

The third and fourth loaves were identical except that basil was placed on the bottom of the third loaf. We did not make the dough. It was pre-made for us. Sourdough starter was used in these two loaves. We scored the premade loaf. It was then placed in a cast-iron pot that was oiled and preheated to 400-500℉. We kept the first sourdough loaf in the pot for 36 minutes until it reached a temperature of 208℉. We kept the second sourdough in the pot for 11 minutes until it reached a temperature of 208℉.

Quantitative Data Loaf 3 – Sour Dough (Basil on Bottom)

A temperature gun was used to measure the temperature of the pot. A meat thermometer was inserted into the center of the bread to gauge the internal temperature of the bread. We randomly selected times to measure both the pot and the bread. We measured both temperatures at the same time.

Time	Temperature of the Pot(℉)	Temperature of Bread (℉)
0	415
5:22	440	80
10:45	398	118
16:43	520	170
12:25	375	193
27:32	316	209
36:00	220	208

Qualitative Data Loaf 3 – Sour Dough (Basil on Bottom)

The third and fourth loaves of bread were lighter (filled with more air pockets) than the first two loaves. Both loaves were less dense. It tasted like warm sourdough bread. I like these two a lot better than the first two. It was soft and tangy and was more like the bread I was used to eating. The bottoms of these loaves were also burnt, but loaf three with the basil on the bottom was burnt the least, as compared to the other loaves.

	Individual 1	Individual 2	Individual 3	Individual 4
Smell	Delicious	Yeasty	Yeasty Sour Dough	Yeasty
Taste	Delicious, Real Bread	Delicious	Sour Dough	Tangy
Texture	Air Pockets, Crusty	Airy, Crunchy	Soft, Springy, Airy	Soft, Airy, Squishy

Quantitative Data Loaf 4 – Sour Dough (No Basil on Bottom)

A temperature gun was used to measure the temperature of the pot. A meat thermometer was inserted into the center of the bread to gauge the internal temperature of the bread. We randomly selected times to measure both the pot and the bread. We measured both temperatures at the same time.

Time	Temperature of the Pot(℉)	Temperature of Bread (℉)
0	500
5:10	400	200
10:53	486	209

No Qualitative Data collected for Loaf 4 – Sour Dough (No Basil on Bottom)