DAILY ACTIVITY REPORT 6 "FRENCH BREAD"

Hellooooo back again with my Daily Activity Report on this 3rd Practical Week.

Today before we started, our lecture Mr. Faisal told us for make basical French Bread for proofing our skills on basic bread with manual methode. Today I work with my partner, Mr Hardy. So, we're gonna make 2 basical French Bread. The first one we using Mr. Edd Recipes and other we using our Kitchen Laboratory recipes. Started with scalling our ingredients until baking process, we do the different recipe at once.

What is the difference between Mr. Edd and Kitchen Laboratory Recipes? Well, for started we do know that French Bread is basical of Un-Rich Bread which is The Dough Ingredients only flour, water, yeast, and salt. Nah, the Kitchen Laboratory was Un-Rich Basical Bread Recipe and Mr. Edd was not Un-Rich Bread basical Recipe because they are using Butter and Sugar.

We only want to know the differents of this 2 recipes from the texture outside and inside, the smells, and the taste. Well, at final look, from the psycal was same. The texture also crunchy and hard outside but still smooth inside.For the taste, maybe for Mr. Edd Recipe was delight with butter flavour than Kitchen Laboratory Recipe. But, for the Kitchen Laboratory recipe for the taste was so tasteful because of the salt.

Here's the picture from the stater till the final look

dry and liquid ingredient

mixing

adding water while mixing

rounding

rounding

proofing

the final look

 Here's the 2 different French Bread recipe that I would like to share you :

Kitchen Laboratory Poltekpar Recipe :

- 500 gr Hard Flour
- 10 gr Yeast
- 1 tsp Salt
- 5 gr Bread Improver
- 500 ml Water

Mr. Edd Recipe

- 500 gr Hard Flour
- 25 gr Yeast
- 10 gr Salt
- 5 gr Sugar
- 10 gr Butter
- 300 ml Water