Breads: the fluffy, the dense, and the undercooked

This experiment was all about baking. I studied the different cooking qualities of baking soda vs baking powder, the way mixing can affect the end result, and how timing, temperature, and exact measurements mean everything if you are looking for a particular final product. I studied this through reading and sensory evaluations of lemon poppyseed muffins, rosemary focaccia bread, and a loaf of honey whole wheat. 

LEMON POPPYSEED MUFFINS

1/2 cup sweet creamy butter, softened

2/3 cup sugar

2 large eggs, separated

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

2 tbsp poppy seeds

2 lemons, grated zest

1/4 tsp salt

1/2 cup buttermilk 

2 tbsp lemon juice

1 tsp vanilla 

1. Preheat oven to 350 degrees F
2. Coat muffin tin with nonstick cooking spray
3. Add the egg yolks, one at a time, beating well after each
4. In a separate bowl, stir together the dry ingredients, poppy seeds and lemon zest.
5. With a mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then the lemon juice, and then vanilla.
6. Beat until smooth
7. In another bowl, beat the egg whites until soft peaks form
8. Gently fold them into the muffin batter until blended
9. Spoon the batter into the prepared pan, 3/4 full
10. Bake at 350 degrees F for 20-25 minutes, or until a toothpick inserted in the center comes out clean
11. Cool for 5 minutes before removing to cool completely

(For a little extra sweetness, sprinkle the muffin mixture with sugar prior to putting in the oven.)

• ODOR
• lemon zest, lemony and sweet
• poppy has a toned musky smell
• TEXTURE
• spongey
• slightly dense
• moist
• poppy seeds add a tiny crunch in every bite
• packed together
• TOUCH
• spongey
• smooth
• firm/thick shell
• TASTE 
• lemony
• sweet
• rich and hearty flavor
• citrus kick that travels upwards through your face

ROSEMARY FOCACCIA BREAD

3/4 cups bread flour

3/4 cups unbleached all-purpose flour

1 tsp salt

1/2 tbsp white sugar

1/2 (.25 ounce) package instant yeast

1/2 cup, 5 tbsp, + 1 tsp warm water (110 degrees F)

1 1/2 tbsp extra-virgin olive oil, divided

1 tbsp chopped fresh rosemary

1 tbsp grated parmesan

1. In a large stoneware bowl, stir together the flours and salt.
2. Make a well in the center of the flour mixture and sprinkle sugar and yeast into the well.
3. Carefully pour the water into the well.
4. Let stand until the yeast begins to act, about 5 minute.
5. Pour 2 tbsp of the oil into the well.
6. With a wooden spoon, stir the mixture in the center of the bowl.
7. Gradually widen the circle of stirring to take in all the flour at the sides of the well. 
8. Turn out on a floured surface and knead the dough just until smooth, keep soft. 
9. Pour 1/2 tsp of the oil into a clean bowl
10. Place the dough in the bowl, turning once to oil the top. 
11. Cover, and let rise until doubled, 30 to 45 minutes.
12. Punch the dough down.
13. Use 1 tsp of the oil to coat a baking sheet, and place the dough on the baking sheet.
14. Gently press the dough out to about 1/2 inch thickness.
15. Pour the remaining oil over the top of the dough.
16. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals.
17. Sprinkle with the rosemary and cheese.
18. Place in a cold oven on the center shelf.
19. Place a flat pan of hot water on the shelf below the bread.
20. Let the bread rise until doubled, 20-25 minutes. Turn on the oven to 375 degrees F. 
21. Bake the focaccia for 20-25 minutes, or until browned on top. 
22. Remove from the pan, and cool on a wire rack. 
23. Serve warm!

THIS WAS SO INCREDIBLY PERFECTLY DELICIOUS IN SO MANY WAYS. I WILL, WITHOUT A DOUBT, BE MAKING THIS AGAIN.

• ODOR
• the rich smell of olive oil
• the savory smell of rosemary
• moist steam that emits the toasted bread scent
• TEXTURE
• flakey
• crispy
• light!
• fluffy on the inside
• falls apart and breaks in your mouth before it melts away
• TOUCH
• light
• airy
• cushiony
• rough
• crunchy on top
• warm
• tender
• TASTE
• rosemary essence
• fresh
• savory
• pungent parmesan
• usually focaccia is more salty, but this time the olive oil and the salty cheese made up for it in butter mediterranean flavors

SIMPLE HONEY WHOLE WHEAT BREAD LOAF

1 1/2 cups warm water (110 degrees F)

1 (.25 ounce) package active dry yeast

2 1/2 cup bread flour

1 1/2 tbsp butter, melted

1 1/2 tbsp butter, melted

5 tbsp + 1 tsp cup honey

5 tbsp + 1 tsp cup honey

1/2 tbsp salt

1 3/4 cup whole wheat flour

1. In a large bowl, mix warm water, yeast and 1/3 cup honey.
2. Add 5 cups white bread flour and stir to combine.
3. Let set for 30 minutes, or until big and bubbly.
4. Mix in melted butter, 1/3 cup honey and salt. 
5. Stir in 2 cups whole wheat flour.
6. Flour a flat surface and knead the whole wheat flour until not real sticky- just pulling away from the counter, but still sticky to touch. This may take an additional 2-4 cups of whole wheat flour.
7. Place in a greased bowl, turning once to coat the surface of the dough. 
8. Cover with a dishtowel. 
9. Let rise in a warm place until doubled. 
10. Punch down and divide if necessary.
11. Place in a greased 9 x 5 inch loaf pan and allow to rise until dough as topped the pan by one inch.
12. Bake at 350 degrees F for 25 to 30 minutes; do not over-bake.
13. Lightly brush the tops of the loaves with melted butter when done to prevent crust from getting hard. Cool completely. 

• ODOR
• sweet
• yeasty
• flour is strong
• fresh
• doughy
• TEXTURE
• heavy and brick like
• thick, takes effort to break down
• dense sponge
• crispy on the outside
• dough and chewy on the inside
• needs to cook more 
• TOUCH
• moist 
• dense
• kind of like a temperpedic mattress
• thick crust that holds
• doesn't flack or crumb much
• TASTE
• honey sweet
• slightly grainy 
• full yeasty flavor
• doughy 

FUN FACT: Steam creates a gloss that speeds the cooking process and coats the outside of the dough and results in an extra crispy crust.