Name: FARRO,ROGELYN A.

Name of Instructor: Sir Nathan Estrada

Course/Year:BSHM-II BLOCK 3

Date: 11-26-21

Conclusion

My observation of my practicum which is kneading a dough, Kneading was not

easy while I do this activity creating a dough you might be able to stretch so thin
you can almost see through it. The more gluten, the more elastic, stretch and
strong the dough will be. All we need to do is to have a patience pushing the
dough the dough away from you with the heel of your palm. I observe that if I add
small amount of water in the dough it makes sticky and it have a failed outcome.
In my first trial I add more water because I thought it needs to add more water
but suddenly the dough becomes sticky and wet. And also I add to much of a
baking soda to my dough and when I toast in our oven the taste becomes bitter
and salty. I try to make a prefect dough and in my third trial it becomes
successful. So all we need to do to make a perfect dough When working the
dough, it’s important to perform the windowpane test to ensure that you’re not
over-kneading it, which can result in a tough, stiff dough. Compressing the air out
of a dough leaves no room for expansion, and overworked gluten is just as brittle
as underworked gluten, leading to tough crusts and a dense, dry crumb.