AMP EDUTAINMENT · FIELD LAB · PRINTABLE
FIRST LOAF
Explore measurements, yeast fermentation, dough structure and what heating changes.
Student: ____________________ Date: ______________ Instructor: ______________
Mission Objective
Explore measurements, yeast fermentation, dough structure and what heating changes. First run the matching digital laboratory mission, then complete the physical experiment with an adult.
Materials Checklist
320 g bread flour; 208 g clean water; 4 g instant yeast; 6 g salt; 8 g vegetable oil; scale, mixing bowl, loaf pan, towel, thermometer, oven and adult-operated probe thermometer.
Adult Safety Check
Check allergies or sensitivities before starting. Wash hands and surfaces. Raw flour and dough are not safe to taste. Adults manage oven and hot pans. Follow full instructions and measured doneness guidance in the corrected handbook.
Prediction — Before You Begin
I predict ___________________________________________________________________
because ____________________________________________________________________
Field Procedure
1. Weigh all ingredients separately and record the numbers. 2. Calculate hydration: 208 ÷ 320 × 100 = 65%. 3. With adult help, mix, knead, rise and shape according to the handbook’s complete project instructions. 4. Adult bakes and measures temperature as directed in the handbook; cool before cutting. 5. Record changes in size, texture and smell.
My Results
Trial 1 / measured result: _____________________________________________________
Trial 2 / what I changed: _____________________________________________________
Trial 2 / measured result: _____________________________________________________
My prediction was: □ supported □ not supported □ inconclusive
Explain It In Your Own Words
What made the system work or fail? _____________________________________________
_______________________________________________________________________________
Instructor Answer Key / Discussion
Why is instant yeast necessary instead of baking powder? Yeast is a living organism that produces carbon dioxide during fermentation. Why avoid tasting raw dough? Raw flour can contain harmful pathogens and the dough is not yet made safe through baking.
Evidence of Learning
Learning evidence: accurate weighed masses, hydration calculation, documented fermentation observations, and safe handling.
□ Can predict □ Can conduct safely □ Can measure □ Can explain □ Needs another trial
Instructor initials: ____________________________
Educational field-testing worksheet. Not a substitute for the corrected handbook’s complete procedures. A successful game simulation does not certify a physical build as safe. To print: use your browser Print / Save as PDF command.