Reflection Activity Think about the bread you have already produced during your class. Reflect on your experience by writing a short essay (at least 2 paragraphs) that answers the following guide questions: What kind of bread did you make, and what was your role in the preparation? What steps or techniques did you find easy or challenging during the process? How did your bread turn out in terms of taste, texture, and appearance? What did you learn from this bread-making activity that you can apply in future cooking tasks? If you were to make this bread again, what would you improve or do differently? Write your reflection neatly on your STVE notebook. Be honest, specific, and detailed in your answers.
Answer (1)
Reflection on Bread-Making I made pandesal, and my role was measuring ingredients, kneading the dough, and shaping the rolls. The steps I found easiest were mixing the dry ingredients and proofing once I learned to check the water temperature. The challenging parts were kneading to the right gluten development and timing the proof so the dough doubled but didn’t overproof. My bread turned out slightly crisp outside, soft and airy inside, with a mild sweetness—good flavor, even crumb, but a few rolls were uneven in size.From this activity, I learned mise en place, temperature control (yeast activity), and the windowpane test to check gluten. Next time, I’ll weigh each dough piece for uniformity, improve shaping tension, and control oven steam for better crust. These lessons apply to future cooking: precise measurements, patience during resting times, and careful heat management produce consistent results.
