la boulangerie du soleil

(la boo-lan-geri de solei)

╚══ ≪ °Kennedy middle school- 7th grade° ≫ ══╝

               ✺✳Jin.Z✦Emma.S✦Colton.W✦Alayna.M✳✺

  Our team has never competed in a solar oven competition before, nor has our school.

                                                    (FINISHED OVEN)

People who assisted us: {Mr. Bennett, Mr. Hill, Aubrey}

5 Fun Facts:

• Six billion baguettes are produced each year.
• There are 35,000 artisanal bakeries in France.
• French baguettes are protected by law.
• Baguettes have a standard size.
• There’s a right way to carry baguettes.                                              

                      Process

1-23-24_We started by brainstorming ideas by going to many different solar oven websites and taking ideas from how they built them.

Some of these websites include, GoSun, Sun oven, and solcook.

We in the end chose a design with a box shape that absorbs light and traps it.                                   {Here is a mix of references we used}

2-23-24_After figuring out our plan we began to work on the oven, for our base we used a styrofoam box we found on the side of the road which we cleaned out, as well as a few mirrors for our lid and panales nearby our local dump.

3-1-24_We had chosen a black inside (Which would later change to be covered by tin-foil) and cut out black foam to line the inside of the oven.

3-8-24_We began to cut the glass to allow us to use it as panales and for our lid, around this time we also cut part of our lid to allow us to set our glass on top.

3-27-24_Next we began experimenting with different ideas, including implementing tin foil inside our oven to help keep heat.

4-1-24 We made miniature models of the frame of our base, where the oven would be held to the sunlight. We confirmed our design and began tracing the wood outlines.

4-2-24_We began to finish up our build by adding outer mirrors. We chose to make wooden stilts on the outside of our oven to hold up our mirrors and work to help tilt our oven towards the sun to gain more heat.

4-3-24 We finished constructing the frame and gluing the mirrors.

Recipe

• 1 cup-all-purpose flour
• 1 packet or 2 ¼ teaspoons active dry yeast 

For the Dough

• 6 large eggs, room temperature 
• 3 cups all-purpose flour
• ½ cups granulated sugar
• 2 teaspoons kosher salt
• 1 cup butter, softened, plus more for pans

For the egg wash

• 1 large egg
• 1 tablespoon water
• Kosher salt or sea salt, for sprinkling

Step 1: Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes

Step 2: Once the sponge has formed some air pockets, add eggs, remaining 3 cups of flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium–high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down the bowl every 4 to 5 minutes, 10 to 13 minutes.

Step 3: With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.

Step 4: To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes.

Step 5:  To bake the same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a bench scraper. Cut each half into six equal pieces. Flatten each piece into a rectangle, then fold short ends in towards each other as if  folding a letter. Flatten again and tightly roll into a log starting with the short end. Repeat with all pieces.

Step 6: Grease 8”-x-5” loaf pans with butter. Place 6 pieces of dough seam-side down in one straight row into each prepared pan. Cover with plastic wrap.

Step 7: Preheat the oven to 375 Fahrenheit. Let dough proof until puffy and doubled in size, 1 hr to 1 hr and 30 min. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt. 

Step 8: Bake until deeply golden on top and the center of the loaf registers between 190 fahrenheit and 205 fahrenheit, about 30 minutes

Step 9: Let cool for 5 min then turn loaves out onto a cooling rack. Let cool completely. 

Ingredients for sandwich :Lettuce, tomato, cheese, turkey, mayonnaise

We will add these to assemble the sandwich

 Testing

Throughout building the cooker we tested it a few times,

Our first test was done with plexiglass (NOT OUR FINAL GLASS)

and black foam board inside, within 20 minutes in medium light we reached a peak of 89 F.

Our second test was done with our final glass and foil insides, within 20 minutes reaching a peak of 149 F.

Final testing TBD

                 TEAM DESIGN VIDEO                                NA