Baking: Day 12

On Tuesday we finished our Pain au Lait. We made single and double knots and little clover shapes. We also made and finished Challah. I had no idea making bread braids would be so fun!

Baking: Day 11

Monday we made Pain au Lait aka Milk Bread. But we ran out of time to make it. On to Tuesday.

Baking: Day 10

Sourdough and Rye Sourdough

Baking: Day 9

On Thursday of the second week we made bagels, pretzels and started our sourdough. I also was able to get my original bread recipe into the oven even though it was not reshaped. Chef made little pizza shapes that turned into hearts. It was too salty so I will modify that. A very productive day for me.

Baking: Day 8

On Wednesday we had our practical and written exam. I will know the results later. I did a nice job on my baguettes. I really like the flour wash and my slashes came out nicely. If you don't mind my saying. I should have let them proof longer for a longer, leaner baguette. Next time. It's such an elusive thing to know exactly when to start shaping the dough. It's touch sensory and I am still learning that.

Baking: Day 7

On Tuesday we rolled out wheat bread and made little dinner rolls. We also worked on our Original Bread.

Baking: Day 6

On Wednesday we have a written and practical exam. We have made Baguettes twice already. So instead of making baguettes for the third time, today we started on our Original Bread Project. It's not totally original, just tweaked enough to call our own.

I am working with water, milk, dry active yeast, bread flour, buckwheat flour, oats, cranberries, cherries, apples, cinnamon, ginger and salt. I made this in class today. It's proofing overnight and I can bake it tomorrow. But I decided to make it again at home with the same recipe. I had the same problems in class. Too dry (add water). Too sticky (add flour). Funny that.