Today was the first day of Artisan Bread Production with Chef Hitz. The entire class consisted of either sitting for lecture or standing around the table, observing Chef Hitz on making baguettes. Chef Hitz is a really funny guy and made the class interesting today. Knowing I have to be in lab by 6 am every morning is a little off-putting but I would rather start a little earlier so I can finish a little sooner. I think it will be interesting to learn how different breads are made and hopefully I’ll learn how to manage my time well for production so I don’t get overwhelmed.
In the one day of being in lab, we have already discussed so much. We learned about different techniques for bread and all aspects that go into the bread-making process.
The next 8 days of bread will hopefully go okay and Chef will be of good help.
Day 4 of breads today. Today, we made baguettes and scones as a group. My group and I work well together in getting things done which helps a lot if one of us is confused because we are able to talk to each other about production. Although I am still having a little bit of a hard time with the techniques and baking directions, I am trying hard to memorize how to do different things. As a group, our baguettes didn't come out as well as we hoped. We just have to remember the right techniques and make sure we keep things consistent. The scones weren't too bad but they could have been baked differently. All together, this lab is going pretty okay I guess. I'm not stressed out as much as I thought I would be which is good and Chef Hitz is really good at helping us and answering our questions without making us feel like we are completely clueless. Plus his humor and jokes make it a comfortable lab area. It's crazy that this lab is basically half way over so just making sure I keep focusing on doing my best.
The very first thing I did in this breads class was make Baguettes.I was so nervous to try this because it felt like I was thrown into this experience and I didn't know what to expect. at first I was confused with all of the folds I had to do but I had eventually got the hang of it. I would say the hardest part that I still struggle with in the cuts I have to make before going into the oven because it feels like I am always messing up
One on the best things I made in this class would have to be the bagels. it was so interesting to find out how bagels are made. Bagels aren't just baked but are actually boiled first then get seasoned and are then baked. I loved rolling them into the shape and when I got to try them at the end they were the best I have ever had
When we made the Challah bread in class I was intrigued and scared because of how hard it looked. when I started practicing the braids I actually picked up the six braid quicker and easier then the double braid. I just kept telling myself "2 to 5, 6 to 3, 5 to 2, 1 to 4, repeat. I eventually picked up the double braid but the six braid was still better.
Today was the first day of Artisan Bread Production with Chef Hitz. The entire class consisted of either sitting for lecture or standing around the table, observing Chef Hitz on making baguettes. Chef Hitz is a really funny guy and made the class interesting today. Knowing I have to be in lab by 6 am every morning is a little off-putting but I would rather start a little earlier so I can finish a little sooner. I think it will be interesting to learn how different breads are made and hopefully I’ll learn how to manage my time well for production so I don’t get overwhelmed.
ReplyDeleteIn the one day of being in lab, we have already discussed so much. We learned about different techniques for bread and all aspects that go into the bread-making process.
The next 8 days of bread will hopefully go okay and Chef will be of good help.
Day 4 of breads today. Today, we made baguettes and scones as a group. My group and I work well together in getting things done which helps a lot if one of us is confused because we are able to talk to each other about production. Although I am still having a little bit of a hard time with the techniques and baking directions, I am trying hard to memorize how to do different things. As a group, our baguettes didn't come out as well as we hoped. We just have to remember the right techniques and make sure we keep things consistent. The scones weren't too bad but they could have been baked differently.
ReplyDeleteAll together, this lab is going pretty okay I guess. I'm not stressed out as much as I thought I would be which is good and Chef Hitz is really good at helping us and answering our questions without making us feel like we are completely clueless. Plus his humor and jokes make it a comfortable lab area.
It's crazy that this lab is basically half way over so just making sure I keep focusing on doing my best.
The very first thing I did in this breads class was make Baguettes.I was so nervous to try this because it felt like I was thrown into this experience and I didn't know what to expect. at first I was confused with all of the folds I had to do but I had eventually got the hang of it. I would say the hardest part that I still struggle with in the cuts I have to make before going into the oven because it feels like I am always messing up
ReplyDeleteOne on the best things I made in this class would have to be the bagels. it was so interesting to find out how bagels are made. Bagels aren't just baked but are actually boiled first then get seasoned and are then baked. I loved rolling them into the shape and when I got to try them at the end they were the best I have ever had
ReplyDeleteWhen we made the Challah bread in class I was intrigued and scared because of how hard it looked. when I started practicing the braids I actually picked up the six braid quicker and easier then the double braid. I just kept telling myself "2 to 5, 6 to 3, 5 to 2, 1 to 4, repeat. I eventually picked up the double braid but the six braid was still better.
ReplyDelete