In the lab of principles of artisan bread baking day 3. Today we made baguettes for the second time in my life. I think the hardest part for me and many others is scoring. Between getting the right angle of the lame to going down only the center and overlapping and making sure 5 cuts are spaced through out the whole length. It’s a little frustrating, chef makes it look so easy and when you do it you think man this isn’t bad but then you bake it and you see your mistakes. I like shaping the baguettes though, I like the feeling of dough so the more I get to touch it the better. And I believe shaping come easy to me. We have also been making scones and biscuits. Which are a little challenging because you think there easy but making sure you get the layers even and don’t over mix, it starts to add up. We made pretzels while other groups made bagels and we switch on day 4. I like how we switch back and forth not doing the same thing everyday and also getting repetition.
Day 7 was a very hectic day for me and my team. We had to make foccacia, baguettes, biscuits, challah. I do not think that I have ever worked so hard in my life. The day was very productive but there were some problems in the quality of our bread. Our challah dough seemed nice at first and ended up being not that great after it was baked. The challah ended up tearing as it was baking. The integrity and strength of the dough was not up to par with the other groups. My braiding skills are still questionable but I believe that I can get it done on practical day.
On day 6, our production was very good. When making the scones, the layers were much better. Our braids for our challah improved a lot because on our first one, We didn't know what to do and they didn't come out so well. we were able to finish quite early and I felt happy about that. One small thing we did to early was adding the cheese to the focaccia. Nothing major. Overall our group did well and got everything that we needed to do .
In the lab of principles of artisan bread baking day 3. Today we made baguettes for the second time in my life. I think the hardest part for me and many others is scoring. Between getting the right angle of the lame to going down only the center and overlapping and making sure 5 cuts are spaced through out the whole length. It’s a little frustrating, chef makes it look so easy and when you do it you think man this isn’t bad but then you bake it and you see your mistakes. I like shaping the baguettes though, I like the feeling of dough so the more I get to touch it the better. And I believe shaping come easy to me. We have also been making scones and biscuits. Which are a little challenging because you think there easy but making sure you get the layers even and don’t over mix, it starts to add up. We made pretzels while other groups made bagels and we switch on day 4. I like how we switch back and forth not doing the same thing everyday and also getting repetition.
ReplyDeleteDay 7 was a very hectic day for me and my team. We had to make foccacia, baguettes, biscuits, challah. I do not think that I have ever worked so hard in my life. The day was very productive but there were some problems in the quality of our bread. Our challah dough seemed nice at first and ended up being not that great after it was baked. The challah ended up tearing as it was baking. The integrity and strength of the dough was not up to par with the other groups. My braiding skills are still questionable but I believe that I can get it done on practical day.
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ReplyDeleteOn day 6, our production was very good. When making the scones, the layers were much better. Our braids for our challah improved a lot because on our first one, We didn't know what to do and they didn't come out so well. we were able to finish quite early and I felt happy about that. One small thing we did to early was adding the cheese to the focaccia. Nothing major. Overall our group did well and got everything that we needed to do .