Pictures from baking class, week 3: breads.
I took a lot of pictures yesterday. There were so many different kinds of breads and different demonstrations happening, I just had to get snapshots! We were in a different kitchen, which was weird, because I finally was getting used to finding things in the other one (which I have been in for 3 classes).
We didn’t use any bread machines or mixers, which I really liked. Just muscle and some extra help in the proofing process. Some things I learned:
*(recommended) braid challah starting from the middle
*to check and see of the bread is done, flip your bread over and stick your thermometer into the underside of the bread (so you don’t see the hole)
*the reason why you see slashes in bread (like at a bakery) is for decoration and tradition, but also as a code, so the person at the register can identify what kind of bread it is
more pictures later…
