“If you learn something new every day, you can teach something new every day.” Martha Stewart
“The three W’s of baking: wheat + wet + work makes gluten”
|Shaped Bread Class: Knots, Swirls, and Braided Dinner Rolls|
|Egg Wash on the Large Challah Breads|
|Sliced Challah Bread|
|Fougasse is a traditional Provencal Flatbread Similar to Focaccia|
|Fougasse Just Out of the Oven|
And, sesame seed flatbreads. Both the fougasse and flatbread were made from the same one-step bread dough that called for 50% all-purpose and 50% high-gluten flour.
We took turns measuring, mixing, kneading and shaping and both kept tracking of which dough was in the proofing box and when to pull each of the breads from the oven.
|Twelve Braided Dinner Rolls|
Perhaps, most importantly, we each took turns teaching each other and being taught.
|Shaped Dinner Rolls: Snail, Braid and Knot|
In class three, we will move on to Pies and Tarts with Flaky Pastry Dough.