Alright, so lately in class it's been bread. Bread and more bread too. Basically we're learning how to mix, ferment, shape, proof and bake breads. It would really suck to have Celiac disease at this point. Breads are one of those things that you can learn what you're supposed to do, but it takes a trained eye to really see if the bread is ready to bake. And believe me, overproofed bread is really ugly, and frankly, it just doesn't quite have the texture and taste it's supposed to either. It's been a challenge to try and learn the technique for recognizing this. I have a test on Friday. We'll see if I know it by then... :)
Below:
croissant, naan, raisin, lavash, ciabatta, potato bread.
