Baking 101. The introduction to the rest of my life.
My chef is stern, sarcastic, and forthwright about his opinions. But, how else do you perfect a brand new set of skills? An expertly trained eye to critique my work, an experienced brain to pick for ideas and answers, and a lack of compliments to keep work ethic at an all time high...these things are going to be SO beneficial to my overall education. I'm truly blessed to be in a detail-oriented, highly-competitive trade!
Week one: Breads.
Single knot dinner rolls (above) are from a simple eggbread recipe. Shaping rolls has been especially fun this week, and on Friday we learned double knots, figure eights, and braids. You'll notice some "stretch marks" on the rolls, which are definite imperfections in rolling technique. A cold dough/room makes a less pliable dough = more stretching than rolling happens. Our lab is used for chocolate later in the day, so a cool 65 degrees added to that problem...we're still learning how to "roll" with the punches. :)
Healthy whole wheat bread with a sprinkle of bran on top. Putting the "light" in delightful.
As opposed to Subway breads, our homemade wheat bread was actually made with WHOLE wheat. (Sorry, Subway!) It was surpisingly light and moist. No dough conditioners meant that the bread staled within a couple days, but when you're eating peanut butter toast every afternnon, you don't notice that very much. I gotta salute bread with no additives!
Facts and quick tips:
Fresh/active dry/instant yeasts yield no difference in flavor of bread. The pure convenience of each product is the main reasoning for preference. If you're only going to make a couple loaves of bread a week/month, there's no knead to buy a whole block of perishable fresh yeast. Active dry can be kept dormant in the fridge or freezer for months. Just use a little more in the recipe the older it is.
(I am shamelessly punny today.)
Anemic-looking bread, also referred to as "old doughs" are breads that don't contain enough sugar in order to brown properly. (Sugars caramelize, fats melt, and starches coagulate...remember?) So, let's be logical about overproofing. (Rising) More time for yeast to grow and consume sugar means 1) It will take forever for the loaf/roll to brown, so by the time it looks done, it has turned into a dry brick only good for French toast. 2) More alcoholic fermentation will create more CO2 bubbles, ethyl alcohol, and acidic by-products. AKA: The mayo on your sandwich will squish out everywhere, and a twangy flavor will have you wondering if you accidently made a sourdough recipe.
I'm working on finding some more easily "measured" recipes for breads, since most of us homebakers don't use balance scales and oz to make goodies. Let's "rise" to the occasion and warm up the house with some baked goodness, people!
COMING SOON: PUMPKIN CROP SCARE, CARVING, AND (uber-yummy) BARS!
3 comments:
Once Upun a time, I knew a girl named Kenna...
Ha, I don't know which was more fun, dreaming of eating the delectable food you were describing, or reading your punnerific musings about them. Good job on hailing a great attitude amidst a challenging atmosphere, but with the cool Chef pesonality and room, Mad Props.
My mouth is watering just thinking about fresh-baked whole wheat bread!
You are so bad for my diet determination...I love bread!
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