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Baguette with Sponge
Flatbreads
Lavash
Fougasse
Pita
Naan
Pizza
CornerStone Chef |
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![]() MenuMid-term Practical: Shape Competency Baguette with Sponge Flatbreads Lavash Fougasse Pita Naan Pizza This week we were encouraged to do everything by hand and not use the mixer to mix our baguette dough. This was to gauge our knowledge and skill in timing, temp, and developm
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![]() Olive Sourdough, not bread that most of us thought we would like, but it was actually very good. We learned that it was important to think about the size of the olives and how they were going to be incorporated into the final dough as well as the need to coat the olives in wheat flour before incorporating. ![]() This is bread that we made that had walnuts….yes….walnuts incorporated into the dough. It was difficult to get the biga incorporated just right at the beginning as is was very thick, but once the dough came together the smell was intoxicating. Once completed this bread reminded me very much of brioche. Really good |
AuthorCreating memories along the journey. Archives
March 2014
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