We learn some theory about bread. As you may know, bread dough needs to be fermented. Fermentation is a process by which yeast, a living micro-organism, feeds on simple sugars in order to multiply. In the process of multiplying, yeast can produce two by-products - Carbon Dioxide and Alcohol. CO2 is responsible for aerating the dough while the alcohol makes an important contribution to the flavour developement of the baked product.
Yeast being living organism, has specific requirements to stay alive and active. They are Oxygen, Moisture (water or milk), food (simple sugar), warmth (no more than 40 C), Time and a neutral pH environment.
Our first bread lesson was White bread dough. There are many different names of breads, which are made from same dough according to their shapes.
Fougasse : this bread became a diverse range of breads that include "focaccia" in Italian cuisine. Mine is the top left one...looked so ugly (short and fat)...cause my dough was too elastic when i shaped it.
Ficelle : A very thin version of the baguette. Ficelle means string in French. Mine is the right one...very long...next to Su jin's Ficelle.
The big round one is called Boule : from the French for "ball".
Boule is bigger than my head...hahaha....
I think this bread recipe is too salty...should reduce some salt !
3 comments:
The bread looks yummy!! What's ur favorite lesson so far?
um...i really like my cookies, whole meal bread and Florentine which i haven't posted yet...really good...
My cookies, i finished half in a few day and the Bread..still in my freezer..toasted with butter and jam..ah..really good ^ ^
Are all these sweets available in the manual???
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