Hey Guys! Its the weekend!! Some of my classmates have school tomorrow but i didnt sign up for this session and im so glad! We have a test next week and im definately going to be doing lots of reading (well actually re-reading but the textbook is a little difficult to understand)

Okay so wednesday we did a walnut rye! it was good but very sweet!  Those are both the same bread but as you can see one is kneaded better as the nuts are mixed in better.

We did a Rosemary Olive one as well, but since i dont like olives i didnt put them in :P It was definately interesting dealing with herbs and spices in bread.

The other interesting one we did that day was the Asiago Sourdough. And it doesnt sound very interesting but the Cheese was 30% when the general rule of inclusions is no more than 12% so it was definately harder to work it into tho dough but showed us that it is possible to exceed that amount and that it can work. Not saying that it always will as it just depends on what you are including into your bread.

Also my class is awesome and apparantly we work fast so this day we had enough time to try another recipe, And a fellow classmate brought her naan recipe with her from India and so we did that as well! And oh my word! it was so good! much better than the naan we had made the other day. She then made a curry butter to put on it once it was done. My mouth is watering just thinking about it!

So in the picture the very bottom one is raw, the top left is cooked and then top right is with the curry butter! 

Thursday was our last day of Breads! So we had an easier project of humburger buns as the other one was that we had to create our own bread! Yeah! thats right.. make up your own bread recipe!

So hamburger buns were easy, very unique shaping as they have to be so thin before proofing or else they are too huge for their purpose.

Then for our bread!!

So i love the spinach dip you get at restaurants, so i designed mine around that. This project was very neat as it used all the knowledge we have learnt these past two weeks and combined it all in one package.

This next part is going into depth of my bread. you can skip to the picture if you dont care :P
I manipulated a typical North American White Bread Recipe but then changed the flour a bit as i love rye bread. and then because i was using rye bread and it doesnt create gluten as well as most flours i used a preferment, And then i had to decide on what kind of preferment. And i decided to use Miyo(which is the one my class made like the first day of school) Using a preferment meant that i had to reduce the amount of yeast in my recipe. Then deciding on how much of each inclusion to use. I added parmesean cheese, spinach, pepper as well as artichokes.

Once i had the % of each item i had to decide on how big i wanted my bread. and their is general rule of weights for bread so i chose the very middle. Then i figured out how much of each ingredient based on thier % i needed.

Once i had my recipe i then had to pick what mix method to use. And because of time restrictions i decided on the improved mix method.

Yes, if you havent been able to tell this project was very cool and i loved it!

So this is my bread before the inclusions. although i had already mixed in the pepper. And me trying to be smart decided to use white pepper so that you wouldnt be able to see the specks... cough.. yeah...

So there is the finished product! Looks amazing! But.. taste gross. white pepper DOES NOT taste like black pepper so i ruined it with that.  Oh well,  live and learn!  hah yeah i will never make that mistake again.



Today we moved onto Croissants and Danishes!!

Definately not very good at making danishes but i will learn! It is interesting learning about laminated doughs. Kind of an odd idea. Whoever came up with rolling butter in dough, and then folding it, rolling more, and so on had to have been on some kind of drugs!
 

This is an almond creme croissant with apricot glaze, chocolate and almonds on top. So delicious!  I also made cheese Croissants and just plain ones :) The Danishes i made i used the almond creme, as well as cream cheese filling.

So that is the goodies i brought home today. the 3 months of training is definately Delicious, but Probably not Nutricious.. lol

Hope Everyone will have an Awesome weekend!
<3 Amz