I never done this before and I’m in culinary college and everytime I make a new recpice i usually mess it up.
BUT! The next time I do it, I have no problems!!
I just don’t wont to mess up this time so any tips to avoid any mistakes?
Extra tags:
Related Posts
- what might be some good college choices if i was looking for a cooking school with a baking and pastry major?
- Is there such a thing as a Vegetarian cooking school?
- What cooking school should I choose?
- Where in LA can you take a college summer cooking class as a high school student?
- What is the difference between going to a cooking school and a culinary college?
ChefWriter - said
August 31 2011 @ 09:46
As a Baking and Pastry Instructor, I cannot stress to you the importance of spending time with your recipes, studying them, thinking about how they go together. Have you read the applicable chapters in your baking book? Sometimes it is the practice of hand writing your recipes over and over again. Because when you do that, you memorize the steps that you need to go through. For instance: (1.) Scaling your ingredients. Are you accurate? (2.) What is your water temperature? (3.) How is it going to affect the yeast development? (4.) Are you dumping all the flour in at once, or are you going to follow standard mixing procedure for bread and only add 3/4 of the quantity of flour called for the first time. And, after it has mixed about a minute, observe whether or not the formula needs additional flour.
There is nothing like the gratification that can be found in creating a beautiful, flavorful loaf of bread. The simple complexity of the exercise is second to none! Spend time with your books, spend time with your notes. Don’t be afraid of the process, but then again, go into it with the reverence and respect of one being asking another being to do something specific. Yeast is a living being. You must respect it and work in harmony with it if you want it to work for you!
For more information about bread baking, don’t miss any title by Peter Reinhart. My favorites are: The Bread Baker’s Apprentice and Crust and Crumb.
Laura D - said
August 31 2011 @ 09:46
Ooooh make hedgehog bread!!!!! Its quite tricky but i did it in school and my teacher loved ‘em
Sandra - said
August 31 2011 @ 09:46
A good tip for bread making is to keep all ingredients room temperature and the room should be at least say 75 deg.
Ciara - said
August 31 2011 @ 09:46
Make Sure To Leave the Bread To Rise For A Long Time Before Cooking.
I Didnt Do This And It Came Out Rock Hard ! ! !
Also Season The Bread Well So Its Not Bland.
Hope This Helps
Good Luck !
melissa8961 - said
August 31 2011 @ 09:46
avoid adding too much flour, makes the bread dry.
Sylvia - said
August 31 2011 @ 09:46
I love to experiment, and am highly creative, however, bread is one of those.. follow to a "T", until the basics are mastered.
bread is more like a science than an art (it’s both) but in terms of measurement – they must be absolutely precise.
if it calls for water to be 1/2 cup & luke warm, it must be that -no rounded measurements, no guessing or compromising, no extras, no omitting.
(at this point, once you get the hang of it then you’ll know what you can & can’t do)
instant yeast is awesome – I like SAF brand, but others are good too, make sure it’s fresh.
All the best!
Sharon - said
August 31 2011 @ 09:46
Check this out!!
i really recommend this site coz it’s been a lot of helps to me in cooking..
http://www.homecookingsecret.com
it has lots of articles about cooking tips
Hope This Helps
GooD Day
Sharon Tanady
Home Cooking Secret