The first week of the new quarter is always exciting, and this one was no exception. I am really excited for this class because I LOVE bread. Carbs are my favorite, and bread is the king of carbohydrates.
Chef started this week with some experiments.
We had to hand knead this bread for about 15 mins. Which really wasn’t that bad. It was kind of nice actually. Relaxing even. It’s also a good work out.
See. All that work was worth it.
This is the batter for the other experiments. We basically made terrible bread 4 ways.
The yellow one is made with cake flour. I was responsible for this one. Chef made fun of me, because it was super liquidy. Even more than usual. I measured it. I really did. I don’t know what happened.
Please don’t be scared off by my face.
So here’s the normal bread. Made with normal procedures and normal flour. It turned out well, except it over fermented.
Here’s Shannon sniffing some yummy Manchego cheese. It’s so good. I could eat it by the wedge. We made some Lavosh on the second day which we topped with this cheese.
Here’s the Lavosh cooking! Lavosh is a flat bread, and while we didn’t stick to traditional toppings, it was still delicious.
This one is black sesame seeds, cayenne pepper, and the Manchego cheese. My dad ate almost all of it in one day.
This one has my favorite herb, Cilantro, sea salt, and the Manchego cheese. My mom downed this one almost as fast as my dad did the other one. Needless to say they were both a huge hit.
It was a good first week, and I’m looking forward to learning more about bread!