Artisan Breads Weeks 9 & 10
For Week 9 of Artisan Breads, we baked the Potato Rosemary bread and Stollen from Bread Baker's Apprentice. The Cuban-Style loaf (the ones with a slash down the middle) recipe is from our textbook.
Nothing too interesting. There was only Day 2 this week because of Labor Day break.
Week 10
For this week, we baked the Stollen (this one is from our textbook) and the Lavash Crackers on Day 1.
Loaves of Stollen brushed with butter, dusted with powdered sugar. There's a stick of marzipan in the middle for a nice sweet bite. We made four, so we gave one to our instructor. She ate it for breakfast the next morning.
Lavash crackers. While others sprinkled spices and herbs on theirs, we smeared ours with melted chocolate, chopped nuts, and a very light sprinkle of sea salt. They were delicious!
Other than these breads, we made preparations (i.e. old dough, sponge, soaker, etc.) for our final on Day 2.
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