Bread class #2 at Cook Culture yesterday with Brad Williams. This Breakfast Breads class literally had me on the edge of my seat for 4hrs+. I took way too many notes and probably asked too many questions too.
|Rolls stuffed with Leeks & Cream, proofing in a couche|
Things I learned:
1. My dough is too wet. I should be using 75% water to flour, while I have been using a 1:1 ratio of water to flour. It works for cast iron bread, but makes shaping dough for baguettes nearly impossible.
2. Windowpaning dough, useful to see whether the gluten has formed properly. Also, that dough out in the open too long without wrapping will develop a thicker crust.
|Our bounty: Round Frittata in center, Rolls stuffed with Leeks & Cream surrounding Frittata, rectangular Cinnamon Buns, English Muffins in frying pan|