What could be better than sliced bread? The survey says… Fresh-baked bread, made from scratch!
Week 3 of JB 70 focused on methods of leavening. Starting with a loaf of fresh cottage bread, we then experimented with shapes of roles and seasoning. This was not your typical store-bought white stuff. It carried the smell of victory, of hand-kneading, of satisfaction from a job well done. The focus on experimenting with texture and taste is a great aspect of Just Bakery. The class still found time to do so, with fluffy, fudgy brownies! Some had toffee and peanut butter. Some had shelled chocolate candy whose name will not be mentioned for copyright reasons. Some–those baked by the author of this blog entry–had espresso powder and butterscotch. Is your mouth watering? If not, why?
Yet another highlight was making a commercial batch of Just Bakery’s “Dilly Bread“: a hearty loaf of savory seasoning in layers of thick insides, baked in a small amount of steam to form a nicely browned crust. If this sounds good to you–if not, why?–you can order it from our store. In the words of a character from an early ’90s action movie whose name will not be mentioned for copyright reasons: “Go! Go now!” Next week, the class will be taking their ServSafe exams. Speaking of going, full-steam ahead!
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