The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Week

KazaKhan's picture
KazaKhan

My Week

Monday...
Preferment

Tuesday...
2nd

Wednesday...
Pizza

Thursday...
Bread

Friday..
Cake

Sunday...
PizzaMore BreadCrumb

Comments

Paddyscake's picture
Paddyscake

As always, all your breads look wonderful!
What did you get 2nd Prize for?

KazaKhan's picture
KazaKhan

Thank you Paddyscake. 2nd place was in the Newcastle Baking Show for a White 680g Half-Married Hi-Top (1st & 2nd year apprentice section, even though I'm not a real apprentice), I have a couple of 450g versions in the photos above. It was made at TAFE where I've just started studying commercial baking and judged by the BIA of NSW. And unfortunately I didn't think to get photos of my prize winning bread :-(

Paddyscake's picture
Paddyscake

How very exciting for you!! You are on your way to becoming
an accomplished baker. Would love to hear how your studies
go. I have no idea what it entails..but I do know that it is
alot of hard work. Good luck!

Floydm's picture
Floydm

Congrats on the award. And, indeed, quite an impressive week.

KazaKhan's picture
KazaKhan

The four strand plait at the bottom is a variation of the flax seed recipe you posted. I didn't proof it long enough and the bottom of my oven was too hot when baking but still it was quite nice.

  • 75% -- Bakers Flour
  • 10% -- Rye Flour
  • 10% -- Wholemeal Flour
  • 5% -- Fine Oatmeal
  • 1.5% -- Instant Yeast
  • 2.5% -- Salt
  • 67% -- Water
  • 25% -- Flax Seed
  • 2% -- Gluten
  • 1% -- Olive Oil
  • 1% -- Sugar
  • 1% -- Lecithin Granules
  • 1% -- Light Dry Malt
  • 1% -- Bread Improver
KazaKhan's picture
KazaKhan

Thanks again guys...
The course is broken up into bread, cakes\sponges, pastry and continental cakes. Currently I'm doing bread and cakes\sponges. I'm having a bit of trouble remembering all the theory behind cakes\sponges but otherwise I am finding the course quite easy a little hard on the feet though ;-)