Equality and Diversity Competition

My Level 2 Bakery students are very competitive.   Following on from Faye's Nettle Bread, and their determined, difficult yet successful adventures into Practical Exams, the group came up with a theme for their own entry into the College's Annual Competition:

"Breads of the World Arise"

See if you can name some of the breads, and where they come from?

[1] [2] [3] [4] [5] [6] [7] [8]

We then worked together to produce a lovely basket and Cornucopia to house the finished loaves.

[9] [10] [11] [12] [13] [14]

This was to ensure we made it through to represent our School in the College-wide competition....which we did!!   Some people in this group won the competition outright last year; they seem to be equally determined to repeat their previous success!   Let's wish them well.

And, here's some recent home bread making. [15]

1. Pain de Siègle

Method:

• Build the sourdough from stock over 2 refreshments and 36 hours
• Combine sour with flour and water and autolyse 45 minutes
• Continue the mixing cycle by developing the dough and adding the salt to form a strong dough.
• Ferment in bulk for 2 hours, with 1 S&F after 1 hour
• Shape and proof in a banneton for 3 hours prior to baking
• Cut the loaf top and bake with steam for 50 minutes to 1 hour > [16]
[17]

2. White Leavened Bread [18]

Chewy and moist Sandwich bread made with a natural leaven and a retarded fermentation process

Method:

• Build and mix as above
• Bulk ferment for 2 hours, then shape loosely and retard overnight in the chiller
• Shape and proceed to final fermentation and baking, as above. [19] [20]
[21]

Both of these are really tasty breads for our daily sandwiches whilst at work!

Best wishes to all

Andy