As always, all your breads look wonderful!
What did you get 2nd Prize for?
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 :-(
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!
Congrats on the award. And, indeed, quite an impressive week.
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
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 ;-)