Baguette Punchdown
May 6, 2017
The “punch down” technique is used for stretching out the gluten in the dough. It also helps to redistribute the yeast, and even out the temperatures difference between the core and the surface.
Tag: vancouverpastrytrainingcenter
New York Style Bagels
May 5, 2017
Roopa The next bread from pastry school was bagels. The dough for this was quite a bit different than the other breads. Interestingly enough, the recipe was very similar to the baguette recipe but in different proportions. Bagels have one of the driest doughs. I never liked working with sticky dough, but after this class, … More New York Style Bagels
Whole Wheat Loaf
May 5, 2017
Roopa The second bread at pastry school was a whole wheat loaf. Due to all of the bran in whole wheat, you cannot actually make 100% whole wheat bread. there needs to be some bread flour mixed it. I don’t know if it’s even worth talking about how these breads tasted; everything I’ve ever eaten … More Whole Wheat Loaf
Hard Bread Rolls
May 5, 2017
Roopa After a year, I’ve gone back to Pastry school!!!! Alana was supposed to join me, but sadly adulting and work got in the way :(. I signed up for Introduction to Breads after experiencing the joy of kneading dough last year. As usual, it was a wonderful time, and Chef Marco was a gem, … More Hard Bread Rolls
Chateau Gateau 