Baking part 2!

Day 21. Baking
October 3, 5, 7. Monday, Wednesday, Thursday.

Ugh. My old enemy, we meet again. I'm not sure if i've said it before, but i'll say it again. baking. hates. me. I gotta say though, part 2 of our baking turned our pretty okay.

For baking part 2, we tackled bread making. Here, we kneaded dough, waited for it to ferment, rise, degas, etc. BREADS! - where too much of everything is bad bad bad.

picture taken from myfrenchlife.org

When i say too much, i mean baking wise. One needs to make sure everything is precisely measured. Too much eggs, too much flour, too much kneading, everything too much is just a baker's nightmare. 

Just to share what i learned, there are several FIXED steps in bread baking and the following are what i think the more important steps.

1. Scaling / Weighing. Make sure you get all the ingredients properly. It's the golden rule of baking. A tablespoon more than necessary of yeast will do nightmares to your bread. I suggest you invest in: digital weighing scale, measuring spoons and cups, rolling pins and of course, an sturdy confectioner's oven. 

2. Mixing / kneading. Make sure you knead just the right amount. You'll know if it's okay if it's taken a form already and it's not sticky. Usually this can take about 3-5 minutes. Ball the dough and let it ferment for about 1hour and also remember to make sure it's covered with cling wrap to contain the air inside.

our dough loving the manila bay sunshine! 

3. Degassing. After letting it ferment, you dough should increase / rise to nearly twice its original size. Take it out of the bowl and punch it to release the air formed inside the dough. Knead for a short while and divide it according to your desire. Again, we need to let the dough rest since it's taken another form. Rest the dough for about 30-40 minutes making sure it's covered again. Then you may proceed to baking!

*

Probably this is the reason why baking and I are not friends. This takes a lot of patience and i don't think i'm the patient type. For this class, after fermenting the dough, i chose to make my all time fave - cinnamon rolls!

Here is a rolled dough already filled with cinnamon powder and brown sugar. My only mistake is that i failed to put raisins! =( 

Cut into desired size and Tada! It looks yummy already right? 

Line pan with butter and confectioner's sugar mixture and place cinnamon rolls on top

bake for about 30-45 minutes and you get this! 

YUM-MEH! It's bad that i'm drooling again while blogging this!

We also made dinner rolls, again, applying same dough procedure, knead, ferment, degas, rest. 

For dinner rolls, we shaped it into single knots, double knots, figure 8s and pull aparts. 

Focaccia with dried rosemary, olive oil and rocksalt. Yummy!

Pizza! 

doughnuts!

SAFE TO SAY I AINT EATING BREAD FOR THE NEXT 3MONTHS. We've been eating bread the entire week!!

Oh well, Happy Tummy! =) 

Cheers! Until the next! :)