Today, we had breads for dinner again. They are a variety of freshly baked breads that we brought back from our second bread-making lesson. 😉
Pork Floss buns, Tuna Buns, raisins and nuts bread, sandwich loaf, chicken floss buns and donuts.
Based largely on the Straight Dough method that we have learned last week, we produced even more breads including donuts, during the 6 hours of lesson this afternoon. DS and I hardly eat donuts and we were surprised to learn that donuts are made by deep-frying instead of baking! The ingredients used for the donut dough are quite similar to that for breads but we also added (double-action) baking powder. The duration for fermenting the donut dough is also much shorter, about 10 minutes.
DS frying the donuts. It took less than 10 minutes to fry the donuts under high heat. For sugar-coated donuts, the coating has to be done while the donuts are still hot.
Today, we also learned about Baker’s Percentage, conditioning of dried fruits like raisin and cranberries for use in baking and understanding the effect of such ingredients on the dough. Just like cooking, to be a good baker, we also need to have some understanding on the science of baking. Of course, we also believe in the importance of having a good taste bud!
The lessons have been very interesting thus far, but we felt very rushed today due to the variety of breads that we were tasked to produce. We also felt very tired by the time we packed up to leave for home!
Next week, we are going to learn how to make pizzas! I think DS will like this even more and he is excited about idea of entertaining our guests with home-made pizzas once in a while. 😀