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Showing posts from December 12, 2011


I decided to make just mini soft buns for sliders this week, enough of the large regular sizes for awhile and make them tiny for a change. I used just one pan, crammed them together so when they bake, they will snug each other and form a set of 4s and sixes when cut.

I used several toppings, oats, poppy seeds, sesame, flax for color. Your timing has to be on spot, loading in the oven should be precise or you won't get the results you want.

Most students sometimes think you can get away with learning how to bake breads without reading anything. That is something i think you cannot skip nor ignore if you really want to learn the professional way of baking breads. Like trying to find out the what and why of the yeast, sugar, salt, fats etc., Don't tell me you are not curious at all to know what these ingredients do? What are the types of yeasts, what methods are out there when you make breads, what is straight dough, what is a sponge? All of these i also read in the web way bac…