Thank you to the girls who made it to my class, your appreciation for the breads you all made is enough to inspire me to find ways to make the whole experience more engaging. My class used to have only 1 kneading exercise, but i decided to take it one notch further by adding another kneading exercise to the 4 day lesson and i am amazed at the outcome.
During the 3rd day class, students brought doughs that they kneaded at home using the sponge and dough method. The exercise reinforce the whole idea of gluten development and dough consistency among the many others. Can you imagine a novice baker, someone who has never baked nor touched a dough before turning up really nice, soft dinner rolls in your third day of class? I am overjoyed while my students, all 10 girls (what a treat), showed up with the properly kneaded dough, shaped it into a log, and cut them into dinner rolls.
I knew that if it was me, i would have gone through the roof and jump with joy. After all, when someone asks me how i end up learning all these by myself, my usual short answer is just "ONE SACK OF FLOUR". If only i had the same chance to experience the same thing, i would have saved a lot of dough, i mean money and time. Not to regret what i went through with my one sack of flour, i truly enjoyed and cherished it but then again, it would have been much different had i started it the right way. I am saying this because i never intend to be selfish when i teach. Always thinking how do i teach this method the right way especially when all 10 would have different preparations for the class.
Some students have baking experience, some do not even know what and how a dough looks like.
To my October class, thank you and i wish you all the best. To Michelle, i hope your baguettes turn out perfect this time, keep working on it and i am sure it will taste exactly the same as the ones we did.
We bake the French breads not too golden brown for toasting later on. 1 kilogram, 12 half baguettes.
November class is full, December to March is still open for reservation. Please email me at sherqv17@gmail.com for reservation details. Visit www.breadmakinglessons.com to see the complete schedule and lesson.
During the 3rd day class, students brought doughs that they kneaded at home using the sponge and dough method. The exercise reinforce the whole idea of gluten development and dough consistency among the many others. Can you imagine a novice baker, someone who has never baked nor touched a dough before turning up really nice, soft dinner rolls in your third day of class? I am overjoyed while my students, all 10 girls (what a treat), showed up with the properly kneaded dough, shaped it into a log, and cut them into dinner rolls.
I knew that if it was me, i would have gone through the roof and jump with joy. After all, when someone asks me how i end up learning all these by myself, my usual short answer is just "ONE SACK OF FLOUR". If only i had the same chance to experience the same thing, i would have saved a lot of dough, i mean money and time. Not to regret what i went through with my one sack of flour, i truly enjoyed and cherished it but then again, it would have been much different had i started it the right way. I am saying this because i never intend to be selfish when i teach. Always thinking how do i teach this method the right way especially when all 10 would have different preparations for the class.
Some students have baking experience, some do not even know what and how a dough looks like.
To my October class, thank you and i wish you all the best. To Michelle, i hope your baguettes turn out perfect this time, keep working on it and i am sure it will taste exactly the same as the ones we did.
We bake the French breads not too golden brown for toasting later on. 1 kilogram, 12 half baguettes.
November class is full, December to March is still open for reservation. Please email me at sherqv17@gmail.com for reservation details. Visit www.breadmakinglessons.com to see the complete schedule and lesson.
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