August 7, 2013
Today we made flat breads and started on our decorative breads project. Each team was assigned a different flat bread to make. My team had the Lavosh.
First a sheet pan was turned upside down and then olive oil and salt was spread over the top.
The dough was flatten on the table a bit and then placed on the sheet pan and pounded and spread out the rest until just a thin layer.
We topped the dough with different toppings like sesame seeds and Parmesan cheese. It was then placed in the oven to bake.
The bread came out like a thin cracker. It tasted good but a bit too much salt was used in the making of all the flat breads. The Focaccia turned out the best.
The flat breads were placed in the display window with the name and region of origin.
For our decorative breads projects, we were tasked with making a wheelbarrow of bread and filling it with miniature breads.
We started by making a rye syrup dough which was rye flour and simple syrup. This is not really a dough made to be palatable and turns very hard when baked. After making the dough and rolling it out, we cut out the shapes needed for the wheel barrow from card stock templates.
The parts were then baked in preparation for finishing and assembly tomorrow.
First a sheet pan was turned upside down and then olive oil and salt was spread over the top.
The dough was flatten on the table a bit and then placed on the sheet pan and pounded and spread out the rest until just a thin layer.
We topped the dough with different toppings like sesame seeds and Parmesan cheese. It was then placed in the oven to bake.
The bread came out like a thin cracker. It tasted good but a bit too much salt was used in the making of all the flat breads. The Focaccia turned out the best.
The flat breads were placed in the display window with the name and region of origin.
For our decorative breads projects, we were tasked with making a wheelbarrow of bread and filling it with miniature breads.
We started by making a rye syrup dough which was rye flour and simple syrup. This is not really a dough made to be palatable and turns very hard when baked. After making the dough and rolling it out, we cut out the shapes needed for the wheel barrow from card stock templates.
The parts were then baked in preparation for finishing and assembly tomorrow.
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