The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

My Week

March 26, 2006 - 3:37pm
KazaKhan's picture
KazaKhan

My Week

Monday...
Preferment

Tuesday...
2nd

Wednesday...
Pizza

Thursday...
Bread

Friday..
Cake

Sunday...
PizzaMore BreadCrumb

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Comments

Paddyscake's picture
Paddyscake
March 26, 2006 - 5:16pm

As always, all your breads look wonderful!
What did you get 2nd Prize for?

KazaKhan's picture
KazaKhan
March 26, 2006 - 5:43pm

Thank you Paddyscake. 2nd place was in the Newcastle Baking Show for a White 680g Half-Married Hi-Top (1st & 2nd year apprentice section, even though I'm not a real apprentice), I have a couple of 450g versions in the photos above. It was made at TAFE where I've just started studying commercial baking and judged by the BIA of NSW. And unfortunately I didn't think to get photos of my prize winning bread :-(

Paddyscake's picture
Paddyscake
March 26, 2006 - 7:19pm

How very exciting for you!! You are on your way to becoming
an accomplished baker. Would love to hear how your studies
go. I have no idea what it entails..but I do know that it is
alot of hard work. Good luck!

Floydm's picture
Floydm
March 26, 2006 - 7:31pm

Congrats on the award. And, indeed, quite an impressive week.

KazaKhan's picture
KazaKhan
March 26, 2006 - 8:38pm

The four strand plait at the bottom is a variation of the flax seed recipe you posted. I didn't proof it long enough and the bottom of my oven was too hot when baking but still it was quite nice.

  • 75% -- Bakers Flour
  • 10% -- Rye Flour
  • 10% -- Wholemeal Flour
  • 5% -- Fine Oatmeal
  • 1.5% -- Instant Yeast
  • 2.5% -- Salt
  • 67% -- Water
  • 25% -- Flax Seed
  • 2% -- Gluten
  • 1% -- Olive Oil
  • 1% -- Sugar
  • 1% -- Lecithin Granules
  • 1% -- Light Dry Malt
  • 1% -- Bread Improver
KazaKhan's picture
KazaKhan
March 26, 2006 - 8:16pm

Thanks again guys...
The course is broken up into bread, cakes\sponges, pastry and continental cakes. Currently I'm doing bread and cakes\sponges. I'm having a bit of trouble remembering all the theory behind cakes\sponges but otherwise I am finding the course quite easy a little hard on the feet though ;-)