My Week

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KazaKhan on
Monday... Preferment Tuesday... 2nd Wednesday... Pizza Thursday... Bread Friday.. Cake Sunday... PizzaMore BreadCrumb
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KazaKhan on Sun, 03/26/2006 - 17:43

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 :-(
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!
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
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 ;-)