Challah at yo gurllllll

August 22, 2017

     This class began with a helpful explanation on how to survive in the baking world. We jumped into the textbook and began to preview the first seven chapters covering bread basics, kitchen procedures, formula scaling, and ingredient study. It actually captured my interest and I was very involved in the whole lecture. The origin and use of different ingredients. In between chapters, Chef KJ did another demonstration but this time it was for French Baguettes and Challah. It was fascinating and incredible to see the way in which one of my favorite breads was created. I learned that there isn't just one specific pan that we use to bake all kinds of breads. There are many methods and actual science is involved in making these breads turn out perfectly. I came to understand that gluten needs to be carefully nourished and developed in order for bread to reach it's maximum potential. I feel like everything that was said in this class helped contribute to my understanding of bread making.