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Sourdough Bread – 2 feed levain

April 7, 2017

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Reconstituted my starter from San Francisco Baking Institute.  It took four days to get the starter lively and full of bubbles.  Started my sourdough liquid levain, for my sourdough bread.  Added part of my starter with flour and water and let it ferment for 12 hours at room temperature.  Then I mixed my final dough, letting it bulk ferment for 2 hours, adding a couple of folds.  Shaped my dough and used my new baskets to proof for 2-3 hours, as my home was very cool.  Trying out a darker bake which brings out a bolder flavour.  The bread came out with a very nice open crumb and crust had a good chew.

Baguettes

April 3, 2017

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Trying out a baguette recipe today.  A recipe from the San Francisco Baking Institute. This recipe takes 2 days to make.  At school I was shaping the baguettes pencil thin and today they are like submarine buns.  Practice makes perfect…………..?  Well they came out of the oven crackling, smelling delicious and had a beautiful crust.  Can’t  wait to cut into it.

Cheese Bread

March 30, 2017

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Trying out a new cheese bread recipe today.  Did it ever smell wonderful baking.  I thought it was a tasty loaf of bread, you could taste the lovely old cheddar cheese.  Nice crust, with a little chew and a soft moist crumb.    My friend Don is cheese bread connoisier.   Sent a loaf home with him, now awaiting his critic.

Final Day at San Francisco Baking Institute

March 26, 2017

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Well just finished two weeks of baking bread at the San Francisco Baking Institute.

Thought I was going to blog everyday about my baking  adventures.  As you can see I didn’t.  I was extremely exhausted everyday after class.  I have posted many pictures on instagram #janeeng10 or Facebook janeeng.

Baking bread has been my passion and going to San Francisco Baking Institute has been on my “bucket list ”  Baking for 10 days has brought me so much joy.  Mixing the dough by hand.  Feeling the change from a shaggy mix to a strong glutinous mass.  The pride of shaping and forming a tight skin.  Believe me, it is a difficult feat. As my instructor Safa says “THERE’S NO RIGHT AND NO WRONG, IT’S JUST DIFFERENT.  BAKING’ BREAD IS A JOURNEY “.  The smell of bread coming out of the oven……..ummmm so delicious!

Made many friends from all over the world. It is interesting when like minds get together. We can’t stop talking! We exchanged personal baking experiences. Giving great alternatives and ideas.  Can’t wait to go home and try new recipes and different  methods of baking bread.

Heading to the airport to catch the red eye home to Toronto.

 

 

 

San Francisco Baking Institute Sourdough, Wild Yeast, Levian Bread Course

March 14, 2017

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I’ m attending two weeks of bread baking classes at the San Francisco Institute of Baking.  Just finished day one.  Refreshing information that I learned at pastry college and lots of new things, like the science of baking bread with natural sourdough, levain and wild yeast bread making .  Today we started a stiff levain and a liquid levain.  I will feed the two the types of levain twice a day.  By the time Friday rolls around I will have my own developed starters  to take home.  We also got to make a 15 percent whole wheat bread using a liquid Levain.  I must say, it’s one of the most yummy tasting bread I have eaten, no butter needed.  Kepted a loaf for dinner and left the other loaves for the staff at the hotel i’m staying at.   Can’t wait until tomorrow.

Strawberry Shortcake

March 4, 2017

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Made a delicious strawberry shortcake birthday cake for my carving teacher today.  He is celebrating his 80th birthday.   Friday is wood carving day until the Farmers Markets start up again in May.  There are four layers of chiffon cake.  The layers are filled with sliced strawberries and sandwich between whipping cream on top and bottom.  The top is decorated with a  layer of whipping cream, topped with little meringue rosettes and strawberries.  Happy birthday Don Moore, wishing you many more.

Gluten Free Strawberry Mousse Tartlet’s

February 27, 2017

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These little tartlet’s were at hit, at a pot luck luncheon on Friday afternoon.  The shells were a gluten free pate sucree crust.  The shells were blind baked and the inside was coated with semi sweet chocolate to prevent the crust from going soggy.  The mousse was made from fresh strawberries and whipping cream.

Pretzel Bits and Pretzel Sticks

February 23, 2017

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My friend Linda and I had a baking day. I have been trying to make pretzels for years. I now know why they have been failures. I tend to skip steps making them. Well Linda kept me on the straight and narrow today. They turned out totally delish. Will I ever hear the end of it!

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