Attended trial baking lesson at different baking school.
This course learn all breads with natural yeast.
I know what natural yeast is, and how difficult and sensitive it is.
It was my very first time of touching for natural yeast.
the bread at least need to proof for 2 hours for 1st proofing,
due to that, we only did bench time, deviding and 2nd proofing.
While waiting for 2nd proofing to be done,
we did mixing of ingredients and kneeding as a group work.
Too sad to say, the lesson style was not what I was expected.
and too bad, this course needs to take at least 3 months to complete
just 1 course (part 1 - 4 + master course)...
If I have the time, I will like to go for this course...
(but if I really have time, I rather go for culinary poly for 1 year....hahaha)
apricot fig noix bread. smells more like sourdough. tasty! =)
Natural yeast bread taste was really what I expected. very different from dry yeast.
Further more, this school is using 100% Japanese wheat flour, which they said super low or null post harvest and more tasty.
Common bread flour in Japan is mostly imported from U.S, I think I should try to use Japanese flour.
Wheat makes big difference for bread taste then =)
After the school, jalan jalan dept store and found bakery from Ishikawa prefecture at the food fair there.
I bought a Green tea *Dainagon red bean bread.
Green tea + Dainagon red bean...it's popular combination for alot of thing.
I like both and just feel like trying that.
quite light texture bread. outer is quite crispy.
A little bit of regret,
green tea taste was not very nice...but red bean was just nice.
*Dainagon red bean is bigger size than Azuki red bean. it's good for long hour cooking.
Trial lesson @ Homemade Association
http://www.homemade.co.jp
bread from Bread & cake & coffee Biron
27-1 jounan, komatsu-shi, Ishikawa
http://www.biron.jp
This course learn all breads with natural yeast.
I know what natural yeast is, and how difficult and sensitive it is.
It was my very first time of touching for natural yeast.
the bread at least need to proof for 2 hours for 1st proofing,
due to that, we only did bench time, deviding and 2nd proofing.
While waiting for 2nd proofing to be done,
we did mixing of ingredients and kneeding as a group work.
Too sad to say, the lesson style was not what I was expected.
and too bad, this course needs to take at least 3 months to complete
just 1 course (part 1 - 4 + master course)...
If I have the time, I will like to go for this course...
(but if I really have time, I rather go for culinary poly for 1 year....hahaha)
apricot fig noix bread. smells more like sourdough. tasty! =)
Natural yeast bread taste was really what I expected. very different from dry yeast.
Further more, this school is using 100% Japanese wheat flour, which they said super low or null post harvest and more tasty.
Common bread flour in Japan is mostly imported from U.S, I think I should try to use Japanese flour.
Wheat makes big difference for bread taste then =)
After the school, jalan jalan dept store and found bakery from Ishikawa prefecture at the food fair there.
I bought a Green tea *Dainagon red bean bread.
Green tea + Dainagon red bean...it's popular combination for alot of thing.
I like both and just feel like trying that.
quite light texture bread. outer is quite crispy.
A little bit of regret,
green tea taste was not very nice...but red bean was just nice.
*Dainagon red bean is bigger size than Azuki red bean. it's good for long hour cooking.
Trial lesson @ Homemade Association
http://www.homemade.co.jp
bread from Bread & cake & coffee Biron
27-1 jounan, komatsu-shi, Ishikawa
http://www.biron.jp
