Feeling rusty on your shaping skills? Before beginning this
lab segment I would recommend to look back on your notes and review from
previous classes. This lab is not just about the decorative dough. Here is a
video that will help. Although I am now a junior and have taken all of my
required bread labs for my bachelors degree, I find I need to relearn the techniques.
Shaping bread may seem straight forward, but its like anything in life…the more
you practice the more you refine your skill. It covers everything from
weighing, to dividing, proofing, preshaping and final shaping. Every step of
bread baking matters. There is a specific order of sequence for a reason. For
example, the way you divide the bread determines how much product you produce.
If you divide carefully and split the extra dough between the pieces you will
have less to no waste. Or if you are dividing rolls and half are a different
size than the other half, the bread becomes a product you could no longer sell
due to uneven sizes and unfair quantities for the customers. Remember, things
like this will help you succeed throughout production. If I had viewed a video
like this prior to this lab I would have avoided some of the mistakes my group
and I had made, however, by making those mistakes I will be less likely to
repeat them in the future. Hopefully.
Although I have not completed much from last post due to the
weekend, I have some final tips. When creating your decorations for your
showpieces, make double of everything. That is, if its not too time consuming.
I had made a few of my decorations for my rooster at home and one of them broke
before I got to class. Luckily, I had made another, which saved me time in lab.
On the day of assembly don’t save too much to do. Gluing the structural pieces
together as well as placing the decorations takes more time than you may think.
Limiting your time while assembling could increase your chance of mistakes. And one last thing…have fun:)
Goodluck future bread bakers.
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