So after a week of class, my freezer has an entire shelf that is full of various sorts of bread. Most of them, I got to try at least a couple of bites of during the week, but some of them are still a mystery. They’re all labeled, but I’m going to have to keep notes to remind myself of the ones that are worth making again.
One of the best things about a 5 day class was seeing how my abilities evolved over even that short of a period of time. My little French loaves on the first day? Heavy and gummy inside. By Friday? Light and airy, full of the proper sort of air holes, well-risen, and with a nicely browned crust. And I was able to spend some time getting my lower oven at home set up properly to bake the bread. There are tiles in there now to even out the temp as well as a pie plate with some nails for the production of proper steam for a good crust.
So the final tally of breads made:
— French bread (I lost track of how many times) (both regular loaves and the longer baguettes)
— Honey whole wheat bread (several times)
— Popovers (sweet and savory)
— Pizza dough (also used for calzones)
— 7-grain bread
— Ciabatta (several times)
— Brioche (two different methods using the exact same ingredients; used with sweet and savory filled braids)
— Sweet bread dough (used for sticky buns and braids with lemon ricotta filling)
— Roasted red pepper bread
— Olive rosemary bread
— Italian Easter bread (has three different cheeses and black pepper in it)
— Pain de campagne (rustic multigrain bread)
— Black Russian rye bread
— Biscuits (yum!)
— English muffins
— Dinner rolls
— Bread pudding with sabayon
— Tuscan bread soup
— Caesar salad
Totally worth getting up early for an entire week. And some of my friends are much in agreement, too.