Daily Report 21/08

Hello guys..

I’m grateful we can meet again, hope you always great and happy. Today after weekend, i have to go to the campus make a good food, make a best product and learn a new thing about culinary. And today we arrived a new friends, there are new food production of manegement students this year. I’m as personally as a student also said welcome to join with our big family.

This oppurtinity we will learn again about basic, so the lecturer tell as to make two product of bakery that is Baguette and Pullman loaf bread.

A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust. And,

The pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a type of bread made with white flour and baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly.

This is the recipes what i use :

Baguette:

For 1 loaf

Lenght 60cm and diameter 6cm

250gr Flour

3gr Yeast

1gr Salt

150ml Water (cold)

Pullman Loaf Bread:

500gr Flour

7gr Yeast

20gr Sugar

30gr Milk powder

15gr Butter

3gr Salt

100ml Milk

200ml Water (cold)

After make it and followed the recipe, so disappointed my bread is not good result. The baguette is not standard or not like in terminology, the surface is not crunchy and the lenght is too short. but in second chance my baguette is good so im safe, hehehe (laugh with rei). The pullman loaf bread in the mold does not raise well and i think i’m not follow the recipes correctly.

As a punishment the group whose have a fails bread, they must run around on park of restaurant 3 times and we must repeat tomorrow . This is a challenge for me to solve this problem until successfull. Maybe i must change recipes or my method is not correct. Okay i accepted the challenge and i will prove it that i can. 

After that we come into the class, my lecturer have information about our blogs. He’s explained our mistakes and how to fix it and then we come back to home.

See you tomorrow and keep strong.

MTB Genk