may or may not have lied in my title..... that's up for you to decide as you read my blog post!
our first workshop of the semester! we had a bread making lesson with INTI's culinary chef lecturer, Chef Eddie. he loves making artisanal bread and so he passed down his wisdom onto us! (yes, us amateurs) he taught us a lot about what makes bread, what is important when it comes to making bread, what makes the bread so fluffy and more!! i learned that baking bread is also a lot about science and knowing the physics of it phew [wipes sweat] just when i thought i left science behind....... i couldn't process all of those at once so i took some videos and audios of Chef Eddie explaining them :,-)
fun fact: there's a type of bread named 'batard' (bastard in english).
I was kind of in disbelief but also very amused by the name. mostly because we know the word 'bastard' with the meaning of an illegitimate child which somehow is now commonly used as an insult.
funny because i ended up making myself a batard...... pictured below is us and our bread!
we got to bring back one bread each and of course i had to bring back the one i left my legacy on.
also, the "legacy" thing aka our bacteria that makes every bread unique was interesting because it just shows that every bread has its own distinct taste even if it's not obvious. (it's nice to know my batard is unique <3 i'm very glad I got to learn how to make a batard.)
1 thing I was wondering when we were making bread was "how do you differentiate the different kinds of bread when they look so similar?" most of them look about the same to each other (at least to my amateur baker eyes). but to an experienced baker like Chef Eddie, he could tell what kind of bread we were trying to make even though we were clumsy at making them, so that was interesting.
besides that, I also wondered if you could tell when a bread is made and baked by an experienced artisan baker or an inexperienced beginner baker.... would a slight difference in terms of ingredients ratio, technique on shaping them and etc. affect the taste of the bread and how much would it affect it?
here are some visuals from the bread making workshop:
tasting the bread right after it's freshly baked is totally a whole other tasting experience. it gives the bread this sweet taste that you wouldn't be able to taste in a regular bread from the convenience store. we all gobbled down like we've never tasted bread before hahahaha that's how tasty it was.
so happy to be able to have this experience despite how tiring it was!
Comments