We made four different types of bread in class today, we made Cheese bread with pepperoni, 100%Whole Wheat Bread, Sweet Rye Bread, and Onion Garlic Dill bread. In my group we were in charge of the cheese bread from the mixing to the baking. Class really goes fast and I find myself wishing for more time to learn from our teacher. As you would expect from someone whose been in the business for 30 years, he really knows his stuff, and more importantly he knows how to teach it.


Here is a picture of the breads we did in class

Today was the first day we were able to get into the kitchen at school and we made three different types of breads. We made white bread as a class, each group gathering a different ingredient and combined them as we learned how to use the mixers and the other types of equipment in the kitchen.
In our groups of two we made french and italian bread. My group made french bread. We learned what a proofer/retarder is for and we baked in a deck oven, which was pretty cool, I had never done that before. Then at the end of the day, we got to bring three loaves of bread home. The family and I have already eaten one and a half loaves. I'm going to have to take a bike ride tommorrow to get rid of the extra calories.

French Bread



The proofer that we used is a proofer/retarder. The proofer helpes in the fermentation of the dough. It gives the glutin in the bread one last boost of energy, if you will, before it goes in the oven. The retarder is, namely, what it is. It retards the fermentation of the dough so you can bake it hours later, like the next day.

White Bread



Class went really well in my opinion. I learned a lot and before I knew it, class was over. I can't complain about getting fresh bread either. I'm really glad I'm following this path laid out before me, what a great adventure.

Here is a picture of the carrot cake I made, I think it turned out looking pretty good.

Delivering a carrot cake tomorrow, I hope he likes it. Will post a picture of it soon.

I also got myself a new toy to play with, I got a Wilton cake turn table, I love it. That is one of the greatest inventions. Not sure how I did things with out it.

19 Jars of chopped tomatoes canned last night, at my mom's house. We still have lots of tomatoes to do yet.

My first week of school is almost over, one more day left. My bread class is going to be great, I can't wait to get started baking. We are going to learn a ton of great techniques that I always wanted to know. Like that six braided french bread, and how to make puff pastrie dough, and lots of other cool stuff. It's going to be great!

First day of School on Monday, It's going to be a busy week this week, I have more tomatoes to do. I canned 23 jars of sauce last week and the tomatoes are still coming on strong with lots of big Fruit. We want to can the rest as stewed tomatoes and just crushed tomatoes. Should be Interesting.

Hi everyone,
I'm starting school on Monday. I'm very excited and at the same time a little nervous to start all this new stuff.

I have an order for a carrot cake, looking forward to baking that, I never baked one on my own. hope it turns out good. I have a good recipe just need time to make it.

going to Hershey Park tomorrow with free tickets from Chevy everything's better free.