Monitoring an on-line class is not an efficient use of my time. Since I'm not doing live sessions, and the students are only just barely taking part... it leaves time on my hands.
So, between cleaning, laundry, grousing , and just general knocking about the castle... I'm working on my bread making skills.
Of course, being what I are, I'm not going to make this easy. Nope. Recipes are for the weak!
I have been reading and watching tutorials with master bakers (Don't say that fast), and I'm internalizing the concepts of baking bread. Then I approach the task with an open mind, and the solid knowledge that any goofs will be happily eaten by the chickens and ducks. So far I'm running about 60% excellent to 40% meh.
This loaf is rocking oat bran, and no oils or enrichment to speak of. It's in the oven with an internal temp monitor set to 200F. We shall see what happens.
Proofing on the counter, another dough destined for rolls. It's got lots of eggs and much butter incorporated. After punch down and second knead, it will be divided into greased muffin tins for the final proof.
EEEnteresting times, no?
(Minutes later.....)
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