March 7, 2019 Skills learned
Chef : Cathirne Class: breads
Measuring out 14 G of Italian seasoning
Mixed a stright dough method on speed 1 for 30 minutes - was hard to handle because mixer was being stubborn with me
Put in the proffer @ 9.36 .am.
1 fold @ 10:21 pm
Shape the bread into 48 115 G portion sizes
Get a calf sheet pan & put oil in it
Put back in the proffer 30 minutesor doubled in. Sizes
Bakedfor 20 minutes on 400 degrees for 20 minutes or until golden brown
What went wrong???
Nothing was to bad that I could not handle. But I like how the midterm comes out.
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