Bread Making

Being back in lockdown means more baking. For the past few weeks, I have been helping my family out with making meals, specifically with making dinner. I’ve learned how to make spring rolls, how to steam edamame, how to make meatballs, and most recently, make no-knead bread. No-knead bread is surprisingly easy to make because all you need is flour, salt, yeast, water, and time. I learned from the first batch of bread that I baked that time is the most important “ingredient” because, without it, the bread isn’t able to fully rise and doesn’t taste as yummy and fluffy as it should. The recipe I used was from the New York Times (link) and the first time I baked bread, I didn’t read all of the steps and so I missed out on rolling and shaping the bread as well as about 3 hours of rising time. I was more comfortable with the steps when I made the bread the second time because I knew the general idea of what was meant to happen. I improvised with the measurements and time frames for rising, and it turned out just as fluffy and yummy.

 

before baking VSĀ  after baking

 

 

 

Learning outcomes:

LO2: Demonstrate that challenges have been undertaken, developing new skills in the process

 

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