A picture of the bakery at work with Zissy and Jannin. The big ovens are to the right, out of the picture, and the refrigerators are to the left, out of the picture.
The big oven and the rising chamber! I love the big oven, although I don't like that it is gas.
Me mixing the almojabana mass together. We only use our hands in the bakery! There is nothing electric used for mixing, only the scale for weighing. I am breaking the number one rule by wearing my rings--oops!
My attempted white bread that I wrote about in the last post...had a little accident with the yeast.
Basically what happened is that I noticed the bread wasn't rising properly...I decided to leave it over the weekend to see what it would do. When I got home though, I was reading baking blogs (but really, what else do I do?!) and I realized that "active dry yeast" and "instant yeast" were different things. I never knew that because I have only used fresh yeast while working in the Servimos bakery, so I didn't "proof" the active dry yeast. The recipe called for instant yeast, and in English I probably would have recognized that there is a difference, but because I buy the ingredients in Spanish I didn't recognize that they are two different things! Instant yeast doesn't exist here, so I need to start proofing active dry yeast when I want to make bread. I will try and bake this one anyway, but will most likely end up making a new mass on Monday. I feel like I am learning new things about baking almost every day, and that makes me so happy! I want to get to the point where I know exactly what each ingredient does so I can make up my own recipes :)
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