Wed Jun 3, 2009
Baking bread isn’t easy; though watching someone bake it really helps cement the concepts and break down the mystery. Here are some photos from a recent class at Sur La Table taught by Tina Rogers.
Mise en place. In baking, have everything measured ahead of time.
Salt and heat kill yeast.
Kneading the dough. Do it by hand to get a feel for the texture.
Shaping the loaf. Press and roll.
The loaves, cooling from the oven.
What the final pumpernickel loaf looks like.