Studying Cert III in Patisserie, our module on breads highlighted for me just how diverse a field this is. Whilst I’m not thinking of becoming a professional bread baker anytime soon this was an opportunity to bake breads that I never would at home, and with ingredients I rarely use.
A highlight for my partner, and office mates was definitely the Swiss Farmer Bread (above). The shaping does make it mildly appear butt shaped, gaining it the nickname butt bread. This rye flour and bakers flour combination surprised me with it’s soft texture and rich in flavour.
We covered a lot of ground with breads, including;
- Soft Dough Roll & Crusty Dough Roll
- Hot Cross Buns & Chelsea Buns
- Croissants & Danishes
- Brioche
- Bee Sting
- Sweet Plait (Bavarian Breakfast Bread)
- Stollen (German/ Austrian Christmas Bread)
- Swiss Farmer Bread
- French Sticks (Bagettes)