Bounty of Bread

And ... back to Bread again.
The first week of this class has been a lot of repetition from our intro bread class. Baguettes everyday, Focaccia, white pan loaf, pita, tortilla ... with a few added bonuses like ciabatta (which is more like batter than dough), honey buttered oat and fougasse. All of these doughs are straight dough method (everybody in the bowl and mix) or sponge method (make a sponge with the yeast and ferment that before adding the rest of your ingredients.) Next week we will try some poolish breads and starter breads. I was assigned Anadama bread for my final project in the last week of class. Stay tuned to learn all about it ... or if you have some knowledge on Anadama you can share it with me!