Week 2. Bread making : Workshop

On Thursday our class Design Practice were cancel. Do you know why?

Yes! Because of the Workshop. As I described earlier, our main topic for this semester is bread. Therefore I think that was a good opportunity to research bread more. To look inside the bread.

The workshop was under the leadership of the Chef Eddie Tan. He had the opportunity to share his findings and host a food tasting session with the incorporation of bread that were prepared by us, graphic designer students. He looks very friendly and inspiring confidence.

So, the interesting thing that I learned from the last workshop is how important it is to follow the exact recipe. How exactly everything is subtracted as a percentage and how much everything depends on the consistency.

Also the most interesting thing that I thought while the workshop is "How bread is important in our life". Maybe that isn't now, but try to remember how it was during the war. For example, The Second World War. People fought for a crumb of bread, stole wheat from the fields. They could be shot for it. Because bread at that time was very necessary at the front, for soldiers. These were terrible times and it’s good that it passed and ended. But now go back to our workshop!

We started with the theory, especially, we were clearly shown in proportions how many percentages of all the constituent products we will add.

As you can see in the next video, we added medium temperature of water, that is, we mixed ice and warm water. As a result, we got water of ideal temperature for baking bread.

The dough was kneading for around 20 minutes, but every couple of minutes we checked the consistency in search of the perfect one. Btw what about the salt? We added it only after around 10-15 min of mixing. At the beginning of the batch, the contact of the yeast with salt should be carefully avoided - this will immediately destroy them. Later we added only 2% of salt in dough and what about proportion : usually it's like 100gr of flour and 200ml of water.

After an hour of all the preparations, theory and mixing of the dough, we finally saw the dough in all its glory and were even able to touch it for tactility and temperature. Surprisingly, the dough was cold, about 25-27C degrees. As Mr. Eddy said, this is an ideal dough condition.

A little later, Mr. Eddy pulled out all the dough, twisted it and rolled it into a ball. Then we covered it with cling film and gave some time for the dough to rise

After all, we finally had the opportunity to get our hands dirty and we were entrusted with dividing all the dough exactly 400g each.

That day I found out what Kush is it. This is the material into which we can put bread and it will be control humidity and temperature inside.

Then Mst Eddie showed us several options of bread, how we can scroll it or pack it and make the bread shape. Some types of it :

Baguette

Epis de Bles

Batard

Fougasse

Boule

"Crown"

Fendu

Excellent! We made bread after almost 5 hours! When a designer starts his work, he/she should clearly understand what and how he/she should show and present his/her product.

In our case, it was an excellent workshop for baking bread, since we saw the "kitchen" from the inside.

Thanks for this all to our Lecturer Ms Sue-Jane and Mst Eddie!!!