Daily Activity English Version #8

Back again on my blog, where I will tell the daily life that I do while practicing in the kitchen. Now is the third day of my training. As usual I come in the morning to the kitchen because we have a lot to do. In this 5th semester, we are required to really be able to master what we will make. So this is not only about making food, but we also need to know the right techniques, history and also know exactly what we are going to make. Today I will make sour bread.

 I will also make french bread from sour dought, where french bread made from sour dough will have a hard texture on the outside but very soft on the inside. It also has a fragrant aroma and the taste is also rather sour. Currently some of my friends still continue to make croissants. Neither do I, yesterday my friend and I made a mixture of croissants. So we divided the task, where I focused on making sour bread and my friend focused on making croissants.

 I began to process sourdought to be sour bread and also french bread. Because my sourdought failed, I made French bread and sour bread using my friend's finished sourdought. To make sourbread, I use a recipe by mixing 180gr sourdought with 500gr hard flour and 250 ml water. Don't forget the 2 gram of yeast. After that, all ingredients are mixed until smooth and also smooth. The mashed dough is rested for about 1 hour at room temperature and airtight.