#pas102fall25

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Challah

Straight dough method, mix on speed 1 for 4 minutes then speed 2 for 10-12 minutes. Proof for an hour, then punch down and degassing. Divide dough into three strands and braid the dough together, then place on a parchment lined baking tray and proof until doubled in size. Egg wash completely, then bake at 400 F until golden brown.

I struggled with proper proofing times, hence the stretching of the crevices in the bread, as well as proper consistency in the thickness of the braids, especially towards the ends of the bread.

I enjoyed making this bread, as braided breads are always very pleasing to make and I enjoy the process and techniques very much.

If I were to make this recipe again, I would begin the braid in the middle so that the ends weren't as thick and messy, as I know how to braid both over and under.

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Overall Class Experience!

9/10. I really enjoyed the amount of freedom we had when making certain recipes that didn't require specific techniques we weren't taught yet, and I feel like the demos were well timed with the recipes we made and the pacing was done fairly well, especially with the 'maintenance' limiting our classes. The recipes we made were fairly diverse for the class, not being just a bunch of the same kind of bread over and over again, although I would've liked to see a couple more breakfast pastries for a breads, rolls, and breakfast pastries class. We really only did croissants and danishes in the same day, aside from that the only breakfast food was muffins which we did 3 times.

Overall though I thoroughly enjoyed the class and felt like a learned a lot, and that the class was taught well and the pacing was done well enough for me to feel challenged but still be able to get work done properly.

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Pumpkin Muffins

Creaming method with pumpkin, mix wet into dry until just blended and portion into muffin tins. Bake at 350 F for 25-30 minutes.

I didn't encounter any challenges in this recipe due to its simplicity, although I did omit the cloves in the recipe due to allergies.

I enjoyed making this recipe due to how easy it was, and how much my family enjoyed them.

If I were to make this recipe again, I would add more of the spices to make the recipe more flavorful.

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Cranberry Drop Scones

Creaming method, then add orange zest with the egg yolks. Add dried cranberries at the very end, then use a large gray scoop to drop the batter onto a baking tray with parchment paper, and bake at 350 F until slightly golden brown.

The only challenge I had with the recipe was zesting the oranges, because I don't like zesting or grating ingredients.

I enjoyed making this recipe because of its simplicity and flavor, as most recipes don't use craisins instead of raisins.

If I were to make this recipe again, I would add more craisins and bake for slightly less time to stop the scones from being so dry.

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Ciabatta

Make a sponge batter and beat for 5 minutes until the sponge is smooth, then let double for roughly 1 hour. Stir in dry ingredients and mix for 3-5 minutes on speed 1, then cover and ferment for 1 hour. Generously flour surface and shape dough into rustic squares, then proof at room temp until doubled in size. Bake at 425 F for roughly 30 minutes until golden brown.

When making this recipe, I struggled with the amount of flour on the bread, and had to scrape a lot of it off after baking, but still ended up with a lot of excess flour on the loaves.

I enjoyed making the Ciabatta because of how soft the dough was when rolling and shaping, as well as the rustic appearance of the bread.

If I made this recipe again, I would use less flour on the bottom of the bread.

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Sunflower Seed Rolls

Straight dough method, mix on speed 1 for 4 minutes and then speed 2 for 5 minutes, and add the seeds in the last 30 seconds. Ferment until doubled in size, about 1 hour. Scale into 2oz rolls and shape into rounds, then place on a parchment sheet covered baking tray and proof for 30 minutes, then egg wash and garnish with leftover sunflower seeds. Bake at 425 F for 12-15 minutes until golden brown.

I struggled with the final proof, as the dough was tacky enough when proofed that I couldn't tell if it sprang back properly.

I enjoyed making this recipe, as rolls are always a fun and simple bread to make, although I wasn't a big fan of the flavor profile, as it was very seedy and grain-like without much else to help it.

If I were to make this recipe again, I'd add a second flavor to aid the seeds, such as cinnamon, or roast the sunflower seeds first to give them more flavor.

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Pumpkin Spice Waffles

Straight dough method with an intensive mix, substituting the eggs with pumpkin puree. Initial rest/proof for 1 hour 30 minutes, then fold batter slightly and put 1/2 cup of batter in each waffle iron slot. Heat up maple syrup and pumpkin puree in a pot and mix until thickened slightly, then strain.

When cooking, I struggled to figure out when the waffles were done, and ended up with crispier waffles due to the high heat of the waffle iron.

I enjoyed the creative liberties I was allowed to take with this recipe, incorporating pumpkin puree and multiple spices into the plain waffle recipe, as well as making a pumpkin syrup.

If I were to make this recipe next time, I would use the base recipe amounts rather than quadrupling the recipe in order to proof properly.

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Cinnamon Sugar/Salted Soft Pretzels

Dissolve yeast in water first, then use the straight dough method. Mix on speed 1 for 8 minutes, then allow to rise for about an hour until doubled in size. Once doubled, punch down the dough gently and divide into 3-4oz pieces depending on if you want smaller or full sized soft pretzels. Shape each piece into as pretzel shape, then boil each for 30 seconds on each side in boiling water with baking soda in it. Then egg wash and add either cinnamon sugar or salt, and bake at 400 F for roughly 15 minutes until golden brown. Remove immediately from tray once baked to avoid sticking.

When boiling, I struggled to flip some of the pretzels carefully and had to quickly re-shape one of them once boiled.

I enjoyed the unique boiling/baking techniques used in this recipe, as well as the variability in the toppings. I also made a chocolate ganache to dip the pretzels in, and it was a great addition.

If I were to make this recipe again, I would boil them in smaller batches in order to keep them more in control.