Monday, September 01, 2003
we made gingerbread house n pannettone. this week the focus is on yeast products n that means bread.
pannettone is an italian bread. it's usually eaten during christmas n easter. the dough is similar to that of brioche but it has raisins, mixed dried fruits which have all been soaked in rum. nice flavour but the bdouhg was not proven to the fullest. hence resulting in a dense n heavy panettone.
cannot let my boss see that kinda bread. he'll say it's rubbish. it is rubbish actually. i'm not happya t all with the dough.
i dun udnerstand why the chef asked us to bake it today. we could have left it to bake tmrw, thus allowing more time for the dough to rise. whenever u make bread, never never rush it.
anyway, after class, went to play tennis with sondra. there were kids running ard outside out court n their mothers just sat there, never call them to stop making so much noise. it was hard to play in that kinda condition.
tmrw after class i'll be going to the bank. waste of my time! oh, i'm making foccacia tmrw. dunno wat rubbish dough i'll b making.
pannettone is an italian bread. it's usually eaten during christmas n easter. the dough is similar to that of brioche but it has raisins, mixed dried fruits which have all been soaked in rum. nice flavour but the bdouhg was not proven to the fullest. hence resulting in a dense n heavy panettone.
cannot let my boss see that kinda bread. he'll say it's rubbish. it is rubbish actually. i'm not happya t all with the dough.
i dun udnerstand why the chef asked us to bake it today. we could have left it to bake tmrw, thus allowing more time for the dough to rise. whenever u make bread, never never rush it.
anyway, after class, went to play tennis with sondra. there were kids running ard outside out court n their mothers just sat there, never call them to stop making so much noise. it was hard to play in that kinda condition.
tmrw after class i'll be going to the bank. waste of my time! oh, i'm making foccacia tmrw. dunno wat rubbish dough i'll b making.
