Jul 30, 2009

Bread For The Home Baker 3 By Daniel Tay

Last Saturday, attended a bread making workshop at Shermay's. Hosted by Pastry Chef Daniel Tay. He was cheerful and jovial, cracking jokes on and off to make the class more lively and interesting. He was not only detailed but also seriously keen in teaching us the method and theory of bread making. Bread making was really very complex and sometimes think about it might as well spent a few dollars and just get it from bakery shop. Though I don't think I will be making bread often, still prefer making cakes but really enjoyed his class so I sign up for his next bread class in Aug 09.

Pastry Chef Daniel Tay, CEO Bakerzin

French bread - Pain Levain & Fecile

Pain Levain - A traditional natural yeast bread also known as sour dough.
Fecile - A smaller version of the baguette.

Assorted Soft Bun

Traditional Pizza

This was baked using the pizza oven napoli, it was surprisingly yummy and almost similar to those that was baked from brick oven. Really authentic and impressive.

Bread for the home baker 3 at Shermay's Cooking School


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