Final Workshop, Continental Breads

The last last continental bread had been delayed in posting up. Mainly because last week I was still busy baking and doing some other stuff (??). Finally, my last workshop on Continental Breads was on last Saturday. It was rather tiring since I had been attending workshops since April starting with the Cake Decoration. Though the stressful courses were over, there was still a commitment to go for the weekly course. Well, maybe I asked for it. It can be quite tiring too! I cannot imagine those who signed up for part-time nitec baking courses when they have to attend twice weekly for six months. Guess it must really be tiring and stressful!!

Anyway, for the third lesson, we did Buckwheat and Rye breads. According to Chef Low, Buckwheat is good for those with high blood pressure, though it really doesn't taste that good! From Wikipedia:"...Buckwheat contains rutin, a medicinal chemical that strengthens capillary walls, reducing hemorrhaging in people with high blood pressure...". It does sounds good. Like what Chef Low said, food that is good, is not popular, food that is not very good, is very popular. That's rather true!

These were the steps in producing Buckwheat and Rye and multigrains breads.


1. Mixing the ingredients to form a dough.
2. Initial proofing.
3. Cut & divide, then 2nd floor time.
4. Shaping it. Roll it out, then fold it in and punch down.
5. Fold in slowly.
6. Shape it.
7. Grease the tray and let it to proof.
8. Final proofing.


9. Scoring the top of Multigrain rye bread.
10. A mixture of breads for us to bring back.
11. Brioche was given to us to try in class. Yummy.
12. Cross section of the Buckwheat bread and the multigrain rye bread.

Continental Breads 4 - Onion bread and Walnut bread.
On our last lesson, these were what we did - Onion bread and Walnut bread. What we did in class is usually, half the class do the Onion bread, the other half do the Walnut bread. Then we divide and share our breads. I chose to do the onion bread as I simply love onions.


1. Chef Low sauted the onions for us.
2. Beat the dough until it has the "por-por" sound.
3. Showing the thin membrane stage.
4. Onion bread dough having its 1st proof.
5. Walnut bread dough having its 1st proof.
6. Beating out the dough after 1st proof.
7. Folding in the dough and pressing it down.
8. Then shaping it nice for proofing.

Sharing a video on the mixing of the dough. Listen to the sound of the dough as it is getting ready for the membrane stage, and cleaning up the mixing bowl.




9. Leaving it to final proof.
10. Scoring the top and baking it!

Finally, the baked, wonderfully smelled Onion Breads! Yummy!


Lastly, I just want to add that I really had a good and wonderful time learning together with Doris, Zainah & Suryani! They have truly been a great companion during the past few months. I will miss them dearly! Thank you Zai, for your mooncakes, Su for your lovely customised pencil and Doris... for all your company, knowledge and your critics! Hope to see you pals again!