Basic & Advance Bread Class

After perfecting loaves and loaves of bread from my bread machine, i decided that it was time to upgrade and learn the core basics of bread making.

As such, i signed up for classes at Creative Culinaire in October and November 2006 and these were some of the pictures i took on my mobile phone of breads i made with my partner Jac, in the Basic and Advance classes.

Looking back, i regret not taking more pictures but my excuse is that i was just too tired after having spent long hours mixing doughs till it had a gluten window, fergmenting and shaping doughs and at the same time absorbing the tips and techniques that Chef Judy was imparting to us.

I hope these will bring some inspiration to those who are interested in bread making. My verdict - bread making is real hard work and it is worth the while when you see the final product coming out from the industrial ovens.


Turtle Streusel Cardamon Bread using delayed sugar method


Grated Carrot Braed with Fresh Herbs using old dough or Pate Fermentee & Baugettes (French and Asian)


Black Pepper Cheddar bread using old dough and sponge


French Walnut Wheat Country Bread spinkled with rye flour using sponge and dough method