Page 81 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 81
Interdisciplinarity of Project – Technology of Cooking
much relevant information about baking bread products, ratios of flours to
use, process of making dough and designing the latter into baguettes. We
received extra help from one of our grandmothers who is very proficient in
baking bread. In our first attempts we failed in the starting steps when pre-
paring the yeast, which is crucial for the preparation of the dough.
Figure 21: Corn baguette. 81
Source: Own source 2014.
Figure 22: White baguette.
Source: Own source 2014.
When we succeeded in preparation of the yeast, other problems arose.
These problems included the correct ration of different flours used to name
only one of the problems. Corn (Figure 21), buckwheat (Figure 23) and
kamuts dough were changing shape during the baking, whilst the white
ones (Figure 22) were significantly higher and were softer after baking. Af-
ter numerous attempts to make dough and bake the baguettes at a certain
temperature for a certain time, a need for specified decription of working
processes, quantities of selected ingredients used for one baguette arose.
We wanted to maintain a certain level of quality, which was showcased by
repeating the same taste and shape of certain baguettes.
much relevant information about baking bread products, ratios of flours to
use, process of making dough and designing the latter into baguettes. We
received extra help from one of our grandmothers who is very proficient in
baking bread. In our first attempts we failed in the starting steps when pre-
paring the yeast, which is crucial for the preparation of the dough.
Figure 21: Corn baguette. 81
Source: Own source 2014.
Figure 22: White baguette.
Source: Own source 2014.
When we succeeded in preparation of the yeast, other problems arose.
These problems included the correct ration of different flours used to name
only one of the problems. Corn (Figure 21), buckwheat (Figure 23) and
kamuts dough were changing shape during the baking, whilst the white
ones (Figure 22) were significantly higher and were softer after baking. Af-
ter numerous attempts to make dough and bake the baguettes at a certain
temperature for a certain time, a need for specified decription of working
processes, quantities of selected ingredients used for one baguette arose.
We wanted to maintain a certain level of quality, which was showcased by
repeating the same taste and shape of certain baguettes.
