When anyone has de chance of having a course with someone like Josep Pascual, cannot miss the chance and go whenever this master goes. This one was at La Patente.
Theory was present, explaining different ingredients of bread, the functions of this ingredients in the product, and the changes can be done depending what we add to bread: for example, flour will be different depending if dough has no sugar, a little bit or a big quantity.
And we have practised also.
First, the master teaching how to do the job...
And, later, we did.
The final result, made people happy.
We also did some other bread.
But the star was the ball bread.
Pupils did it with his supervision...
And the result, was speechless.
And, without any doubt, I would like to finish with, for me, a sentence that worths all the course and collects the wisdom of the masters: "Bread must be good, beautiful and nutritionaly extraordinary for the body".
Theory was present, explaining different ingredients of bread, the functions of this ingredients in the product, and the changes can be done depending what we add to bread: for example, flour will be different depending if dough has no sugar, a little bit or a big quantity.
And we have practised also.
First, the master teaching how to do the job...
And, later, we did.
The final result, made people happy.
We also did some other bread.
But the star was the ball bread.
Pupils did it with his supervision...
And the result, was speechless.
And, without any doubt, I would like to finish with, for me, a sentence that worths all the course and collects the wisdom of the masters: "Bread must be good, beautiful and nutritionaly extraordinary for the body".
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