Dough Sculpting and 30 minute rolls

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Students are studying fermentation and we observed explosive results with 2 tablespoons of yeast in the 30 minute rolls.

IMG_5469Compared to our dough made with 2-1/2 teaspoons dough, they noted the differences in elasticity and a little bit more fun.

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Practice makes perfect.

Ray J is enjoying his pizza pie throwing.

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Students practiced braiding on one day and working with a no-rise dough on another day.

30 minute rolls are ready for the oven.

Who can resist hot rolls from the oven?

No student or teacher can…

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Buttery goodness straight from Foods 1.

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