Bread baking is one of those things I do around the holidays, usually trying a new dinner roll recipe here and there but never quite finding the “right ” recipe. I think it was more my technique than the recipe. I learned several things in this class that have already helped. Since class last night I have already practiced at home and made a huge batch of roll dough. I wanted to use the new information while it was fresh in my mind. Making yeast bread turn out right is not that simple. There are so many variables including room temperature, humidity, temperature of the flour, yeast freshness, etc. We were given demonstrations on how much to knead dough and it was then I realized that I’ve probably been under kneading dough all along. We learned a method called the “windowpane” which is a simple way to test the dough. When I tried it today it worked well. We have different equipment at school which makes it easier than home. The warming oven is great for “fermenting” (rising) of the dough because we can set it at an exact temperature whereas at home it’s not always easy to find the right spot. Chef Kurima suggested using my oven with just the light turned on. She was right–that worked fine.