Part of the schedule for the sixth class meeting
Color and texture differences between medium rye flour (top), first clear flour (middle), and bread flour (bottom)
Lesson in sharing the rye bread
More shaping
Class shaping rye bread
More class shaping rye bread
Shaped dough ready for the oven
Scoring the dough is the last step before going into the oven
Using a peel with corn meal to slide the dough into the oven
To fit 18 loaves into three ovens the loaves have to be spaced close together
Sampling baked rye bread with and without caraway seeds
Presentation on challah from week five
Presentation comparing two attempts to make challah
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