I should go back and practice all my shaping. I get so bad about making the same ones over and over again.
I’m really surprised that people are being weird about the ingredients…sorry

Hi Ivonne,

It all sounds sooo fun! I like making breads but I love eating them even more. How nice it was that you bumped into a reader of your blog and Eric aka Muffin Man. It is a small world we live in. Keep up the phenomenal baking and blogging!

Who knew that baking students were such a competitive lot? Oh, well, I’m sure you’ll win them all over with your sweetness by the time it’s all over, Ivonne.

I’ve gotten in the habit of making the same basic bread over and over (like peabody); it will be a good challenge to learn along with you about new ways of baking. Thanks for the in-depth descriptions!

Boo! Boo to the thoughtless students who are being so rude as opposed to trying to maintain a healthy atmosphere! Your breads look divine and I love your detailed analysis so much that I’m looking into some cookery short courses that I might try next winter

We must be connected at the brain these past few days…It’s 7pm. here I just pulled 2 pans of cinnamon rolls out of the oeven secinds before looking at your blog!
Great stomachs think alike!

I guess you have to be aggressive when you go to gather your ingredients. It looks like your making some really delicious stuff. This is the kind of stuff everyone should learn in school, not how to take the derivative of a line.

Looks delicious! I’m glad you’re at least getting to bake in class if not at home.

Wow! Those chelsea buns…I think I’m in love. And I agree that butter makes everything better…. ;^) Best of luck with perfecting your ingredient line/linebacker technique!

Sniff. Sniff. [I used to love making bread.] Enjoy every knead. Every loaf. And the cinnamon. How lucky can a girl be? xoxo

JEEZ, Ivonne. Those buns look amazing. Tooooo bad you can’t bake them at home muahahaha

It made me smile to imagine all those people pushing and shoving to get to the ingredients.

What a bunch of kids, really! Lovely bread!

Well obviously u didn’t let the shoving and jostling get the better of u. Thats a really delicious looking bread!

sorry the class is a little bit pushy! the bread looks delicious–and the chelsea buns! yum!!! nice job!

Your chelsea buns look very fine! I’m sure that must have been highly interesting to learn everything about bread-making and to meet people with similar interests…

I love making my own bread (without any kind of machine, just by using my hands) as it is amazing to see the various loaves that can be made! I really find it a fulfilling activity…

These chelsea buns look great, but those selfish students…pooey! Hope things change and make for a more pleasant classroom

Ivonne, I so admire you stepping out and taking this class. I admit if I had the ruff start you did and then the pushy behavior this week. I would run home with my tail between my legs. Good for you being tuff and sticking with the class. Claric
ps. did you see the post on my blog about buy vanilla beans. I thought you might be interested

I’m afraid I might be caught pushing and shoving to get at some of your gorgeous bread… looks fantastic!

this looks so awesome. Lovely!!!

That must be so difficult to have to use shortening instead of butter! (It seems almost criminal ;^)) Having said that, I’ve started using olive oil instead of butter in most of the bread I make that uses fat. It works wonderfully.

Your chelsea buns look really good!

I was really interested to read the part on the kneading lesson. Will you also be making slack dough and kneading with one hand a dough scraper?

-Elizabeth

P.S. When your oven finally arrives, try experimenting with proofing the dough on the counter rather than in a proofing machine. The colder slower rise gives a nuttier flavour to the bread. (at least I’m guessing that the counter is colder than the proofing machine)

Oh I envy your bread class. I wish I could be there. And hope the coming weeks will be smooth for you.

Do you need me to come up there and kick some bread baking students’ arses? I will you know!
I’m likin’ your buns - they are quite pretty Oh and your bread too! hahahahaa I crack myself up!
xoxo

The chelsea buns look plenty syrupy! I’m so envious of your baking classes, each time I read a post I think about signing up for something, maybe just a weekend course, something to get me started.

Hi Ivonne! The bread and chelsea buns look great - way to go! I’m glad you are enjoying your class, despite the competative nature of it - don’t let them get to you!

Ivonne,

Your breads looked scrumptious!!

You’re a cruel, cruel woman, Ivonne. Here I sit with my coffee, wondering what I’m going to have for a midmorning snack, and you tease me with THIS?!

You’re not playing fair.

Hi Ivonne,
It’s a shame you have ingredient hogs in your class…strange. I agree with your preference for butter over shortening in baking. I can understand why people use some shortening in things like pie crust, but for white bread? I am curious about this proofing machine. To do it at home, would you simply proof the yeast in warm water, then add it to other ingredients, or is there something else going on? I love reading about what you’re doing in class.

I used to eat loads of bread, then the guards let me out and I could choose what I wanted. Parole is a wonderful thing

Brings back memories of my culinary school days. Love your pics.

The classes sound like a really wonderful learning opportunity. Very exciting!

Looks as though you really have got this baking stuff down to a science! You are doing very well…(as the photos show!) Happy Cooking!

Your blog is bright, inviting and cheerful … and your photos and recipes excellent. I love visiting.

Quel pane è incredibile… assolutamente stupendo…
Ciao.

Sigh. I’m sitting here with a freshly brewed cup of coffee and I sure could use a nice freshly baked piece of sweet bread baked by Creampuff. Oh well.

I love your blog! I loved going to culinary school. I miss it sooooooo much.Bread making is sticky,messy at first, and wonderful! enjoy.

hi there…

i’ve been lurking here for awhile; i love your blog. you’ve even inspired me to check out a few courses at george brown… i think i’m going to take one next time they’re offered!

the reason i’ve finally come out of the shadows is because i live in toronto as well, and i can’t for the life of me find a decent supermarket. i end up having to go to a lot of so-so markets to get what i want, and it’s making me annoyed. last year i lived near kensington, and i’ve considered heading back over there… going to a few specialty shops doesn’t bug me… i actually like it better than megamarts. but i live kind of far away from there now, and especially because winter will be here before we know it, i’d love your recommendation on a good all-around supermarket in the downtown area. any advice?

Wowee. I could lick the screen! Those are my dad’s favorite.

Please please please, no more insanely luscious photos!! Those chelsea buns look good enough to eat. The class sounds great; thanks for letting us follow along!

This is my day for Chelsea buns…earlier today the book I was reading mentioned them and Eccles cakes.

Please tell me you’ll do Eccles cakes too
j

Isn’t it weird how some people still seem to be stuck in high school. I am sure if you look back to these pople’s lives they were the bully tyoes at school.
Ivonne, like Lisa said I’ll be glad to come over and kick some butts when they mess with our Cream Puff LOL!

Honestly though, I am really enjoying your classes from here. I have always been intimidated from bread making and think will take these classes with you, virtually, and maybe give it a go myself.

Love ya for sharing this!

Your post came at just the right time. I’m getting ready to bake my annual challah bread for the Jewish holidays. The kneading motion you described is what I do. You start to feel the dough becoming smooth and elastic and then you know you’ve kneaded enough.

WOW,I like the colour so much!I always use my hand to make the bread,it’s kind fun.And I can tell someone,my bread is “artisan” bread^^

Tatyana

Hi everyone,

Glad you liked the chelsea buns! And thanks for the support!