Recently attended a baking lesson at Shermay's which was conducted by Mr. Daniel Tay of Bakerzin. I didn't imagine to be such a informative lesson as many pointers, techniques and knowledge were shared within the three over hours. Though I had learnt breadmaking before, none teached using the Baker's percentage way. None touched on the temperature of ingredients that cruially derived the temperature of the main dough. In addition, treatment of ingredients example sugar and yeast, salt and yeast and butter were explained in great details. I'm glad I didn't miss this lesson. These buns were baked with one of his recipes taught that day.
