First, since we can't get enough, is more country bread. This time it was a "Tabatiere" shape, like a bowtie, and like most in the past, the dough was very soft and didn't really hold the shape. A tighter dough recipe should be used for learning the various shapes.
Next we made pretzels. I've made these before at home, though they turned out a little better here. We opted to not dip our pretzel in a baking soda/salt solution, which is supposed to give it a salty taste and I think develop a chewy texture. Instead of shaping them as pretzels, I made mini batards. Perhaps because we didn't dip them, they were very soft. Since mine were so big they weren't really much like pretzels but rather rolls, but still tasted good.
Our third recipe was honey wheat pan bread. It sounds like a very good recipe. Being pressed for time, we had to cut down on proofing, and I think that affected it as it didn't get very large. Though it was a wheat bread so that had some effect as well. Even if it is dense, it will still likely taste pretty good.
Next we made English muffins. I thought these were considered a quick bread, but it uses yeast and ferments and rests, albeit very shortly, so I guess it is actually a bread. However I have seen other recipes where it is more a batter than a dough, so dunno. Regardless, they were kinda interesting. The dough was rolled out and cut into rounds and then cooked on a griddle (or frying pans in my case). I made them a bit too thick though so the outsides were browning with he insides still a little underdone. In retrospect I should have finished them in an oven but oh well. Since they are meant to be toasted, they get fully finished during the toasting process so they still turned out good.Finally we also made hamburger buns. They turned out really beautifully, perfect shape, size, and a great color. All the more pity that I forgot to take a picture of them.
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