Practical One Pictures

This picture is of the final process of a block loaf, it is been baked for 28mins at 220 degrees. An important point to remember when making this product is that without the right amounts of ingredients the finished result would not have looked like the picture on the left.

This picture is of the final process of dough handling. Each of the three doughs within the tin weighs 800grams and the end result of this dough will be block loaves. An important point to rememebr when making this product is that each of the four pieces Making up the block loaf, should be cut equally in size and weight to determine a well proportioned finsihed product.

This picture is of a 550 gram piece of dough which will be moulded into cob. An important point to remeber when making this product is that the dough must trest for approx. 10 to 20 mins before handling, otherwise the dough will be to tight and will not be moulded effectiently and easily.