Food experiments from my little kitchen

I attend a bread baking class using my skills future credit. It was such a great experience. I have only attempted bread couple of times and I must say it was not very successful. I learnt from the class that bread baking really requires time and patience.  One of the breads that I made in the class was baguettes and I really love eating baguettes. Sometimes I would get them from the local supermarket or bakery. But only from the class, did I realised freshly baked baguettes are the nicest!  In the class, time is of essence hence I was given bread improver to put in the baguette. At home, I skip the bread improver and reduce the yeast amount. My instructor taught me to let the dough rest overnight in fridge and ferment longer instead of using more yeast. My oven is Tefal Optimo 19L oven. It is relatively small hence my recipes are all catered for my oven.  Ingredients 250g bread flour  1/2 tsp salt  1 tsp yeast  170g water  Method 1. Mix all the dry in...