There’s nothing better than homemade bread
By Joan Janzen
There’s nothing quite like the tantalizing aroma of freshly baked bread, which is what drew me through the doors of the home economics room at Leader Composite School on Saturday, December 14. Maricel Krugel from Leader was conducting a bread-making class for a dozen participants on that day.
Having moved to Canada several years ago from South Africa, Maricel has managed to find an avenue to utilize her PhD in Food Science (including her Bachelors, Doctorate and Masters) in this small, rural community. Even though she wasn’t teaching in her familiar university setting, people attending her class benefitted from her expertise as she shared some basic science fundamentals.
PHOTOS BY JOAN JANZEN, click for larger images
“This is an introduction course,” she explained. “There are people who have never baked bread before, and others are familiar with bread making.” She began the class by giving instructions on gluten formation, how different ingredients work together, and why it’s essential to prove your bread or allow it to rise.
“I’m teaching the basic fundamentals so they can understand why something doesn’t come out like they want it to,” she said. “I’m just helping them to bake nice bread.”
Following the information session, the bread-making began, and Maricel offered tips for making perfect dough. They also mastered the essential techniques for making various types of bread, including rye bread, white bread, and Portuguese rolls.
There was time for visiting and discussion while the dough was rising before the bakers began forming it into loaves, braided bread, pull-a-parts, and buns. “We play around with the dough,” Maricel said.
This is the third workshop she has offered in Leader. “I’ve had such good feedback from the previous workshops,” she said. “People are actually learning something.”
Maricel offered many helpful tips, such as placing the formed loaf into an oiled zip lock bag, where it was then placed in a warm room to rise. While other forms of bread were placed on a pan lined with parchment paper, Portuguese rolls were placed on a floured cookie sheet. She explained that kneading is important because it enables the activation of gluten, and when taking the hot pans out of the oven, she used a pair of work gloves, which proved to be handy replacements for oven mitts.
Not only did the participants in Saturday’s class take home helpful information, but they also took home a printed recipe, their freshly baked creations and prizes. While the bread was being made, Christmas music was playing, accompanied by occasional bursts of song and a lot of laughter.
“I’m enjoying the bread courses, and I love doing them,” Maricel said. And everyone who attends her classes enjoys the fun learning environment.