Teaching this is one hour classes
Does anyone know how I would be able to teach this to my High School Culinary students. We have class five days per week, for about an hour and fifteen minutes each day? I am not sure at what points there are some flexibility to refrigerate. Thanks for any help.
Recipe question for: Table Loaf
Recommended by Food52
1) Do like the tv cooking shows - prepare more than one batch of your recipe, at various stages, and present them to your students for working and finishing.
2) Split the lesson over two or more sessions of the week, to allow for intermediate refrigerator rise.