So much bread – including breadsticks, Parker House rolls, Kaiser rolls and more.
One of the things about falling behind on the blog that I dislike most is that I’m often looking back and reflecting on things later than I’d like. So as I sit here on Friday morning, at the end of laminated dough week, the previous week of breads seems so far away. I’ve done so much since then. I’ll let the pictures do as much of the storytelling as I can. Because many breads took multiple days – and because it’ll just be more interesting and cohesive – I’m showing the whole evolution of some doughs instead of the chronology of the days.
We learned how to shape the brioche dough into their most traditional form.
Hot out of the oven, the brioche needs to be popped out of the molds immediately. Must be fast before your fingertips burn!
A pile of delicious, hot brioche at our lunch table.
Chia and I worked in the industrial stand mixer (Hobart) to make an enormous batch of babka dough for the whole class to use.
The next day, Chef demonstrated how to fill, cut and twist the chocolate babka.
My half-portion of dough – coated with both chocolate and cinnamon fillings and topped with streusel – is ready to proof (rise) before baking.
My babka (in the middle) fully risen and ready to bake.
My finished babka! Couldn’t wait to try it…but had to. Chef wanted to save it for the next morning.
All of our babkas cooling on the racks, tempting us.
In our second venture with baguettes, we learned how to cut them into “epi” style.
The finished epi baguettes and some additional pain au levain wait patiently for us to gobble them down!
First the time ever, I got to boil bagels!
My two options – an “everything” topped one another with cheese.
Our lunch spread of bagels and pretzels.
The pretzels were so much fun to make – from rolling out the dough into skinny ropes, shaping into pretzels, dipping in lye, and topping. Nothing like a fresh, hot pretzel!
My two final variants of the gluten-free chocolate chip cookie are plated and ready for taste-testing.
Marni prepares her gluten-free and nut-free version of this dessert.
Desserts are ready for gluten-free recipe developer Jeff Larsen’s return to class.
Hilary’s chocolate sauce-covered gluten-free cake was wonderful and beautiful!
These soft dinner rolls were a revelation – the dough balls were placed in a pan lined with garlic butter and panko.
More garlic butter is brushed on the tops when they came out of the oven.
Absolutely delicious – soft on the inside, crunchy on the bottom and garlicky everywhere!
The craziest part of the day was that the one item – steam buns – that were on a strict timetable (so we could eat them for lunch) wasn’t rising. We had to remake them and so, with lunch on hold, we had no choice but to just scarf down all this delicious bread. How many of these hot, delicious garlicky dinner rolls did I eat? Plenty. And I loved it!
Our whole wheat/buckwheat English muffins cook and rest near the pans for steaming our Asian steam buns.
Steam bun lunch – pork belly, cabbage slaw and fresh hot buns! So delicious.
As the hectic day of bread baking wrapped up, we tried tasting an olive and rosemary “fougasse” and ciabatta.
As I walked out of school with a very full belly, I tried to swear off carbs for at least the coming weekend. But I couldn’t. That’s coming in my next post…because incredible pastries from an incredible bakery made a surprise visit to the class I was TA-ing.