We made a Poole, and a Leaven to start out baguettes. which took around 3 days to make. We also measured out our white bread recipe
On Tuesday the 28th we shaped the baguettes, and make sticky buns. and started out faux sour dough recipe, and started out brioche leaving it to retard in the fridge over night.
On wednesday the 29th we made our sour dough starter into a sponge,
We shaped out brioche into 30g rolls, and made sweet tart dough to put on top of the brioche to made them look like little mushrooms. If you roll out the sweet dough thin enough then it will crack and look like shiitake mushrooms.
We also fried up out english muffins which tasted quite nice, and made potato foccacia dough which we also left to retard in the fridge at night
Unfortunately we all left out baguettes in the oven for a little too long but they were still alright to eat. Very crisp and hard.
Thursday the 30th after helping the chef's and the Dean with his event which lasted from two to four or five-ish, we cooked off our potato foccacia, however they all turned out differently and different sizes as well.
We also cooked out sourdough, after shaping it into a boule (round bowl shape) and slashing it. Mine looked like the demented warty one. I was not happy at all.
We started out Byalis and I assume we will finish it Today ( Friday ) we retarded it in the fridge over night.
We also filled the brioche, however we failed at making the filling, as we didn't make the whipping cream stiff enough to mix in. leaving our filling a bit liquidy.
Friday we will finish out bread and have a dinner together.
Elaine L.
