Baking Principles and Viennoiserie

This week we started a new term: Baking Principles and Viennoiserie. Bread making!

This blog is going to be very quick because I have some studying to do. Bread making is exciting and new to me. It's going to take some time to get used to because it's so new and I will have to do a lot of studying to fully understand it. 

Monday: 4.4.11

Today we did a lot of lecture and we made up our baguette to so that we could retard it in the cooler overnight. 

Tuesday: 4.5.11

We took our baguette dough and made baguettes and épis. 

I was so amazed that water, bread, yeast and salt could make something so delicious! 

Here are the photos of my baguette and épi before they went into the oven (after proofing we scored them and shaped into an épi). 

We also made a boule with our baguette dough. Here it is before being baked (scored after proofing). 

 Here they are after being baked!

Chef told us to make another baguette dough to practice because our first practical in this class is on baguettes.

Here is Maggie's and my baguette and épi before baking. 

I didn't take a photo of these after baking but I did take a picture of the bottom of my second baguette because I didn't seal the seam good enough so it expanded while cooking. I wanted to take picture for future reference. It's a learning process :) 

Wednesday 4.6.11

Today we made white pan bread and with it we made a cinnamon sugar swirled pan loaf and dinner rolls using various braiding and knotting techniques. 

Here is my Cinnamon Swirl Pan Loaf made with the white pan bread. 

Yesterday, I made french toast with it and it was so good. 

Here are the various dinner rolls we did using the braiding and knotting techniques.

The top-left roll is a simple knot. The top-right roll is a figure-eight roll. The middle row rolls are braided rolls and the bottom row rolls are double-knot rolls. 

Here they are after being baked.

They were pretty good. The next day I cut one in half, toasted it and drizzled it with honey. Yum-O! 

Here is a better photo of all the rolls together. I made some braids as well. 

 We also made several rolls and made a flower shape. 

Thursday 4.7.11 

Today we made Milk Bread and Italian Bread. 

With the milk bread we made some small boules, some braids and a bâtard. 

Here is a photo of them all together. 

With the italian bread, we saved half for pizza the next day. With the other half, we made a bâtard.

We also made up some baguette dough to practice the next day. 

Friday: 4.8.11

With half of the italian bread, we made this roll that I don't know that name of. I couldn't find the name in my text book. Here it is before baking.

Here it is after baking.

Here is the pizza I made. I put WAY too much garlic on it but I couldn't eat meat because it's Friday and it's lent right now. 

Finally, here is my baguette and épi.

Hope everyone had a lovely weekend!

With love, 

Adriana 

(originally posted 4.10.11)