Lean to Rich

I wish the that the title of this blog related to me personally. Get it.. I wish I were lean and rich! Bad joke, bad joke, sorry.

Anyways, we have now moved from lean doughs into rich doughs in class. 

I am really upset with how the photos for this week have turned out. I am trying to make all my photos look the same- with the white background. Jeff and I are going to try to make a white box this week so that my photos will be more consistent. This is very essential to me so I can build my portfolio. 

So here are the products for the week.

Monday 4.18.11

Today, we had a substitute since Chef Jen was out ill. He was very informative but I didn't get his name! Very thick accent. We made Ciabatta bread, Brioche Dough and Challah dough.

Ciabatta

Went over to Jeff's after school and we made sandwiches with the Ciabatta bread. We had really simple fixings but the bread was delicious. I loved how chewy and flavorful the bread was. It was very interesting how this bread is made and how gooey it was. The dough requires minimal handling since it's so liquid-y. Which was a very different experience. 

Sandwich made with Ciabatta Bread

Tuesday 4. 19.11

Today we made up our Challah Bread and Brioche Bread. 

Wasn't too thrilled with the ways these turned out. I felt like I did something wrong but I couldn't figure out what. I still have the Challah Bread at home and I plan on making some type of bread pudding with it. I really wanted to make French Toast with my Brioche Bread, but the loaf I made didn't turn out as I planned. 

Brioche Loaf

Brioche and Brioche filled with Chocolate

Challah 

Wednesday 4.20.11

Cinnamon Rolls!!! Need I say more? No, didn't think so.

My first job was at Cinnabon- my experience paid off. 

Cinnamon Rolls 

Frosted Cinnamon Rolls

I really REALLY hate the way the photos turned out. :( Moving on...

Thursday 4.21.11

We had a group project for this class. We were required to research a bread that wouldn't be covered in class and write a one page paper as well as present the bread in class by doing a baking demo in front of our classmates. I worked with Maggie and Bobbiejoe and we made Tahitian Coconut Bread. I think our demo went as smooth as possible and our presentation with a Tahitian Cream Cooler was a hit. We served our coconut bread in banana leaf cones that Maggie made.

Coconut Bread in Banana Leaf and Tahitian Cream Cooler

Have a great week!

With Love,

Adriana 

(originally posted 4.26.11)