Week 2 - Breads

Tuesday, January 20:

5:30am came around way to quickly, I didn’t want to wake up or get out of the amazingly comfortable bed.  I put back on my jeans from yesterday, and my boots, and went downstairs to class.  We were able to borrow ENSP chef jackets for class.  During class the power came back on.  After lab we had French class.  Following French, I went back to my room in the chateau and grabbed my remaining clothing, and headed back to my apartment.  A shower was first priority.  Then I began my homework due on Friday in addition to the entremet project that is our final practical examination.  It was a long day and even longer weekend, but I can say I was happy to be back at my apartment, with my belongings. 

Tuesday January 20-Friday January 24:

This week we have Bakery, which is savory breads and Viennoiserie (sweet/enriched breads).

We made Traditional Baguette, Focaccia, Brioche, Tresse (challah), Pate Levee Feuilletee (croissants, Danish – lemon and rum raisin), milk bread, fig bread, fugasse (olive bread), Pain Complet (Whole wheat bread), Campagne bread, Pain de Mie (soft bread, similar to Pullman bread), Pain de Meteil (similar to sourdough)

The week went by really quickly....it is now Friday!  Packing and getting ready for my weekend traveling.  This weekend I'm going to Berlin, Germany & Belgium, Brussels.  Can't Wait!