I'm not going to really write about Intro to Baking... it really is a cool class, like I mentioned in another post, we learn about the scientific side of baking... I'm not sure if you readers would be interested in it... I'll give a quick synopsis of what we learned this week. We went over different types of heating (conduction, convection, radiation etc.), types of metal cookware (copper, aluminum, stainless steal), science of the baking process (mixing, baking and cooling), and different tastes (salty, sweet, sour, bitter, umami) and how the environment and other things effects the outcome of the product (lighting, plating, texture.)
We learned things like a copper pot is ideal for candy making because its the the one that conducts heat the highest the one just below that, I think, was aluminum. A dull aluminum pan would heat faster than a shiny one because the dullness attracts the heat. We learned about olfactory cells (?) and blah blah... haha I don't remember everything right now.
Retail Pastry Production
Woohoo!! Love this class! Yes I have to wake up at 430am on a freakin saturday but FUCK Yes I get to wake up at 430am on a saturday and go and do something I LOVE!!!! :)
Anyways! So, last week I learned the inventory, setting up of pastries and I learned a bit about measuring, and shaping dough. This week I got to make the dough! Let me think... what'd we do? We made.... baguette dough! Out of that dough we cut and shapped like ??... 10? 15? baguettes? half were 10 oz i think and the other were 16? i dont remember...
Then we made sourdough bread. I think it was a rye sourdough bread... threw in some ::vomit:: caraway seeds. So! The cool thing about making the sourdough bread is that I got to meet MOM! MOM is the sourdough starter! She is....I think I was told she's 20 yrs old. Super awesome!! So! We had like 2 buckets of MOM in the walk-through (the fridge) so Chef asked us to stir them down and consolidate the 2. So, we took out what MOM we needed, stirred the buckets up, and tried to consolidate as much we could. (Here's a pic of a sourdough starter, this is probably a good enough size for home, at school we have 2 HUGE tubs of MOM.)
That was exciting! I have yet to learn how to feed mom... something I'm super looking forward too! I'd like to have a sourdough starter at home! So, this class will teach me how to take care of MOM!
I feel like we did some other stuff too. hmm.... can't remember anything.....my mind is so warped from waking up early for production today (I'm running a little behind with this blog.. I just finished up week 3) and not sleeping enough last night and having too long of a nap this afternoon.
Oh! Focaccia!! We made Focaccia dough with roasted garlic!! DELISH-ISH-ISH! So, we made the dough, we let it proof.. for I don't remember how long but it had to rise to be pretty big... then we oiled pans and spread out the dough in each pan, but the dough retracts, so we push it out at least 1/2 the pan let it sit for 15 min and press out, sit, press out, sit until you have the pan filled out. Brush the Focaccia with oil and you're good to go!!
So!! Until next time!! Enjoy your food ya'll!!
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