The end of Bakeshop and Breads

My two lab classes (artisan breads and bakeshop) are over. Because each class is two days a week and about 7 hours a day, it only runs half a semester. For our finals for each class, we had to take exams as well as complete a practical (an assignment of certain products made throughout the semester made independently).

For breads, we did laminated breads (laminated with butter rolled into the dough). I was responsible for making danishes shaped as pinwheels finished with raspberry filling, glazed and covered in fondant. I also had to make rosemary pepper croissants with parmesan cheese rolled into the dough before baking. The last item was brioche (a rich bread with lots of eggs and fat) with seeds and seasoning sprinkled onto the product before baking. My items turned out alright, they were a little on the small side and my brioche wasn't shaped right (they are difficult to form), but overall, I did well in the class. I'm especially pleased because artisan breads is an advanced course and the pre-requisite for the class is bakeshop. I took bakeshop at the same time and it was not a disadvantage for me. I felt it helped me in the class because everything I learned in bakeshop was directly applied to my breads class.

For bakeshop, each student had to make buttermilk biscuits, heart-shaped sugar cookies with piping techniques, bavarian cream, and french baguettes. My biscuits turned out beautifully, a little undermined but beautifully shaped and delicious. My sugar cookies need some work, my piping skills are not great, but thankfully I will be taking a cake decorating class this march. The bavarian cream was the worst! I did horribly on it. 75% of the class did terribly on this portion. You have to temper eggs and sugar with milk in a pot (without scrambling the eggs), then add it to a gelatin mix and make sure it cools but NOT to the point that is sets. From here you have to make whipped cream and whipped eggs whites and fold them into the gelatin mix, making sure nothing curdles. I practiced mine at home, and the eggs scrambled. The final bavarian I made for class was even worse. I was running out of time and my eggs scrambled, the gelatin was already set, and I freaked out because I was worried I wouldn't have a product in the end if I tried to fix it. This affected my grade tremendously.

The last product, the french baguettes, there was a lot of pressure on me. I was the only person in bakeshop taking artisan breads at the same time, to my Chef, this meant my baguettes had to be amazing because all the practice I had with them. NOT TRUE! I made baguettes once in the breads class, and that was back in January! However, I was patient and let my dough rest, and the product turned out pretty well. My slashing was good and the golden color on the crust was perfect! I got pretty good scores on the overall product. Because I did well in the other classes and on all the tests, I ended up with a very high grade in the class.

Just before I left bakeshop, my chef (the head of the culinary dept.) called me into his office. He told me I was doing a wonderful job, was a dedicated worker and had the gift to make it in the business. He gave me a hand-crafted woodwine paring knife for basically being one of the top students in the class! He told me only one student each class gets this award, and I was extremely touched! He will be my teacher for cake decorating starting next week.

About this cake decorating class, it does until May, and I cannot wait to get started! This will help me in my piping techniques and I think it will be a fun group to work with. So, I will continue posting and taking pictures to share. Thanks so much to everyone reading, I am going strong in my baking and will hopefully be landing a job to pay my bills soon!