Thursday, March 27, 2014

Adventures in Culinary School - Part 5... BREADS!

New session started. Diving into the wonderful world of breads and laminated breads. Mmm beautiful things happening when flour, yeast and butter are combined. #lecordonbleu #lcbla #pastrystudent #culinaryschool #kitchen #baking #baker #flour

It's the end of March and this means one thing, one thing I would never think I would say as an adult... SPRING BREAK. We are rapping up 3 months of school with a week long break that happens to coincide with Spring. Spring Break.
For so many people this means going on vacation and getting away. For me, this means sleeping in and getting in some decent overtime at work without letting on that I'm out of school for the week so I can still sleep in until 7:30-8am. Three hours past my daily alarm clock.


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The past six weeks were filled with everything yeasty, buttery, crunchy and comforting. Breads! So many breads. We went from basic to traditional to artisan to custom. We then switched into laminated yummies and even more butter with fillings and steam and butter and BUTTER. I don't think I've ever had as much bread in my life. Just about every meal had bread in it.

First we started with lean doughs. Baguettes and Epi's:

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White loafs, baguettes and epis! This morning we baked baked baked some beautiful and tasty bread. #lcblastudent #lcbla #lecordonbleu #baking #baker #fallinginlove #justonemore #bread #kitchen #foodporn #passthebutter

 Baguettes revisted after learning about starters.

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We then started adding butter and milk to our doughs!

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Next up, whole wheat breads with additions and yumminess. This might be my favorite part of the entire class.

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Breakfast: fresh baked whole wheat bread made in class today with avocado, sea salt, mini heirloom tomatoes and cracked pepper. Soooo yum! #foodporn #bread #baker #culinaryschool #lcbla #lecordonbleu

This time also marked a shift in how I photograph my food. Seriously. Food photo shoots for days.


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Chef's Challah

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My Challah. Turns out I'm awful at braiding bread. 
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Guest Chef from FARM SHOP who was super amazing and maybe my bread baker crush. WHO KNOWS.

Our Artisan bread phase was capped off with our understanding and working through our own bread recipe. My bread was inspired by and contained Belgian Wheat Beer. I paired it with dried apricots, pecans, toasted coriander, orange zest and honey. Warmed bread was served with sea salt honey butter. Seriously amazing and extremely fun to make.

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Working it out!

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Test #1 - needed more salt and honey

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Final product! Smelled like a fresh pint and sooooo yummy.

With laminated doughs, we started with puff pastry. Where the term "butter block" was introduced to my vocabulary and forever will be there.

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Bridging puff and croissant: Brioche and Sweet Dough


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 Cinnamon rolls in class today. #lecordonbleu #lcbla #lcbpasadena #baker #baking #kitchen #kitchenlife

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Ending the class with croissants and Danishes

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Blurrest picture ever but look at how proud Chef is of this yummy.

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By far this has been the most educational and testing session. There were a few personal issues and conflicts with classmates and a mental struggle to understand that I may not fully "get it" the first or second time around. I'm so sad it's over but will now be diving into another realm of baking.

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So, as it turns out, I managed to take zero photos of myself during this time. I know it's due to recent weight gain and really the craziness of my schedule. However I did manage to take a photo of my shoes roughly six months after starting school. It's a progress photo in itself.

Cheers!
*i

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Catch up on my school journey here!


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