Term 2 has begun!

Well, my first term ended on Monday with a test.  I studied a lot and think I studied too much stuff, but I felt pretty good about it going in and I got an A on the test and an A in the section, so that was good!  I got all my products checked off on my sheet that night (the last was bagels and pretzels) and even had time to make raised doughnuts, though I think we didn't let them proof the second time long enough.  Natalie and I glazed them with a blue-purple glaze that make Chef just shake his head in amusement at us!  :)

So the second term started the next day and we got placed in new groups.  I am in a three person group with Dan and Carly since we only have 15 in our class instead of the usual 16.  Our dessert menu in the restaurant changes next week, so I will have to let you know what new yummies we are making for it once I find out!  We're starting this term off with Artisan Breads all the way through the middle of next week.  We are using all kinds of fermented starts for the different types of bread, so usually we are making them the night before so they can do their thing before we need them in class.  A lot of the breads are more free formed and don't use any types of additives and all the leavening is done naturally through yeast and not baking soda or powder.  Most all the artisan breads also use steam to make a good crust, but allow the crust not to set too quickly, and most of them come out with a nice European caramelization color on the crust as well.  The breads also have lower protein amounts in the flours used, so that makes less gluten forming as well, which is what we want in these breads.

On Tuesday we made Focaccia (topped with Proscuito, basil, oregano, and garlic), Ciabatta (which is supposed to mean "old slipper" because it supposedly resembles and old, well worn Italian slipper - mmm... tasty thought!), and we were supposed to do Sourdough, but ran out of sour starter.  The Focaccia and Ciabatta were both really good.  The Focaccia was super easy to make and you can top it with so many things or use it for pizza even.  The Ciabatta was very sticky, but I really liked it even if it had a few more larger air bubbles than it should have!  :)  I accidentally already froze these breads without taking pictures, so I will try to get pictures when I take them out this weekend.

Wednesday we got to our Sourdough, and we make it with Gorgonzola cheese and walnuts, and also made Burli (pronounced beer-li) bread and also Rye bread, but our Rye didn't proof enough and kind of exploded out one side, so we will redo that one.  Dan had to miss yesterday, which was our Bread group day, but Chef helped us to make sure we had enough bread to go out to the restaurant.  Luckily, we only had to put out 10 baskets (instead of the 30 we do sometimes), and between what Carly and I made, what Chef made, and what the other students in the class gave us to use, we had full baskets to go out!  And Chef Hammer made us some yummy food for dinner too - spicy chicken enchiladas!  

Last night was really cold walking home and tonight it is supposed to be chilly again.  I had been bringing gloves and a scarf to school, then it got too warm, so I guess I'll have to start bringing them again.  As long as it doesn't snow though, but it looks like it will warm up - slightly - this weekend.