I feel like this week, our class was one big protest of the Atkins diet. Tuesday and Wednesday were focused mainly on baguettes: 40 baguettes on Tuesday and 20 more on Wednesday. The dough was not particularly easy to work with and shaping the baguettes was somewhat difficult. There are few things in life that are quite as comforting or tasty as baguettes still warm from the oven. Our instructor brought in apricot preserves for an extra special treat.
We had a substitute instructor on Thursday evening and it was interesting to compare the different teaching styles. We made bread sticks, pizza dough and braided soft-rolls between Chef Chad cracking jokes and talking about his family.
The rosemary bread sticks were delicious, but my partner and I ended up scraping the salt off, as it was a bit too salty. They reminded me of the bread sticks they serve at The Trellis. I remember being fascinated with them during a special dinner with Grammie and Pa when I was much younger. I pretended to be Audrey Hepburn in 'Breakfast at Tiffany's' with her long, elegant cigarette holder.
The soft roll loaves baked to such a beautiful golden, brown color. The bread was good alone, but was even better used for an egg sandwich with a spicy sauce on Friday morning.
The class schedule for breads is quite different from the first module and it has taken some time to get adjusted. Each class in fully centered around the process of the bread rising, shaping and baking - which leaves lots of down time between the next step. When we were on our feet and busy for the full four hours, it was more difficult to realize just how tired I am by the end of the week.