Ah!

Soft Rolls - Parker House, Butterflake and Cloverleaf

 

Cinnamon Rolls 

Cinnamon Raisin Bread

Sicilian Bread

Chocolate Chip Cookie

And finally soft rolls:  I was practicing knots.  Some didn't turn out as well as I would like.

Pretzel, anyone?

Made soft pretzels today.  They don't look very pretzel like, but were very yummy, none the less.  I made 4 plain and 4 with red peppers.

Could it be, more bread?

Made Fougasse today in class with Kellie.We made a wheat and white one.  The white one had kosher salt and rosemary and the wheat (pictured) had only kosher salt.

Also made French Bread (Straight Dough), also with Kellie.  Made white and wheat.

Could it be? Yes, more bread.

Yesterday we finished our Vienna Bread.  I worked with CL again on this project.  She and I seem to work well with on another.  It is almost to the point we don't really need to say much to one another, we just seem to know what the other will be getting, ingredients wise, or will be doing.

Also yesterday, we started our Focaccia  bread.  We did this one in a group of 4.  My group was Carolyn, Camea and Ashley.  We divided the Focaccia into quarters and added what ingredients we wanted on our section.  I added caramelized onions, Parmesan cheese and some basil.  I would have added more ingredients, but there were not that many left by the time my group was ready for that step.  Next time I make focaccia bread, I will be sure to add more.  The focaccia was still very tasty with what I had to work with.  Randy and I devoured it when I got home.  It was delish!

Pullman loaf and soft rolls

Today we baked the Pullman loaves (sandwich bread).  It looks like I have 1 1/2 loaves, however, we put 4 loaves in the Pullman Loaf pan and created one loaf and split it up.

We also made soft rolls.  We split the dough into 4 oz sections, then rolled those sections into knots.

Bread Pictures - Hard Rolls

They are not the best pictures (took with cell phone), but here is my first accomplishment in the kitchen at school.  I used clarified butter to coat the top of the rolls and then sprinkled poppy seeds (on one), sprinkled garlic (on three) and finally sprinkled cinnamon sugar on the remaining rolls (three).  Let me know what you think.  Randy, myself and my son each had one last night, they were wonderful!

Bread, Bread and more (you guessed it) Bread

Made dough for Hard Rolls (will bake tomorrow).  We worked in pairs, I worked with C.L., it was fun.  Chef A said we "loved" our dough a little too much, but gave us some tips on how to correct the issue.  I am looking forward to making Pullman (White Pan) Bread or White Pan Bread (sandwich bread).  Chef A said after tomorrow the pace of the class will be picking up and we will be making 3 different types of bread everyday.  That's a lot of bread!  I know Randy is excited and so is everyone where he works.  I am still recruiting taste testers, goodness knows I will need help eating all of it.
I am having a wonderful time in class and at school.  Other than bread, I am excited about designing a bakery kitchen.  We are to design a 1500 sq ft kitchen for my Food Safety class.  Will post more about that later.  :)

Here is a picture of me in my, oh so flattering, Chef's uniform.

In the beginning

This is a blog about my journey through the Pastry Arts program while at The Chef's Academy.  I am hoping to post pictures of my creations and "talk" about my experience, while in school.

Yesterday, 10/12/10, was my first day of school.  I was very excited, still am!  On Tuesday's and Thursday's I have Psychology, Monday's and Wednesday's I have Food Safety, every day I am in the kitchen. Yesterday, in the kitchen, we discussed breads.  

Today, in the kitchen, we start our prep for Pullman bread and hard rolls.  I am hoping to have pictures of my finished project.