In demo chef had an unfortunate bit of bad luck with some seemingly dead yeast in his bun dough, meaning it didnt rise, but he made up for it by bringing an abundance of them the next day. Everything else turned our wonderfully and by the second day we had a breakfast buffet fit for a king
This week we had another mid-week wine tasting demo, this time on dessert wines. From this I can draw two conclusions:
1. My school is truly like no other, and
2. Sweet wines, much to my surprise, are infact delicious.
In Wednesdays bake-a-thon, although we had a fair amount to do, we also had a bit of waiting around for the doughs to prove so overall it wasnt too hectic. By the end of the 6 hours we had so much pastry, it was a bit unbelievable. The surfaces were covered in croissant, brioche and hot cross buns and then ovens filled with danish.
My only concern after learning how to make such tasty croissants is my waistline. Here are all my tasty treats good to go
One a penny, two a penny
Breakfast time will never be the same again