The last few begins...

The past few weeks have been busy and I'm not sure how I have managed to squeeze in time for myself.

Last week I was stationed in the breads making all sorts of interesting new things I have never seen or tasted before; from kamut bread to cracked wheat, I managed to learn a lot about different flours and how fragile some breads can be. The artisan breads are very nice and with your choice of flavours, making them can be creative and fun.

This week I am stationed at the ovens and although it is very busy it's not as bad as level 1 and 2 since we are now very used to the high volume. I managed to make some biscotti and my parents childhood favourite morning snack, sfogliatelle. :)

Pithivier torte

Horseshoes

Louvres

Conversations

sprouted rye

Vancouver sour

Baguette

Gluten free banana bread

Cornmeal raisin

Pumpernickle

Focaccia

Walnt raisin sour

Sfogliatelle

Oh and if you haven't been to Bella Gelateria on Cordova and Burrard in Vancouver, I advise you to do so :)

Re-cap

Reversed puff pastry

Banana cream pie

The last level of our 4A programme stream has begun and so far it has been a recap of level one yet a little more intricate in a sense that a lot of theory from the past three levels have fallen play in our product make-ups.
We made puff pastry again except the method is reversed where the butter is enclosing the dough instead of the dough enclosing the butter. when beginning making the mise en place you completely doubt it but by the 3rd folding you really see the dough start to take shape and becomes a lot easier to handle than the other method. As you can see above with the horseshoe, you get a major lift and the product is much more tender and flakier.
We made some cream pies and savoury ones as well as various quick breads. This week we are working on artisan breads and buns.