It’s been some time since my last post, quite a bit has happened since then: I finished the Level 1 course with a Distinction (super happy about it!) and got an additional tutor role to fill out my work days. From here on until August, my days are set.
I also started the Level 2 Patisserie course a few weeks ago and this Friday will be the first practical assessment. We will be tested on bread and it will be much more intense than Level 1 ever was. We will need to produce and present brown plaited rolls and Belgian buns (4 of each). Both of these will be tasted and assessed as products in a proper bakery would be.
Since today I had the morning off, naturally I decided to practice. The Belgian buns were easy enough since I had frozen the dough leftover from class. I only had to defrost it, let it rise and shape the buns. I did have to improvise, however, due to having no sultanas or raisins in the house (also no fondant for glazing). I did without the dried fruit and decided to try a chocolate glaze since that’s what I had in the cupboard. The only thing I cared about in terms of the glaze was the actual skill (getting it as even as possible), otherwise I’d have done without it too.
The buns looked great straight out of the oven and brushed with bun wash (sugar syrup). The chocolate glaze was a tad thick so the buns’ spirals got a bit lost. Hopefully I can manage a thinner, even coating of fondant on Friday’s test.
I had no wholemeal at home, so decided to just make plain white dough to practice the shaping of the plaited rolls… Big fail! I still haven’t quite got the conversion of fresh to dry yeast so whenever I try to recreate the course’s bread recipes they almost never work out. And today was no different… I guess the fact that I halved the recipe didn’t help either. The end dough was too soft; I tried plaiting one roll and gave up. The dough was too soft to hold the shape (I was also running out of time as I had to leave for work), so the rest of the dough ended up as plain rolls. Not even good rolls…they were over proofed in my makeshift prover. I can only hope that Friday will see better rolls (very likely given the proper ingredients and the professional equipment). Wish me luck!