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Bakery Day 6... Life is uniform





 





 

This morning I got to the bakery relatively early, somewhere between 5:30 and 5:40 - I do not know exactly when. I just knew I needed to get there to check on the croissants. I had no room in the refrigerator so I put them in the dining area of the bakery to prove while I was home asleep for 8 hours..




 



That was a mistake... part of the success of a croissant is to ensure the butter does not melt (at least that is what I know today).. I think the butter melted some. I also think they proved too long as the moment they hit the oven, they collapsed... In short, my croissants were glorified pancakes. My hope is that Monday I get many answers to this problem - I am taking a master class on this very topic with two true pastry masters in Barcelona.



 



What? If you are in Barcelona, how will the bakery run? Its a good question. Tomorrow afternoon I plan on working on as many desserts as I can. Monday, will be a moderately bread free day, but Sandy and Fabri will be there to keep the boat steering in the right direction. Me, I will leave at 4:45 in the morning for the airport, be in Barcelona around 8 and at the academy by 9:30. Then in class from 10-6 and back at the airport for a 9:45 PM flight back to palma. My guess, I will be in bed by 11:30. Be sure to look for the zombie apocalyptic post on Tuesday, with any luck, it will at least be coherent.



 



I want to tell you about the dough. I got some advice from one of those two pastry chefs I just mentioned regarding how my dough is coming together. Start around 65% of the water and let the gluten do its magic, and then every two minutes add a bit more water until you are at your set percentage. By the way, if you are making dough in a mixer and you are unaware of this, please make sure you put the water in the bowl before the flour.. ask me why if you do not know...



 



Anyway, as a result, the dough is coming together much better. This makes me happy. Today I whipped up 10kg and really was able to work it perfectly...



 



segue - not the ride



 



I want to tell you about the oven ... for the past three days I switched to an old school method of steam in the oven. I put a tray on the bottom and let it get really hot and then just before I put the bread in the oven, I dump some water in the tray. The breads are now golden again and while I do not feel I have complete control over their reactions yet, I am certainly liking the results a lot more. The downside, I have an oven with a hose of water that feeds in to it, and when I use the water that way, I smile a lot less. And....



 



I want to tell you lastly about gluten free bread. Its funny how things happen. A few nights ago a customer asked me if I could make them gluten free bread. Me, I say yes to everything, I do not feel I have any limitations (free at last).. Yesterday, two couples came in asking for gluten free bread, and today, two or three more. Well, I made two loaves.. I managed to forget taking a photo, but they turned out nice I think. Sandy was so sweet and went all over trying to find me flour (I did not have any for this) and poof. What was difficult was cleaning the entire kitchen prior to making the bread and then not working on anything else until it was done, wrapped in paper, and moved out. One of the two that I made the bread for said they are off to the hospital if they eat any gluten so I really wanted to make sure they are safe.. So, I got to thinking, I can start adding gluten free to my breads for sure, but I will kneed (typo to be punny) to do them before I do the other breads to make sure its practical.



 



I love the bakery very much. I cannot say enough how much I love going there, and creating.



 



and ... in closing... My newish friend Jack from Farnborough, Hampshire UK was so sweet today. He gave me a plug on his instagram story (I downloaded those clips to keep forever because it was really really really so sweet)... I will attach the video clips.. He is a baker and a teacher.. Actually, if you open Bertinets first book, in there you will find a photo of Jack too ... What a great guy... and an amazing baker.. !!!



 








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