Enough of my chat, here are the visuals....
Some of today's wholewheat loaves on the cooling racks. Spectacular or spectacular?!
Liz and Craig scoring their purple wheat loaves, plus the finished product below.
Rye loaves on the proofing couches, and a post bake shot. Check out the incredible scoring. Don't they just spell artisan?
Some of my multigrain batards. These were made with a prefermented dough and a four grain soaker. Apparently it is one of the recipes Team Baking USA used to take victory a couple of years back. OK, so maybe their scoring was a little better than mine, but the loaves still tasted great.
Another Mac creation. Enough said.
And lastly, braided egg breads by yours truly. These were three strand braids. We're supposedly progressing to six strands next week, so stay tuned!
And just before I sign off, I have to show you the cake one of the interns whipped us up for lunch today. Think layers of yummy chocolate cake, chocolate meringue and chocolate mousse, then amp the yummy factor by a factor of five, and then SUFFER as this one won't postpack to Australia. And we ate it all anyway!
I don't know why they named it the Concord Cake but I could think of a few reasons. Maybe because of the speed at which it flew off my plate after the first bite, or maybe because something this good should seriously be outlawed!
