Hallo gais. The first day of the 3rd week I practiced in the kitchen. This week, we're still trying to make perfect croissants and Sourdough Bread. But, for this time, we have to make croissants from the recipe, right in the recipe starting from the time of mixing, rest time until all finished must follow the recipe. So, Mr. Ical shows us step by step how to make croissants first and after that we will make by each team.
Mr. Ical also shows how to make sourdough bread, but not all students can make sourdough bread because we must have levain in advance that we have to make up to 6 days before making sourdough bread. So students who do not have levain, must first make levain and reach up to 5 or 6 days. After Mr. Ical showed the manufacturing process. After that, we start making croissants first, and then students who have levain will make SourDough bread.
We make croissants until the resting dough step, because we need to rest the dough all night before laminating croissant fat. After that, we will start cleaning the pastry and bakery areas. When the kitchen area is clean we briefing and go home.
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