Today I learned the importance of one, making sure the scale can withstand the amount you need as well as two, when you mess up not to give up. We over scaled the amount of water to the point of focaccia dough. Once we realized we had no idea what to do but maybe start from scratch or even re-scale for tomorrow but instead chef had a better idea. We took group five's poolish and added it to our mix along with their dry ingredients. This made a double batch of baguette dough, but the catch was it was a bit more hydrated then the regular 66%, making it a little bit more difficult to deal with. We powered through the day even though our production schedule was completely and we were thrown off by the mishap of the baguettes. At the end of the day we realized the true difficulty of a mistake and prevailing through it with more flour and more patience.
My second experience rolling baguettes was definitely tough. The first time I did this was a year and a half ago as my second lab ever in school with Chef DeMaria. It became a challenge when I realized I was learning a overall completely new technique. It was difficult to not abuse the dough into its shape, or even rush the process. I was a bit impatient in the process of making baguettes because before it seemed easier and quicker, while this time was literally about 23 hours of gentle care and resting periods. After 6 days of constant baguette shaping I finally got it now the new issue was creating the perfect cuts. If it wasn't one thing it was the next. I have one more day to figure it out and I am determined to not drop the soup from the spoon.
Completing the eight days so far has taught me the necessity of patience of the baking side of the industry. Learning the resting periods and time it takes to create these simple products definitely requires a lot of appreciation and patience. The constant repetition to achieve perfection was slightly frustrating but needed to make the progress that my group and I did. We came together as a team and prevailed more than I ever thought we would.
Today I learned the importance of one, making sure the scale can withstand the amount you need as well as two, when you mess up not to give up. We over scaled the amount of water to the point of focaccia dough. Once we realized we had no idea what to do but maybe start from scratch or even re-scale for tomorrow but instead chef had a better idea.
ReplyDeleteWe took group five's poolish and added it to our mix along with their dry ingredients. This made a double batch of baguette dough, but the catch was it was a bit more hydrated then the regular 66%, making it a little bit more difficult to deal with. We powered through the day even though our production schedule was completely and we were thrown off by the mishap of the baguettes.
At the end of the day we realized the true difficulty of a mistake and prevailing through it with more flour and more patience.
My second experience rolling baguettes was definitely tough. The first time I did this was a year and a half ago as my second lab ever in school with Chef DeMaria.
ReplyDeleteIt became a challenge when I realized I was learning a overall completely new technique. It was difficult to not abuse the dough into its shape, or even rush the process. I was a bit impatient in the process of making baguettes because before it seemed easier and quicker, while this time was literally about 23 hours of gentle care and resting periods. After 6 days of constant baguette shaping I finally got it now the new issue was creating the perfect cuts. If it wasn't one thing it was the next.
I have one more day to figure it out and I am determined to not drop the soup from the spoon.
Completing the eight days so far has taught me the necessity of patience of the baking side of the industry. Learning the resting periods and time it takes to create these simple products definitely requires a lot of appreciation and patience. The constant repetition to achieve perfection was slightly frustrating but needed to make the progress that my group and I did. We came together as a team and prevailed more than I ever thought we would.
ReplyDelete