I can’t tell if my week goes by faster because of school at night, or slower. I think it goes by faster but I have a longer week because of classes Friday night anyways. Well, still happy its already Wednesday and I actually slept in til 8:00 for once! That’s a good thing because I didn’t get home last night til 11:45 and neeeed my 8 hours! Someone asked why my class is randomly so late—its because the Patisserie & Baking Program is only a night program! I would much rather it be in the day but this is the only option. Last night we baked some simple white loaves just to get started. We made a couple different shapes: a batard (small, fat baguette) a boulle (circle) and simple loaves. The dough we used was very soft and relatively sweet because of added shortening and sugar. They also had milk and eggs in them for a richer taste. I asked my chef instructor if, when I made these at home, I could leave out the eggs and use soymilk instead of the milk. He said I def. could try. The eggs really don’t “do” too much for the bread and soymilk could probably work just fine. That might have to be an experiment for a rainy day. Tonight we are making traditional baguettes and foccaccia–my two favorites!
For breakfast this morning I had steel cut oats with hempmilk, pb, flax and bananas. I added more hempmilk this time (I used some when I cooked the oats yesterday and also this morning when I “rehydrated” them) so the end product was 10 times more creamy and delicious.
Last night I packed one of those Nana’s Peanut Butter Cookies in my toolkit for a snack. It was soooo good! I seriously love these cookies! I was pretty hungry when I got home late so I ate some grapes then, too.