I'm studying the Grand Diplome at Cordon Bleu in London

Chef Nicolas took us for the demo and practical today on boulangerie. He made 3 types of bread: rye bread, baguette viennoise and foccacia.

The baguette is an enriched dough similar to a brioche and is a 4 strand plait.  The rye bread was made from 10 balls of dough in a ring.

The foccacia was flavoured with olive oil, herbs, olives and garlic.

And here is my bread from the practical

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