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

On Monday and Tuesday this week chef Christophe took us for 2 days of bread making. Over the course of 2 days we have made more bread than I can fit in the freezer.

We made baguettes and ciabatta

 

a brown bread ring where each ball of dough was filled with cheese and onion or cheese and sun dried tomato, and pain viennois

croissants and pain au chocolat

a kugelhopf

a rye bread hedgehog!

which we took the top off, made sandwiches of the bread inside, and put back inside the hedgehog

more brioche

and a large, brown pain de campagne.

Comments on: "Days 129 and 130 – Boulangerie – Mon 6th and Tues 7th August" (1)

  1. The pain de campagne looks fab!

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