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 rye bread hedgehog!
which we took the top off, made sandwiches of the bread inside, and put back inside the hedgehog
and a large, brown pain de campagne.