Monday; October 10, 2011; Norseman Station
So today was the first day of the dreaded final practical exam. I just wanted to get it over with and go on with the rest of the week without a hitch or be stressed out so I went ahead and signed myself up to do it today. The only thing I really needed to worry about was the short dough since I had never made it but I was really happy when I pulled out focaccia dough from the cup. I took pictures step by step on how to do it, so you guys can learn how to do it too!
- ½ gallon water, lukewarm (so the yeast doesn’t die)
- 2½ oz yeast
- 2 oz salt
- 1½ oz sugar
- 1½ cups olive oil
- 6 lb flour
- First of all, use a mixer with the dough hook attachment.
- Put the water in the mixer and add salt, sugar, and water. Then, start mixing on low.
- Slowly sprinkle yeast over the water and let the hook incorporate it evenly.
- After everything is dissolved, add the olive oil.
- Stop mixing and add ¾ of the bread flour.
- Start mixing on low.
- Add remaining flour as needed.
- Knead it on a sturdy surface until you get a smooth dough.
When Chef evaluated my dough and tested it for elasticity, smoothness, and other criterias that I didn’t ask. The final verdict? 300/300. I was over the moon, I was so happy.
After celebrating internally for a few minutes, it was time to ship my baby off to the bread group to be used for pizzas. I don’t quite remember what kind of pizza we used it on, but I hope it turned out well!
Now that the excitement of the practical died down, it was time to sacrifice our fingertips to pull peanut brittles. Seriously, don’t overestimate your threshold of pain because even with three pairs of gloves, these were a good five hundred times hotter than the surface of the sun, at least. And Chef wanted the wispy things at the ends of each piece so we had to work hard and fast along with trying not to tear our vocal chords (it wasn’t really that dramatic but I want to pain a vivid picture for you guys on how I felt) With numb fingers, pink and raw, we tried out the brittles and they were fantastic.
Next up were the apple galettes and just like last time, we did cinnamon apples and blueberries on the top. Now that I think about it, I’ve never actually tried the finished galette itself, but I reckon it’s tasty enough. Maybe one of these days, I’ll get to try them myself.
With my final done and most of our checklist for Norseman ticked off, I went back to the other side for the rest of the day and looked at what everyone else was doing. I spotted Nancy and Tiffany practicing their buttercream writing on parchment and they stopped long enough for a photo-op to get this nice picture.