Profit & Loss

Today my baking partner, Amanda, and I made Italian bread. Here is a photo of the proofed, shaped loaves:



And here's a photo of our baked product:



But here's the photo I really want you to focus on:


No, I'm not showing off Chef's choice of kitchen footwear.

What you're looking at is LOSS. This photo represents a 2-ounce portion of dough -- or what would have become a baked soft roll, if I hadn't dropped it on the floor.

Seeing me do so (drat!), Chef quickly cried out, "THERE GOES YOUR PROFIT!"

(And then he patiently stood there while I snapped a photo. HA!)

Success With Danish!

My partner, Amanda, and I had a successful day in the kitchen. We made Danishes and two apple crumb pies. In the first two photos, Amanda is adding softened butter to two-thirds of our rolled out dough, so that we can fold it inside the dough. Danishes are made from "laminated" (high fat!) yeast dough that has been rolled out and folded ("turned") three times.

After we cut our finished dough into two-ounce strips, Chef Songin showed us how to twist and twirl the strips into their final shape for proofing and baking.

After the Danish were cool, Chef showed our class how to drizzle flat white icing over the tops. Chef's preference is fondant, because it stays shiny and doesn't flake off, but none could be found in the storeroom.

The finished product were de-lish!