Challah, Challah!

Which sort of sounds like, "holla." Which Chef. Tom would yell out at random, amused with himself, then apologize. It was entertaining, at least.
It's so great to be back on familiar ground. I love love love breads. I love that I know just how the dough should feel as you pull it, knead it. The slight "singing" sound it makes when its done baking. It's a close relationship, it has to be. Bread, with all of its complexities; slight degrees difference in water temperature, egg composition, humidity, all of these factors and many, many more contribute to the result of these dramatic viennoiseries. The kitchen was calm today, there's to be no rushing this process. Careful watch as the yeast proof, and when they'll be ready is anyone's guess. We made whiskey-spiked sticky buns, Sally Lunn Rolls, Cinnamon Swirl Bread, and Challah! All basic techniques involving the direct dough method (everything all at once) as well as the sponge method (proofing yeast alone with water for 15 minutes to give the little fungi time to get started=more complex flavor profile). It was the easiest day by far. For Carla and I anyway, and about half the class. The other half struggled a lot. Unlike other pastries, bread requires many ambiguous sensory evaluations. You have to know what you're looking for, and be confident in your ability to recognize it. There are many "ish" moments in bread. "You just have to know" comes up a lot. Good thing, then, that I do. And I better relish it now, cakes are next, something I know NOTHING about...
Danish tomorrow! I can't wait to tackle this intimidating bread, challah was a breeze, how hard could this be? We'll see...

On another, unrelated note, tensions are running high in the kitchen. By now, most of us are a tight knit group, but there are a few outliers that create a bit of tension for some *luckily, not me.* Two girls got into a screaming match at lunch, over the loaf of bread used communally, it was surprising, though apparently mounting tension between the two for the past month caused it. At least, nothing is ever boring in Pastry Kitchen 1!


Cinnamon Swirl Bread

Sally Lunn Rolls

Spiked Sticky Buns

The inside view.