Traditional Breadbaking at Le Cordon Bleu Paris: Day 4

So this is it. The last day of class. Chef Boudot said we’d be doing less fabrication than on other days, but it sure didn’t seem like it! We had a ton of work to do, probably because this day’s recipes involved a lot more fussing and construction.

Traditional Breadbaking at Le Cordon Bleu Paris: Day 3

I’m back from Day 3 of the breadbaking course, and my most enduring memory of the day is that it was cold (16 degrees C). With good reason, of course– we were making brioche and it was necessary to keep the dough (and all the butter inside) cold while we worked with it. We also got to do a lot more hands-on work, which made me happy. What did we make? Let’s see!