Believe it or not, when it comes to being a professional chef/baker, the days can get a bit repetitive. Sure, you’ve always got something going wrong that you have to fix, (if this didn’t happen in your day then rest assured that you missed the issue, something unexpected always happens at the wrong moment and you have to fix it) but after you’ve got your crew trained, and a steady flow of customers, the long hours have a way of becoming tedious.
It is quite easy to allow yourself to slip into a routine and just pass the long hours, sweating like mad, on auto pilot. If I ever find myself in this mode I always try to force myself out of it and either try something I’ve never tried before or ask someone more experienced for a free education. Well the following is a combination of the two:
My boss (a baker of 35 years and counting) was kind enough to introduce me to the art of creating animals from dough. We started with the plain white bread (the cheapest stuff for me to play with) and then I gradually worked my way into more temperamental doughs with seeds and different flours, keeping with the same cute hedgehog theme. On the left we have a soya bean and linseed (flax-seed) bread with pumpkin seeds for eyes. On the right is a “malted multi-grain” hedgehog with dried cranberry eyes. The are sitting on a bed of their off spring so to say.
I took both the doughs and rolled them flat, placed one on top of the other and rolled it up. Then I rolled it out a bit (like stretching a baguette) and cut them into pieces. A while in the proofer and a bit in the oven and PRESTO!
Had to get to them before the dog so I could keep on Eatin’!