And first day back was just like we never left. We dove into preparing danish dough to bake off the following class. (Needless to say, with all the rolling and folding, there was little time to take pictures.)
So, we completed baguettes in class, and took home our prepared sourdough dough to bake the next day in our own kitchens.
Sourdough made from rye starter.
|oops. forgot to slash the top.|