Day 38 at the Pastry Academy. Today we start by making a large batch of bio to make various products. The first product we make is a braided bio. We start by shaping logs and then rolling them out into three evensized strands. Here students learn the importance of rolling even strands. We then line the three strands up and create this beautiful braid. Although it may look simple, braiding bread can be quite difficult as making sure that each strand is accounted for and that it is taut but loose enough to allow for expansion while proofing. Before we proof them, we brush them with egg wash as well as after they proof, we spray them with egg wash to ensure a dark and golden color as well as a shiny finish. We love the buttery smell and soft texture of this bio. Next, we make an orange and chocolate bio, or also known as St. Nicholas. We twist strands of chocolate and orange bio together and then fold them to fit into our mold. Once proofed, we brush them with egg wash and pipe almond cream, sprinkle rock sugar, chocolate chips, sliced almonds, and finally a dust of powdered sugar. Once baked, we remove them from the mold to allow them to cool. We finish the day by shaping pretzels. This is one of the students favorite products to shape. We then dip them in a lie solution and top them with sea salt and sesame seeds. We score the bottoms and bake them in the deck oven until they are the traditional golden color. Have a great day. Baby.
