In America, then, the externship is the first time many students will enter the culinary world. It’s a part of the curriculum, and a requirement for graduation- “You paid for four years of us harrowing and lecturing you- time to show you’re worth a damn.”
After last weeks post about the basic science of bread, I figured it might be a good idea to keep going on this rudimentary road trip through the land of yeasted loaves and carbs. For this post, and most of the posts coming up, I pulled out one of my old culinary school textbooks as a reference, and the memories came flooding back.
A few years back, Emily and I were checking out a candle shop in Collingswood, NJ. The place (predicatably) smelled almost overpowering. Besides candles there was a lot of incense, Wicca, natural- healing, and- what I have been told is an accepted term- “woo-woo stuff.”
The proprietress was behind the counter, and she asked what we did as she rang up our purchases. I told her I was a baker, and the following exchange happened:
“Oh good! I’ve always wanted to ask a baker this! Okay, so what’s the difference between wheat, yeast, and gluten? Like I’m trying to go gluten free because it’ll help my chakras align, but I’m also vegan and I REALLY like nutritional yeast, so like, is there gluten free yeast? Isn’t yeast alive, so isn’t it actually not vegan? And I was also wondering bzzzzzzzzzzz…..”
To avoid anyone from having to deal with this shenanigans again, and to answer a couple questions that have been pitched to me by other non-baking pros, here’s a Crash Course on Bread.
I get to work these days before dawn. As I walk in, the first order of business is checking the oven to make sure the settings are right.
Next, the days first load of croissants- waiting patiently in the proof box since the night before. They need to be in the oven in 30 minutes.
They aren’t ready. Small and sticky still. Crap… that’s not right.
A quick look at the control panel on the box confirms my fears. They’re gonna be late.
Right- time for Plan B. The cookies have time to go in.
Wait… that doesn’t look right. Why is the oven temperature tanking? Ugh… ok. Back on track, make up the time later.
The new wholesale management system is messed up. No one to call to check numbers for retail. Dammit… ok, just fudge the numbers. Wholesale is accounted for, I can bake more for the store later if needed.
The piping tip I need is missing. Use a similar one and change technique to compensate.
Not enough sheet pans- the other stores haven’t been sending them back. Rummage around and condense. There’s gotta be stuff to layer.