With the completion of the laminated dough final, the next section begins. And it was a section that I had been anticipating for a very long time. It was the artisan bread section! Finally I would receive formal instruction on something I've been self-teaching myself (with many wonderful resources like TFL of course) for years. 

We made baguette dough, poolish, and a 40% whole wheat dough in the course of 5 hours. The baguette dough would undergo retarded yeast fermentation in the refrigerator for 2 days, but the whole wheat dough we ended up baking off.

It was definitely a great experience to work on bread. I had finally gotten used to working in a professional kitchen, I had just gotten used to working well with the other student bakers, and with bread, everything all came together. We formed a round loaf and round, knotted, and braided rolls. 

I suppose I was too worried about the section final that I had today. Despite many problems that happened when it came to forming my croissants and danishes, everything came together in the end!

It was an extremely interesting experience, fourteen bakers all trying to use a single proof box and two ovens in mostly the same space of time. Perhaps this is similar to what working in industry is like? 

It was extremely necessary to get organized, and organized fast in how our products went into the proof box and in and out of the oven. It was interesting, we spontaneously organized ourselves with people in charge of the proof box and the ovens both in an official capacity (we announced we would) and in a casual one (we happened to be passing by and announced that things needed to go into the oven, come out of the oven). 

But overall, everything got done, and it was a gratifying experience that was tiring but rewarding, and made me hungry for more of the same.