Was raining this morning as I headed out. So that already puts a damper on your day (see what i did there?). And when I walked into the bakery, Alexandre had already done all the biological breads, boules and miches and charentais...he started at 1am. And he is a beast. Shit, so hopped on the dividing of the blanche... see, I don’t hit the ground running. Usually I have to make sure I have everything sorted out and know what I’m going to do then I go for it. Which is basically what Alexandre does. Back in the day, when I had all my recipes in my head and knew where everything was I didn’t have to think about things. Shit like this frustrates me but also gets me really amped to get back into being in charge of my own baking space and just dominating it.
Ah also, Gazuese peed in one of the containers...J
Today we heated up the wood fired oven again. The flames were so intense I was able to see all the way to the back...it is insanely deep. Basically once you have it heated up, you start loading your bigger breads at the back and start working to the smaller shapes (>boules, miches, baguettes, petit miches etc...) so everything cooks more or less the same. The only restriction is that there is only a small door to load so you can’t load a lot at a time which makes baking the same amount of breads impossible pretty much. Alexandre said you can pretty much only bake the biological in there. And then he asked me “so if we use this oven in December will you stay?” Swak [weak]...he knows I’d want to see and work with that but I can’t.
It was Williams last day with us so he brought a bottle of Louis Perrier champagne Harley Davidson...he showed me a picture of it. I think the model is a Fatboy. And he has the leather jacket and apparently some tattoo sleeves as well. That made me laugh...I can’t really imagine chef on a Harley.
|I'll be baaaack!!!|
After work I went home and chilled. But not before making a boss dish of steak mince, cooked in pork rillettes, because I didn’t have any oil, red wine, and arrabiata sauce. Topped with pasta and a Roquefort and mace béchamel and cheddar. BOOM!! Not bad for student budget and limited work space ;)
Dossed [ hit the sack / slept ] for a bit then woke up just after 7pm and headed down to meet Alex and William at King Arthur pub which is just down the road from the bakery. It was actually pretty small compared to pubs back home. They had a nice selection of beers, quite a few of them home brewed, but we had the banana bread beer J
While walking back to the parking, William bumped into a friend so he and I ended up walking back to where the pub was and went up to a friend’s apartment and chatted there for a while before they all decided to go out but then I headed home as I was already nodding off.