The final practical schedule for the Baking II class includes a Chiffon Cake with Chocolate Coins (top) on Tuesday, Baguettes (bottom left) on Wednesday and Croissants (bottom right) on Thursday. Monday is Mise day, all ingredients for practicals week are measured, labeled and stored for the week so that there is one less thing to do on the day of any certain item. Tuesday includes completing a Golden Chiffon Cake flat-iced with Bettercream and a shell boarder and twelve rosettes topped with chocolate coins, also, the Biga starter for the Baguettes must be made and the Croissant dough must be made. Wednesday is when you finish the Baguette production by developing gluten through stretching and folding and doing the final shaping and proofing then they are steamed and baked, you also have to lock the fat into your Croissant dough followed by three turns (tri-folds). Thursday is when you have to finish your Croissants by rolling, cutting, shaping, proofing, egg washing and baking them.
-Logan
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