Dailly Activity ( English Version ) 9

Assalamualaikum...

Entering the third week, we still practice Bakery products, namely Croissants. What's different this time is the yeast used is Sourdough or Levain which is a fresh yeast. And this morning we were shown by our lecturer about the correct method in making Croissants and Sour Bread. In addition, we also gained some important knowledge in the process of making Bakery products.

After finishing, we were told to make a product that has been exemplified, then divide the group, each consisting of three people. And in sequence, first we make croissants, then proceed with Sour Bread. For Croissant dough we store it in the chiller overnight and only finish it the next day.

Whereas we finish Sour Bread today. the results have not been good because the leavin used cannot be active so the sour bread we made was so slow.

After all the practical activities are finished, we also do general cleaning in the Pastry & Bakery section. And then we went home at 6:00 p.m.