But there is only one star baker, and that was me. More on that later.

Yesterday before we left, we started soaking the Harvest Grains that would go into our boulés today. The Harvest Grains mix includes four grains (whole oat berries, millet, rye flakes and wheat flakes) and four seeds flax, poppy, sesame and sunflower) for their range of textures and flavors. Soaking them softens the bran and hydrates the blend.

We started the day with whole wheat dough. The flour was mixed with water, dried milk, salt, honey and yeast and then allowed to sit for 15 minutes or so to hydrate the bran. This is the big tip for using whole grains as they are very thirsty. If you don’t do that, the loaf will be a door stop. I have made many door stops in my time.

The surprising thing about both the doughs today is that they are not stiff and hard to knead like the whole wheat I have tried in the past. They were actually very soft doughs because the grains had been hydrated.

While that was proofing, we mixed the Harvest Grains blend with flour, yeast, salt and more water. This was a very, very wet mixture and we left it in the bowl to knead. We used our hand to knead and it became a big gloppy mess for a while until the dough was kneaded enough. Then it was turned out onto the work surface and a little flour was used to do the smile, taco, turn method a few times.

My multi-grain dough

Jen

Our instructor today was Jen. She had been the ‘assistant’ on the first day and is quite knowledgeable about every aspect of bread making. She did a ‘lecture’ on how to determine the correct temperature for the water. That is how you can either speed up or slow down the process. I left my notes at the classroom but it was interesting and will be helpful in home baking.

The whole wheat dough was ready , so she split it in two and showed us how to make a cinnamon raisin loaf with one. This time, I asked for no cinnamon so she gave me brown sugar to use. The others had a mix of white sugar and cinnamon. The rest of the dough we practiced making rolls again.

Jen rolling the raisin cinnamon loaf

Jen demonstrating the rolling technique for rolls

After those were all sent for the second proofing, she showed us the technique for making boulés and putting them in the banneton proofing basket. This involved pulling the dough towards you with your hands and leaving a ‘skid’ mark on the table. She said it was the only time a skid mark was okay.

A well dusted banneton

Forming the boulés

Dough ready for second rise

The rolls and loaf were proofed and ready to be slash with the lame. A lame is a piece of metal with a double edged razor on it so the razor is a bit curved. We also painted the loaf with egg wash first. The slashing keeps the loafs from exploding from the moisture in the oven.

All the beautiful loaves of bread ready for egg wash and slashing.

Post slash and egg wash

Those went into the rotating oven but the boulés were going into the deck oven where we made the pitas. This is because steam can be added to that oven which gives the loaves a nice crisp crust with good color. The steam also keeps them soft so the loaves can rise up. But first we had to dump them out of the bannetons and slash them again. There are certain slash designs used for these loaves and everyone got to pick their own design.

The first batch ready to be dumped out and slashed

Slash designs

The loaves being loaded on the conveyor belt into the deck oven.

After each batch was brought out, Jen had everyone vote on Star Baker. I won for my batch. We hadn’t done that before, but it was kind of fun. Especially when you win!

Sticky buns from yesterday. They are supposed to be flipped out upside down while warm but since I didn’t stay they went in the freezer like this. I did turn one over so you could see the sticky part.

Whole wheat raisin loaf and dinner rolls. I had one of the dinner rolls and it was pretty good.

My Star Baker multi-grain boulés

There was more information given by Jen about prefermenting, whole grains, yeast and I can’t remember what all. She has been the best instructor of them all.

Tomorrow is Jeff and French bread and scones. The scone are just kind of thrown in there probably for something to do while the breads are proofing since they are non yeast.

Another good day.