Well nothing really changed except for the fact that we had a bit more hands on (and no we didn't have to recycle it this time). We were able to make focaccia - one with pesto and olives, the other with tomatoes with veggies topped with gruyere. Grissini, ensaymada, etc. Actually we made a whole bunch and the idiot that I am, well lost my recipe list. What an ass!
All in all, it was ok. I particulary was eying the focaccia since I really love bread (yeah, you've heard it a million times already). But again, I miss the focaccia I would get in San Francisco. The ones we made in class fell short of being too doughy. It just didn't have that chewy yet rough texture that I know of it to be. Also, there is something so simple with the ones I would eat elsewhere. Something about the sea salt and light herbs that made dipping it in olive oil and balsamic that made it oh...so good. Again, it could just be the difference of the fact that the ones we make in school are really for the purposes of a hotel setting.
Well, day 3 of class is coming up and it's supposed to be bread...breads. Yeah, the French and sourdough. Let's hope I don't get disappointed because that is the whole reason for my attending this class.
