Ah... the palm wing... where the Dine Cusine is situated.. heee...
Well.. to start of... we came there.. As Chef told us... the yesterday Poolish (natural starter) because it has to be made a day before making the bread (slightly easier than Laviene) hm. Anyway he told us it was SPOIL?? Damm.. so we have to improvice the Laviene... So the first half of the day... (Morning till Lunch) We were using Leviene (stiff and liquid) hehe... FYI for 15g of yeast is it equlivalent.. to 300g of stiff laviene... though the chef says that don't get confuse with the culture and the laviene... (which most of the participant are.. XP)
Well.. we were doing Ciabiatta bread... the most difficult one to make... as it is the most longest one to make and the easiest to fininsh it up.. haha... As you can see... this picture shows that the chef is cutting the dough (very sticky until you actually have to use olive oil to pull it out. XD) to make the shape for it to be baked...
Well.. we only did that for the morning session.. i mean Ciabiatta with liquid Laviene... also... he also test it out Bagutte with Stiff and liquid laviene.. lol... it took us the first half of the day beacuse... of its proofing... process... (it take twice the amount of time to proofing compared to yeast) haih... That REALLY took time... heee
Anyway... lunch we had bread with apricots and bread with olive and duck bacon (halal ok.. XD) with chicken pate... smoke duck and duck sausage... and duck pate... while main course... pasta with olive oil with duck and lamb sausage.. weee... To fininsh it off.. well.. i ask chef what it is... and he replied
"DON'T ASK QUESTION.. JUST SHUT UP AND EAT"
So here's lunch.. heee
next... the second half was... well lets just picture says it all ok?? heee...
Ciabiatta before baking....
after... yum yum... :| heee
well...
this is the country bread with liquid laviene.. hheee.. of before and after...
BEFORE!!!!
AFTER!!! WEEE~..
and lastly... bagutte... heeee
AND GUESS WHAT...
WE STILL GET TO BRING BACK HOME... WEEEEE..
END DAY 2