2nd Day at the Bakery

I went to the bakery for the second time, arriving at the bakery at 5:50 and leaving at 8:20.  When I went in, I grabbed an apron (luckily I did too, because by the time I left, the apron had multiple stains on it).  Unlike the previous week, in which I helped make sweet pastries, this week I helped make focaccia.  The focaccia was an order from AT&T park, and I helped make about 20-30 trays.  When I got to the bakery, the dough was already made, so I just helped open the cans with the pesto and tomato sauces as well as the bags with cheese.

While waiting for the dough to settle just a little bit more, Mr. Galli, my mentor, was making a coffee-and-caramel cake cream filling.  He taught me that when making cake cream filling, you have to fold the cream mixture and not mix because mixing would cause the cream filling to separate as well as add air to the mixture.

When the dough was ready, I helped flatten, shape, and roll out the focaccia dough.  While I was finishing doing that up, Mr. Galli used the rolling machine to fully roll the dough out evenly.  Once I was finished, I helped add the little holes into the rolled-out dough using an ateco dough docker, and then I made sure that the edges of the dough were flattened.  Afterwards, I helped spread the pesto and tomato sauces onto the dough.  Finally, I put the cheese onto the dough, making sure that not too much cheese was added (especially for the focaccia with the pesto sauce because pesto apparently looks better with less cheese).  Unfortunately, I had to leave before I could help with the wedding cakes, but hopefully the next time I go to the bakery, I will be able to gain more experience with sweet pastries, such as cakes.

Time Logged for this Session: 2.5 hours
Total Time Logged: 26.5 hours

In addition, I unfortunately had to leave before the focaccia could be baked, but here's a sample of what I helped make: