Daily Activity (English Version) #9 " Made The Croissant & Sour Bread By Used The Levain "

     On the third weeks, we still practiced the Bakery product, it was Croissant. The different for this time that the yeast we used was Sourdough or Levain which is a fresh yeast. And alhamdulillah after several tried, finally I succeeded to made Levain. In this morning we were shown by our lecturer about the right methods to made the Croissant and Sour Bread. Besides that, we also got some important knowledges to made the Bakery product.

Checking the Succeeded Levain

Made the Croissant & Sour Bread

     After finished, we were told to made the product that had been exemplified, then divided the team to three peoples. And sequentially, first we made the Croissant, then continued with made the Sour Bread. For Croissant dough we storaged it in the chiller overnight and will be resolve tomorrow.

Made the Croissant Dough

Resting the Croissant Dough

     While the Sour Bread we resolved today. My team made two kinds of Sour Bread shape, likes French Bread and Round Bread. And the results were good enough, there were some cavities inside of the bread. The cavities were sourced from the bubbles of Levain.

Made the Sour Bread Dough

Resting Process

Modeling the Sour Bread Dough

Baking Process

The Result of Sour Bread

     Fyi, I've put the remaining of Levain to sleep with ratio 1 : 4 or 100 gr Levain and 400 gr Hard Flour. The purpose of sleep the Levain is to store it for a long time, so it doesn't die. If we will use it, add the water according to quantity of Levain that we use with ratio 1 : 1, for example 100 gr Levain and 100 gr water. 

Put Levain to Sleep

     After all practiced activities were done, we did the general cleaning in Pastry & Bakery section. And then we back to home at 18.00.