Quite possibly, Too Much Bread!

Just concluded my Practical Assessment for Breads tonight! Looking forward to passing out and sleeping soundly without any more nightmares of forgetting yeast in my dough/dough that refuses to knead! To cap off our last few classes:-

 Savarins- this dough is quite bizarre. You'd never think anything could be made with it! It has the consistency of gooey ectoplasm (the kind that was sold in plastic tubs, as marketed by the Ghost Busters cartoons :P). They're piped into donut shaped moulds, baked, soaked in a citrus rum syrup, glazed with apricot jam then filled with cream and fruit. Eating it, it seems like a dense, soggy donut :P

 Brioche. Nuff said.

 Danishes and Croissants (i stuffed mine with chocolate ;D)

 More Danishes...

 Quickbread, made with baking powder instead of yeast. Once you've had bread made with yeast, this type of bread  just feels wrong in your mouth... It's meant to be bread, but feels like a muffin of some sort.

 Irish Soda Bread. This also had a crumblier texture... but went well with Tomato Soup!

Buttermilk scones. Love. I just ate one before typing this all out!

Finally, today's Assessment: Dinner Rolls (Round and Bridge); Savarins; and Scones. DONE!!!