Senior Project
5/14/19
Today we finished up our cheese making process... for now. We are trying to make a cheddar cheese, which requires tons of pressing. We continued to do this as its last step until we let it age. As of now we will let it dry and aerate until we return to campus.
The bulk of our day was then centered around bread. We started with visiting French Memories, a bakery in the nearby town of Cohasset. We were able to ask a few questions and get a feel for how the bakery runs itself. One facet of the business that seems obvious but dictates the pace of the shop is the awkward hours bakers have to work to deliver fresh products each day. Sometimes the work day starts at 11 pm the previous day. After hearing this we realized we are not going to be going into the baking business. Beyond this the tourist seasons also heavily affect the flow and pace of the business since it is obviously more hectic in the summer than say in the winter.
Next we decided to try our hands at bread baking. We decided to try two different styles of loaves. Tommy had a French loaf and I had a homemade wonder bread jawn. The process was long but much more involved than Cheesemaking. The kneading, rising, and baking process was very satisfying to carry out. My loaf required, salt, lard, sugar, yeast, water, and flour. My dough also only required two rises, whereas Tommys needed three. When we had finished we were impressed by our toils. The loaves were surprisingly good to eat with even baking. We will continue to experiment with baking now that we have some idea of what the hell is going on.
Cheese: 1 Hour
French Memories: 1 Hour
Baking: 4 Hours
Total Hours: 70.75 Hours
nice culinary garb! another kitchen success - impressive. peter
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