Day 1 was mostly a very long lecture, lots on the theoretical properties of bread. It was one of the more tedious lectures that I have had. We had about two hours of class left when we started production, so we only made whole wheat rolls.
Almost all breads are made the same way, by just throwing everything in the mixer and turning it on. After that, we portion the dough and shape the rolls.
We baked, cooled, and bagged up the rolls. That was the end of day 1! I am not a big whole wheat fan, but they were good considering.
