Week #7 work plan

Samuel Botero
Day 1:

8:00 ​Start the baguette dough.

8:10 ​Start dough for whole wheat honey bread.
8:25 ​Add yeast, salt, and pate fermentee to the baguette. Knead. Rest.
8:40 ​Add the butter to whole wheat honey bread and knead. Rest.
9:00 ​Start dough for light whole wheat w/ biga.
9:30 ​Add salt to light whole wheat w/ biga.
10:00 ​Make sponge for brioche.
10:10 ​Divide baguette dough and let sit.
10:15 ​Divide whole wheat honey bread. Let rest.
10:30 ​Add the rest of the ingredients for brioche.
10:40​ Shape baguettes and final proof.
10:45​ Final shape whole wheat bread and let ferment.
10:55 ​Knead brioche. Retard overnight.
12:15 ​Bake Whole wheat bread.
12:30​ ​Divide dough for light whole wheat w/ biga. Rest.
12:40 ​Bake baguettes.
12:45​ ​Put light whole wheat w/ biga dough inlined bowls. Rest.

Day 2:
8:00 ​Start making braided egg bread.
8:10​ ​Start making your brioche swirls and rolls. Let proof.
8:30 ​Add butter to braided egg bread and knead. Rest.
9:30 ​Divide dough for braided egg bread, preshape, rest.
9:40 ​Shape and rest braided egg bread.
9:50​ ​Egg wash your brioche swirls and rolls. Bake.
10:00​ ​work on the crème patissiere.
11:00 ​Bake light whole wheat w/ biga.
11:40 ​Bake braided egg bread.