Although there are 11 weeks in the quarter, we had our final practical exam this week. We also had a written exam. I received a perfect score on my written exam. My breads, Foccacia (sponge), Baguette (sponge) and Whole Wheat Sourdough (levain) were close to perfect. My Wheat had a bit of thin crust in one spot. While forming the ball I didn't roll tight enough, so part of the skin was thin. The seam on the bottom was good. We made two Baguettes, one of mine was pretty close to perfect. It was straight, good crust and even bottom seam. On my second baguette, my ends were a bit large. My Foccacia, looked good, it could have been a bit thicker, but it was still good. This was the only week we did not taste or even cut our bread. Since it was the final, all of that was left to Chef Sean. This was a great class. I learned a lot.