The first week was a challenge. Not because of the workload, but because with bread making there is so much "hurry up and wait". But that is ok with me. We have a small group and s with all lab classes we work in rotating teams. This week we focused on Lean/Straight Dough methods. On day 1 we made hard dinner rolls and whole wheat rolls. On day 2 we made baguettes, ballons and bagels. Everything we made turned out just fine, except the bagels. The first set did not have any bench rest. The second set was poached to long. The third set turned out just fine. I also had my first experience with the deck oven. We used the mixer, bowls, spoons, scraper (bench & bowl), scale and deck oven.