I’ve been loving the opportunity to learn baking techniques and theory at school. Today we made Pain au Lait, and played around with different finishing methods including knotting, “braiding”, different score patterns, boules, and bâtards. It’s really nice bread; it’s rich due to the butter, quite flavourful from fermenting, and the texture is at once flaky and soft. These rolls definitely have some flaws – stress marks due to rushing the shaping process are one example. I also would have preferred a thinner, more even egg wash. Other than that, I was really happy with how they turned out for my first try.