Bakery

The baker’s bench, two beech blocks: everything is shaped on it.

• A dough (bread, brioche, burger bun, laminated): set the mass down; the scraper divides it into pieces.
• Empty hand: round, shape, roll, fold; the finished piece goes onto the tray.
• The cutter cuts the laminated sheet into triangles (croissants), the kitchen knife into rectangles (pains au chocolat); chocolate batons or a spread fill them.
• A tray: on the second block; an egg glazes it, sesame is sprinkled. Flour: a handful on the bench.
• Sneak with an empty hand: take the mass back.

The pleated cloth where baguettes rise.

• A raw baguette: into the first free fold. The lame: score the first one that has risen enough.
• The loader: roll the baguettes onto it, up to four. Empty hand: take the last one back.

The deck oven, two blocks by two: four baguettes, or two trays.

• The loaded loader: slide the baguettes onto the deck; empty: take them out. A filled tray goes in by hand; empty hand on the door takes it out.
• A bucket of water fills the steam generator; fuel feeds the burner (without power).
• Empty hand on the panel: the red button lights it, the blue button sends steam (the scoring opens into an ear).

The sheeter: the base dough on the belt, the butter on top. Empty hand: lock the butter in, then run a turn, three times; once laminated, take the dough.

Bread dough (MoreFood: Core’s kneader), divided at the bench, shaped, laid in the cloth, scored, baked with steam. Pale, golden or well done depending on time in the oven; too long, it burns.

Laminated dough at the bench, cut into triangles, filled or not, rolled with an empty hand, onto the tray, glazed, baked.

Laminated dough at the bench, cut into rectangles with the knife, chocolate batons, folded with an empty hand, onto the tray.

Brioche or burger bun dough at the bench: round it with an empty hand, onto the tray, glaze, sesame for the buns, bake.