Wednesday was a much better day. I made up my croissant dough right away and let it ferment. I baked off my sweet rolls, baguettes, and banana bread. My baguette did not bake long enough, so I didn't get great marks on that. My sweet rolls and banana bread were awesome, so I was happy with that. But my croissants did not turn out well. It's because they weren't in the proofer long enough and didn't have a chance to double in size. But I presented them anyway. They looked awesome on the outside, but in the inside they were still doughy.
I learned a lot during these past 5 weeks, but I'm ready to move on to Pastry class for the next 6. We'll be doing more creative things, which is right up my alley.