Although an easy assignment, we needed to make sure that we; didn’t color the onions, soaked the anchovies in milk to extract the salt, and not burn the dough. Using fresh yeast helped the dough to rise more quickly, allowing us to finish in about two hours.
Everyone in my group seemed to do well. The chef liked my pissaladiere and said the crust, although a bit “irregular,” (mis-shaped), was done well. C’est bien.
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