And exhale. Spent the afternoon teaching about sourdough fermentation and different styles for more variations for the chefs, then nurtured and shaped the doughs from the morning, vegan and gluten free as well as the high hydration focaccia dough. Then prepared the different sourdough fermentations for tomorrow’s hands-on day with @michaelgram.85’s help. Thanks to @mrthechef @chef_ian_j_t @enzo_cassini and the team at @amanpuri for such a brilliant day. Now back to swimming to unwind
