We have been working on laminated doughs all week. We started with six different types of croissants and yesterday started making Danish. It is interesting working with Chef Brian Wood here at the San Francisco Baking Institute. He brings a fresh approach to laminated doughs. One which I hope to bring home to our school. Today we will be working on non-laminated sweet doughs such as cinnamon rolls and pannettone. Tomrrow we will finish with one of my favorite doughs, pan d’ oro, bread of gold. It is one of the bakers finest achievements. It takes four different doughs to make pan d’oro. We begin today. Well I better get to school. See you when I get back on Tuesday.