Bread!
On Thursday and Friday, I (Maxine) took a 12 hour bread workshop at Le Cordon Bleu. It was very hands-on and I was able to see and, in many cases, do all aspects of making traditional French bread. And, best of all, I took home a LOT of bread.
Day 1
Brioches in 2 different shapes -- as a loaf and as a "crown". This is the dough before the 2nd proofing.
And after it's baked.
These are baguettes before the resting stage.
And ready to go into the oven.
This is Pain de Campagne (country bread with both white and rye flour in the oven.
We also mixed the dough for tomorrow -- for croissants and baguettes Tradition (which has more proofing and different flour for a denser bread than the simple baguette.
And this is what I brought home from the first day of the class -- Fougasses Provencales with olives and sun-dried tomatoes, Pain de Campagne (country bread), baguettes, Pain Complet (whole wheat bread) and brioches in the 2 different shapes.
We gave some of the bread to a homeless person and luckily our apartment has a freezer.
Day 2
The instructor warned us to get to class on time because the croissants would take us a lot of time to work the dough, form the croissants and proof for at least 3 hours. After much rolling and folding of the croissant dough (and the use of a special piece of equipment that looked like a giant pasta maker for the final rolling), we created something that looked like a croissant.
This is before the 2nd proofing.
And while the croissants were baking.
These are Baguette Viennoise which are made with milk and have a softer texture than a normal baguette. They often have sweet flavors added, in our case white chocolate and lime which turned out to be a very nice combination. This is after proofing, right before baking.
The final products -- spinach bread, baguettes Tradition, 2 types of baguette Viennoises, and croissants! I have to tell you, the taste of a croissant fresh from the oven was amazing!
Tom helped me distribute some of this bread to homeless people and we've had croissants for 2 mornings.
I was exhausted the next day but it was worth it. This was a great class!
Day 1
Brioches in 2 different shapes -- as a loaf and as a "crown". This is the dough before the 2nd proofing.
And after it's baked.
These are baguettes before the resting stage.
And ready to go into the oven.
This is Pain de Campagne (country bread with both white and rye flour in the oven.
We also mixed the dough for tomorrow -- for croissants and baguettes Tradition (which has more proofing and different flour for a denser bread than the simple baguette.
And this is what I brought home from the first day of the class -- Fougasses Provencales with olives and sun-dried tomatoes, Pain de Campagne (country bread), baguettes, Pain Complet (whole wheat bread) and brioches in the 2 different shapes.
We gave some of the bread to a homeless person and luckily our apartment has a freezer.
Day 2
The instructor warned us to get to class on time because the croissants would take us a lot of time to work the dough, form the croissants and proof for at least 3 hours. After much rolling and folding of the croissant dough (and the use of a special piece of equipment that looked like a giant pasta maker for the final rolling), we created something that looked like a croissant.
This is before the 2nd proofing.
And while the croissants were baking.
These are Baguette Viennoise which are made with milk and have a softer texture than a normal baguette. They often have sweet flavors added, in our case white chocolate and lime which turned out to be a very nice combination. This is after proofing, right before baking.
Tom helped me distribute some of this bread to homeless people and we've had croissants for 2 mornings.
I was exhausted the next day but it was worth it. This was a great class!
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