5 Days Intensive Bread & Pastries
This 5 day intensive hands on course focuses on making bread and yeast dough pastries. This class is suitable for professional chefs and home gourmands wanting to learn more about making a sour dough starter and how to feed and maintain it to make breads and pastries.
The 5 Day Menu will include
Baugette poolish (pre fermentation)
Baguette de Tradition au Levain
Ciabatta au levain
Sourdough country bread
Sourdough dark rye
Fig and barley
Fruit & nut bread
Croissant / chocolate croissant / torsade
Sticky cinnamon roll
Danish pastry with fresh fruits & cream
Tiger crunch bread
Donut (with cream filing)
Hot cross buns
Clafoutis cherry / prunes
Flan parisien (vanilla)
Almond pear tartelette
Pissaladière (confit onion)
These classes are enrolled as a whole series. Participants will work in pairs.
Butter and Prima flour will be used in this class.