What you will learn from this class:
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Day 1 Class Context (6hrs): 10am to 430pm with lunch included
- Knead focaccia dough and bagel dough (sweet and savoury) by hand
- Shaping of focaccia dough, different types of bagel shaping
- Fermenting and proofing of dough (when is the best time to bake)
- Knead brioche dough using stand mixer
- Prepare canele batter (original, matcha, thyme)
- Tips on baking, oven temperature and timing.
- Storage Tips
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Day 2 Class Context (6hrs): 10am to 430pm with lunch included
- Shaping of brioche dough, 4 variations
(4-braided challah, sweet bressane, savoury bressane – pesto & cheese, brioche suisse)
- Fermenting and proofing of dough (when is the best time to bake)
- Bake canele with different types of moulds
- Canele fillings (matcha cream, mushroom filling, raspberry jam) and decorations to differentiate each canele
- Tips on baking, oven temperature and timing.
- Storage Tips
Why should you join?
- Learn the very basic techniques of baking bread
- Learn how to do from scratch and recreate them at home with your own twist
- You can make them without big equipments
- This is a small and intimate focus class – best learning experience
- Receive and ask for help even after class when you make again at home.
