Baguette and French Breads Class

To make bread we will start with four ingredients: flour, water, salt and yeast. From that you can do a lot of things; add a little butter or a little oil and you can do even more. But first things first, time to measure all we need. You will need to mix your doughs first. Understanding what you are looking for when you do so is important. And this will be the opportunity to learn first tips and tricks, do’s and don’t’s. You will then need to proof your dough to let it rise, and then deflate it before shaping the bread. This can be one or several steps; each with their own technique. Once the dough is rested, it is time to give shape to the bread you are making. Each shape will mean mastering a different technique. For baguette tension is critical; for brioche we will roll… After resting the dough, time to proof and also ‘sign’ your bread - our instructor will guide you. An aesthetically important moment, but also critical to the successful baking of your bread in the oven. And then it is time to bake – temperature, time and … humidity will all have an impact on the final results. Time to taste your breads; each bread can be tasted with something different: delicious French cheese, jam or even cooking bread as a Pain Perdu. All great ways to enjoy your work! You will leave with a bag full of your creations to share – or not – with your friends or enjoy as for a picnic later in the day. Bon appétit!