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Mastering French Breads
While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, previously the baker at Poppy, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Bonus – Chef Thanh will share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy:
Baguettes au Levain (Baguettes with a Natural Sourdough Starter),
Light and rich Brioche a Tete, and
Couronne Bordelaise (crown bread).
You will take home your own Sourdough Starter, Baguettes, Brioche Loaf and Crown Bread. Plenty to showoff and share!