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, 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. Pastry Chef Thanh will also 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, Rich Brioche a Tete Couronne Bordelaise (Crown Bread) You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread. Plenty to show off and share! (As Pictured)
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, 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. Pastry Chef Thanh will also 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, Rich Brioche a Tete, Couronne Bordelaise (Crown Bread). You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread. Plenty to show off and share! (As Pictured)
Flatbreads Flatbreads! The world is round, but the breads are flat! Join Chef Baylor Paschall in this hands-on class to explore yeasted raised dough; naan, pita and barbari with a variety of dips and spreads. It’s a delicious adventure through breads that are easy to execute at home with endless variations – perfect for all your summer parties! You will make, knead, roll, shape and bake or pan fry to taste here and take home. Naan (make, shape, and bake here) Pita (take the dough you make home, you’ll shape and bake a risen dough here) Barbari (take the dough you make home, you’ll shape and bake a risen dough here) Baba Ganoush, Hummus, Mint & Yogurt Sauce, and Quick Pickles Sent from Mail for Windows 10
Sourdough 101 Nothing beats the flavor and chewy texture of warm sourdough bread, and nothing parallels the aroma of a fresh baked loaf right from your oven. In this class, you’ll learn how to make rustic sourdough bread using a homemade sourdough starter from Chef Baylor Pascall, previously Sous Chef Bakery Nouveau, and currently a culinary instructor at Seattle Culinary Academy. In this workshop, you can look forward to a fun, hands-on session going over everything necessary to make your own starter and how to mix, portion, shape and bake the perfect sourdough. After enjoying your own wonderfully crisp and flavorful loaves, you’ll have newfound confidence to bake your own sourdough bread at home. You’ll also get to take home a starter to feed, a loaf of bread baked ready to share, and a dough you made shaped ready to bake the next day! You’ll make one of the best ever croque-monsieur sandwiches to enjoy for a late lunch with a bottle of cold beer or glass of wine.
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, 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. Chef Thanh will also 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, Rich Brioche a Tete, Couronne Bordelaise (Crown Bread). You will take home your own Sourdough Starter, Baguettes, Brioche Loaf and Crown Bread. Plenty to show off and share! (As Pictured)
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, 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. Chef Thanh will also 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, Rich Brioche a Tete, Couronne Bordelaise (Crown Bread). You will take home your own Sourdough Starter, Baguettes, Brioche Loaf and Crown Bread. Plenty to show off and share! (As Pictured)
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, 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. Chef Thanh will also 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, Rich Brioche a Tete, Couronne Bordelaise (Crown Bread). You will take home your own Sourdough Starter, Baguettes, Brioche Loaf and Crown Bread. Plenty to show off and share! (As Pictured)
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, Rich Brioche a Tete, Couronne Bordelaise (Crown Bread). You will take home your own Sourdough Starter, Baguettes, Brioche Loaf and Crown Bread. Plenty to show off and share! (As Pictured)