Tuesday, April 4, 2017

Bread Baking Class

I offer a bread baking class for a service auction event at the First Unitarian Church of South Bend each fall, and the bidders who won were at my place this weekend learning to make a true French baguette.

So how do I know it's a "true French baguette?" Because I learned to make it last April, in Paris. And now the five people who attended know how to make one as well, without having to go across the pond. I refer to it as my $6,500 baguette - you know, round trip air fare, renting an apartment in Paris, museums, concerts and more -- much, much more. It was the vacation of a lifetime. I'm feeling a bit melancholy now, remembering that a year ago I was packing and anticipating. Now it is just a memory, but one I love to share with my friends.

Here are pics from my own bread baking class last Sunday. We had a wonderful time! I am pretty sure that at least two of the people in the class are very serious about baking bread in the future. We cut two loaves and had a repast of five-meat terrine, smoked salmon, sliced meats and French cheese. I am very much enjoying the leftovers.

The finished terrine, centerpiece of our lunch - see my blog Always read the bad reviews first!

The terrine, unwrapped and sliced

Andrea cutting and weighing

Chuck forming dough

Jim forming loaf

Joseph putting dough on sheet to rise

The spread

340 grams per loaf

Willow making poolish

I'm demonstrating first cut for loaf

What is French bread without meat?

French cheese disappearing

The students' loaves - GOOD JOB!

Students did a great job. Two loaves disappeared during our repast.
Here is a picture of my cousin Ruth and me, with our instructor Chef Alex, showing off the many breads we learned to bake last April in Paris.

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