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|
|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.|