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.
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| The terrine, unwrapped and sliced |
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| Andrea cutting and weighing |
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| Chuck forming dough |
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| Jim forming loaf |
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| Joseph putting dough on sheet to rise |
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| The spread |
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| 340 grams per loaf |
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| Willow making poolish |
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| I'm demonstrating first cut for loaf |
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| What is French bread without meat? |
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| French cheese disappearing |
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| The students' loaves - GOOD JOB! |
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| 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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