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To Yeast ! |
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—A regular toast at the first class of the Baking Series |
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Breads Mini-Series
This series will teach you the basics of breads, from "lean doughs" like French bread
to "enriched doughs" like brioche to "quick breads" such as muffins and cornbread.
We'll discuss the chemical
properties of ingredients, like how the gluten in flour affects the final product, so you
understand how and why the formulas of baking recipes work. You'll often take baked goods and
doughs home
with you. The three classes are:
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1. Simple Lean Doughs: Flour, water, yeast and salt are the components to
make all of the basic breads. We will cover baguettes and
ciabatta; you'll practice mixing the doughs, kneading (both by hand and in
the mixer), shaping, proofing,
and baking.
2. Enriched Doughs: Enriched doughs are breads and rolls that contain tenderizers
such as milk, butter, or eggs. We will expand our baking knowledge with
brioche, dinner rolls, and sandwich bread, working with different shapes
and styles of loaves.
3. Quick Breads: Quick breads are baked goods (muffins, biscuits, etc.) that
use chemical leaveners such
as baking powder instead of yeast. They follow completely different rules and
are a very valuable part of a baker's repertoire, especially for quick after-work
meals.
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Registration Information:
This series is not currently scheduled; please email us
to be notified when it is next put on the calendar.
Back to Series Page or click here
to read about our Advanced Baking series.
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