FRENCH BREAD WORKSHOP

Saturday, October 15th
10 AM – 3 PM

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https://www.lechatgourmet.com/product/french-bread-workshop/
FRENCH BREAD WORKSHOP
3575

$135.00

CLASSIC BREADS of FRANCE
French Baguettes I Savory Crepes I Provencal Fougasse
This bread baking workshop will unveil the mystery and techniques to
making a variety of classic artisanal French breads. Create crusty breads
with chewy centers via flour varieties and a homemade starter,
a steam effect in your oven, water and dough temperatures.

Saturday, October 15th
10 AM – 3 PM

Skills & Techniques:
Working with Yeast I Homemade Bread Starter
Baguette Stretch Fold I Cold Retarding
Shaping I Proofing I Punching Down I Scoring with a Lame
Using Linen Couche I Loading Bread in the Oven
Using a Bread Peel I Baking on a Stone Slab I Steaming
Kneading by Hand & Mixer I Windowpane Test
Twirling a pan to make ultra thin crepes

Recipes include:

ARTISAN CRUSTY FRENCH BAGUETTES
– the most famous bread of France, a baguette is a long,
thin loaf of French bread made with the addition of
a traditional French Pâte Fermentée starter,
with a crispy, golden crust and soft, chewy interior

PÂTE FERMENTÉE STARTER
– a bread starter that enhances flavor and texture

PROVENÇAL FOUGASSE BREAD
– an artisan bread from the Provence region of France,
it’s flattened, shaped into a long rectangle and scored into
a pattern resembling an ear of wheat then sparsely scattered
with fragrant black olives and fresh herbs or cheese

PROVENCAL ROSEMARY & OLIVE
– we’ll mix kalamata olives and fresh rosemary
into the fougasse bread dough, then proof and shape
into the traditional wheat pattern

ROSEMARY CHICKEN CRÊPES ‘Lunch is Served!’
– ultra thin savory crêpes with irresistible buttery crisp edges,
served with tender char grilled white meat chicken,
fresh rosemary and gruyere cheese filling,
garnished with fresh diced tomatoes

CLASSIC SAVOURY CRÊPES
 – originating in Brittany France in the 13th century, crêpes
‘French-style pancakes’ are a very thin type of batter bread.
We’ll be making a savoury crêpe batter, chilling it in the
refrigerator to enhance the batter’s flavor and more importantly
give the flour a chance to fully hydrate allowing the glutens to
relax and create that wonderfully soft and tender texture!

GRILLED CHICKEN FILLING with GRUYERE
– a creamy crêpe filling of sautéed shallots, garlic
and sliced button mushrooms, deglazed with dry sherry,
then finished with char grilled chicken breast,
shredded gruyere cheese, fresh rosemary
and ribbons of organic baby spinach

$135 per person

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Saturday, October 15th
10 AM – 3 PM

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