They say you should never stop learning and growing, whether it is upgrading your skill at work or picking up new knowledge for a hobby. When Brasserie Bread invited me to attend their Home Baker workshop, I was thrilled I’d soon be able to add baking good bread to my list of skills.
Other Brasserie Bread baking workshops include Baking with Brioche, Baking with Grains & Seeds, Artisan Baking (Sourdough) and Perfect Pastry.
These classes are great as a gifts and can turn an ordinary weeknight into an evening of fun and productivity. The home baking workshop is ideal for those who want to get down to the basics of artisan baking. In a hands-on environment, we learn that baking good bread involves technique, practice, good ingredients and lots of patience. More specifically, we are taught:
1. The correct mixing and hand-kneading technique for even distribution of ingredients
2. The fermentation process and how to allow time for flavours to develop thoroughly and naturally
3. Hand moulding and shaping techniques
4. The art of scoring and then baking
5. Taste testing
The class overall took slightly over 3 hours. We ended up producing our very own baguette, schiacciata con l’uva (as seen on Masterchef), epi (a French “wheat stalk bread”) and a handful of kalamata olives & fresh rosemary boule. Plus I got to take home these freshly baked breads and several others in an enormous goodie bag!
I thought it was time well spent! 🙂