Bread Making: Get Ready to Roll!

Laurie Pfalzer

Demo
 
Vegetarian
Bread Making: Get Ready to Roll!

Bread Making: Get Ready to Roll!

Instructor: Laurie Pfalzer

Price: $30

Demo
  
Vegetarian

Description

It’s the perfect time of year to roll up your sleeves, turn on the oven and put your baking skills to work — and pastry chef Laurie is here to ensure your holiday table is stocked with excellent, fresh-baked rolls. She’ll cover the basics of breadmaking as she crafts Challah Knots, Parker House Rolls and Whole-Grain Seeded Rolls. You’ll learn a variety of shaping techniques, plus get tips for finishing, baking and making these staples ahead of time.

Vegetarian with gluten; optional dairy and eggs.

About the instructor: Pastry chef Laurie encourages lively discussions with students about baking and pastry techniques, local grains and flour, and seasonal produce. She is particularly passionate about teaching not only the “how,” but the “why" of baking and pastry. Formerly the pastry chef at Salish Lodge and Spa, she also worked under Jeffrey Hamelman at the King Arthur Bakery in Vermont. Laurie graduated with honors from the Culinary Institute of America in New York. She is the author of “Simple Fruit: Seasonal Recipes for Baking, Poaching, Sautéing, and Roasting” (2020 Sasquatch) and is the owner of Pastry Craft, a pastry instruction company.

Class notes

This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.

Classes

Online

  • Friday, November 20, 12:00 - 1:30 pm


    Class Details

    Friday, November 20, 12:00 - 1:30 pm, Online

    Total Cost: $30

    The following class has been added to your cart:

    Bread Making: Get Ready to Roll!

    Friday, November 20, 12:00 - 1:30 pm, Online


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