There's nothing like fresh-baked bread — especially when it’s homemade! Pastry chef Laurie will walk you through a step-by-step process for mixing, folding and baking French baguettes and rolls with an overnight starter. Learn several shaping techniques, including batards, demi-baguettes, rolls and rounds, and get proofing and baking tips for an excellent crust and crumb.
Vegetarian with dairy, eggs and gluten.
About the instructor: Laurie encourages lively discussions with students about baking and pastry techniques, seasonal produce and specialty products, and is passionate about teaching not only the “how,” but the “why” of baking and pastry. Laurie was the pastry chef at Salish Lodge and Spa for three years, worked at King Arthur Flour, where she learned artisan bread making and classic pastry techniques, and worked in various East Coast pastry kitchens. She is a graduate of the Culinary Institute of America in Hyde Park, New York, and is the chef and owner of Pastry Craft, a pastry instruction company.
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.
Friday, October 2, 12:00 - 1:00 pmRegister for class