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30
September
The French Boulangerie Experience - Two Day Masterclass
Overview
Join us for a two-day Intensive Masterclass that gives you a true-life French Boulangerie experience. You will work in a professional Boulangerie kitchen learning French Boulangerie techniques, from start to finish, to create masterpieces of French Bread and Viennoiserie repertoire from creating your own starter, to Baguettes and Croissants and more!
Wondering if you should join us for the Masterclass or our Baguette Class? We have some helpful information on that in our FAQs!
Day 1 Overview
Day 1
Meet your chef and fellow bakers over coffee and croissants – the only way to begin!
Learn all about flour, yeast and levain – then make your own levain using wild yeast.
Time to make pain de tradition, from frasage to cuisson! You’ll make various beautiful forms, including the classic baguette, batard, ficelle…
Get rustic by making pain de campagne - country bread – and learn more beautiful shapes.
Learn how to prepare dough a day in advance and find out how the boulangeries of Paris really work.
Day 2 Overview
Day 2
You’ll master the art of vienoisserie – making leavened puff pastry to create croissants in all their forms (including bi-coloré techniques), pain au chocolat, pain aux raisins and pains suisses.
Continue to futher fine tune your Baguette and French Bread skills practicing your methods for pain de tradition, pain de compagne, boules, epi, and other new classic shapes.
Full Syllabus
Day 1
9-9:30am Arrivals, changing, coffee & croissants (meet & greet)
9:30-10am Presentation of participants and teacher, presentation of program
10-10:30am Weigh ingredients for baguettes, mix the dough (frasage) for the autolyse
10:30-10:45 Levain – what it is, each person starts their own, difference between levain dur and levain liquid.
10:45-11am Theory: differences in flour, different types of fermentations (yeast, levain-levure, poolish)
11-12pm Baguette de tradition – weighing ingredients, kneeding by hand, rabats
12-1pm Lunch break
1-2pm Baguette de tradition – dough division and scaling, preshaping
2-2:15pm Baguette de tradition - bench rest
2:15–3pm Baguette shaping
3-3:45pm Baguette rising. Observe changes in the levain.
3:45-5pm Oven – using the oven loader, using the peel, scarification and its purpose, cooking time and temperature, steam and its purpose, coloration
Day 2
9-10am Leavened Puff Pastry – weighing ingredients, kneading by mixer, division, refrigeration. Feeding the levain, pastry cream.
10-10:30am Pain de tradition – weighing ingredients, frasage in the mixer for autolyse
10:30-11.30 Autolyze of pain de tradition, initial shaping of the croissant dough, shaping of the dry butter, beginning the lamination of the LPP (leavened puff pastry).
11:30-12pm Kneading the pain de tradition (machine). Finishing the LPP lamination.
12-1pm Lunch break
1-1:30pm Pain de tradition – dough division and scaling, preshaping
1:30-2:30pm Shaping croissants, pain au chocolat, pain aux raisins and pains suisses
2:30-3:30pm Shaping baguettes, + batards, boules, ficelles
3-3:45pm Bread rising. Observe changes in the levain.
3:45-5pm Oven – using the oven loader, using the peel, scarification and its purpose, cooking time and temperature, steam and its purpose, coloration