magic bread flours
today i was at creative culinaire again, this time for a class on making christmas breads. the breads were: stollen, a plaited ring bread, and italian panettone.
it was all about rich doughs, kneading to achieve the gluten window (which i've never done at home; and i could really see for myself what it was), adding lots of butter to the dough, adding spices that smell of christmas, nuts and dried fruits, red and green cherries, waiting for the rise in the proofer, watching the chef load the oven, waiting for the breads, listening to stories about the breads, brushing yet more melted butter on the stollen and the ring after they came out of the oven, and tearing open a panettone.
(i think they use a special flour blend for their 'bread flour' though.)
it was all about rich doughs, kneading to achieve the gluten window (which i've never done at home; and i could really see for myself what it was), adding lots of butter to the dough, adding spices that smell of christmas, nuts and dried fruits, red and green cherries, waiting for the rise in the proofer, watching the chef load the oven, waiting for the breads, listening to stories about the breads, brushing yet more melted butter on the stollen and the ring after they came out of the oven, and tearing open a panettone.(i think they use a special flour blend for their 'bread flour' though.)
posted by ivan at 8:45 PM
2 Comments:
eh u spent a bomb on attending these lessons? it's like more than 100 for each course right! haha
yahhh the chocolate one was 130, this bread one was 100
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