Wednesday, November 11, 2009

Baking at Brasserie Bread

Mum, Dad and I did a bread making class at the Brasserie Bread Artisan Baking School located in Mascot, Sydney. They also have a blog here.
It was a great place to learn and I highly reccomend it!

Before we started we went on a tour of the bakery wearing these little shower caps.

We saw an antique miller

Amazingly large dough mixer

Fresh croissants - made with 60% Belgian Butter!

Various seeds (toppings) were available for us to use: sesame, mixed quinoa, poppyseeds, soaked linseed, soaked sunflower seed.

Above is a dough mixture that I used to make a soy bean and linseed multigrain loaf. The theme of this class was 'Grains' and was a special session put on for the Sydney Food and Wine Festival.
Here we are making baguettes
The trick is to fold the length of dough over onto itself, like rolling a poster up off your wall - but fold it. This allows air to be pressed into the baguette.
They are then rolled out with the hands - starting in the middle of the cylinder and working your way outwards to lengthen the baguette.
They are then dipped in water, rolled in seeds and plaited to make a decorative loaf.
Some baguettes were used to make these cute dinner rolls - we cut the baguette on one side of the cylinder (see below where mum is doing it) and then every second slice is folded over the other side. See?
We then baked them till they were almost ready so we could take them home and the ones we didnt eat straight away were frozen and cooked a second time when we wanted to eat them - that way they were fresh and crusty out of the oven.

Then we did some wine and cheese tasting with a selection of all their breads - Sourdough and Caramel garlic bread were my favourite. They caramelize whole garlic cloves and swirl them into a batter then braid it up in quite a messy way - it comes out deliciously ugly - yum!

1 comment:

  1. Hmm looks Yummy! I hate baking though but would like to like it!Bakery Equipment