For the French, “le pain” transcends mere sustenance; it is a cherished cultural heritage, an embodiment of tradition, and a testament to the artistry of baking. French bread
For the French, “le pain” transcends mere sustenance; it is a cherished cultural heritage, an embodiment of tradition, and a testament to the artistry of baking. French bread is interwoven into the tapestry of daily life, a symbol of expression and a cornerstone of their culture.
We are thrilled to be working with Marc Mole for this class, he has a wealth of experience in French cuisines and bread making – you’ll leave armed with the knowledge and expertise to bake more at home
Starting with a coffee, we will demonstrate and you will make an enriched dough – this will prove and become a brioche style bun – Tangzhong burger bun.
Your main dough will prove over lunch time and during the afternoon session, you will use this to make a traditional loaf and bagels. If there is time, Steph will demo something lovely to accompany your bake!
Examples of what you will learn:
Pain De Campagne – using a Sourdough starter, it’s a rustic, hearty bread made with whole wheat flour.
Fougasse – flatbread-style with distinctive slashes meant to evoke an ear of wheat, with olives, anchovies, cheese or garlic.
French Brioche – An enriched dough. Soft, lightly sweet, rich bread that works in sweet and savoury dishes alike
Save the planet! – bring three large containers to take your bread home
Tea & Coffee on arrival and refreshments throughout the day.
Light lunch – you will eat the bread that you make.
You will take home your creations, please bring suitable containers and means to take them home!
Copies of the workshop notes will be emailed to you after the class.
The added bonus is the washing up is all done for you!
Skill Level: All Abilities
Marc Mole, French restaurateur with extensive experience in cuisines from around the world. Marc loves to share his knowledge of culinary skills, passing on the foundations of technical cooking and bread making.