This past Sunday, Peter and I took a bread baking class at Le Pain Quotidien Bleecker Street location. The class was held in a beautiful kitchen with huge panes of glasses to allow sunlight to fill in and passersby to look in. There were 6 students and 2 instructors. The small sized class allowed me to ask tons of questions with the patient and knowledgeable instructors - Dan & Daichi. As the class was just three hours long, the doughs have already been prepared when we walked into the class. During the class, we have learned to work on dough with different hydration and made with whole grains. The easiest to handle by far was the whole wheat dough as it was dry enough to handle easily and had good elasticity to shape it. Focaccia and ciabatta were challenging as they were wet and sticky. We also learned to score the dough and got to operate the oven with the conveyor. I love the steaming capability of the professional bread oven! I wonder if I can ever get a steaming oven for home kitchen. If you want to enhance your bread baking skills, I highly recommend the classes offered by Le Pain Quotidien. At the end of class, you will also get to bring your breads home to enjoy!
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| rye and whole wheat breads |
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| ciabatta and focaccia |
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