Artisanal Breadmaking: French Country Boule and Pain a l’Ancienne
Get ready to bake with our “coolest” baking instructor, Paul McCool. Paul’s love for baking has spanned the globe. Literally! He’s baked his way across the world from here to South Africa! He’ll share his talents and time with us today as he teaches us how to make, and bake, beautiful artisanal breads from France!
We’ll start tonight's interactive 3-hour class with French Country Boule, complete with a surprise ingredient that will enhance its rustic flavor!
Then, you’ll dust yourself off and roll up your sleeves to create Pain a l’Ancienne, new-world style baguettes, that’s big on flavor (and certainly won’t be a pain to make)!
Throughout class we’ll learn essential skills that we can apply to our future baking endeavors including measuring, mixing, kneading, fermenting, shaping, and baking. Heck, you may even leave with an accent! Parles-tu Français?
Note: If you live more than a 30-45 minute drive from CCKC, bring a small cooler with you to carry your dough home without it over fermenting.
Hands On | Tasting & Take-Home, Ready-To-Bake Dough
Sun 11/17/19 4:00 - 7:00 p.m.
NOTE: Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost.
If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Thank you!
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