For Christmas, my husband gave me the gift of a class at the Culinary Institute of America, which has a campus about 40 minutes away in Hyde Park, NY. The "Artisan Bread at Home" class was held on a cold, rainy Saturday - a perfect day to be in a baking kitchen.
Everybody wears a toque, no matter how stupid you look in hats. Chef's rules.
Chef Temme explaining the properties and percentages for making poolish.
Learning about yeast structures with a bread flour "chalkboard."
Sourdough loaves ready for second proof.
Chef removes sourdough loaves from the steam injection oven.
Finished sourdough on the cooling racks.
Enriched sweet bread almond frangipane filled coffee cake, ready for baking.
Finished ciabatta on the cooling racks.
Monsterous rolling pins.
A good day's work...and the text book.
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