Slow Breads: Using Time to Develop Flavor and Texture
This class puts a different definition to “time being of the essence.” Far from speeding through a process, we’ll explore how time improves the experience of baking various small breads. On day one, we’ll mix a variety of doughs, some of which will be laminated with butter. Likely options will include buttery brioche, which we’ll use in a a couple of ways, including a chocolate babka; bialys studded with onions and poppy seed; rye buns, and a basic hearth bread recipe that we’ll put to a variety of uses. After these doughs gain flavor with a slow overnight rise, we’ll spend day two turning them into works of art, and sustenance. Some prior baking experience will be helpful in this class, but beginning bakers are welcome.