Sunday, November 4, 2007

Artisan Bread Class at Johnson & Wales

For the second weekend in a row, DH and I have attended a bread baking class offered through the Chef's Choice program at Johnson & Wales in Charlotte, NC. This class was The Art of Artisan Bread which lasted eight hours, over two days. It was taught by Chef Harry Peemoeller. Pictured above are a sampling of the fabulous breads we made during the class. At the top is Ciabatta with Cranberries Raisins and Pecans. Below that is Sourdough with Onions. Below that from left to right: Ciabatta with Shitake Mushrooms, Ciabatta with Black Olives, a Sourdough Boule and three Baguettes with three different shapes. At the bottom are Multi-Grain breads, one shaped in a boule, and the other in a loaf.

Above is a tray of freshly baked sourdough and fruit-filled ciabatta. The sourdough was made with 100% wild yeast. The focus of the class was on the slow fermentation method of baking bread. We prepared the doughs the first day and left them in the refrigerator overnight to develop. The dough was shaped and baked the second day.

Here are slices of fruit-filled ciabatta and multi-grain. Everything was so delicious! The classes we took were exceptional. We wish we had signed up for more!

1 comment:

Madelyn said...

Kathleen,

I am drooling over these bread photos. I am sooo envious (in a good way) that you have J&W close-by and you can attend these classes.

Did you know that at that particular J&W campus was where Tyler Florence went to culinary school?

I guess i'll need to plan to attend some of these courses soon.