Laminated Dough 101 // April 19th, 20th & 21st

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Laminated Dough 101 // April 19th, 20th & 21st

550.00

Laminated Dough 101

April 19th -21st 2017

Bitting into a croissant, first there is shattering and then, suddenly, a suppleness. A pie crust should flake in the mouth and stand up to juicy fruit. The perfect savory tart has butter streaked in finely crafted layers. Dough and butter in a perfect balance. Join us for three days of baking to experience hand laminating croissant dough, blind baking pie crust and creating seasonal, savory tarts. All of our baking will be done in an out-door, wood-fired Alan Scott oven. A light snack and glass of wine is provided each day. Expect a relaxed and social time with plenty of learning.  

Day One: 9 A.M. to 2. P.M.

Mix croissant dough

Prepare butter blocks

Laminate croissant

Prepare butter for pie crust and cornmeal tart dough

Basics of wood fired baking

Flour 101

Day Two: 9 A.M to 1 P.M.

Shape and proof croissant dough

Retard croissant dough

Hand mix and roll pie dough

Blind bake pie crust

Prepare chess pie filling

Bake pies

Day Three: 9 A.M. to 1 P.M.

Bake croissants 

Hand mix and roll cornmeal tart dough

Prepare local veggie toppings

Assemble and bake savory tarts

Topics covered:

Butter: quality and fat content

Working with freshly milled flour

The difference between a poolish and a leavain

Mixing, shaping and proofing croissant dough

Pie Crust 

Blind baking

Classic chess pie filling

Savory cornmeal tart dough

Working with seasonal vegetables 

Wood fired baking

Walk away with:

1 batch of 12 croissants

1 chess pie with seasonal fruits

1 savory cornmeal tart with local veggies

A booklet of recipes and tips

A few new friends

WHERE: Marshall, North Carolina. We are located approx. 30 minutes outside of Asheville, just a bit off the beaten path nestled between mountain ridges and the French Broad River.  The bakery is intimate and rustic so expect to be cozy with your classmates. Class size is limited to 5. You will need your own water bottle and apron. Workshops will involve wheat flour. Our space is not gluten free, nor is any of the snacks we provide. Keep in mind our oven is located outside so please dress appropriately.

CANCELLATION: Should you need to cancel you will receive 75% of your money back up to two weeks before the class date.  If you cannot attend, yet it is past the refund date, you are welcome to send a friend in your place.

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