Lamination 101 March 21.22.23

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Lamination 101 March 21.22.23

575.00

Lamination 101

In this three day exploration of butter and flour we will make croissants, puff pastry and pie dough from scratch by hand. The basics of grain growing, home milling and how to use fresh flour will be covered. All our baking will be done in an outdoor, Alan Scott, wood fired oven. A light lunch and glass of wine is provided daily. Participants will leave with a batch of croissants, a hearty puff pastry, a seasonal pie, a jar of sourdough starter and a booklet of our tips and tricks! This workshops runs Wednesday through Friday from 9 A.M to 2 P.M. each day. 

 

Day one : Croissant

mixing dough

poolish and leaven

butter blocks

hand lamination

folding techniques

measuring and weights

proofing croissant

intro to grain

intro to working the wood fired oven

 

Day two: Puff Pastry

mixing dough

butter blocks

rolling dough

cutting and shaping techniques

seasonal fillings

baking croissant

Day three: Pie

mixing dough

how to roll pie dough

preparing a seasonal filling

mainting a sourdough starter

decorative and lattice pie tops

baking puff pastry

baking pie

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