Old-Fashioned Breads, Sandwich Application, & Savory Treats September 12, 2011

After eight consecutive years teaching master classes at The French Pastry School, World Baking Champion Didier Rosada returns to teach Old-Fashioned Breads, Sandwich Application, and Savory Treats. During this four-day hands-on class, you will produce a variety of artisan breads using baking processes specifically developed to optimize flavors. After a technical introduction, presenting the different types of pre-ferments and the flavor profiles associated with them, you will create this wide selection of old-fashioned, artisan breads. You’ll create savory breads including sundried tomatoes bread, garlic bread, Sourdough breads, ciabatta, pita bread, or pain au saussisson.

Chef Rosada will show you how to adjust your fermentation time, methods, and flours in place of creating additional pre-ferments. He will then offer you invaluable techniques to improve production time and processes. You’ll go on to creating a variety of breads used in sandwich application to expand and diversify your bakery offerings. Quick sandwich breads and how to make them efficiently without sacrificing quality will be explored, along with sweet and savory snacks, including items such as crostinis, rosemary crackers, and German butter bread.

*Three-course lunch is included in the course fee.
Professional - denotes course is designed for professionals and Pastry Chefs

Official Website: http://www.frenchpastryschool.com/our_programs/2011_9_rosada.html