Here’s a review on our latest addition to the Baking School – the Baking with Grains & Seeds Workshop, launched in conjunction with the 2009 Sydney International Food Festival. This 3 hour workshop focuses learning how to shape baguettes, petit pains and batards, and throws in a little extra shaping of festive breads such as the plaited Jewish Challah, and German Fougasse. Have a look at some of the class snaps below:
Starting work on our Challah loaves with grains & seeds
Tricks of the trade: getting the grains & seeds onto our loaves, and making sure they stick!
Our loaves ready to be baked!
A well-earned break: Don conducting our Q&A bread-tasting session
Golden-brown loaves fresh out the oven and ready for the eating!
Baking with Grains & Seeds Workshop, $130/person, 3 hours. max 10 people per class. Held on the 1st Wednesday evening of the month (6.30 – 9.30pm). Call Training Department on 1300 966 845 for more information or to book a class. Advance Bookings Essential!
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