I'm taking the Pro Baking 1 series (taught by Chef Carol Cotner Thompson) at the New School of Cooking in Culver City (Los Angeles) this fall/winter. In Class 8, we continued with breads and doughs and made awesome crackers, pizza, focaccia, and started our Brioche dough.
I'm a little behind in posting...today, 2/14 is actually our last class. I'm bummed about it ending, I enjoyed it so much. She offers Pro Baking 2 but that won't be available until August 2010! Well, here is Class #8 of our 10 week class.
Making the Focaccia bread with sage. Yum!
We made amazing crackers. Amazing. You really need a pasta maker because you want to get them as thin as possible. You should see your hand under the sheet of dough.
CRACK in crackers. Seriously. These are sooooo good.
I dropped some off at a friend's house and they said the expense of the class was worth it just for these crackers! :)
Chef Carol Cotner Thompson demonstrated making pizza dough and we each rolled one out. Oh, it was delicious. I need to get myself a pizza stone one of these days. Perhaps Santa will bring one around.
We also started our Brioche dough. Because you need 12-24 hours to make brioche, we started it in class, then the staff will move it from the freezer to the fridge on Saturday so we can make something yummy in Class #9. Stay tuned!
Recaps of the New School of Cooking, Pro Baking 1 course:
Baking Therapy: Going back to school
Class 1: Quick Breads
Class 2: Custards
Class 3: Soufflés & Pate a Choux
Class 4: Tarts, Pie, Crisps and Cobblers
Class 5: Chocolate
Class 6: White Cake with Italian Meringue Buttercream
Class 7: Artisan Breads