Baking
This class is taught by Sandy Marcell and Dennis Castello
The class begins with an Introduction to Baking Techniques and Ingredients. We begin with breads and other yeast doughs. Here our students will learn the techniques and theory of working with yeasted doughs: fermentation, dough hydration, temperature control, kneading and formation methods. We move forward and teach them how to calculate and utilize bakers percentages, as well as dough formulations.
Once we complete breads, we begin to teach pastry doughs. Here our students learn how to prepare a variety of doughs. Included are: tarts and pastries, layered doughs, including puff paste and Danish doughs. Our students learn both hand and commercial sheeter techniques.
We then move forward and teach our students a few speciality pastry items. Included are; cannoli, classic strudel, and how to work with phyllo dough that makes Greek Baklava. Many of these items are sold in our Coffee House, open to the public.
The class begins with an Introduction to Baking Techniques and Ingredients. We begin with breads and other yeast doughs. Here our students will learn the techniques and theory of working with yeasted doughs: fermentation, dough hydration, temperature control, kneading and formation methods. We move forward and teach them how to calculate and utilize bakers percentages, as well as dough formulations.
Once we complete breads, we begin to teach pastry doughs. Here our students learn how to prepare a variety of doughs. Included are: tarts and pastries, layered doughs, including puff paste and Danish doughs. Our students learn both hand and commercial sheeter techniques.
We then move forward and teach our students a few speciality pastry items. Included are; cannoli, classic strudel, and how to work with phyllo dough that makes Greek Baklava. Many of these items are sold in our Coffee House, open to the public.