King Arthur Flour – Workshop Day 2



I grabbed a chai tea latte at the café and got my self settled with a sticky bun,  made on-site of course.  We started the morning working with our brioche dough.  We were going to be making three different items with this extremely versatile dough; Flamiche aux Maroilles, (a cheese quiche from the Picardie region of France)Nanterre, (loaf brioche) and cherry bombs (there were no name for these I just decided to call them that) I will definitely be adding this cherry treat into my repertoire.  We then did the 1st step of laminating our croissant dough.  I can see now how a sheeter is a MUST in all bakeries.



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The late morning was spent talking about equipment.  Brands our instructor endorsed and brands he was not a fan of and why.  We talked about equipment costs, which is pretty scary as an oven could cost over $30,000.  The advantages of new VS used was discussed in-depth.

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Lunch was at noon, where we would sample the Flamiche.  I have never had a quiche with a brioche crust, but let me tell you it was amazing!  We were also served traditional quiche that was excellent.

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After lunch we worked on our French bread using the poolish from the day before.  We mixed the dough, shaped baguettes as well as buns and then cooked them in the King Arthur Flour Bakery

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Discussions about equipment continued in the late afternoon as well as staffing requirements and issues.  Left the class with more bake goods then I could possibly eat myself.

Decided to take a short drive to Hanover to check out this quaint town.  Dartmouth college campus is lovely, it reminds me a lot of my daughters school StFx in Nova Scotia.  Most of the shops were closed but after sitting most of the day the walk was a nice change.

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Had dinner of grilled halibut in a white wine sauce accompanied by a kale risotto.  Everything was delicious.


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