Working with poolish you will make and roll out elegant sticks, as though you were aspiring to make an authentic baguette. Another white dough will be made for practising French shapes like the boule and the batard, and other more fancy rustic shapes. With rye and walnuts make a typical country style bread. Learn Paul’s method of making splendid croissants fitted to the seven hours of this one-day session. Our discussion time focuses on pinning down the essential characteristics of French bread, and why it is adored the world over.
|09:00 am||Paul makes CROISSANT dough|
|10:00 am||Students' arrival, coffee, discuss programme|
|10:15 am||Inspect slow, overnight poolish|
|Make quick poolish to be used later for WHITE DOUGH making
- set to ripen in approx 2 hours
|10:30 am||Make BAGUETTE dough, using overnight poolish
Later it will receive a fold
|11:00 am||Butter into the croissants. First book fold.
For next two hours:
Continue laminating the pastry, 2nd book fold, 1 x normal fold
Discuss: poolish and sponges generally
French methods and bread shapes
|12:30 pm||From the quick poolish:
Make WHITE DOUGH
Make COUNTRY BREAD DOUGH (pain de campagne)
with brown, rye, walnuts, etc.
|1:00 pm||Work the baguettes|
Shape the croissants
|2:30 pm||Work the white dough (boules) and the pain de campagne|
|Tour the mill|
|5:00 pm||Finish baking, crusty in the French style|
|5.30 pm||Course finishes|