Archive for the ‘Classes & Demo’ Category

Johnny's great drawing on the black board

For 2 half days, we had the luck to host yet another great baking class at the fine l’Atelier Du Gout facilities. With the help of Selena, Johnny and all the team – Mark and myself really had fun doing the class.

We baked four kind of breads from scratch, including 2 sourdough breads. We also started a culture of sourdough over the 2 days course. It was a lot of information on baking for the student and I hope it wasn’t too much! The challenge was really to achieve the expected results over 2 days. The course showed everyone that baking is a science and an art that require a lot of care in order to achieve the best results. For us, we realized how much efforts it took to produce bread outside our “comfortable” working place! (where we have a huge oven 🙂 )

To bake artisan bread takes more than 5 minutes!  (Yes… I am referring to some popular book 🙂 ) The breads we baked were made according to a specific process in order to reach what we wanted. Crust, flavor and conservation. Of course, you can bake for the sake of baking, or you can bake because you’re passionate.

The students attending the class were an amazing bunch of people, from all walks of life, that all had one common point, and it was the love of baking. It really felt great to be surrounded by such people, as every one of them were so enthusiastic about learning. Below are some photos of the class.

The class room with 10 working station.

At work...

The day's programme...

Flour & cider to start our culture!

Olive and sea salt flaky dough

Johnny's helping with the baking!

The olive rolls baking...

Lots of technical information

Mark and I, enjoying our day off!

Some final products!


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On March 26 and 27, I will be holding a 2 days baking class for up to 20 participants. We will prepare sourdough breads and direct dough breads with different textures, shapes and very intersting flavors using top seasonal ingredients such as fresh black cherries.

More info at http://www.atelierdugout.com.hk/ or http://hk.myblog.yahoo.com/adg-hk

See you there! 🙂

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The baking demo at the excellent L’atelier du Gout, was a great success and I can understand the so many questions from the passionate bakers attending the class. One of the question was about the stone to be used in a home oven.

Using a stone in home baking makes a big difference to your end product, whether you bake a pizza or a loaf of bread.
The stone can be the same nature as heat resistant “engineered” brick (used to build wood fire oven), or another common natural stone used is the cordierite. Granite and slate are also fine; of course any stone used to bake should not be glazed.

A thickness of about half an inch will be appropriate. The thicker the stone, the more time it will take to heat up. If you use a gas oven, it should take a total of about 45 minutes to bring the stone to even heat. And if you are using an electrical oven, it will take about 60 minutes. In a oven with bottom and top heat control, the stone can be directly on the bottom of the oven, but if the heat is too strong from the bottom, you might need to keep your stone on a grid at the lower level in your oven to avoid a too intense heat.

Every stone, either man made or natural have a certain degree of moisture in them and you will need to “dry” them or else the stone will crack or break at the first usage. So before baking with your stone, you have to warm it up gradually to “temper” it. For example 1 hour at  50C degrees followed by 1 hour at 100C degrees, followed by one hour at 150C degrees and finally half hour at 200C.

There is no need to get an expensive stone with brand name, visit a local stone shop and ask them to cut a slab of your desired stone for the size of your oven.

To come back to the demo, below are some blogs link with some amazing photos of the class!


…and from L’Atelier du Gout Blog:
http://hk.myblog.yahoo.com/adg-hk/article?mid=504 (preparation)
http://hk.myblog.yahoo.com/adg-hk/article?mid=507 (demonstration)

baking demo

Thank you to all!

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