Artisan Bread Baking Class

I had been blessed with an opportunity to co-facilitate with Paul at a 3-day workshop with an offshore bank.

That paid for this bakery class. I had always wanted to attend some sort of formalised workshop where they teach you properly how to bake bread, instead of reading & fumbling my way through stacks and stacks of bread books at the library. I have been struggling with many bread books for over a year now, and until I attended this workshop, did not know how exactly the "dough window" was supposed to look like.

We focused on ciabatta and baguettes in this workshop - but this is all I need for now! It's a allergenic-person's dream come true - lean dough (no need for dairy stuff like butter or cream or eggs or even bread improvers - which also contain dairy & egg derivatives).

The flavour is ... sensational!! Tin Hang Zai and Little Pixie loved it - and I ended up eating this every day for a week. I'm still making this every week. And, I also learnt that what passes for ciabatta in Delifrance is not the "real thing". Duh.

Nothing beats learning from the professionals. The name of the company is CerealTech, a bio-technology & food ingredients company. Check them out if you are keen.