We know that breads are perfect at any time of the day but they particularly come into their own at breakfast and brunch. Join Richard Bertinet to get your day off to the perfect baking start.
No breakfast or brunch would be complete without a bagel. You will be baking bagels with their characteristic chewy bite and shine, the ideal bread to take a cream cheese and smoked salmon filling.
You will be mastering a brioche dough with a rich, tender crumb, a skill that needs to be learnt. They can be shaped into round balls for individual buns or baked several buns together in one tin to form one delectable loaf. In France, Brioche is considered a Sunday treat rather than an everyday bread, perfect for that special relaxed brunch with friends.
The name says it all, the ideal bread for breakfast has to be Richard’s muesli breakfast bread which combines bread and cereal, making it breakfast all in one! You can be as creative as you like adding whichever muesli, fruit and nuts that are your favourite, making it wonderfully versatile.
Muffins have been much maligned as all too insubstantial and airy but in Richard’s expert hands, these English muffins made with a pain de mie dough are elevated to new heights. Think a slightly richer dough, a tighter crumb with a small quantity of butter and sugar and you have something altogether more grown up.
Croque monsieur is one of Richard’s favourite snacks in the world and in the version you will be making with him today the combination of a pain de mie dough that has very little crust but the perfect crumb, local ham and cheese is hard to beat.
As well as the specific breads listed above, you will be learning all about crumb and texture in this class and learning how to work the dough to really feel how magical it is when the dough comes alive.
The class starts at 10am with breakfast and will finish around 3.30 – 4pm. Includes lunch with wine. Please bring a bag and/or a large container with you so that you can take home some of your delicious creations.
