Today enriched doughs are our focus, that altogether silkier almost melting dough that works perfectly with savoury ingredients as well as the more traditionally expected sweet variety. Adding ‘rich’ ingredients such as eggs, milk, butter and sugar (or honey) to the essential mix of flour, yeast, salt and water gives the dough a completely different potential. These doughs come from the same ‘family’ as brioche and depending on the ratio of enriching ingredients you will find the flavour and crumb will vary from sweet to matching perfectly with savoury additions such as hams, pâté and cheese.
Under Richard Berinet’s expert guidance you will be making a Babka (Russian plait) run through with a chocolate crème patissière, Challah, a truly celebration bread which looks as impressive with a double braid as it tastes, Gotchial made with crème fraîche which helps to create an extremely light crumb, a plum tart which when made with an enriched dough and crème d’amande gives a different quality all together, soft and unctuous and what is fast becoming one of Richard’s signature dishes, a baked brie surrounded by an enriched dough.
The class starts at 10am 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.
‘All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet’
Pierre Koffmann
