16 September 2011

Brasserie Bread: Unearthing Artisan Baking Workshop, Banksmeadow (15 Sept 2011)

1737 Botany Road, Banksmeadow NSW 2019

The art of making bread

Thanks to Sarah Han from Brasserie Bread for inviting me along to this one-off baking class of Unearthing Artisan Baking where I learnt how to mix Sourdough, shape and bake Caramelised Garlic Bread (which I think I added too much garlic) and make a very tasty Brioche Coulibiac for dinner. The training manager Matt Brock also took the class on a factory tour including checking out the private room of the much prized Sourdough starter — it was resting and growing nicely. I soon learnt that making dough was a lot harder than I thought it would be, and messy too. I think I’m destined to be an eater more than a cook perhaps. Dough making can be pretty daunting for a first time baker but at the same time it can also be quite rewarding and you get to eat your creations. We finished the night off with some delicious fruit mince pies which I learnt how to make on my previous visit. They’ll be available soon for Christmas.

Other visits to Brasserie Bread:
15 Sept 2011 - Unearthing Artisan Baking Workshop
26 Nov 2010 - Christmas Pies & Puddings Class

PROS: Classes available to learn from the experts, If you don't have the time or patience to make your own bread then you can always buy it from the Brasserie Bread
CONS: It's hard work making dough from scratch but does wonders for your arm muscles
MUST TRY: Revisiting to try the cafe on the weekend

A light starter before the class: Wagyu beef with mushroom, spinach and a pepper sauce on a mini brioche bun

Ingredients to fill the brioche

Making the filling for the brioche dough

Stuffed brioche in the oven and finally served with a simple rocket salad

Making garlic bread

Some mini fruit mince pies for dessert

Matt Brock shows the class how to make dough the good old fashion way

Ingredients to make bread and watching dough rise

Pounding dough and decorating the stuffed brioche

Testing the dough — if it breaks it's not quite ready

Going in for the shot

Richard all prepared for the factory tour

Sweet delights

Freshly baked breads ready for distribution

OMG, check out the size of this calculator — bakers must have big hands!

Behind-the-scenes factory tour

Cooking details and products

Goodie bag of Quinoa & Soya Loaf — nice for breakfast!

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Richard Elliot said...

Great video!!

It's fantastic to have a record of the kneading technique to refer back to.

I thought we were never going to post anyone wearing the hats?

Chanel said...

That's so great to have a video reference for the techniques, for when I try making bread at home! I look forward to your photos :)

Simon Leong said...

hi richard, you sure get a workout with the kneading. i don't think I agreed to the none posting of the special hats ;-)

hi chanel, please refer to it whenever you need. i've forgotten already but i'll just be buying the bread from the counter anyway ;-)

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