Dessert-o-licious

Lesson 36 marked the beginning of a new section of the program, we were moving into tarts and pies. To start the class, we learned about three different mixing methods to creating pie dough. The first method was the flaky method, used for Pate Brisee, or broken dough. This dough is created by rubbing butter [...]

In these next three lessons, we learned to discover the joy of fried desserts, as well as the wonder of brioche. For whatever reason, I always find myself drawn to Brioche in café windows. I think it might be due to the fact that it works as both a savory and sweet bread and is [...]

These next classes tackled the NYC baking trifecta of pizza, bagels, and pretzels, as well as the other large staples, braided bread and focaccia. I used to attend some challah making classes in college and was always amazed at the speed and ease with which some women were able to braid a 5-strand challah while [...]

As I’ve discovered, understanding how to read a bread recipe can be a daunting task, but if you understand basic bread terminology and process it can be much easier. Below is a list of the basic steps taken when baking bread. Scaling –Measure out the ingredients. Mixing – Creating a dough from the ingredients you [...]

After our quick introduction to yeast, one and two step breads, we jumped right into the French classic Baguettes. And if you’re going to learn how to make bread in NYC, who better to learn from than the classic Amy Scherber, owner of Amy’s Breads here in NYC.