BREAD & BUTTER at The London Chef

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Monday, October 15th, 2012
6:00 PM to 9:00 PM

James Beard said "Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts."
In this class with Baker Byron Fry, you'll learn how to make a simple loaf of Pain Rustique, a rustic french loaf with a chewy crust and a wild, open crumb. While the dough is rising Chef Dan Hayes will walk you through the process of making your own butter and mixing in herbs and spices to develop satisfying and complex flavours. By the end of the class you'll be feasting on bread fresh from the oven with the most delicious butter.
Bread-making in the home kitchen creates some unique challenges. Byron will show you some simple tricks and techniques to get the most out of your oven and will demonstrate techniques of hand kneading, using sourdough leaven, and baking with steam to develop an open crumb and chewy crust.