Chef and Master Baker Julien Otto of The French Pastry School will teach you the time-tested methods of leavening techniques, mixing, and shaping of doughs. From there, you will use different flavor combinations to create delicious artisan breads perfect for any occasion. The menu includes Alsatian Rye Beer Bread, Beaujolais Wine and Salami Bread, Onion Levain Bread, Madras Curry Raisin Loaf, and Viennese Bread.
This session is designed to cover skills needed for the RBA Master Baker Certification process.
