Cours de Boulangerie

Ingredients

  • When we arrived, everything had been pre-measured* for the
  • When we came back, our loaves had
  • All went
  • The class was held on a Saturday afternoon at the back of a bakery in the 20th called
  • * The
  • Well done Clotilde....and now you are probably thinking "why was I ever afraid"?
  • Sabrina - I'm sure I'm not the only one interested in the title of that book if you get a chance!
  • + 4 more ingredients
    • [We turned the dough out on the lightly floured work surface and started
    • We then divided the dough into
    • **By the way: Does anyone else love the smell of fresh yeast. Because I do.
    • What could be more perfect than nuts and cheese in one of your very first loaves? There is a

View full recipe at SpringPad

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