Old World Levain Bakery

Naturally Leavened Breads. European Pastries. Light Fare. Coffee, Tea, & Wine // Tuesday - Sunday 8 - 6

Enriched Dough: The Versatility of Brioche; Sunday, February 3rd, 5-9 pm

IMG-0165.jpeg
IMG-0165.jpeg

Enriched Dough: The Versatility of Brioche; Sunday, February 3rd, 5-9 pm

85.00

Would you like an introduction to the sweeter side of bread? Brioche, the most popular enriched dough, is a pastry of French origin. Its high egg and butter content give it a rich and tender crumb that is delicious and versatile.

In this workshop, OWL's Lead Pastry Baker, Melissa Ruttan, will introduce the world of enriched breads and classic Viennoiserie applications. Utilizing brioche dough, we will learn various ways to shape, flavor, and prepare memorable baked goods.

Participants will learn the science behind each ingredient in a brioche dough, proper mixing techniques and how to create quality baked pastries from their own homes. Snacks will be provided and bakers will take home a box of baked goods, as well as a packet of recipes discussed in the workshop.

Quantity:
Add To Cart