They say you should never stop learning and growing, whether it is upgrading your skill at work or picking up new knowledge for a hobby. When Brasserie Bread invited me to attend their Home Baker workshop, I was thrilled I’d soon be able to add baking good bread to my list of skills.

Brasserie Bread - Home Baker Workshop - racks of freshly baked bread, fresh from oven

Other Brasserie Bread baking workshops include Baking with Brioche, Baking with Grains & Seeds, Artisan Baking (Sourdough) and Perfect Pastry.
These classes are great as a gifts and can turn an ordinary weeknight into an evening of fun and productivity. The home baking workshop is ideal for those who want to get down to the basics of artisan baking. In a hands-on environment, we learn that baking good bread involves technique, practice, good ingredients and lots of patience. More specifically, we are taught:
1. The correct mixing and hand-kneading technique for even distribution of ingredients

Brasserie Bread - Home Baker Workshop - mixing and hand-kneading techniques

2. The fermentation process and how to allow time for flavours to develop thoroughly and naturally

Brasserie Bread - Home Baker Workshop - developing the dough

Brasserie Bread - Home Baker Workshop - resting and fermentation process

3. Hand moulding and shaping techniques

Brasserie Bread - Home Baker Workshop - olive and rosemary bread

Brasserie Bread - Home Baker Workshop - baguette

Brasserie Bread - Home Baker Workshop - schiacciata con l'uva

Brasserie Bread - Home Baker Workshop - close up of schiacciata con l'uva

Brasserie Bread - Home Baker Workshop - epi

4. The art of scoring and then baking

Brasserie Bread - Home Baker Workshop - scoring

5. Taste testing

Brasserie Bread - Home Baker Workshop - cheese plate and bread tasting

The class overall took slightly over 3 hours. We ended up producing our very own baguette, schiacciata con l’uva (as seen on Masterchef), epi (a French “wheat stalk bread”) and a handful of kalamata olives & fresh rosemary boule. Plus I got to take home these freshly baked breads and several others in an enormous goodie bag!
I thought it was time well spent! 🙂

Brasserie Bread - Home Baker Workshop - JENIUS attends baking class - before and after contrast

Brasserie Bread
1737 Botany Rd, Banksmeadow, NSW
Phone: 1300 966 845
Web: www.brasseriebread.com.au


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JENIUS attended the Home Baker Workshop as a guest of Brasserie Bread.

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.