503.248.2015
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503.248.2015
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In Good Taste Cooking School |
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Handcrafted Breads for Brunch with Tim Healea of Pearl Bakery
Join Tim as he demonstrates basic breadmaking techniques, including mixing, shaping and baking, and how to achieve bakery-quality results at home. You will learn Tim’s tips on how to work with the wet doughs favored by French and Italian bakers. Once we make the doughs, we’ll shape them into fun, decorative loaves, such as a ladder-shaped fougasse, and make savory stuffed French rolls, recreating a lunch treat Tim experienced on his last trip to Paris. Kugelhopf, a traditional light yeasted Alsatian cake, and panini coi sante, a crusty whole wheat-rye roll full of raisins, walnuts, and black pepper, round out the menu.
Tim has been the Head Baker at the Pearl Bakery for 8 years. He received the Tastemaker award from Food & Wine magazine, given to the top 35 people in food and wine under the age of 35, in 2004, and he was the silver award winner at the Coupe du Monde de la Boulangerie in 2002. He is also a board member of the Bread Bakers Guild of America.
Panini Coi Sante Crusty whole wheat-rye roll full of raisins, walnuts, and black pepper
Kugelhopf A traditional light yeasted Alsatian cake
Fresh Herb Fougasse A ladder shaped loaf
Savory Stuffed Petit Pain Served with a fresh seasonal salad
Date: Wednesday, May 31 from 10:00am-1:30pm Instructor: Tim Healea Fee: $100
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