All the things I made during International Breads at King Arthur Baking School
15 hour course over three days.
Japanese Milk Bread Sephardic Challah Olive Fougasse Baguette Khachapuri Bergen Bread M’smen Simit Parmesan and Black Pepper Grissini
by motherofsausagedogs
11 Comments
El_refrito_bandito
Super cool!
How did you enjoy it? Worth doing??
FMRL_1
What was your favorite overall from prep to consumption?
ChairMiddle3250
Fougasse is amazing, I’ve never attempted to make one myself but yours looks great
Poesoe
I like those Pide!
onenightsection
khachapuri! Sooooo good!
chemistcarpenter
As an unfortunate celiac…. I sigh in silence. Cheers OP. Beautiful work
chriskabob
I’ve taken a couple classes at the Washington location. They do have some great teachers. Now I want to see when they’re doing this class next. Everything looks great!
eventualguide0
That fougasse looks yummy!
DecisionPatient128
Looks amazing! Did you attend Vermont or out West? I really want to go and do laminated dough course.
ballerina22
Thank you for helping me figure out exactly what to get for my brother! Baking classes!
Myteddybug1
I recently made bread sticks. Yours on the 9th photo look great! How did you get them to be the same size? Also, did you roll them while cooking?
11 Comments
Super cool!
How did you enjoy it? Worth doing??
What was your favorite overall from prep to consumption?
Fougasse is amazing, I’ve never attempted to make one myself but yours looks great
I like those Pide!
khachapuri! Sooooo good!
As an unfortunate celiac…. I sigh in silence. Cheers OP. Beautiful work
I’ve taken a couple classes at the Washington location. They do have some great teachers. Now I want to see when they’re doing this class next. Everything looks great!
That fougasse looks yummy!
Looks amazing! Did you attend Vermont or out West? I really want to go and do laminated dough course.
Thank you for helping me figure out exactly what to get for my brother! Baking classes!
I recently made bread sticks. Yours on the 9th photo look great! How did you get them to be the same size? Also, did you roll them while cooking?