Traditional Breadbaking at Le Cordon Bleu Paris: Day 4

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So this is it. The last day of class. Chef Boudot said we’d be doing less fabrication than on other days, but it sure didn’t seem like it! We had a ton of work to do, probably because this day’s recipes involved a lot more fussing and construction.

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Traditional Breadbaking at Le Cordon Bleu Paris: Day 1

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Guess where I am right now? … Well, yes, you’ve read the title of the post so clearly I’m in Paris, but let’s pretend it was a surprise. I’m taking a 4-day short course in Traditional Breadbaking at Le Cordon Bleu Paris!

I just finished Day 1, which included baguettes, kugelhopf, pain de champagne (country style bread with fermented dough), pain complet (whole wheat bread), Pain d’ epices (gingerbread), and chouquettes. The class is being taught by Oliver Boudot entirely in French, but there’s an English translator on hand translating everything, so it was really easy to follow. We were supplied with aprons, tea towels, and everything we needed to follow along and bake from 8:30am to 3:00pm! Continue reading