Traditional Breadbaking at Le Cordon Bleu Paris: Day 3


I’m back from Day 3 of the breadbaking course, and my most enduring memory of the day is that it was cold (16 degrees C). With good reason, of course– we were making brioche and it was necessary to keep the dough (and all the butter inside) cold while we worked with it. We also got to do a lot more hands-on work, which made me happy. What did we make? Let’s see! Continue reading