King Arthur Bakery Field Trip

On a cold winter day, the French Club went to King Arthur Bakery to learn how to make baguettes. Our hostess, Susan Miller, met us in their education building. She started off by giving us a tour, explaining each step in baking a baguette. The students were particularly impressed with the large brick oven from France, built right into the kitchen.

The group then moved back to the classroom, and Susan demonstrated how to make a boule, a round ball of dough, from water, flour, salt, and yeast. It was easy to follow along, as the table at the front had a large overhead mirror. Each student had a chance to try their hand at pounding the dough, and rolling the boule.

Then each student received a small amount of dough, and they had to make their own boule at their table. It was harder than it looked, and that dough did have a way of sticking to the fingers.

Finally, some warm baguettes were sliced up, and everyone enjoyed some great fresh bread.

Thanks very much to King Arthur Flour for hosting this trip.