King Arthur Bakery Field Trip

The French Club returned in May 2006 to King Arthur Bakery to learn about baguettes. Our teacher, Robyn Sargent, started right in with a review of the basic ingredients: de l'eau, la farine, la levure, le sel. She started with a "poolish", a yeast and flour mixture that was prepared earlier. The full recipe is here.

She then demonstrated the correct method of kneading the dough, by repeated turning and folding. We learned how to "wash" our hands with flour to remove the sticky dough. With a series of tucks and rolls, she made the familiar pointed ends of the baguette. It is then placed on a linen couche to retain the shape. Finally, a sharp lame is used to slash the dough to make those nice patterns in the top of the baguette, and to help with the rising.

Each student received some dough to work on. After kneading, it was wrapped in plastic to take home.

We then went on a quick tour of the kitchen. We saw the impressive brick oven from France, with steam valves, and doors that open inwards to retain the heat. Baking starts at 5:30 in the morning. We also learned about the "sheeter" for making croissants.

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