For Wade's birthday this year, we took a rustic European bread making class at Sur la Table in Newport Beach.
We brought home some dough we made, plus focaccia bread, a French loaf with fresh-made butter, and breadsticks.
We started with some dough they already had made, and formed it into focaccia bread, with oil, garlic, and
caramelized onions on top.
Our instructor divvying up another batch of dough to make French loaves.
Wade kneading the dough and forming it into a boule.
Here is the boule ready to bake.
Here are the ingredients, along with a Kitchen Aid with a bread hook, and we made some dough of our own.
A shot of the classroom with some of our fellow students.
An egg white wash to give some color and crunch to the outside of the boule.
The four focaccia loaves for the class. Ours is the second from the left.
Another dough for making Italian breadsticks.
Kimberly spreading out the dough and cutting it into strips.
Wade forming more breadsticks.
Our finished boules (ours is on the right).
The instructor made up some fresh butter by whipping up high-fat cream, and we sampled the focaccia
bread with some balsamic and/or fresh butter.
Our completed parmesan-crusted breadsticks.