The French Pastry School
Artisan and Traditional Breads
Date: Oct 19 - Oct 21, 2010 (7:00 am - 3:00 pm)
Course level: Professional ♦♦♦
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After seven consecutive years teaching master classes at The French Pastry School, World Baking Champion Didier Rosada returns to teach Artisan and Traditional Breads. During this three-day hands-on class, you will produce a variety of artisan breads using baking processes specifically developed to optimize flavors. From the classic baguettes mixed with a conventional short mix process to the more complex pain de Lodeve, a selection of traditional bread from all over Europe will be made. Under Chef Rosada’s guidance, you will make a Couronne Bordelaise from the Bordeaux region, a Pain de beaucaire from the southeast of France, Pugliese and Tuscan bread from Italy, Heidebrot from Germany, Mountain Rye from Switzerland, Canadas de azucar from Spain, and more. In addition, breads such as Conchas, bolillos, or Pan de Muertos will add some “south of the border” flavor to your product-line. After a technical introduction, presenting the different types of pre-ferment and the flavor profiles associated with them, you will create this wide selection of artisan breads.

Chef Rosada is Master baker at the Uptown Bakers, and was formerly the Head Instructor for the San Francisco Baking Institute. Didier trained at The Institut National de Boulangerie-Patisserie in Rouen, and was awarded a Brevet de Maitrise (Masters in Baking). Didier coached the winning Bread Bakers Guild Team USA 2005.  Since March 2005, Rosada has served as the vice president of operations at Uptown Bakers that serves customers all over the D.C. area. He also created his own consulting company to continue to help the baking industry in the United States and abroad.