Come Get Your Hands in a Bucket of Dough!

bret’s table

(Bret, Suvir Saran, Zoë and some of the wonderful students at the last class we taught at Bret’s Table)

Come to Bret’s Table on June 11th and roll your sleeves up. We’ll be making dough and baking bread. It is a wonderfully intimate kitchen, decked out with great equipment and a glass of wine. Bring your ideas and questions and we’ll tailor the night to what you want to learn. This is the beauty of a class with only 10 students. If you bring your own 6 quart bucket you can fill it with dough to bring home and continue baking. Continue reading

How to Form the Pain d’Epi (wheat stalk bread)

Pan D’epi

The classic wheat stalk shaped bread is impressive and somewhat intimidating, until you see how easy it is to make. We love the Pan d’Epi not only for its gorgeous appearance but because it is the crustiest loaf there is. All of those cuts and angles leave more surface to crisp in the oven. Something a little more sophisticated to serve with dinner than ordinary rolls but just as easy!

Here’s how it is done: Continue reading

Q&A MISC. Bread Questions

Until we can figure out a more sophisticated way to handle your feedback, your praise and your questions, we hope the following series of Q&A posts will help. Our goal is to get a conversation going about a particular topic in one location. Hoping that it will be easier for you to follow and get the information you need to bake gorgeous bread.

If we haven’t started a thread on the subject you are interested in then leave it here and we can create another post!

Thank you so much for all of the conversation. We enjoy it immensely and are learning so much from you all!

Zoë and Jeff

Zoe’s bucket collection (and the dough that lives within: day 5)

Bucket Collection (and the dough that lives within)

Several of you have had questions about the right type of bucket to be using. I have many that fit the bill beautifully, these are just a few! It depends on the size and shape of your refrigerator and how much dough you intend to make. There are a few basic guidelines to storing your dough in a bucket: Continue reading