Chef Jürgen Temme sprinkles flour on a countertop and, using his finger, sketches the gluten proteins of wheat flour. “This is my Powerpoint presentation,” he explains in his pleasant German accent. He then presents his method of making artisan breads to the class of 14 bread baker wannabes during the Culinary Institute of America’s Artisan Breads workshop.
Dressed in chef toques and aprons, we watch as he pours ingredients into a huge mixer and take turns touching and stretching the dough to test its texture. During the six-hour class, we try our hand at Baguettes and Soft Rolls and five other traditional breads, learning how to shape the various forms, how to space them in linen couches or on sheet pans and how to score baguettes and batards and shape the Soft Rolls.
Artisan Breads is one of dozens of workshops available to food enthusiasts at the institute’s campus in Hyde Park, N.Y. For more information, visit their website at www.ciachef.edu. If you want to try your hand at home, here’s a roll recipe that’s great practice but easy enough to tackle even without a class.
By Candace Floyd, Relish food editor