For the Love of Carbs #3

Last week we experimented with bread porn.  This week, class entered horror movie territory as we were introduced to… The Slasher!!

The slasher, otherwise known as a bread lame (“lahm”, “lahm-uh”, or as our instructor endearingly pronounced it, “lamb-y”), is a tool used to score dough so that it can expand during baking.  For this session, we improvised with a razor on a stick, which worked pretty well.

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Our final class was perhaps overly ambitious.  We made baguettes, another sourdough, pumpernickel (which we baked at home) and pizza (which we ate during our break).

Baguettes are nearly impossible to bake properly at home since it’s difficult to generate enough steam but we all wanted to try. Abby had made the dough in advance, which looked like Jabba the Hutt as it shimmied its way from its giant pan to the workspace.

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Our baguettes ended up a bit under-baked due to time constraints, and mine got squashed on the ride home. They were tasty, though, and worth another try in the future.

The pizza was fun to make and we’d all worked up an appetite, but I’ll probably stick with Bobby Flay’s recipe. 

Pumpernickel was the most successful, perhaps because it wasn’t rushed.

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The sourdough was good, too.

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Someone asked Abby why she decided to make baking her career, not just a hobby. Her advice: If you lose track of time while you’re doing something, it means you really love it.

We certainly did!

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(Abby’s the tall one in the middle, back row. Yours truly is front row left in a scarf.)

 

 

 

 

 

 

 

 

4 thoughts on “For the Love of Carbs #3

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