Tuesday June 24, 2014
Tokyo, Japan
Cloudy, Stormy Day
Two Sundays ago, I attended an authentic baguette making class in Roppongi. The class was recommended by a colleague of mine at work. The class is held in a small studio right next to the popular breakfast place Sugi's and is called L'Ecole Levain D'antan. The family actually own a bread shop in Paris (several I hear) and the owner is married to a Japanese lady who decided it was time to teach how to make an authentic baguette in Japan.
The class did not disappoint. However, since a baguette takes two days to make, they cleverly had us make the dough which then gets put in the refrigerator to rise for 24 hours, and then had us work with dough that was ready for shaping and baking.
Making a baguette is not as easy as I thought as the dough is sticky. It's hard to work with and takes practice. But I have to say my baguette turned out OK. After the classs, we had wine, salad and freshly baked baguettes to socialize.
I highly recommend the class, but it's all in Japanese and to sign up, you must do it on line which is not easy if you don't read Japanese. But I'll be taking another course with them soon!
Different kinds of flour from France
Our teacher
My baguette and sesame rolls
The class ends with a light lunch with of course, fresh baguettes
My baguettes and rolls