What's included
3 live meetings
6 in-class hoursClass Experience
In this hands-on class, teens will learn how to make a variety of breads, using both yeast and other leaveners. We will discuss gluten formation, interferents in the formation of gluten (aka tenderizers), and the differences between yeast and other leaveners. We will also discuss the process of lamination and its effects on the final product. We will cover the following breads: Croissants Basic white/whole wheat rolls Buttermilk biscuits Herbed Fougasse (leaf shaped bread) This will cover a laminated dough, a straight method dough, a quick bread, and a bread that uses a poolish. Each yeasted bread will be broken up over 2-3 days to ensure that the breads can mostly be completed in class. There may be some items that need to be pulled from the fridge about an hour before class starts, or some bake times may extend past the end of class. However, most of the active work will be done in class. Because we will be on tight timelines, it will be very important for the students to have all their ingredients measured and equipment out before the start of class. Recipes will be provided upon sign up so you will have the amounts needed.
Other Details
Parental Guidance
Students will be using ovens and a variety of kitchen equipment such as electric mixers for this class. Please make sure your student feels comfortable with these items, or have parental supervision available.
Allergies in these recipes: wheat, dairy (dairy substitutes can be made - I can discuss the options with you), egg
Supply List
Ingredients needed: Bread flour Yeast Salt (preferably kosher) All-purpose flour Baking powder Baking soda Unsalted butter Buttermilk Milk Granulated sugar Eggs Whole wheat flour (optional) Fillings for croissants such as chocolate, ham, cheese, etc. (optional) Equipment needed: Mixer (hand mixer will assist in the butter block for the croissants but cannot knead the dough without dough hooks. Stand mixer is preferred but the class can be taken without it. The dough will need to be kneaded by hand, which will take additional time). You will need both the paddle attachment and the dough hook. Rolling pin Cheese grater Kitchen Shears Bench Scraper Pizza wheel Ruler Sheet trays Parchment paper or silpats Pastry brush for egg wash Biscuit cutters (optional) Plastic wrap Instant read thermometer (like the type you use for meat) Multiple bowls for mixing ingredients Large pan, such as a 9 x 13" that could lay flat upside down, or a disposable aluminum roasting pan Pizza stone Pizza peel (or an upside down sheet tray will also work) Whisk Wooden spoon (or other large, similar spoon)
1 file available upon enrollment
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Teacher expertise and credentials
California Teaching Certificate
My name is Rochelle Van Der Merwe, but most people call me Chef Ro (it's just easier!). I graduated from The Art Institute with my culinary degree, and I have been in the food industry as a professional for nearly 15 years. I have been teaching for almost 10 years now, both to home cooks and to future professionals. I have taught at recreational schools, Culinary Schools, and most recently at a high school.
I have cooked in both restaurants and catering companies. I have also been the Executive Chef of a hospital, run recreational cooking programs all over the country, and even done some private chef work. I have worked professionally on both the culinary side and the pastry side, and have taught both for many years. I simply love showing people that cooking is not difficult, and can also be quite fun!
I do have two four-legged colleagues of the kitty variety that will sometimes cry because they want to be on camera. But I assure you - I don't let the cat hair get in the food!
Reviews
Live Group Class
$70
for 3 classes3x per week, 1 week
120 min
Completed by 4 learners
Live video meetings
Ages: 14-18
3-9 learners per class