3-Day Teen Bread Camp
In this 3-day hands-on course, teens will learn to make a variety of bread doughs, from quick breads to yeasted laminated dough (including croissants!).
78 total reviews for this teacher
1 review for this class
Completed by 4 learners
There are no upcoming classes.
learners per class
$24 per class
Meets 3x per week
Over 1 week
120 minutes per class
There are no open spots for this class.
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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...
1 file available upon enrollmentIngredients 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)
Learners will not need to use any apps or websites beyond the standard Outschool tools.
6 hours per week in class, and maybe some time outside of class.
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
Chef and Teacher
🇺🇸Lives in the United States
78 total reviews
125 completed classes
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...
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