A couple of weeks ago, I finally crossed out one of my New Year’s resolutions from my list:
Learn to make bread.
Early September, I enrolled myself in Enderun Extension‘s ADF+Enderun Pastry and Baking Fundamental’s class taught by Chef Andreas Gillar and Chef Cyril Ermita. So for 5 Saturdays, I hauled my ass over to Enderun’s One McKinley campus (by 9 am…what?!?) to learn to make basic pie/tart crusts, breads (white, rye, country, brioche…), and puff pastries (croissant, pan au chocolat…)
The short course was pretty thorough, covering topics such as roles of each ingredient, differences between flours (all-purpose vs. bread vs. cake), types of yeast, and even kneading and dough rolling techniques. While the course won’t instantly make you a master baker (tee-hee), it will give you a deeper appreciation of the ingredients and the process that goes into making something so simple and basic.
Here are some shots that I took during the 5-day course: