This is what I brought home from baking class last night, I still can’t believe I made these!
We started with flour, salt, water and some sourdough starter. It took a while to get the messy mixture to come together.
Our dough spent some time proofing while we started even more bread.
The finished dough spent some time overnight in the bakery’s fridge. Some of our loaves rested in round molds called bannetons. Right before they went into the oven, we slashed the tops to allow steam to release during baking.
Around 30 minutes later the loaves were removed from the oven.
We made so many different kinds of loaves!
Remember the miniature bakery I posted a few months ago? https://missingwillowfarm.com/2016/02/17/a-miniature-actual-bakery/
I just got back from a two day sourdough bread class from the actual bakery (LaFarm Bakery in Cary, NC). Chef Lionel Vatinet was a masterful teacher! It was super fun and won’t be my last outing there for training.
Missing Willow Farm 
Apr 08, 2016 @ 11:06:05
Gorgeous!
Apr 08, 2016 @ 19:43:33
put one in the freezer for me. loved the ones you had shipped to me for my birthday
Apr 08, 2016 @ 20:19:44
Love this! I love making bread, but have never made such beautiful loaves!