The French Pastry School
Old World Breads with Chef Julien Otto
Date: Feb 27 - Mar 01, 2018 (4:00 pm - 9:00 pm)
Chef: Julien Otto, Chef Instructor
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Who can resist the aroma of a freshly baked loaf of bread? Not us! In this three-day workshop, Chef and Master Baker Julien Otto of The French Pastry School will lead you on a fantastic journey discovering the sweet and savory side of bread making. He'll teach you about fermented doughs using the sponge and poolish methods and the different phases of bread production—from mixing and shaping to proofing and baking. With Chef Julien at your side, you'll work with flavorful and seasonal ingredients to create wonderfully rustic and delicious loaves perfect for any occasion. Don't be surprised if a few of these recipes become a part of your family traditions!
Course detail:
  • French baguette with poolish
  • Focaccia
  • Soft, salted pretzels
  • Alsatian beer bread with levain
  • Cheese and bacon bread
  • Farmer bread with walnut and chorizo
  • Pain brié
  • Viennese bread
  • Rosemary crackers 
Julien Otto is a world-class Master Baker and a full-time chef instructor at The French Pastry School. His accomplishments have been acclaimed as "extraordinary" by luminaries of the culinary world, and he is upheld as one of France's most accomplished Master Baker. He has a striking educational background, an equally impressive experiential pedigree, and has participated and won many competitions across the world. Otto, who is enthusiastic about passing on the art of baking and pastry making to the next generation, is an integral part of the faculty—he brings new techniques to the curriculum, exhibits innovative use of quality products and shares a wealth of information with his students, which is sure to give them an edge in this exciting and ever growing industry.  
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.