Enriched dough, the best kind of dough just short of money. Brioche, challah, cinnamon buns… everyone’s favorite sweet yeasted breads are doughs enriched with sugar, egg, milk and butter. Join Chef Luca in mixing, shaping and baking enriched dough. Learn the fundamentals of mixing & proofing dough. Learn to divide, fill and shape a variety of these breads, each with their own seasonal summer twist!
What to expect:
Class includes all ingredients, recipes, tools and instruction.
Instruction via some demo and some hands-on cooking.
Our recipes will include wheat flour, dairy, sugar, and eggs.
Plenty of sampling, plus recipes to take home.
Class Date: Saturday, August 6th, 10 am - 12 pm
About our Instructor
A San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!