Well-made brioche fuses bread and pastry like no other yeast dough. Join baking expert, Melina Kelson, as she shows you how the versatility of this rich and tender dough of French origin allows you to make anything from a Pullman loaf (aka sandwich loaf) to a filled doughnut, savory buns to tender, sweet rolls. During this virtual demonstration…
Well-made brioche fuses bread and pastry like no other yeast dough. Join baking expert, Melina Kelson, as she shows you how the versatility of this rich and tender dough of French origin allows you to make anything from a Pullman loaf (aka sandwich loaf) to a filled doughnut, savory buns to tender, sweet rolls. During this virtual demonstration, Melina will teach you proper mixing of enriched doughs, shaping a variety of sweet and savory pastries and loaves, and filling and finishing suggestions. She will also cover key concepts such as simplified baker’s math, ingredient functions for enriched yeast doughs, manipulating retarding techniques for handling and scheduling, proper proofing and at-home hacks. Join us on this incredible journey and up your baking game!
Melina Kelson is a Certified Master Baker, Certified Bread Baker, Certified Viennoiserie Baker, Certified Executive Pastry Chef, and a Certified Hospitality Educator. She taught Culinary Arts for 18 years and created the Artisan Bread and Viennoiserie programs at Kendall College in Chicago. She also served on the Board of Directors of the Bread Bakers Guild of America for a dozen years.
She currently operates Bootleg Bâtard, a wood-fired microbakery in Skokie, IL.
Our Virtual Cooking Demonstrations, via Zoom, are a fun opportunity to watch the dishes being prepared while you observe and take notes. Our Zoom moderator will make sure your questions submitted through the chat pane are answered during or after class.
Got questions about our virtual classes? Check out our FAQs.
