Today was a day I have looked forward to for months: the opportunity to learn and bake with the person who made me fall in love with bread. Being the cookbook collector I am, I own all of Peter’s books. His books intrigue me with the romantic lore and history of bread making while highlighting the artful techniques that truly makes four simple little ingredients flour, salt, water and yeast into an amazing work of culinary art.
My day started with a glorious drive through Sonoma Valley on my way to Ramekins Culinary School in Sonoma. I mean, could it be any more beautiful out? No. The answer is no, at least in my book, um, I mean blog.
Arrived with camera, notebook and pen in hand and walked into the warm lobby of Ramekins and grabbed my note packet.
Breads featured: Crusty Hearth Bread Variations, Vanilla Challah and Chocolate-Cinnamon Babka, followed by three out-of-this-world sweet dough variations a Fruit Filled Czechoslovakia Kolache, Sticky Buns, and Crumb Cake.
Our esteemed Instructor, Master Baker Peter Reinhart.
Tubs of dough we are about to work with are sitting snug in the grey bins–shouting “Let’s do this!”
Later find out that my very talented class partner George arrived an hour early by mistake and helped prepare these with Mr. Reinhart–lucky duck!
And with that, the yumminess just keeps on coming for another five hours…..beginning with “sitting snug” cinnamon rolls.
Followed by the Sally-Mars Kolache, affectionately named after the famous Sally (Sun) Lunn (Moon) bread recipe, except on some of them we co-mingled the lemon curd and cherry and affectionately renamed it Sally-Mars Kolache. Class joke, might have to be there to appreciate…
The most beautiful dough of the day shot. Bubbly and airy. Just delightful!
My partner, George. Who’s quiet confidence produced some seriously good bread dough for he and I to go home with. Thank you George.
Bring on the beautiful Babka….covered in rich chocolate morsels.
Holler for my braided Challah thanks to the help of my partner George.
A few artful photos of Mr. Reinhart at work.
Working the crumb cake angle…
After preparing everything for baking, we were served a light snack to hold us over. Thank you Ramekins….
Okay, now for the finale. Bread 1: Vanilla-Challah
Bread 2: Chocolate-Babkas, Oh my….
Breads 3: Hearth Breads Collection
Bread 4: Best Sticky Buns—EVER!
And I shall happily end this post with my favorite picture. Me and Mr. Reinhart as he is signing my new Artisan Breads Every Day Cookbook.
Thanks to James and all the Ramekins support staff. Today was just terrific! Be back soon, you can count on it. I’m hooked. Uh-oh….
You are amazing! First, all the great pictures (jealous), followed by details (more jealous)…only to indulge in the finest from Peter Reinhart! I wish I had this on my calendar – have been wanting to take a class by him for months. (Not to mention how fun you and I would have had together…)
1. You were very lucky to attend this class. He’s a true master and i would have loved to learn from him.
2. You look very cute on that pic. :)
You did a great job taking pictures throughout. That’s where I lack, I get all involved and forget to take shots. Excellent photojournalism, foodie! Now I’m hungry…and I need a cookbook. Thanks!
How wonderful that you actually got to meet and bake with Peter. We met him at a speaking engagement last year at Omnivore Books (http://www.chezus.com/2009/03/12/lets-talk-bread/) – he was a joy to listen too as well as chat with. I, too, love his book; but, have not baked from it in so long ….