King Arthur Flour Adventure Part 5

This is me with Diane showing off some of the loaves we formed.

So, here I am at the very end of my dream week in Vermont, taking the four-day "Bread: Principles and Practice" class. Even though I lived it, I still find it hard to believe that I really got to do this. I had such a fantastic time. Every day held new knowledge and new experiences. I met some wonderful people who were in my class and others who work at King Arthur. 
Today was actually my favorite day in class. I think it was because we'd pretty much gelled as a group AND we were making the bread I'd most looked forward to making: the French batard, which is really just French bread shaped like a torpedo instead of a baguette. We ended up with an obscene amount of loaves because each student formed 5 loaves (3 from their dough and 2 from our own). We had nearly 50 loaves in there among the 9 of us, plus the instructor's. We also learned a new (to us) technique for kneading dough. It involved first cutting the dough into chunks repeatedly and then picking the relatively wet dough up, giving it a quarter turn and simply folding it over onto itself. It was amazing to see and feel the gluten develop and the dough "get stronger." I also learned how important "preforming" the dough is for the ultimate structure of the bread. I mean, those are just a couple of the things I've learned. In the next few weeks I hope to post some of the techniques and recipes that I've taken away from this experience. I just need to remember I have an actual job and other responsibilities. 
As for the rest of my day, I didn't do a heck of a lot. I did some driving around just to see what is out here, and I've concluded that Vermont--at least this part of it--is made up of a lot of small towns. Did you know that there is not one Target store in Vermont? I'm not judging; I just find it surprising. It's actually kind of nice to just see small locally owned businesses everywhere--or large locally owned ones in the case of KAF. At any rate, below are pics from my day. 
It's been fun, Vermont. Let's try to make this happen again sometime. 

Dan and Whit's office supplies and kitchen goods, I think.

D & W's sewing and glue section

D & W's toys, games, and party

I stopped at the KAF store and bought just a few items before going driving. I could stay in here for hours if I let myself.

I turned left out of the KAF driveway today and ran across this building. More industrial type things happen here, I think.

I think this was in White River Junction. Just a cool looking church. I've already forgotten the name.

I saw much more beautiful views than this, but I couldn't find a place to stop and I'm terrible at pics on the road. This was a cool drive along a river--I think it's the White River. Don't quote me on that though.

Yummy beef stew at the KAF Bakery

The sun was in my eyes, but I wanted a quick pic of me in front of the KAF Store/Bakery-Cafe/Baking Education Center.

More croissant making in the pastry bakery

This is the new kneading technique I mentioned above.

We put stickers on our loaves to ID them. they did not burn up and they stayed stuck to the loaves. So strange.

Some of my classmates listening intently to Instructor Jess giving a math lesson on dough temperature. It really was fascinating.

This isn't even all of the loaves we made today. This is about 2/3 of them. There were more in the oven to the right.

Jess talked to us about the value of slashing our loaves. She cut into different loaves so we could see the difference. Then we got to slather slices of the bread with butter and enjoy. Gosh, this was a great week.

Today we made the French batards and current scones.

I literally ate half a loaf of my French bread for dinner. I used this Cabot Extra Sharp Spreadable Cheddar instead of butter because I had it in my little fridge and I can't take it with me back to Iowa. I told you I'd finish that tub of cheese. Isn't that bread absolutely beautiful?

That's it. That's all I've got. Thanks for reading about my adventures at King Arthur Flour. If you have the means to take your own KAF adventure, I highly recommend it. You won't be disappointed.

King Arthur Flour Adventure Part 4

Had to stop at the Woodstock Farmers' Market. All of the markets around here are packed with wonderful things.

So, seriously, friends, the dream just keeps getting better. To the point that I thought I needed to ask someone to pinch me today. I mean, sure, I completely spaced out in class today and forgot to add the yeast and salt to a recipe that only had five ingredients (can't blame that one on photographer Julia today), but I had an amazing sit-down with three of the employee owners at King Arthur that I'm hesitant to even mention because I'm fearful it won't materialize. In order to highlight their Bake for Good campaign, which is the route through which I got my baking class scholarship, they've asked me...oh my goodness, I might not want to say it out loud...to write a guest post for their blog! There, I said it. And I may delete it too. Really, this is all too good to be true. Once again, I am humbled and thankful, and filled with awe.

Okay, about the rest of my day. Well, after my dream meeting where we discussed everything from life in Vermont to the extreme food competition at the Iowa State Fair, we made breads with whole grains in our Baking Education Center class. I learned a lot about how thirsty whole grains get, and that loaves exploding and bulging in the oven isn't considered a terrible thing by all bakers. I also learned that I am human, and as fancy as I think I am with my baking skills, as I mentioned earlier, I had a huge fail today by leaving out the yeast and the salt in one of today's two recipes. I've asked my baking neighbor buddy April to keep an eye on me tomorrow. She graciously agreed, and even checked in on me to make sure I added the pinch of yeast to my poolish for tomorrow's French batard. (Thank you, April.)

After class, I drove out to Bridgewater to check out Long Trail brewery to pick up some brew for my loving husband. What a gorgeous drive. I also got to stop at the Woodstock Farmers' Market and a cute little store called Scotland by the Yard: Importers of Fine Celtic Products. And they did have a lot of fine Celtic products--kilts, sweaters, hats, scarves, ties, plaid fabric, and much, much more.

Then, I just came back to my cozy room at the Norwich Inn. This might sound pathetic to most people (it did to my husband), but the parking lot fills up here due to the popularity of the Inn's restaurant, and I didn't want to have to come back from eating out (alone) to have no place to park. Sooo... I took a trip to the other end of the parking lot, to Dan and Whit's and bought some deli roast beef (perfect) to put on some yummy multi-grain rolls that I got from one of my classmate's successful batches today. 

Now I'm here. Blogging. Finishing up my fabulous Dan and Whit's dinner, with a view of my rental car parked right in front of my room.

After my morning "workout" I cooled down with a walk around Norwich. These are a couple of war memorials.

First Public Grammar School in Norwich

King Arthur Flour--sharing the love--demonstrating that people matter.

So many yummy treats handmade right here in the King Arthur Flour bakery.

This is the first time I actually ate at the KAF Cafe/Bakery: Kale and Onion Quiche (yummy), a croissant, and a ciabatta roll for later. Really. I ate it later.

Aime, myself, Julia, and Carey--such fun ladies.

Making baguettes in the production bakery

Sweet Becca was our assistant instructor yesterday. Today she gets to make chocolate croissants. Lucky girl.

I love how the KAF Education Center staff preps our work stations. Such luxury.

Another awesome instructor today: Amber explained a lot and was so patient with all of us.

This batch of dough did turn out properly. In the back: whole wheat cinnamon raisin swirl bread. In the foreground: whole wheat 3 strand braided loaf.

And my fail. These dense bready things have no yeast or salt in them. Sigh.

This is how the above rolls were supposed to turn out. This is one of instructor Amber's rolls.

I enjoyed a scrumptious florentine cookie this afternoon during our break (I also had that ciabatta roll from breakfast).

Baking buddy Diane's bounty from today's baking. Nice work, Diane!

Woodstock Farmers' Market

The chocolate corner at Woodstock Farmers' Market. They have Lake Champlain chocolate here. I resisted. Until I went to Dan and Whit's later, that is...

A variety of potatoes at Woodstock Farmers' Market

Pastries and such at Woodstock Farmers' Market. Just looking.

Notice the signage: "Men's Casual Kilts." Where are the formal kilts kept?

Really, a delicious dinner. I'm not that hard to please.

Made from whole milk, this yogurt is something special. So creamy, just the right amount of sweetness. If you're ever in Vermont, you must try it.

King Arthur Flour Adventure Part 3

Yep. That's me next to the Ben and Jerry's van.

Have I mentioned that I'm living one of my dreams this week? Yes, it's still true. 
Today in my dream, I got up early, spent a little time in the Norwich Inn Fitness Center, got cleaned up, and headed out for Waterbury, Vermont--home of Ben and Jerry's Ice Cream. It was an hour's drive, and I got to listen to more of the audiobook I'm currently listening to, Ready Player One (I highly recommend it--but be aware of adult language). After perusing the tourist pamphlet display at the Quechee Gorge yesterday (was that only yesterday?) I discovered a cider mill just down the road from Ben and Jerry. Then on the way, I noticed a glass blowing studio, so I stopped there too. The woman at the glass blowing studio told me I needed to go down the road and taste some cheese at the Cabot store (done that) and taste some chocolate at the Lake Champlain Chocolate Outlet. Chocolate? Yes, please. Suffice it to say, the chocolate was really delicious. Pricey, but delicious.
After all of that, I'm sad to report that Ben and Jerry's was a little anticlimactic. It was cool to hear a bit more about their history, their philosophy, and their trailblazing socially conscious way of doing business, but, well, maybe I was just hoping that our tasting experience would have included a chocolate flavor if ice cream. So trivial of me. By the time I had my sample of Cotton Candy Ice Cream (better than it sounds, by the way), I figured it was best not to have a full serving of a chocolate flavor when I had an hour and fifteen minutes to drive back for my 1:00 baking class. It would have been just a little too tempting for fate, I'm afraid. I think my body is starting to resist all of the bread I've been feeding it over the past couple of days.
So then I made my way to Day 2 of my baking class where we made a sweet bread dough that we shaped into three different forms: a six rope braided loaf, a mock braided raspberry loaf, and my favorite all time sweet bread, sticky buns (note the sarcasm). Again, though, it was another fabulous day of baking and learning new techniques, getting to know my classmates better, and just generally having an awesome time geeking out with some new baking buddies. I even got to go out to dinner in neighboring Hanover, NH (my first real meal since being here), with new baking buddy Diane and her husband Tom. Lovely people whose company I enjoyed thoroughly. 
Now I'm back in the hotel room, enjoying a little chocolate for dessert, and thinking I'm ready to hit the hay. 
Tomorrow: whole grains. Woo hoo!

Cold Hollow Cider Mill makes great apple cider donuts and piping hot cider.

Although I didn't see it in action, this contraption presses apple cider out of apple bits.

I've always been fascinated with the art of glass blowing. Awesome to see it in person.

I allowed myself one little caramel nugget and of course several chocolate squares. I have not eaten them all yet.

As promised by my baking instructor, the braided loaf looks much better after rising and baking.

Shaping the raspberry mock braid was a challenge. My excuse is that I was distracted by Julia the photographer taking pics of me for the KAF blog Flourish.

Pretty good looking sticky buns, if I do say so myself. I've only made them a hundred times though, I should be good at it by now.

We tasted the instructor's baked goods. I sent all of mine home with a classmate who lives around here.