Susanne at Home Baker Class

Susanne Skinner, our regular Monday author, doesn’t have a post today because she’s been attending one of the Home Baker classes in the Baking Education Center at King Arthur Flour headquarters in Vermont.

Ready to start Home Baker class

Susanne Skinner, our regular Monday author, doesn’t have a post today because she’s been attending a Home Baker class in the Baking Education Center at King Arthur Flour headquarters in Vermont. this one is called “Lofty Layers: Crafting Croissants.”

Suze will be back with her usual insightful commentary next week.

 

Working With the Dough at Home Baker Class

In the meantime, here are some pictures of Suze making puffy, buttery, golden croissants along with the yummy finished product. (She tells us that commercial ovens burn hotter to get the proper “lift and flake.”)

Suze will be back with her usual insightful commentary next week. In the meantime, here are some pictures of her making puffy, buttery, golden croissants along with the yummy finished product.

Working with the dough

 

 

 

 

 

 

 

 

Adding More Butter

Suze will be back with her usual insightful commentary next week. In the meantime, here are some pictures of her making puffy, buttery, golden croissants along with the yummy finished product.

Adding more butter. Because you can’t have too much butter.

The Finished Croissants

And here are the finished products: lofty layers, indeed.

Suze will be back with her usual insightful commentary next week. In the meantime, here are some pictures of her making puffy, buttery, golden croissants along with the yummy finished product.

The finished products, darker from a commercial oven

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