William Leaman is the chef and owner of Bakery Nouveau with three locations in the Seattle area: Capitol Hill, Burien and in West Seattle, the first of which was opened twenty years ago. All three are remarkable; each store always filled with cases of breads, pastries, chocolates, preserves and sandwiches. William was also Captain of the World Champion 2005 Bread Baker’s Guild Team USA for The Coupe du Monde de la Boulangerie (World Cup of Baking).
We are fortunate to have William head out to Vashon this summer to teach a trio of European breads. He has picked three of my favorites to show us how to prepare: A French olive fougasse, a German pretzel and an Italian schiacciata.
The fougasses is a free form bread that resembles a leaf and is made in Provence, filled with olives. We will be baking these in the wood-fired oven.
We all know the German pretzel, but William is an expert in making these traditional breads that are dipped in soda to give them that distinctive crust and then baked. These pretzels are chewy and crusty, covered with coarse salt.
The schiacciata is an interesting Italy hybrid: very similar to the more well-known focaccia but thinner and crisper. It is ideal for sandwiches and will be the basis for our lunch during the class.
Learning to make these three bread favorites will be a great Saturday afternoon and not to be missed!
William Leaman is the chef and owner of Bakery Nouveau with three locations in the Seattle area: Capitol Hill, Burien and in West Seattle, the first of which was opened twenty years ago. All three are remarkable; each store always filled with cases of breads, pastries, chocolates, preserves and sandwiches. William was also Captain of the World Champion 2005 Bread Baker’s Guild Team USA for The Coupe du Monde de la Boulangerie (World Cup of Baking).
We are fortunate to have William head out to Vashon this summer to teach a trio of European breads. He has picked three of my favorites to show us how to prepare: A French olive fougasse, a German pretzel and an Italian schiacciata.
The fougasses is a free form bread that resembles a leaf and is made in Provence, filled with olives. We will be baking these in the wood-fired oven.
We all know the German pretzel, but William is an expert in making these traditional breads that are dipped in soda to give them that distinctive crust and then baked. These pretzels are chewy and crusty, covered with coarse salt.
The schiacciata is an interesting Italy hybrid: very similar to the more well-known focaccia but thinner and crisper. It is ideal for sandwiches and will be the basis for our lunch during the class.
Learning to make these three bread favorites will be a great Saturday afternoon and not to be missed!
