From time to time my dorm actually has events I want to participate in, especially when they involve baking. I signed up to go to Le Pain Quotidien to learn how they make their dough. Playing on the dough pun, this outing was also an educational event about how to negotiate your future contract and salary. I learned a lot of good things from the faculty-in-residence who led the event, and I think I’m definitely going to be in contact with him when it’s my turn to do this.
We got to the restaurant and sat down at a long wooden table while we waited for our turn in the baking class room. While we waited we sipped hot drinks and went over the educational portion of the trip. I tried my first latte ever, and I have to say it wasn’t half bad.
Once we got in the room, we donned our aprons and hats and gathered around another giant work table. The woman teaching us went over the ingredients we would be using and demonstrated the proper techniques to make the dough. They actually use the same dough for their sweet and savory things, so we only needed to learn to make one dough for both the chocolate-filled rolls and the pizzas.
It was a very sticky process, with dough sticking to everyone and everything with every touch. I got the hang of it quickly enough, so I wasn’t quite as dough-y as others who have had less experience. Give them time and they’ll learn too. We didn’t end up using the dough we made for our pizzas because they had to rest and rise, so we got to take it home to make more things. Also, isn’t this oven great! It’s HUGE!
We had a choice of toppings for our pizza, and I went with mozzarella, parmesan, and bacon(!!). Their sauce is pretty much just crushed tomatoes, and they don’t even cook it at all. I LOVE this sauce. It’s perfection, with no onion bits that I can’t stand for me to pick out.
The chocolate and butter rolls were also really good. I took a couple home to share with my suitemates, and they approve of them as well.
I baked my little ball of dough and covered it in butter, cinnamon, sugar, and powdered sugar. I really love this combination. It brings me back to fried dough at the lake and the beach when I was younger.